Clubfoodys Black Forest Cake Recipes

BLACK FOREST CAKE

Steps:

• Beat the eggs with the salt and sugar for about 20 minutes.
• In a separate bowl, mix thedry ingredients: flour, cocoa, corn starch and baking powder. Carefully fold itinto the egg mix. Also carefully add the melted butter and fold it in.
• Grease the baking pan (26 cm /10 ¼ inch diameter) and fill the dough in. Bake at 190°C / 375°F for about 25 to 30 minutes.
• Let the cake cool completely, then put it into the fridge for an hour to make it firm for cutting.
• Put the Cherries in a sieve and collect the juice underneath.
• Put all ingredients (starch, cinnamon, sugar and lemon juice)into a saucepan and bring to a boil. Let boil until the liquid thickens.
• Add the cherries and let cool.
• Prepare the gelatine acording to package instructions.
• Beat the cream and add the Kirschwasser and sugar until stiff. Mix some of the cream with the gelatine, then mix this into the cream.
• Also mix in the 25 ml Kirschwasser.
• Cut the cake twice to create 3 layers.
• Put the first layer upside down on a cake plate and brush ⅓ of the "Cake Potion" onto it.
• Use a piping bag with whipping cream to make a rime around the edge of the cake.
• Use half of the cherry filling to place it inside the cream rim onto the cake.
• If you have one: Place a cake ring around the cake.
• Cover the entire layer with cream.
• Take the next layer of cake and place it on top of the cream.
• Repeat the previous steps: Brush ⅓ of the cake potion on it, make a cream rim, place remaining cherry filling inside the circle and cover everything with cream.
• Brush the third cake layer with the cake potion, then put it with the cut side down and the bottom side up, so it is now the top of your cake.
• Cover the cake with a large lid and place into the fridge for at least 4 hours or better over night.
• Whip the cream with the stabilizer. If you don't have stabilizer, use a tablespoon of corn starch.
• With a sharp knife, shave some chocolate from the bar. Then grate the remaining chocolate.
• Take the cake from the fridge and cover it entirely with cream. Leave some cream for the top decoration though.
• Use the grated chocolate to cover the sides of the cake. If you freeze the grated chocolate for a little bit, you can use your hands to put the chocolate onto the cake - worked best for me.
• Divide the top of the cake into 12 slices by just tracing the sizes but not cutting the cake.
• Use a piping bag and a tip to create 12 swirls on top of the cake - one swirl on each slice.
• Place the shaved chocolate on the center of the top, then put a cherry onto each cream swirl.
• Done!

BLACK FOREST CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; line the bottoms with parchment paper. Butter the parchment and dust the bottoms and sides of the pans with cocoa powder, tapping out the excess.
• Put the eggs (in their shells) in a medium bowl and cover with hot tap water; let stand 5 minutes (warming the eggs will help them whip better). Sift the cocoa powder, cake flour and salt into a medium bowl, then whisk in the almond flour; set aside.
• Remove the eggs from the water and crack into a large bowl. Add the granulated sugar and beat with a mixer on low speed to combine. Increase the speed to medium high and beat until pale, fluffy and thick, about 10 minutes. The mixture should fall off the beaters in a ribbon when lifted.
• Sprinkle one-third of the flour mixture over the egg mixture and gently fold with a whisk until combined. Repeat with the remaining flour mixture in two batches, adding the vanilla with the final addition. Divide the batter evenly between the prepared pans. Bake until the cakes pull away from the sides of the pans and a toothpick inserted into the centers comes out clean, about 25 minutes. Immediately run a small offset spatula around the edges to loosen. Let the cakes cool 5 minutes in the pans, then remove to a rack, parchment-side down, and let cool completely.
• Meanwhile, make the whipped cream: Whisk the confectioners' sugar and cornstarch in a small saucepan (the cornstarch will help stabilize the whipped cream). Slowly add 3/4 cup heavy cream, whisking, until a paste forms. Bring to a boil over high heat, stirring, until thick and bubbling, about 1 minute. Transfer to a bowl, place a piece of plastic wrap directly onto the surface and refrigerate until completely cooled, about 30 minutes.
• Meanwhile, make the filling: Bring the cherries, cherry syrup, kirsch and granulated sugar to a simmer in a small saucepan, stirring, until the sugar dissolves, 1 to 2 minutes. Stir in the almond extract and transfer to a bowl. Refrigerate 30 minutes.
• Finish the whipped cream: Beat the remaining 2 1/4 cups cold heavy cream and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 1 minute. With the mixer running, add the cooked cream mixture and beat until stiff peaks form, 1 to 2 minutes.
• Drain the cherries and reserve the syrup. Discard the parchment from the cakes. Trim a thin layer off the top of each cake with a long serrated knife. Put one cake cut-side up on a cake stand or serving plate and brush with half of the reserved syrup. Spread about 1 cup whipped cream over the top in a thin layer, then top with all but 1/4 cup cherries. Spread 1 cup whipped cream over the cherries in a thin layer. Top with the remaining cake and brush with the remaining syrup. Spread 1 1/2 cups whipped cream over the top and sides of the cake in a thin layer (some crumbs are OK). Refrigerate 30 minutes.
• Spread the remaining whipped cream over the top and sides of the cake. Refrigerate 30 minutes. Sprinkle the shaved chocolate around the top of the cake and press into the sides; top with the reserved cherries. Refrigerate overnight; the cake will soak up the syrup.

BLACK FOREST CAKE

Steps:

• Preheat oven to 350ºF
• Lightly grease and flour three 8-inch cake pans; set aside.
• In a mixing bowl, combine sifted flour, sifted cocoa powder, baking soda, baking powder and sea salt; whisk until well mixed and set aside.
• In the bowl of a stand mixer combine sugar, butter and vanilla extract. With the paddle attachment, process on medium speed until mixed. Add eggs, one at a time, and mix well between each addition; stop to clean the sides of the bowl if needed. Add oil and process until blended.
• Add ½ dry ingredients and half buttermilk; process until just combined. Add the remaining flour mixture, buttermilk; pour in brewed coffee and process until all blended - don't over mix.
• Divide the batter evenly into the 3 prepared pans using a scale and transfer to the preheated oven. Bake for 30 to 35 minutes or until a cake tester inserted in the center comes out clean with just a few crumbs on it. Meanwhile, make the cherry filling.
• Remove from the heat and cool the cakes in the pans for 15 minutes before unmolding. Place them on a wire rack to cool completely.
• Drain the cherry syrup from the can into a measuring cup and set aside - the recipe needs ¾ cup of liquid and if there's not enough, top it up with water.
• In a bowl, combine sliced cherries and Cherry Brandy; stir to coat and let the fruit macerate while heating up the syrup.
• In a medium saucepan over medium heat, add the syrup and bring to a simmer. Add cornstarch mixture and stir until well mixed and the sauce thickens, about 30 to 45 seconds.
• Add sliced cherries and brandy mixture. Stir well and bring the sauce back to a simmer. As soon as it starts bubbling, remove from the heat and let it cool off.
• When the filling and cakes are cooling off, shave the chocolate using a vegetable peeler, and set aside.
• In the bowl of a stand mixer with the whisk attachment, add heavy cream and process on high speed until stiff peaks form, slowly adding the powdered sugar.
• Transfer to the fridge until ready to assemble the cake.
• If each cake needs to be leveled out, use a serrated knife.
• Invert a heavy glass bowl on to a pizza pan (to catch any excess chocolate so it can be reused) and place the removable bottom from a cake pan (a springform pan bottom works as well) on top.
• Place one cake on it and brush the top with a thin coating of Cherry Brandy. Add half of the cooled cherry filling and spread it out evenly leaving ¾ to 1-inch space from the edge. Spread a thin layer of whipped cream on top of the filling, enough to cover it, leaving the same distance from the edge. Repeat with the second cake; brush on the brandy, spread the remaining cherry filling and spread some whipped cream over.
• Place the third cake on top and brush with a thin coat of Cherry Brandy.
• Spread the whipped cream covering the entire cake; reserve some to decorate the top with rosettes.
• Wearing latex gloves and working quickly, gently press chocolate shavings around the sides and in the center of the cake top. If there's any left, lightly sprinkle it around the outside edge of the top.
• Using a large star tip or 1M, pipe 8 whipped cream rosettes around the outside edge of the top of the cake. Place a cherry in the center of each rosette.

BLACK FOREST CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
• In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
• Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
• Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
• Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
• With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.

CLUBFOODY'S BLACK FOREST CAKE

Steps:

• Cake:.
• Preheat oven to 350ºF degrees and lightly grease and flour three 8-inch cake pans; set aside.
• In a mixing bowl, combine sifted flour, sifted cocoa powder, baking soda, baking powder and sea salt; whisk until well mixed and set aside.
• In the bowl of a stand mixer combine sugar, butter and vanilla extract. With the paddle attachment, process the ingredients on medium speed until mixed. Add eggs, one at a time, and process well between each addition; stop to clean the sides of the bowl if needed. Add oil and process until blended.
• Add ½ dry ingredients and half buttermilk; process until just combined. Add the remaining flour mixture, buttermilk; pour in brewed coffee and process until all blended - don't over mix.
• Divide batter evenly into the 3 prepared pans using a scale and transfer to preheated oven; bake for 30 to 35 minutes or until a cake tester inserted in the center comes out clean with just a few crumbs on it.
• Cool cakes in pans for 15 minutes before unmolding. Place them on a wire rack to cool completely.
• CHERRY FILLING:.
• While the cakes are baking, start making the cherry filling. Drain the cherry syrup from the can into a measuring cup and set aside - the recipe needs ¾ cup of liquid and if there's not enough, top it up with water.
• In a bowl, combine sliced cherries and Cherry Brandy; stir to coat and let the fruit macerate while heating up the syrup.
• In a medium saucepan over medium heat, add the syrup and bring to a simmer. Add cornstarch mixture and stir until well mixed and sauce thickens, about 30 to 45 seconds. Add sliced cherries and brandy mixture. Stir well and bring sauce back to a simmer. As soon as it starts bubbling, remove from the heat and let it cool off.
• CHOCOLATE:.
• When the filling and cakes are cooling off, shave the chocolate using a vegetable peeler, and set aside.
• WHIPPED CREAM:.
• In the bowl of a stand mixer with the whisk attachment, add heavy cream and process on high speed until stiff peaks form, slowly adding the powdered sugar. Transfer to the fridge until ready to assemble the cake.
• ASSEMBLY:.
• If each cake needs to be leveled out, use a serrated knife.
• Invert a heavy glass bowl on to a pizza pan (to catch any excess chocolate so it can be reused) and place the removable bottom from a cake pan (a springform pan bottom works as well) on top. Place one cake on it and brush the top with a thin coating of Cherry Brandy. Add half of the cooled cherry filling and spread it out evenly leaving ¾ to 1-inch space from the edge. Spread a thin layer of whipped cream on top of the filling, enough to cover it, leaving the same distance from the edge. Repeat with the second cake; brush on brandy, spread the remaining cherry filling and spread some whipped cream over. Place the third cake on top and brush with a thin coat of Cherry Brandy.
• Spread the whipped cream covering the entire cake; reserve some to decorate the top.
• Wearing latex gloves and working quickly, gently press chocolate shavings around the sides and in the center of the cake top. If there's any left, lightly sprinkle it around the outside edge of the top.
• Using a large star tip or 1M, pipe 8 whipped cream rosettes around the outside edge of the top of the cake. Place a cherry in the center of each rosette. Serves 12.

BLACK FOREST CAKE

Steps:

• Drain cherries, reserving 1/2 cup juice.
• Combine reserved cherry juice, cherries, granulated sugar and cornstarch in saucepan.
• Cook and stir over low heat until thickened.
• Add vanilla and stir.
• Split each cake layer in half horizontally.
• Crumble one half layer, set aside.
• Beat cold whipping cream and the confectioner's sugar in large bowl with an electric mixer set at high speed until stiff peaks form.
• Reserve 1 1/2 cups whipped cream for decorative piping.
• Place one cake layer on serving plate.
• Spread with 1 cup whipped cream; top with 3/4 cup cherry topping.
• Top with second cake layer, 1 cup whipped cream and 3/4 cup cherry topping; top with third cake layer.
• Frost cake sides with remaining whipped cream; pat gently with reserved cake crumbs.
• Spoon reserved 1 1/2 cups whipped cream into pastry bag fitted with star tip; pipe around top and bottom edges of cake.
• Spoon remaining cherry topping over top of cake.

BLACK FOREST CAKE

Steps:

• GARNISH:.
• Using a vegetable parer, scrape across chocolate to make curls; refrigerate until needed. Loosely grate remainder of chocolate bar and refrigerate until ready to garnish.
• GLAZED CHERRIES:.
• Combine cherries with kirsch; let stand 1 hour. In small saucepan, mix cornstarch with cherry juice. Bring to a boil, stirring constantly; simmer 5 minutes until thickened. Let cool; add cherries and stir well to mix.
• CAKE:.
• Prepare three 8-inch-diameter layer-cake pans by greasing and flouring.
• Preheat oven to 350°F.
• In large bowl of electric mixer, beat eggs at high speed until light. Add 1 cup granulated sugar gradually, beating well after each addition. Beat 10 minutes or until very thick. Add vanilla.
• Sift sifted flour with cocoa; fold into egg mixture in fourths, using a wire whisk or rubber spatula. Fold in butter, in fourths, until just combined. Gently turn into prepared pans. Bake 15 minutes or until surface springs back when pressed with finger.
• Place pans on wire rack and cool 5 minutes; remove from pans and cool completely.
• SYRUP:.
• In a small saucepan, stir granulated sugar and ½ cup water over medium heat to dissolve sugar. Bring to boil and boil 5 minutes. Cool, and stir in kirsch.
• ASSEMBLE CAKE:.
• Using a skewer, make several holes in each cake layer; drizzle syrup over layers.
• Beat heavy cream with confectioners' sugar until stiff.
• Invert one cake layer onto serving plate; spread with glazed cherries; top with 1 cup whipped cream. Top with second layer and 1 cup cream.
• Add top cake layer; spread side and top of cake with whipped cream, decorating with 12 whipped-cream rosettes around top edge. Refrigerate cake.
• Just before serving, arrange chocolate curls on top of cake and sprinkle side of cake with grated chocolate.