Thebehemothofallblackforestcakes Recipes

BLACK FOREST CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Line 2 (12-cup) muffin tins with paper liners.
• In a large bowl combine cake mix, soda, vegetable oil and eggs. Using a hand mixer combine all ingredients, batter will still be somewhat lumpy. Pour batter into muffin cups. Bake 19 to 22 minutes, turning the pans halfway through baking. Remove to a rack and allow to cool completely.
• In a large bowl combine frosting, extract and pink food coloring. When cupcakes are cool ice with pink cherry frosting and top each with maraschino cherry

BLACK FOREST CUPCAKES

Steps:

• Special Equipment: 12 capacity cupcake tin, paper liners
• Preheat the oven to 350 degrees F. Line the cupcake tray with paper liners.
• Sift the flour, cocoa powder, cinnamon, salt, baking powder and baking soda in a large bowl. Set aside. In a small bowl, combine the buttermilk, butter and vanilla, set aside.
• Add the eggs and sugar to the bowl of a stand mixer with whisk attachment and beat until the mixture is thick and forms ribbons, about 5 minutes. With mixer on medium speed, slowly add the buttermilk mixture, until just incorporated. Fold in the flour mixture until just combined, then fold in the chocolate chips and cherries. Fill the cupcake tins 3/4 full with the batter. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 15 to 17 minutes. Remove the cupcakes from the tin and cool for 10 minutes. Put a good-sized dollop of marshmallow cream on each cupcake, sprinkle with chocolate shavings and top with a cherry. Serve immediately.

BLACK FOREST CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line two muffin tins with cupcake liners.
• Beat butter and sugar in a large bowl until light and fluffy. Beat in eggs one at a time. Mix in milk. Add flour, cocoa powder, and baking soda; beat until batter is smooth.
• Pour batter into prepared muffin tins, filling each liner about half-full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Transfer to a wire rack to cool completely, about 25 minutes.
• Cut tops off the cooled cupcakes. Remove a small amount of the center of each cupcake. Fill the centers with a small dab of black cherry jam. Put the tops back on, covering the jam.
• Combine heavy cream, sucralose sweetener, and vanilla extract in a large bowl. Whip until soft peaks form. Place in the refrigerator until chilled.
• Place whipped cream in a piping bag fitted with a round or star tip. Frost each cupcake with a swirl of whipped cream. Top each one with a maraschino cherry and grated chocolate.

REAL BLACK FOREST CAKE

Steps:

• 1. Preheat oven to 350 degrees. grease and line with wax paper 3 - 9 inch round layer pans. Pour boiling water over cocoa and mix until smooth, and then cool. Cream butter and vanilla together. Add sugar gradually, then the eggs beating them in one at a time. Continue beating until very light. Add sifted dry ingredients alternately with cocoa mixture. Beating just until combined. Divide batter equally in the 3 - 9" layer pans and bake at 350 degrees for 45 to 50 minutes. Cool 5 minutes in pans and turn onto racks. Cool to room temperature. Cut each layer in half horizontally making a total of 6 layers. Spray or mist the top of each layer with a little Kirsch Syrup.
• 2. Kirsh Syrup: Bring to a boil 1/2 cup sugar, 2/3 cup water. Boil uncovered over medium heat for 5 minutes. Cool to lukewarm, add 1/3 cup of Kirsch Liqueur.
• 3. Chocolate Cream Filling: Melt 1 (4oz) bar German Sweet Chocolate, then cool to room temperature. Fold gently into 1 cup heavy cream, whipped. Chill until needed.
• 4. Cherry Filling: Drain 1 (1 pound) can of dark sweet cherries, pitted. Reserve 1/2 cup of the syrup. Cut the cherries in halves and pour over them 1/3 cup Kirsch syrup. **NOTE: Let this stand 1/2 hour to 4 hours (The longer they stand the more pronounced the Kirsch flavor)** Mix 4 teaspoons of cornstarch or arrowroot and reserved 1/2 cup cherry syrup. Stir in cherries and Kirsch. Cook overlow heat until mixture starts to boil. Cook a few minutes longer, stirring. Chill covered in refrigerator until thickened.
• 5. Kirsch Cream Filling **prepare this only right before you are ready to assemble the cake** Soak 2 teaspoons plain gelatin in 3 Tablespoons of Kirsch, then dissolve over hot water. Whip 2 cups heavy cream until it thickens and holds shape. quickly beat in 1/3 cup sifted confectioners sugar. Beat about 1/2 cup of the whipped cream into gelatin, then fold gelatin mixture into rest of whipped cream.
• 6. To Assemble Cake: You should have already cut each cake in half horizontally and sprayed or misted each layer with the Kirsch syrup. Place one layer on your serving plate and cover with 1/4 of the Kirsch Cream. Set a second layer on top and cover with 1/2 of the Chocolate Cream. Set a third layer on top and spread with another 1/4 of the Kirsch Cream Set a fourth layer on top and cover with the remaining 1/2 of the Chocolate Cream. Cover with fifth layer and spread on the Cherry Filling. Top with the sixth layer and spread top and sides with remaining 1/2 of Kirsch Cream.
• 7. Garnish by gently pressing chilled chocolage curls on the sides of cake and sprinkle a few on top. Arrange the Marachino Cherries on top of the cake. Refrigerate before serving. ENJOY!

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.

THE BEHEMOTH OF ALL BLACK FOREST CAKES

Steps:

• Combine the cherry filling ingredients together and chill overnight.
• For the mousse: melt the chocolate and the kirsch together in a mixing bowl, in the microwave or over hot water in a double boiler, but do not boil.
• Add the egg into the hot chocolate and stir quickly to avoid scrambling.
• Whip the cream and sugar till soft peaks, then and fold into the chocolate mixture.
• Store in fridge for 2 hours.
• For the cake: beat the egg whites and ½ cup of sugar to soft peaks and set aside.
• Put the dry ingredients, the first 4, into a mixer bowl and blend.
• Add the oil and ½ cup milk, and beat for 1 minute, scraping the bowl often.
• Add ½ cup milk, 2 egg yolks, melted chocolate and beat 1 minute longer, scraping bowl frequently.
• Gently fold in the egg whites and pour into 2 greased and floured 9-inch cake pans.
• Bake at 350°F for 30 to 35 minutes.
• Cool 10 minutes, remove cakes from the pans and let the cakes cool thoroughly.
• When cake has cooled, use a string or monofilament to slice each layer in half (making four layers total) and then set aside to make frosting.
• For the frosting: beat the butter to soften, add 1 cup powdered sugar, beat and then add the milk and vanilla.
• Start adding the powdered sugar, one cup at a time, and then beat until frosting is stiff but still spreadable.
• The amount of powdered sugar necessary to reach this point may vary.
• Stiff is necessary for the frosting ‘wall’ later.
• Chill butter frosting for 30 minutes.
• Assembly (4 hours before serving time) Spread ½ cup of butter frosting on cut side of a cake layer.
• Use the remaining frosting to build ‘walls’; two ½” wide and ¾” tall barricades: one ring around the outer edge of the layer and the other smaller ring placed 2 inches inside the first.
• Architectually speaking, this will provide structural support for the layers that will top it.
• Drain the cherries thoroughly and place in the hollowed channels in the frosting.
• (The cherry liquid can be brushed onto the remaining cake layers if you don't want to waste it.) For the second layer, spread the chocolate mousse evenly on top of the second layer and place the bare, cut side down on top of cherry'frosting layer.
• Chill until the layers have set and the construction is sturdy (about one hour).
• In the meantime, whip the cream filling to stiff peaks.
• Place the 3rd cake layer on the mousse layer, spread with ½" layer of the whipped cream.
• Place the 4th layer on top.
• Frost the sides of the cake, only, with the remaining whipped cream and dust the bare top with powdered sugar.
• Garnish with 1/2 cup chopped maraschino cherries and 1/2 pound chocolate bar shredded into curls.
• Make sure you have enough head room in the fridge for this behemoth and then chill for 2 hours before serving.
• Refrigerate leftovers.

BLACK FOREST CAKE

Steps:

• Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
• Line a 9 inch (23 cm) cake pan with greaseproof or other non-stick paper.
• With an electric mixer, beat the softened butter with sugar until white and fluffy.
• Add one egg at a time, mix well between each egg.
• Add sifted flour, cocoa powder, baking powder, baking soda, vanilla extract and buttermilk, and mix until the batter is smooth.
• Transfer to a cake pan and bake at 350 degrees just until set in the middle, approximately 45-60 minutes. A wooden pick inserted in center should come out with just a few moist crumbs on it. Do not over-bake!
• When cake is cool, use a long serrated knife to cut the cake horizontally into 3 equal layers. It is easier to cut if kept in a refrigerator for a few hours before cutting.
• Filling
• Drain cherry pie filling in a colander to remove most of the thickened juices.
• Beat the whipping cream with confectioners' sugar until it thickens.
• Using a vegetable peeler, shave chocolate; refrigerate until the cake is assembled.

BLACK FOREST CUPCAKES

Steps:

• Prepare cake batter and bake as directed on package for 24 cupcakes; cool completely.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Refrigerate 15 min. or until slightly thickened.
• Whisk COOL WHIP gradually into gelatin until well blended. Spread onto cupcakes, using about 2 Tbsp. for each. Top with cherries just before serving.