Hollys Black Forest Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BLACK FOREST CAKE



Black Forest Cake image

Some historians trace this famous cherry-chocolate cake (called Schwarzwälder Kirschtorte in German) back to the 16th century, but it was most likely named and popularized by German baker Josef Keller in 1915 Germans take their world-famous dessert seriously: The cake was granted protected status by the European Commission in 2013, meaning that for a dessert to be sold as a Black Forest Cake, it must contain Black Forest kirsch, a brandy made from local cherries.

Provided by Food Network Kitchen

Time 3h10m

Yield 8 to 10 servings

Number Of Ingredients 17

Unsalted butter, for the pans
1/3 cup unsweetened Dutch-process cocoa powder, plus more for the pans
8 large eggs, at room temperature
3/4 cup cake flour
1/4 teaspoon salt
1/2 cup almond flour
11/3 cups granulated sugar
2 teaspoons pure vanilla extract
1/2 cup confectioners' sugar
1 tablespoon cornstarch
3 cups cold heavy cream
1 teaspoon pure vanilla extract
2 cups cherries in light syrup, such as Morello, drained and chopped, plus 2 tablespoons syrup from one 24-ounce jar)
1 to 2 tablespoons kirsch (cherry brandy; optional)
2 tablespoons granulated sugar
1/2 teaspoon pure almond extract
Shaved chocolate, for topping

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.

HOLLY'S BLACK FOREST CAKE



Holly's Black Forest Cake image

This is a recipe that is simple to make and always makes people at parties rave. Garnish with dollops of whipped cream and reserved cherries.

Provided by Holly Brazzell

Categories     German Recipes

Yield 12

Number Of Ingredients 17

2 cups all-purpose flour
1 ¾ cups white sugar
1 teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1 ⅓ cups water
½ cup shortening
2 ½ teaspoons vanilla extract
2 eggs
3 (1 ounce) squares unsweetened chocolate, melted
⅓ cup butter
4 ½ cups sifted confectioners' sugar
¼ cup milk
½ cup unsweetened cocoa powder
1 (16.5 ounce) can pitted dark sweet cherries, drained with juice reserved
1 tablespoon cornstarch
6 teaspoons orange liqueur

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2- 8 or 9 inch round cake pans.
  • In a medium sized bowl combine flour, white sugar, baking powder, baking soda and salt. Add water, shortening, and 1 teaspoon vanilla. Beat with an electric mixer on low to medium speed until combined. Then beat on high speed for 2 minutes. Add eggs and melted chocolate and beat 2 minutes more. Pour batter into prepared pans.
  • Bake for 30 to 35 minutes. Cool cakes on a wire rack for 10 minutes. Remove cakes from pans and let cool thoroughly on a wire rack.
  • To Make Frosting: Beat butter until fluffy. Gradually add 2 cups of confectioner's sugar and the cocoa. Beat well than add the milk, and 1 1/2 teaspoons vanilla extract. Beat in the remaining confectioner's sugar and any additional milk as needed for spreadability.
  • To Make Filling: Drain cherries reserving 2/3 cup of the liquid. In a medium sauce pan combine reserved liquid and cornstarch, add fruit. Cook over medium heat and stir until thickened and bubbly. Cook and stir for more 2 minutes and then stir in the orange or cherry liqueur. Remove from heat cover and cool without stirring.
  • Arrange one cake layer on a serving dish and spread the cooled cherry filling over the top (reserve some cherries for a garnish for top of cake). Place second layer on top filling and frost sides and top of cake with frosting.

Nutrition Facts : Calories 585.7 calories, Carbohydrate 103.6 g, Cholesterol 45 mg, Fat 19 g, Fiber 3.5 g, Protein 5.4 g, SaturatedFat 8.3 g, Sodium 222.6 mg, Sugar 81.6 g

FESTIVE HOLLY CAKE



Festive Holly Cake image

I learned the brush embroidery technique at a beginner cake-decorating class. Visual appeal is always nice, but what's extra special about this cake is that it tastes as good as it looks. -Paula Simpson, Arnold, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 10-12 servings.

Number Of Ingredients 22

1 package white cake mix (regular size)
1-1/3 cups water
1 cup all-purpose flour
1 cup sugar
1 cup sour cream
4 large egg whites
2 tablespoons canola oil
1 teaspoon clear vanilla extract
1 teaspoon almond extract
3/4 teaspoon salt
FROSTING:
1 package (2 pounds) confectioners' sugar
2 tablespoons meringue powder
2 cups shortening
1/4 cup whole milk
1 teaspoon clear vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon clear butter flavoring
7-3/4 teaspoons water, divided
2/3 cup raspberry cake and pastry filling
1/4 teaspoon light corn syrup
Leaf green, forest green and red paste food coloring

Steps:

  • In a large bowl, combine the first 10 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans. , Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, combine confectioners' sugar and meringue powder. In a large bowl of a heavy-duty stand mixer, combine the shortening, milk, extracts and flavoring. Beat in sugar mixture (mixture will be stiff)., Using a serrated knife, level tops of cakes if necessary. Place one cake layer on a serving plate. In a small bowl, combine 1 cup frosting and 2 teaspoons water; spread over cake. Spread with raspberry filling. Top with remaining cake layer., In a small bowl, combine 2 cups frosting and 4 teaspoons water; frost cake top and sides., For shell border: In a small bowl, combine 1/2 cup frosting and 1/2 teaspoon water. Using shell tip #21, pipe shell border along bottom edge of cake., For holly leaves: Combine 1/2 cup frosting, corn syrup and 1/2 teaspoon water; tint desired color of green with leaf and forest green food coloring. Gently press a 1-1/2-in. holly leaf cookie cutter into frosting. Using round tip #2 with green frosting and working one leaf at a time, outline leaf indentation. Using a dampened clean paintbrush, immediately brush leaf outlines toward center. Moisten brush as needed. Repeat., For pine branches: Combine 1/4 cup frosting and 1/4 teaspoon water; tint forest green. Using round tip #2, pipe branches., For holly berries and trim: Combine 1/2 cup frosting and 1/2 teaspoon water; tint red. Using round tip #2, pipe holly berries. Add a red scalloped line above shell border; pipe dots of green frosting if desired. Store in the refrigerator.

Nutrition Facts :

HOLLY'S BLACK FOREST CAKE



Holly's Black Forest Cake image

This is a recipe that is simple to make and always makes people at parties rave. Garnish with dollops of whipped cream and reserved cherries.

Provided by Holly Brazzell

Categories     German Recipes

Yield 12

Number Of Ingredients 17

2 cups all-purpose flour
1 ¾ cups white sugar
1 teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1 ⅓ cups water
½ cup shortening
2 ½ teaspoons vanilla extract
2 eggs
3 (1 ounce) squares unsweetened chocolate, melted
⅓ cup butter
4 ½ cups sifted confectioners' sugar
¼ cup milk
½ cup unsweetened cocoa powder
1 (16.5 ounce) can pitted dark sweet cherries, drained with juice reserved
1 tablespoon cornstarch
6 teaspoons orange liqueur

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2- 8 or 9 inch round cake pans.
  • In a medium sized bowl combine flour, white sugar, baking powder, baking soda and salt. Add water, shortening, and 1 teaspoon vanilla. Beat with an electric mixer on low to medium speed until combined. Then beat on high speed for 2 minutes. Add eggs and melted chocolate and beat 2 minutes more. Pour batter into prepared pans.
  • Bake for 30 to 35 minutes. Cool cakes on a wire rack for 10 minutes. Remove cakes from pans and let cool thoroughly on a wire rack.
  • To Make Frosting: Beat butter until fluffy. Gradually add 2 cups of confectioner's sugar and the cocoa. Beat well than add the milk, and 1 1/2 teaspoons vanilla extract. Beat in the remaining confectioner's sugar and any additional milk as needed for spreadability.
  • To Make Filling: Drain cherries reserving 2/3 cup of the liquid. In a medium sauce pan combine reserved liquid and cornstarch, add fruit. Cook over medium heat and stir until thickened and bubbly. Cook and stir for more 2 minutes and then stir in the orange or cherry liqueur. Remove from heat cover and cool without stirring.
  • Arrange one cake layer on a serving dish and spread the cooled cherry filling over the top (reserve some cherries for a garnish for top of cake). Place second layer on top filling and frost sides and top of cake with frosting.

Nutrition Facts : Calories 585.7 calories, Carbohydrate 103.6 g, Cholesterol 45 mg, Fat 19 g, Fiber 3.5 g, Protein 5.4 g, SaturatedFat 8.3 g, Sodium 222.6 mg, Sugar 81.6 g

HOLLY'S BLACK FOREST CAKE



Holly's Black Forest Cake image

This is a recipe that is simple to make and always makes people at parties rave. Garnish with dollops of whipped cream and reserved cherries.

Provided by Holly Brazzell

Categories     German Recipes

Yield 12

Number Of Ingredients 17

2 cups all-purpose flour
1 ¾ cups white sugar
1 teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1 ⅓ cups water
½ cup shortening
2 ½ teaspoons vanilla extract
2 eggs
3 (1 ounce) squares unsweetened chocolate, melted
⅓ cup butter
4 ½ cups sifted confectioners' sugar
¼ cup milk
½ cup unsweetened cocoa powder
1 (16.5 ounce) can pitted dark sweet cherries, drained with juice reserved
1 tablespoon cornstarch
6 teaspoons orange liqueur

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2- 8 or 9 inch round cake pans.
  • In a medium sized bowl combine flour, white sugar, baking powder, baking soda and salt. Add water, shortening, and 1 teaspoon vanilla. Beat with an electric mixer on low to medium speed until combined. Then beat on high speed for 2 minutes. Add eggs and melted chocolate and beat 2 minutes more. Pour batter into prepared pans.
  • Bake for 30 to 35 minutes. Cool cakes on a wire rack for 10 minutes. Remove cakes from pans and let cool thoroughly on a wire rack.
  • To Make Frosting: Beat butter until fluffy. Gradually add 2 cups of confectioner's sugar and the cocoa. Beat well than add the milk, and 1 1/2 teaspoons vanilla extract. Beat in the remaining confectioner's sugar and any additional milk as needed for spreadability.
  • To Make Filling: Drain cherries reserving 2/3 cup of the liquid. In a medium sauce pan combine reserved liquid and cornstarch, add fruit. Cook over medium heat and stir until thickened and bubbly. Cook and stir for more 2 minutes and then stir in the orange or cherry liqueur. Remove from heat cover and cool without stirring.
  • Arrange one cake layer on a serving dish and spread the cooled cherry filling over the top (reserve some cherries for a garnish for top of cake). Place second layer on top filling and frost sides and top of cake with frosting.

Nutrition Facts : Calories 585.7 calories, Carbohydrate 103.6 g, Cholesterol 45 mg, Fat 19 g, Fiber 3.5 g, Protein 5.4 g, SaturatedFat 8.3 g, Sodium 222.6 mg, Sugar 81.6 g

BLACK FOREST CAKE



Black Forest Cake image

Black forest cake, which originated in the Black Forest region of Germany, is typically made with a light chocolate sponge cake, soaked with cherry syrup and cherry brandy (Kirsch), then layered with whipped cream and cherries. This version swaps the chocolate sponge for a denser, fudgier chocolate cake to delicious effect. But slicing a rich chocolate cake into four thin layers can be a bit tricky. To make the job a little easier, cool them completely before slicing. The cherry jam and syrup can be made in advance.

Provided by Samantha Seneviratne

Categories     cakes, dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 21

1 cup/240 milliliters vegetable oil, plus more for greasing the pans
1 1/2 cups/140 grams Dutch-process cocoa powder
1 1/2 cups/360 milliliters boiling water
1 cup/240 milliliters buttermilk
4 large eggs
1 1/2 cups/330 grams packed dark brown sugar
1 1/2 teaspoons pure vanilla extract
3 cups/385 grams all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
3/4 teaspoon baking soda
4 cups (about 20 ounces/600 grams) fresh or frozen dark sweet cherries, pitted
1/2 cup/100 grams granulated sugar
1 teaspoon cornstarch
1/4 teaspoon almond extract
1 to 2 tablespoons Kirsch
1/3 cup/40 grams confectioners' sugar
1 tablespoon cornstarch
4 cups/960 milliliters heavy cream
6 ounces/170 grams bittersweet chocolate, shaved into curls
8 fresh or frozen whole dark sweet cherries, pitted

Steps:

  • Heat the oven to 350 degrees. Grease two 9-inch round cake pans with oil and line the bottom of each with parchment paper.
  • To prepare the cake, in a large bowl, whisk together the cocoa powder and boiling water until smooth. Add the buttermilk and 1 cup vegetable oil, and whisk to combine. Add the eggs, brown sugar and vanilla extract, then whisk to combine.
  • In a medium bowl, whisk together the flour, baking powder, salt and baking soda. Add the dry ingredients to the wet, then whisk to combine. Divide the batter evenly between the two pans.
  • Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer the cakes to a rack to cool for about 20 minutes, then flip the cakes out onto the rack and let them cool completely. Flip the cakes again, so the domed portion is on top, and trim a bit of the dome off each cake to flatten the top. Carefully cut each layer in half horizontally, creating four layers.
  • While the cake cools, prepare the cherry jam: In a small saucepan, combine the cherries and sugar over medium heat. Cook, stirring occasionally and breaking the cherries down with a wooden spoon or potato masher, until the fruit has released its juice, about 6 minutes.
  • Pass the cherry mixture through a fine-mesh sieve, reserving the syrup in a medium bowl and setting aside the cooked cherries. Measure out 1/2 cup/120 milliliters of the syrup. (If you have more, store the rest in the refrigerator for another use). Transfer 1 tablespoon syrup from the 1/2 cup to small bowl, then stir the Kirsch into remaining syrup; set aside to cool completely.
  • Add 1 teaspoon cornstarch to the reserved 1 tablespoon cherry syrup in the small bowl; whisk to combine. Transfer it to the saucepan, add the cooked cherries and cook over medium, stirring, until the mixture has thickened, 3 to 5 minutes. Transfer to a bowl to cool completely. (You should have about 1 1/4 cups/300 milliliters jam.)
  • Prepare the whipped cream: In a small saucepan, whisk together the confectioners' sugar, cornstarch and 1 cup heavy cream. Bring that mixture to a low boil over medium heat and cook, stirring, until thickened to the consistency of thin pudding, reducing heat as necessary to avoid scorching, about 2 minutes. Transfer cream mixture to a large bowl to cool completely.
  • Assemble the cake: Whisk the cream mixture to loosen it, then add the remaining 3 cups heavy cream. Using an electric mixer on medium, beat the mixture until you have medium-stiff peaks, about 2 minutes. Set one cake layer on a serving plate, cut-side up. Brush it with some of the cherry-Kirsch syrup, spread about 1 cup whipped cream over the top, then 1/3 of the cherry jam. Swirl the jam and the cream together a bit to spread it out evenly. Repeat this process two more times and top it with the last cake layer, cut-side down. Then cover the entire cake with a thin layer of whipped cream. Refrigerate for 30 minutes.
  • To finish, frost the cake with the remaining whipped cream. Prepare the chocolate curls: Warm the chocolate bar in the microwave for 10 to 15 seconds, then use a vegetable peeler to create curled chocolate shavings. Press the chocolate shavings onto the sides of the cake and over a 1-inch of the border on top. Top with the 8 cherries. Store leftovers, well wrapped, in the refrigerator for up to 3 days.

EASY BLACK FOREST CAKE



EASY Black Forest Cake image

Black Forest Cake is a family favorite- and you will love how simple it is to make this cake!

Provided by Six Sisters

Yield 16

Number Of Ingredients 7

1 Devil's Food cake mix (I used 15.25 ounces Betty Crocker cake mix)
water, eggs, and oil called for in cake mix directions
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
1 container (8 oz) Cool Whip
-Your favorite pie filling*

Steps:

  • Spray 2 8" or 9" pans with non-stick cooking spray. Prepare cake mix with water, eggs and vegetable oil called for on cake mix directions. Split batter evenly between both pans and bake, following directions on back of cake mix box. Let cakes cool completely and remove from pans.
  • In a large bowl, mix together cream cheese, powdered sugar, and vanilla until smooth. Fold in Cool Whip. Divide evenly and spread half of whipped cream mixture over each cake.
  • Top each cake with cherry pie filling. Refrigerate cakes until ready to serve.

Nutrition Facts : Servingsize 1 serving, Calories 3734 kcal, Fat 101 g, SaturatedFat 53 g, Cholesterol 629 mg, Sodium 7774 mg, Carbohydrate 583 g, Sugar 354 g, Protein 30 mg

HOLLY'S BLACK FOREST CAKE



Holly's Black Forest Cake image

This is a recipe that is simple to make and always makes people at parties rave. Garnish with dollops of whipped cream and reserved cherries.

Provided by Holly Brazzell

Categories     German Recipes

Yield 12

Number Of Ingredients 17

2 cups all-purpose flour
1 ¾ cups white sugar
1 teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1 ⅓ cups water
½ cup shortening
2 ½ teaspoons vanilla extract
2 eggs
3 (1 ounce) squares unsweetened chocolate, melted
⅓ cup butter
4 ½ cups sifted confectioners' sugar
¼ cup milk
½ cup unsweetened cocoa powder
1 (16.5 ounce) can pitted dark sweet cherries, drained with juice reserved
1 tablespoon cornstarch
6 teaspoons orange liqueur

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2- 8 or 9 inch round cake pans.
  • In a medium sized bowl combine flour, white sugar, baking powder, baking soda and salt. Add water, shortening, and 1 teaspoon vanilla. Beat with an electric mixer on low to medium speed until combined. Then beat on high speed for 2 minutes. Add eggs and melted chocolate and beat 2 minutes more. Pour batter into prepared pans.
  • Bake for 30 to 35 minutes. Cool cakes on a wire rack for 10 minutes. Remove cakes from pans and let cool thoroughly on a wire rack.
  • To Make Frosting: Beat butter until fluffy. Gradually add 2 cups of confectioner's sugar and the cocoa. Beat well than add the milk, and 1 1/2 teaspoons vanilla extract. Beat in the remaining confectioner's sugar and any additional milk as needed for spreadability.
  • To Make Filling: Drain cherries reserving 2/3 cup of the liquid. In a medium sauce pan combine reserved liquid and cornstarch, add fruit. Cook over medium heat and stir until thickened and bubbly. Cook and stir for more 2 minutes and then stir in the orange or cherry liqueur. Remove from heat cover and cool without stirring.
  • Arrange one cake layer on a serving dish and spread the cooled cherry filling over the top (reserve some cherries for a garnish for top of cake). Place second layer on top filling and frost sides and top of cake with frosting.

Nutrition Facts : Calories 585.7 calories, Carbohydrate 103.6 g, Cholesterol 45 mg, Fat 19 g, Fiber 3.5 g, Protein 5.4 g, SaturatedFat 8.3 g, Sodium 222.6 mg, Sugar 81.6 g

HOLLY'S BLACK FOREST CAKE



Holly's Black Forest Cake image

This is a recipe that is simple to make and always makes people at parties rave. Garnish with dollops of whipped cream and reserved cherries.

Provided by Holly Brazzell

Categories     German Recipes

Yield 12

Number Of Ingredients 17

2 cups all-purpose flour
1 ¾ cups white sugar
1 teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1 ⅓ cups water
½ cup shortening
2 ½ teaspoons vanilla extract
2 eggs
3 (1 ounce) squares unsweetened chocolate, melted
⅓ cup butter
4 ½ cups sifted confectioners' sugar
¼ cup milk
½ cup unsweetened cocoa powder
1 (16.5 ounce) can pitted dark sweet cherries, drained with juice reserved
1 tablespoon cornstarch
6 teaspoons orange liqueur

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2- 8 or 9 inch round cake pans.
  • In a medium sized bowl combine flour, white sugar, baking powder, baking soda and salt. Add water, shortening, and 1 teaspoon vanilla. Beat with an electric mixer on low to medium speed until combined. Then beat on high speed for 2 minutes. Add eggs and melted chocolate and beat 2 minutes more. Pour batter into prepared pans.
  • Bake for 30 to 35 minutes. Cool cakes on a wire rack for 10 minutes. Remove cakes from pans and let cool thoroughly on a wire rack.
  • To Make Frosting: Beat butter until fluffy. Gradually add 2 cups of confectioner's sugar and the cocoa. Beat well than add the milk, and 1 1/2 teaspoons vanilla extract. Beat in the remaining confectioner's sugar and any additional milk as needed for spreadability.
  • To Make Filling: Drain cherries reserving 2/3 cup of the liquid. In a medium sauce pan combine reserved liquid and cornstarch, add fruit. Cook over medium heat and stir until thickened and bubbly. Cook and stir for more 2 minutes and then stir in the orange or cherry liqueur. Remove from heat cover and cool without stirring.
  • Arrange one cake layer on a serving dish and spread the cooled cherry filling over the top (reserve some cherries for a garnish for top of cake). Place second layer on top filling and frost sides and top of cake with frosting.

Nutrition Facts : Calories 585.7 calories, Carbohydrate 103.6 g, Cholesterol 45 mg, Fat 19 g, Fiber 3.5 g, Protein 5.4 g, SaturatedFat 8.3 g, Sodium 222.6 mg, Sugar 81.6 g

More about "hollys black forest cake recipes"

AMAZING BLACK FOREST CAKE - CAKES - MADELEINE KITCHEN
2018-07-27 Add the sugar and water to a sauce pan, heat them up until boiling while stirring occasionally. Boil for just 1 minute maximum, then take it off the heat and set aside to cool for a few minutes. Once it's cooled a bit, add the liqueur and stir.
From madeleinekitchen.com
See details


TRADITIONAL GERMAN BLACK FOREST CAKE RECIPE | ALSO THE ...
2019-07-27 Pour the cake batter into a parchment paper-lined baking pan and bake. Then let cool completely. In a small bowl, stir together the cornstarch and canned sour cherry water and set aside. In a heavy-bottomed saucepan, bring the canned sour cherry water, kirsch, and sugar to a simmer over medium heat.
From alsothecrumbsplease.com
See details


HOLLY'S BLACK FOREST CAKE | RECIPE | BLACK FOREST CAKE ...
Oct 8, 2012 - This is a recipe that is simple to make and always makes people at parties rave. Garnish with dollops of whipped cream and reserved cherries. Garnish with dollops of whipped cream and reserved cherries.
From pinterest.com
See details


RECIPE: LAZY BLACK FOREST CAKE | DUNCAN HINES CANADA®
Directions. Mix Chocolate cake mix according to instructions on package. Cover bottom of 13 X 9 cake pan with mini marshmallows. Pour mixed cake mix on top of marshmallows. Arrange cherry pie filling over top of cake mix. Bake about 15 minutes longer than mix directions. Marshmallows will float to the top and cherries will sink to the bottom.
From duncanhines.ca
See details


BLACK FOREST CAKE I RECIPE
Black forest cake i recipe. Learn how to cook great Black forest cake i . Crecipe.com deliver fine selection of quality Black forest cake i recipes equipped with ratings, reviews and mixing tips. Get one of our Black forest cake i recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 60% Black Forest Cake I Allrecipes.com This recipe delivers …
From crecipe.com
See details


RECIPE: SIMPLE BLACK FOREST CAKE | DUNCAN HINES CANADA®
Directions. Prepare cake as per instructions on the box (I do mine in 9" round pans). Once cakes are cooled, lay one cake layer onto a plate and layer the cherry pie filling onto it evenly. Place the 2nd cake layer on top of the 1st layer and pie filling. Cover your cake evenly with your favourite whipped cream.
From duncanhines.ca
See details


BLACK FOREST CAKE {AUTHENTIC GERMAN RECIPE!}- PLATED …
2019-07-02 Top with 1/4 of the whipped cream: Use an offset spatula to smooth out the cream. Repeat Steps 1., 2., and 3. Use the middle cake layer in the middle. Top with the cake layer that was the bottom while baking, smooth side up and spread 1/3 …
From platedcravings.com
See details


BLACK FOREST CAKE - SALLY'S BAKING ADDICTION
2018-11-14 Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes.
From sallysbakingaddiction.com
See details


HOLLY'S BLACK FOREST CAKE TASTY RECIPES
2019-04-10 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2- 8 or 9 inch round cake pans. In a medium sized bowl combine …
From saskiasaskeya.blogspot.com
See details


BEST BUTTER BOOK: HOLLY'S BLACK FOREST CAKE
Ingredients. Servings: 1 2 cups all-purpose flour ; 1 3/4 cups white sugar ; 1 teaspoon baking powder ; 3/4 teaspoon baking soda ; 1/4 teaspoon salt ; 1 1/3 cups water
From butterbook.blogspot.com
See details


HOLLY'S BLACK FOREST CAKE YOU HAVE TO TRY
2019-03-02 Preheat oven to 350 tiers F (one hundred seventy five tiers C). Grease and flour 2- eight or 9 inch spherical cake pans. In a medium sized bowl integrate flour, white sugar, baking powder, baking soda and salt.
From devonhblack.blogspot.com
See details


BLACK FOREST CAKE | KING ARTHUR BAKING
To make the cake: Combine the cocoa, flour, sugar, buttermilk powder, cake enhancer, baking powder, baking soda, and salt. In a separate bowl, whisk together the water, oil, and vanilla. Gradually beat the wet ingredients into the dry ingredients. Add the eggs one at a time, beating until well blended. Pour the batter into the prepared pans.
From kingarthurbaking.com
See details


BLACK FOREST CAKE - HOLY WHISK BLOG
2016-12-31 Black forest cake – Christmas 2016. Recipe source: The Great British Bake Off: Step by Step Better Baking iOS app. After the first test, this cake quickly got into the the collection of my beloved recipes. At my family’s favourite confectionery their bestseller cake called ‘Miracle’ was just a black forest cake, that was everyone’s choice. The sweetness of the chocolate …
From holywhiskblog.com
See details


THE BEST RECIPES HOLLY'S BLACK FOREST CAKE - RECIPES FRIED ...
2020-05-11 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2- 8 or 9 inch round cake pans. In a medium sized bowl combine …
From recipesfriedrice.blogspot.com
See details


BLACK FOREST CAKE | CHOCOLATE, CHERRIES & CREAM - BAKE ...
2020-11-13 This chocolate cake is going to become your new favourite chocolate cake recipe (and not just for black forest cake!!) It's made using 10 basic ingredients and is SO easy to prepare. Ingredients: plain flour, white sugar, cocoa powder, baking powder, bi-carbonate soda, salt, milk, eggs, vanilla extract and vegetable oil.
From bakeplaysmile.com
See details


BLACK FOREST CAKE RECIPE | EASY EGGLESS BLACK FOREST CAKE ...
2019-01-18 firstly, in a small sauce pan take ¼ cup cherry, ½ cup water and 1 tbsp sugar. turn on the stove and dissolve sugar. further, get the mixture to boil for 2 minutes. also check the cherries are softened. finally, transfer to the bowl, cut …
From hebbarskitchen.com
See details


HOLLY'S BLACK FOREST CAKE - GERMAN RECIPES
Holly's Black Forest Cake might be just the dessert you are searching for. This recipe makes 8 servings with 869 calories, 8g of protein, and 29g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. If you have sugar, confectioners' sugar, vanillan ...
From fooddiez.com
See details


BLACK FOREST CAKE RECIPE, GERMAN CHOCOLATE CAKE
2015-06-05 1. Roughly chop pitted cherries and place in a medium bowl with 3 Tbsp kirsch. Let sit at room temp for at least 30 min, stirring a couple times, then drain cherries in a sieve over a bowl. Keep the cherries and syrup. Add 1/4 cup cold filtered water to the syrup to …
From natashaskitchen.com
See details


HOLLY'S BLACK FOREST CAKE
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2- 8 or 9 inch round cake pans. In a medium sized bowl combine flour, white sugar, baking powder, baking soda and salt.
From crecipe.com
See details


HOW TO MAKE BLACK FOREST CAKE: A STEP-BY-STEP RECIPE | KITCHN
2020-06-30 Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat 2 (9-inch) round cake pans with cooking spray and line the bottoms with parchment paper. Make the cake batter. Place 1 cup whole milk, 3 large eggs, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract in a medium bowl and whisk to combine.
From thekitchn.com
See details


BLACK FOREST CAKE - LIV FOR CAKE | CLASSIC CAKE RECIPES ...
2018-07-30 Line bottoms with parchment. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine. In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs). Add wet ingredients to dry and mix on medium for 2 …
From livforcake.com
See details


BLACK FOREST CAKE - CHOCOLATE, CHERRIES, AND WHIPPED CREAM ...
2017-08-15 Frost the cake with the whipped cream frosting. Heat the cream in a small pot until barely simmering. Place the chocolate in a small bowl, and pour the hot cream over the chopped chocolate, allowing it to stand for 5 minutes. Whisk the chocolate and cream together until fully incorporated. Whisk in the corn syrup and vanilla, and carefully pour ...
From bakingamoment.com
See details


10 BLACK FOREST CAKE-FLAVORED DESSERTS MADE VEGAN - ONE ...
It contains healthy fats from the avocado and chia seeds, as well as a surprisingly high amount of protein for a cake. Top this healthier version of Black Forest cake with a generous dollop of ...
From onegreenplanet.org
See details


AMAZING BLACK FOREST CAKE RECIPE | PRETTY. SIMPLE. SWEET.
2018-06-13 Instructions. To make the chocolate cake: Preheat oven to 350°F/180°C. Generously butter two 8-inch cake pans that are at least 2-inches high, and dust with cocoa powder, tapping the ramekins slightly to remove any excess. In a large bowl, place flour, cocoa powder, baking powder, baking soda, salt, and sugar.
From prettysimplesweet.com
See details


BLACK FOREST CAKE RECIPE | SUGAR AND SOUL
2018-07-01 Grease and line with parchment paper three 8" round cake pans. Set aside. In a large bowl, combine the flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk to combine. In a separate large bowl, whisk together the buttermilk, oil, and vanilla. Gradually beat the wet ingredients into the dry ingredients.
From sugarandsoul.co
See details


BCL - HOLLY'S BLACK FOREST CAKE YOU HAVE TO TRY - BLACK ...
2019-12-07 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2- 8 or 9 inch round cake pans. In a medium sized bowl combine …
From blackcloverleaf.blogspot.com
See details


HOLLY'S BLACK FOREST CAKE SO TASTY - AKUYUYUNLARSEY ...
2020-01-27 Preheat oven to 350 stages F (175 stages C). Grease and flour 2- 8 or nine inch spherical cake pans. In a medium sized bowl integrate flour, …
From akuyuyunlarsey-kuncubaruteddy.blogspot.com
See details


BLACK FOREST CAKE - WITHOUT ALCOHOL (6 INCH CAKE) PLAYFUL ...
2020-08-09 Steps to prepare the chocolate sponge cake. Whisk the egg with sugar until it turns pale and fluffy. Then whisk the oil to it. Sift all the dry ingredients in a separate bowl. And fold it to the fluffy whisked egg mixture. Pour in two separates 6-inch round cake pan. Bake at 350 F for about 30 minutes.
From playfulcooking.com
See details


BLACK FOREST CAKE RECIPE - LAUREN'S LATEST
2021-11-26 Add in cherries and toss. Place over medium-low heat to melt frozen cherries. Once a paste has formed around the cherries, increase the heat to medium and keep stirring until all the liquid has come out of the cherries and the mixture is boiling. Continue to stir until it becomes very thick, about 4 minutes or boiling.
From laurenslatest.com
See details


EASY BLACK FOREST CAKE {WITH CAKE MIX} - CAKEWHIZ
2019-02-11 Instructions. In a mixing bowl, add butter, eggs milk, chocolate pudding and mix until smooth. Add cake mix and mix until just combined. Pour this batter into 2 greased/floured 8×2 round cake pans . Bake at 350 degrees for about 40 minutes or until an inserted toothpick in the center comes out clean.
From cakewhiz.com
See details


DESSERTS – ITSHOLLY
Black Cocoa & Kahlua Bundt. Blackity Black Forest Cake. Strawberry Comfort Cake. Ube Poundcake with Vanilla Bean Ube Glaze. Black Forest Bundt. Rumchata Poundcake with Strawberry Glaze. Meyer Lemon and Blueberry Bundt. Dulce de Leche Swirl Bundt. Brownies.
From itsholly.com
See details


HOLLY'S BLACK FOREST CAKE GOOD RECIPES - BLAND MORR RECIPES
2019-12-10 Preheat oven to 350 degrees F (one hundred seventy five tiers C). Grease and flour 2- eight or nine inch spherical cake pans. In a medium sized bowl combine flour, white sugar, baking powder, baking soda and salt.
From blandmorrharochtygblommor.blogspot.com
See details


MARY'S BLACK FOREST GATEAU RECIPE | THE GREAT BRITISH ...
Preheat the oven to 325°. Lightly grease two 23cm (9in) cake tins and line the base with greased non-stick baking parchment. Break the eggs into a mixing bowl, add the sugar and whisk until the ...
From pbs.org
See details


BLACK FOREST CAKE | RICARDO
Line the bottom of two 8-inch (20 cm) springform pans with parchment paper. Do not butter. In a bowl, combine the flour, cocoa powder, baking powder and salt. Set aside. In another bowl, beat the eggs, sugar and vanilla with an electric mixer for about 10 minutes or until the mixture triples in volume and forms a ribbon.
From ricardocuisine.com
See details


BLACK FOREST CAKE - CULINARY HILL
2018-09-28 Preheat oven to 350 degrees. Line the bottoms of two 9" round cake pans with parchment. Do not grease the sides of the pans. In a medium bowl, whisk together flour and cocoa powder. Set aside. In a standing mixer with the whisk attachment, or with an electric hand mixer, beat eggs on high for 1 minute.
From culinaryhill.com
See details


Related Search