So Easy Black Forest Cake Recipes

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BLACK FOREST CAKE RECIPE



Black Forest Cake Recipe image

Provided by Shiran

Time 2h5m

Number Of Ingredients 18

1¾ cups (250 g/8.8 oz.) all-purpose flour, sifted
⅔ cup (65 g/2.3 oz.) natural unsweetened cocoa powder, sifted
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups (400 g/14 oz.) granulated sugar
2 large eggs
½ cup (120 ml) neutral oil, such as canola or vegetable oil
2 teaspoons pure vanilla extract
1 cup (240 ml) buttermilk
1 cup (240 ml) hot water
1 cup drained, canned cherries
¼ cup Kirsch, or another cherry liqueur
cherry juice from canned cherries (drain cherries and reserve the juice)
3 cups heavy cream, cold
½ cup powdered sugar, sifted
200 g/7 oz. chocolate shavings
Fresh whole cherries

Steps:

  • 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. Mix until combined. Set aside.
  • In a medium bowl, mix together eggs, oil, vanilla, buttermilk, and water (pour the water slowly so it won't cook the eggs). Whisk until smooth. Add egg mixture into flour mixture and mix until smooth. Don't overbeat - batter will be lumpy at first, but mix gently and eventually stir with a whisk just until smooth. The batter will be thin and liquid. That's ok.
  • Scrape batter into prepared pans. Bake cakes for 30-35 minutes (depending on your oven - this might take longer), or until a skewer inserted into the center comes out clean or with just a few moist crumbs. Allow to cool for 10 minutes in the pan before unmolding, then let cakes cool completely on a wire rack. I recommend wrapping the cakes in plastic wrap and refrigerate or freeze them for several hours before cutting them. Cut each cake layer in half horizontally.
  • To make the syrup: place drained cherries in a medium bowl, and add to the bowl ¼ cup Kirsch and ½ cup cherry juice from can. Leave to soak at room temperature for 30 minutes or more, then drain cherries in a sieve over a bowl, keeping both the cherries and syrup. Add more cherry juice to the syrup to get 3/4 cup syrup (you won't need the rest of the juice, discard it or save for another use). This will be the soaking syrup for the cake layers.
  • To make the whipped cream: Using a stand mixer or hand mixer with a whisk attachment, beat heavy cream and powdered sugar until stiff peaks form. Read more about making perfect whipped cream here.
  • Assembly: Place one cake layer on a cake stand or plate and brush with 1/3 of the cherry syrup. Cover top with a thick layer of whipped cream frosting (about 1 cup) and top with 1/3 of the cherries. Repeat twice more with remaining layers and top with the last cake layer (there's no need to soak the top layer with syrup). Frost the top and sides of the cake with whipped cream. If you want, reserve some of the whipped cream, about 1½ cups, for decorating the top. Use a pastry bag with a large flower tip, and pipe rounds around the top. Top with whole cherries. Cover the sides and top with chocolate shavings, if desired. Store cake in the fridge, covered, for up to 4 days.

CLASSIC EASY BLACK FOREST CAKE RECIPE



Classic Easy Black Forest Cake Recipe image

Quick and easy black forest cake recipe, made with cake mix and simple ingredients. Soft, moist chocolate cake with cherry filling and whipped cream.

Provided by CakeWhiz

Categories     Dessert

Time 1h10m

Number Of Ingredients 8

1/2 cup Butter (Unsalted, Melted)
4 Eggs (Large)
1 cup Milk (Whole)
1 container Snack pack chocolate pudding (Not the powder but use pre-made pudding, 3.25 oz.)
1 box Devil's food cake mix (Or chocolate cake mix)
1.5 cups Cherry pie filling
2 cups Whipped cream (Homemade or store-bought)
2.5 tbsp Chocolate shavings

Steps:

  • 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 8x2 round cake pans.
  • Bake at 350 degrees for about 40 minutes or until an inserted toothpick in the center comes out clean.
  • Allow the cakes to cool down completely.
  • Then, trim the sides and cut the domes on the cakes.
  • Place one cake on a cake stand.
  • Spread whipped cream on top.
  • Then, spoon cherry pie filling on top of the whipped cream and spread it out.
  • Place the other cake on top of the pie filling.
  • Then, spread whipped cream on top again.
  • Spoon cherry pie filling on top of the whipped cream again and spread it out.
  • Sprinkle chocolate shavings on top and enjoy!

Nutrition Facts : Calories 512 kcal, Carbohydrate 68 g, Protein 7 g, Fat 25 g, SaturatedFat 11 g, Cholesterol 112 mg, Sodium 544 mg, Fiber 2 g, Sugar 22 g, ServingSize 1 serving

BLACK FOREST CAKE I



Black Forest Cake I image

This recipe delivers a classic version of the original Black Forest cake with whipped cream frosting and sour cherries.

Provided by Linda Greer

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Yield 12

Number Of Ingredients 16

2 ⅛ cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
3 eggs
1 cup milk
½ cup vegetable oil
1 tablespoon vanilla extract
2 (20 ounce) cans pitted sour cherries
1 cup white sugar
¼ cup cornstarch
1 teaspoon vanilla extract
3 cups heavy whipping cream
⅓ cup confectioners' sugar

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.

Nutrition Facts : Calories 661.9 calories, Carbohydrate 86.9 g, Cholesterol 129.6 mg, Fat 33.9 g, Fiber 3.4 g, Protein 7.5 g, SaturatedFat 16 g, Sodium 341.9 mg, Sugar 61.8 g

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.

BLACK FOREST CAKE



Black Forest Cake image

One taste and you'll agree this spectacular dessert is worth the effort.-Patricia Roylance, U.S. Navy, Stationed in Spain

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 28

2 ounces unsweetened chocolate
1/3 cup canola oil
2 large eggs, room temperature, separated
1-1/2 cups sugar, divided
1-3/4 cups cake flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup 2% milk
CREAM FILLING:
6 tablespoons butter, softened
4 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
4 to 5 tablespoons half-and-half cream
CHERRY FILLING:
1 can (14-1/2 ounces) pitted tart cherries
2 tablespoons cornstarch
3/4 cup sugar
1/4 teaspoon almond extract
6 drops red food coloring
CHOCOLATE FILLING:
1 cup heavy whipping cream
1/4 cup chocolate syrup
1 teaspoon vanilla extract
FROSTING:
2 cups heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
Chocolate curls, maraschino cherries and fresh mint

Steps:

  • In a microwave, melt chocolate; stir until smooth. Cool slightly. In a large bowl, beat the oil, egg yolks, 1 cup sugar and melted chocolate. Combine the flour, salt and baking soda; gradually add to chocolate mixture alternately with milk. , In a small bowl, beat egg whites until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form. Fold into batter., Pour into two greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., In a large bowl, beat cream filling ingredients until smooth; cover and refrigerate. For cherry filling, drain cherries, reserving juice. In a saucepan, combine cornstarch, sugar and cherry juice until smooth. Add cherries. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in extract and food coloring. Cool completely., In a small bowl, beat chocolate filling ingredients until soft peaks form. Cover and refrigerate. , For frosting, in a large bowl, beat the cream, sugar and vanilla until soft peaks form. Cover and refrigerate., To assemble, cut each cake into two horizontal layers. Place bottom layer on a serving plate; top with 1/2 cup cream filling. Place 1 cup cream filling in a heavy-duty resealable plastic bag; cut a 1/2-in. triangle in one corner of bag. Make a rim of filling 3/4 in. high around outer edge of cake., Make a second rim 2 in. from edge. Spoon cherry filling between rings. Refrigerate for 30 minutes. Spread chocolate filling over second cake layer; place over cherry filling. , Spread remaining cream filling over third layer; place over chocolate filling. Top with fourth layer. Spread frosting over top and sides of cake. Garnish with chocolate curls, cherries and mint. Store in the refrigerator.

Nutrition Facts : Calories 589 calories, Fat 28g fat (15g saturated fat), Cholesterol 103mg cholesterol, Sodium 289mg sodium, Carbohydrate 83g carbohydrate (66g sugars, Fiber 1g fiber), Protein 4g protein.

EASIEST BLACK FOREST CAKE



Easiest Black Forest Cake image

Make and share this Easiest Black Forest Cake recipe from Food.com.

Provided by Karen..

Categories     Dessert

Time 1h15m

Yield 12-16 serving(s)

Number Of Ingredients 11

1 (18 ounce) box devil's food cake mix, baked as directed in 9 x 13 inch pan and left in pan
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (8 ounce) container Cool Whip, thawed
1 tablespoon almond extract
2 tablespoons vanilla extract
1 (5 1/8 ounce) box instant vanilla pudding, prepared as directed (use gelatin-free version to make vegetarian)
1 (21 ounce) can cherry pie filling
chocolate sprinkles
maraschino cherry

Steps:

  • Mix cherry pie filling and almond extract.
  • While cake is still warm, poke top all over with fork and spread the cherry filling mixture all over the top.
  • When you prepare vanilla pudding, make it as directed on box, but add the vanilla extract to it with the milk.
  • Fold Cool Whip into pudding.
  • Spread pudding mixture over cake, covering the cherry pie filling.
  • Decorate with chocolate sprinkles and cherries.
  • Chill until serving time.

Nutrition Facts : Calories 425.8, Fat 18.8, SaturatedFat 6.7, Cholesterol 46.5, Sodium 558.2, Carbohydrate 61.1, Fiber 1.3, Sugar 32.4, Protein 4.5

SO EASY BLACK FOREST CAKE



So Easy Black Forest Cake image

Make and share this So Easy Black Forest Cake recipe from Food.com.

Provided by kittycara

Categories     Dessert

Time 1h

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 4

1 chocolate cake mix (i used a dark chocolate fugde)
3 large eggs
cherry pie filling
whipped topping

Steps:

  • pre heat oven to 325(mine is a comvection oven).
  • mix together all ingredients
  • spray pam into the pan.
  • put onto a 9 x 13 non stick cake pan.
  • bake about 40min.
  • cool one hour
  • put in ice box after first use also can do after cooling before serving.
  • top with a cool whip or whipped cream if you like.

BLACK FOREST UPSIDE-DOWN CAKE



Black Forest Upside-Down Cake image

The divine flavors of this simple Black Forest cake will impress your guests and leave you with many requests for the recipe! -Kimberly Campbell, Wheeling, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 8

1 can (21 ounces) cherry pie filling
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 large eggs, room temperature
1 package devil's food cake mix
Whipped cream

Steps:

  • Preheat oven to 350°. Spoon pie filling into a greased 12-in. cast-iron or ovenproof skillet. In a large bowl, beat cream cheese, sugar, flour and vanilla until blended. Gently beat in eggs. Pour over pie filling. Prepare cake mix according to package directions; spoon over cream cheese layer., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 10 minutes before inverting onto a serving plate. If needed, spoon cherries from pan over cake. Top with whipped cream.

Nutrition Facts : Calories 321 calories, Fat 14g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 319mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

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From mygerman.recipes


BLACK FOREST CAKE - E.D.SMITH®
Preheat oven to 350°F (180°C). Grease and flour three 8-inch (20 cm) round cake pans (or grease and line with parchment paper); set aside. In large bowl, sift together flour, cocoa powder, baking powder, baking soda and salt. Whisk in granulated sugar; set aside. In separate bowl, whisk together milk and lemon juice; let stand for 5 minutes.
From edsmith.com


BLACK FOREST CAKE RECIPE - GREEDY EATS
2021-10-12 Make the cake: Preheat the oven to 350°F. To make this recipe as written with the ingredients listed, grease three 6-inch pans and then add parchment paper. Once the parchment paper is added, grease the top of that as well. . Whisk together the cocoa powder, flour, sugar, baking powder, baking soda, and salt in a bowl.
From greedyeats.com


EASY BLACK FOREST CAKE – THE TINY FAIRY
2019-10-15 Once the cake has cooled, place it on your serving tray. Make a whipped cream ring around it and fill it with Sweet Cherry Sauce. Place the second layer of the cake, top with whipped cream, chocolate shavings and a few cherries. Serve with extra Sweet Cherry Sauce on the side.
From thetinyfairy.com


EASY BLACK FOREST CAKE RECIPE - SERIOUS EATS
2018-08-30 Lightly spray 13- by 9-inch cake pan with baking spray. In large bowl, whisk together sugar, flour, cocoa, baking powder, baking soda, and salt. In medium bowl, whisk together eggs, sour cream, oil, and vanilla. Add wet ingredients to dry ingredients and stir …
From seriouseats.com


BEST EVER BLACK FOREST CAKE - THE SCRAN LINE
2021-07-21 Add the vanilla extract and lightly drizzle the melted and cooled butter with one hand as you gently fold it into the mixture. Split the cake mixture amongst your cake tins and bake for 20-25 minutes. Allow to cool for 10 minutes before running a knife around the outside to loosen the cakes up from the tins.
From thescranline.com


TRADITIONAL BLACK FOREST CAKE RECIPE | THE RECIPE CRITIC
2021-09-25 Cake. Preheat the oven to 325°. Spray three 8 inch round cake pans with cooking spray. Add parchment rounds to the bottom of the pans and spray the parchment with cooking spray and set aside. In a large bowl whisk together the vegetable oil, warm coffee, eggs, and vanilla until combined.
From therecipecritic.com


TRADITIONAL BLACK FOREST CAKE RECIPE - SUGAR GEEK SHOW
2021-10-11 Add the butter mixture and vanilla to the egg/flour mixture and fold together carefully. Coat three 6 inch cake pans with cake goop. Some people also like to put parchment circles on the bottom of the pan to prevent sticking. Divide the genoise batter evenly between the 3 …
From sugargeekshow.com


SIMPLE & EASY BLACK FOREST CAKE WITH FROSTING - SEW WHITE
2018-11-04 Preheat the oven to 180 (150 fan) Grease and line 2x 6 inch cake tins. Cream together (in a mixer or by hand) the butter and sugar until fluffy. Add the eggs one at a time and mix. In a separate bowl measure out and sieve the flour, cocoa powder, bicarbonate of …
From sewwhite.com


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