HAUNTED BLACK FOREST LAYER CAKE
Topped with chocolate ganache and studded with cherries, this classic cake recipe is irresistible to all creatures, vampire or otherwise.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 5
Steps:
- To make this cake, you will double the Genoise cake recipe, stirring 1/3 cup unsweetened Dutch-process cocoa powder into the flour and salt. Bake in two 9-inch round cake pans that are buttered, lined with parchment paper, and dusted with cocoa powder. To make simple syrup with kirsch, stir in 1/3 cup kirsch to simple syrup recipe.
- Slice each cake in half horizontally. Place 1 cake layer on a cake stand. Brush top with 1/4 cup simple syrup. Spread with 2 cups whipped cream, leaving a 1/2-inch border. Remove cherries from filling syrup with a slotted spoon, and transfer to a medium bowl. Scatter 1 1/4 cups cherries evenly over whipped cream. Drizzle with 2 tablespoons filling syrup. Repeat 2 times. Place final cake layer, cut side down, on top, and spread with ganache. Serve immediately.
THREE-LAYER CHOCOLATE GANACHE CAKE
This decadent triple-layer beauty is pure chocolate indulgence. The cake layers can be frozen prior to final assembly; in fact, they're easier to work with when frozen. -Kathleen Smith, Overland, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper. In a large bowl, whisk flour, sugar, cocoa and baking soda. Beat in mayonnaise, coffee and vanilla. Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For filling, in a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; stir in vanilla. Cool completely. In a large bowl, cream butter. Gradually beat in cooled mixture. Stir in chocolate chips., For ganache, place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold. Beat ganache just until soft peaks form, 15-30 seconds (do not overbeat)., Place 1 cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with ganache. In a microwave-safe bowl, combine chocolate, cream and butter. Microwave at 50% power for 1-2 minutes or until smooth, stirring twice. Cool slightly, stirring occasionally. Drizzle over cake, allowing some to flow over sides. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 970 calories, Fat 65g fat (30g saturated fat), Cholesterol 88mg cholesterol, Sodium 607mg sodium, Carbohydrate 81g carbohydrate (53g sugars, Fiber 3g fiber), Protein 8g protein.
BLACK CHOCOLATE CAKE
The perfect dessert for Halloween: a layer cake that's black as night.
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Make the cake: Preheat the oven to 350˚. Brush the bottoms and sides of two 9-inch round cake pans with vegetable oil and dust with flour, tapping out the excess. Whisk the flour, cocoa powder, salt, baking soda and baking powder in a medium bowl. In a separate medium bowl, combine the chopped chocolate and instant coffee; pour in the boiling water and let stand 5 minutes, then whisk until smooth. Combine the sour cream, vegetable oil and vanilla in a liquid measuring cup (it will look curdled).
- Beat the eggs and sugar in a large bowl with a mixer on medium speed until combined. Increase the speed to medium high and beat until light and fluffy, 4 to 5 minutes. Reduce the mixer speed to low and slowly add the coffee-chocolate mixture; beat until combined. Beat in the flour mixture in three batches, alternating with the sour cream mixture in two batches, until just incorporated. (Keep the mixer on low as you add the ingredients, then increase the speed to medium briefly between additions to beat out the lumps.) The batter should look like hot fudge.
- Divide the batter between the prepared pans. Bake until a toothpick inserted into the centers comes out clean, 35 to 45 minutes. Let cool 15 minutes in the pans, then run a knife around the edges and remove the cakes to a rack to cool completely.
- Meanwhile, make the frosting: Whisk the eggs, 1/4 cup milk, the sugar, cocoa powder, cornstarch and salt in a medium bowl until smooth (the mixture will be thick). Heat the remaining 1 1/4 cups milk in a saucepan over medium heat until just steaming. Gradually whisk the hot milk into the egg mixture, then pour the entire mixture into the pan. Bring to a boil, whisking (the mixture will become thick like pudding very quickly). Continue cooking 30 to 60 more seconds to thicken further, whisking vigorously, then remove from the heat. Pour into a bowl and press a piece of plastic wrap directly onto the surface. Refrigerate until cold, 3 to 4 hours.
- Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals until melted; let cool slightly. Beat the butter in a large bowl with a mixer on medium-high speed until light and creamy, 3 to 5 minutes. Stir the cocoa pudding mixture to loosen, then gradually beat into the butter mixture, beating well after each addition. Beat in the melted chocolate. Continue beating, scraping down the sides of the bowl, until fluffy, 1 to 2 minutes.
- Trim off the domed tops of the cakes with a long serrated knife. Put one cake layer on a platter. Spread 1 cup frosting on top, then top with the other cake layer. Spread the remaining frosting over the top and sides of the cake. Refrigerate 1 hour before serving.
CHOCOLATE GANACHE FOR BLACK FOREST LAYER CAKE
Top our Haunted Black Forest Layer Cake with this ganache. All you need is a combination of heavy cream and semisweet chocolate to make the ultimate rich and silky topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 cup
Number Of Ingredients 2
Steps:
- Bring cream to a boil in a small saucepan over medium heat. Pour over chocolate in a bowl. Let stand 5 minutes. Slowly whisk until smooth. Let cool completely, stirring often with a rubber spatula.
CHOCOLATE GANACHE LAYER CAKE
Made entirely from scratch, this rich, fudgy, gooey, chocolate ganache layer cake is easy enough for the most novice baker to make. I won 2nd place in my first bake-off I ever entered using this recipe!
Provided by MARSHA2647
Categories Desserts Frostings and Icings Chocolate
Time 1h25m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
- Place butter and unsweetened chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes.
- Combine flour, sugar, cocoa, baking soda, and salt in a large bowl using an electric mixer.
- Combine buttermilk and eggs in another bowl and add melted chocolate mixture. Beat into flour mixture on low speed for 1 minute; increase speed to high and beat until light and fluffy, about 2 minutes. Divide batter between the prepared cake pans.
- Bake in the preheated oven until the cake springs back when lightly pressed, 25 to 30 minutes. Set aside and let cool.
- Meanwhile, bring cream to a boil in a saucepan over medium-high heat. Immediately remove from heat and stir in chocolate chips until it thickens and is smooth. Allow to cool slightly, about 10 minutes.
- Place one cooled cake layer on a cake plate and spread with a layer of ganache frosting. Lay the second layer on top and use remaining ganache frosting to cover the top and sides of the cake.
Nutrition Facts : Calories 624.2 calories, Carbohydrate 82.8 g, Cholesterol 95.5 mg, Fat 32.7 g, Fiber 3.9 g, Protein 8.1 g, SaturatedFat 19.9 g, Sodium 651.6 mg, Sugar 56 g
HAUNTED BLACK FOREST LAYER CAKE - MARTHA STEWART HALLOWEEN 2007
This is from the Halloween edition of Martha Stewart Living. It looks devilishly good and I plan on making it as a surprise for my husbands 30th birthday.
Provided by Pixies Kitchen
Categories Dessert
Time 1h45m
Yield 15 serving(s)
Number Of Ingredients 21
Steps:
- Make the genoise: Preheat oven to 400 degrees, with rack in lower third. Butter two 9-inch round cake pans. Line with parchment; butter the parchment. Dust with cocoa powder, tapping out excess.
- Whisk together flower, salt, and cocoa powder in a bowl.
- Put eggs, egg yolks, and granulated sugar in the heatproof bowl of an electric mixer. Set over (not touching) a pan of simmering water, and whisk until sugar has dissolved and mixture is warm to the touch. Attach bowl to mixer fitted with whisk attachment. Beat on medium-high speed for 2 minutes. Raise speed to high. Beat until mixture is pale and thick, about 4 minutes more.
- Remove bowl from mixer. Sift flour mixture over the top; using large rubber spatula, carefully fold into egg mixture, cutting through middle and lifting gently over sides. When almost incorporated, pour melted butter down side of bowl; gently fold in to incorporate.
- Divide batter evenly between prepared pans. Bake until centers spring back when lightly touched, about 15 minutes.
- Let cool in pans on a wire rack for 15 minutes. Run a knife around sides of pan. Invert onto rack; remove parchment, and turn right side up on rack.
- Make the Kirsch simple syrup: Heat sugar and water in a small saucepan over medium-high heat, stirring frequently, until sugar has dissolved. Bring to a boil. Remove from heat and stir in kirsch. (The syrup can be refrigerated in an airtight container for up to 1 month).
- Make the cherry filling: Whisk reserved cherry juice, sugar, kirsch, and cornstarch in a small saucepan until smooth. Cook over medium heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 8 minutes. Let cool slightly. Combine syrup and cherries in a medium bowl. Cover and refrigerate until ready to use, up to 2 days.
- Make the ganache: Bring cream to a boil in a small saucepan over medium heat. Pour over chocolate in a bowl. Let stand 5 minutes. Slowly whisk until smooth. Let cool completely, stirring often with a rubber spatula.
- Make the espresso whipped cream: Beat cream until soft peaks form. Add sugar and espresso powder, and beat until soft peaks return.
- Assemble the cake: Slice each cake in half horizontally. Place once cake layer, cut side up, on a cake stand. Brush top with 1/4 cup kirsch syrup. Spread with 2 cups whipped cream, leaving a 1/2 inch border. Remove cherries from filling syrup with slotted spoon, and transfer to medium bowl. Scatter 1 1/4 cup cherries evenly over whipped cream. Drizzle with 2 tablespoons filling syrup. Repeat 2 times . Place final cake layer, cut side down, on top, and spread with ganache. Serve immediately.
Nutrition Facts : Calories 529.5, Fat 33.3, SaturatedFat 19.8, Cholesterol 232.9, Sodium 75.3, Carbohydrate 55.7, Fiber 3.1, Sugar 38.7, Protein 7.3
BLACK FOREST CHERRY CAKE
Make and share this Black Forest Cherry Cake recipe from Food.com.
Provided by UnknownChef86
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes.
- Alternately fold chocolate and flour into the egg mixture, ending with flour.
- Pour the batter into 3 8-inch cake pans that have been well greased and floured.
- Bake in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean.
- Cool cakes in pans for 5 minutes; turn out on racks to cool completely.
- SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes.
- When syrup has cooled, stir in kirsch.
- Prick the cake layers and pour syrup over all 3 layers.
- FILLING: To make the butter-cream filling, beat together sugar and butter until well blended.
- Add egg yolk; beat until light and fluffy, about 3 to 5 minutes.
- Fold in Kirsch.
- CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate.
- Spread with butter cream filling.
- Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream.
- Place second layer on cake.
- Repeat.
- Place third layer on top.
- Fold 2 T confectioners' sugar into the whipped cream.
- Cover the sides and top of the cake with whipped cream.
- Decorate top of cake with remaining 1/2 cup cherries.
- To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler.
- Refrigerate curls until ready to use.
- Press chocolate curls on sides of cake and sprinkle a few on the top.
- Chill until serving time.
More about "chocolate ganache for black forest layer cake food"
HOMEMADE BLACK FOREST CAKE RECIPE {WITH SOUR CHERRY FILLING}
From thebestcakerecipes.com
5/5 (2)Calories 538 per serving
- Chill the metal bowl of a stand mixer (or a large metal bowl to use with a hand mixer) for at least 5 minutes.
BLACK FOREST LAYER CAKE RECIPE - BON APPéTIT
From bonappetit.com
2.9/5 (8)Servings 12
- Heat milk and chocolate in a small saucepan over medium-low, whisking often, until chocolate is melted and mixture is smooth. Cover and chill.
- Place ½ cup cold water in a small bowl and sprinkle gelatin evenly over top; chill until ready to use.
- Place chocolate and salt in a large wide bowl. Heat milk and corn syrup in a small saucepan over medium, whisking to combine, until steaming and barely simmering around the edges of pan. Remove from heat and add softened gelatin, whisking until dissolved. Reheat milk mixture briefly over medium-low (do not let it boil), then pour over chocolate mixture and let sit 1 minute. Gently whisk until smooth; reserve saucepan.
BLACK FOREST CAKE RECIPE - SAVING ROOM FOR DESSERT
From savingdessert.com
5/5 (3)Total Time 1 hr 10 minsCategory DessertCalories 642 per serving
- Preheat oven to 325°F. Lightly coat three 8-inch round baking pans with vegetable cooking spray and set aside.
- Beat the room temperature cream cheese in a large cold mixing bowl until smooth. With the mixer running on low, slowly add the whipping cream until blended. Add the powdered sugar and vanilla and mix on low until incorporated. Turn the mixer to high and beat until stiff peaks form.
- In a small saucepan combine the remaining cream and corn syrup. Bring the mixture to simmer over medium heat. Remove from the heat, add the chopped chocolate and cover with a lid. Set aside for 5 minutes. Whisk gently until smooth.
QUADRUPLE CHOCOLATE BLACK FOREST GâTEAU RECIPE - BBC FOOD
From bbc.co.uk
Servings 1Category Cakes And Baking
- Preheat the oven to 180C/170C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins. Set up a freestanding mixer with a paddle attachment.
- For the cake, place all of the ingredients, except the boiling water and icing sugar, into a mixing bowl. Beat until all the ingredients are incorporated and the mixture is smooth.
- When the cakes are cooked, let them cool in the tin for 10 minutes. Line a wire rack with greaseproof paper and dust it with icing sugar (the cakes are sticky).
- For the cherry jam, pour the cherries, sugar and lemon juice into a saucepan. Heat gently until the sugar is dissolved. Put 4 tablespoons of the liquid from the pan into a mug and mix in the cornflour.
- For the chocolate mirror glaze, mix the gelatine with 3 tablespoons water and set aside to dissolve. In a saucepan, heat the sugar, cream and 6 tablespoons water until it boils.
- For the chocolate buttercream, melt the chocolate. You can do this in a microwave or in a heatproof bowl suspended over a bowl of simmering water. Set aside to cool slightly (the chocolate should be warm but not hot).
- Cream the butter and icing sugar together in a large bowl. When the mixture is smooth, add the melted chocolate and mix until combined. Add a little milk if the buttercream is too thick.
- For the chocolate ganache, place the chocolate in a heatproof bowl. Gently heat the cream in a saucepan until it just comes to the boil, then pour it over the chocolate.
CHOCOLATE CAKE RECIPES VARIATIONS - CHATELAINE.COM
From chatelaine.com
Estimated Reading Time 6 mins
- Boozy bourbon chocolate cake. Instead of a traditional cake pan, select a 10-cup tube pan, bundt pan or a fluted tube pan (if you have it) for the pretty aesthetic.
- Choco-Boston cream pie. Somewhere between a Boston cream pie and a Boston cream donut, this is a great flavour combination. Add a layer of creamy custard and frost it with our dark chocolate ganache.
- Mint chocolate chip ice cream cake: This tenderness of this cake makes it an ideal candidate for ice cream cakes. You can use any flavour of ice cream you like for this cake, mint chocolate chip is just my preference.
- Black forest cake. A few very small additions to this recipe and it takes on a whole new feel. If you are so inclined, whip 1/2 cup whipping cream to pipe rosettes on the top and sprinkle with chocolate shavings.
- Chocolate peanut butter cupcakes. The classic combo: chocolate and peanut butter. Here we switch this into cupcakes, to help satisfy the craving…in mini form!
BLACK FOREST CHOCOLATE TART - BARBARA BAKES™
From barbarabakes.com
Reviews 6Category CakesCuisine AmericanTotal Time 2 hrs 36 mins
- Put all ingredients in a small saucepan and bring to a simmer. (If you're using frozen cherries, there's no need to thaw the cherries before adding to the pan.)
- Simmer for about 20 minutes, until juices are thick and syrupy, and coat the back of a spoon. Stir the mixture regularly to avoid burning
- In a food processor, pulse the Oreos into a very fine crumb. (You can also crush the Oreos in a Ziploc bag with a rolling pin.)
BLACK FOREST CAKE EASY RECIPE - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
5/5 (3)Total Time 2 hrs 30 minsCategory DessertCalories 836 per serving
10 WAYS TO UPGRADE CHOCOLATE CAKE | FOOD & WINE
From foodandwine.com
Estimated Reading Time 4 mins
- Blackout cake. Chocolate custard gets spread all over chef Gale Gand’s double-layer cake before it’s encased in cake crumbs.
- Double chocolate. Chicago pastry chef Kate Neumann covers her surprisingly light Bundt cake with a silky ganache glaze.
- Cupcake Upgrade. While Jacques Pépin’s warm chocolate cakes are baked in muffin tins, they are much more elegant than cupcakes. After being baked so they’re just barely set, they get drizzled with an apricot-Cognac sauce.
- Better Black Forest. Top chef winner Hosea Rosenberg tops his mini chocolate cakes with mascarpone and brandied cherries.
- Triple-layer. What happens when chocolatier Andrew Shotts makes chocolate cake? He creates the ultimate towering layer cake frosted with a rich buttercream.
- Milk chocolatey. This square layer cake from pastry chef Karina Gowing is all about the frosting, which is essentially a luscious milk-chocolate ganache.
- Sacher torte. In Lidia Bastianich’s version of the classic, elegant Austrian cake, she uses apricot jam in the batter as a filling and to seal the cake before glazing it.
- Toffee-almond crunch. How do you make a great layer cake even more fun? Cover it with broken bits of toffee candy bars and toasted almonds, as Patti Dellamonica-Bauler does.
- Chocolate-mint. Pastry goddess Claudia Fleming spikes the frosting for her spectacular chocolate cake with peppermint extract.
- Homemade yodels. For chef Sue McCown’s incredible version of a yodel, the famous snack cake, she rolls spongy chocolate cake around a caramel-sour cream filling.
BLACK FOREST CHERRY LAYER CAKE RECIPE | MYRECIPES
From myrecipes.com
4/5 (8)Calories 611 per servingServings 12
- The chocolate cake: Butter and flour 2 (8-inch) round cake pans and preheat oven to 350°F. Sift together cocoa and flour into a bowl; set aside.
- Using an electric mixer, whisk together eggs and sugar. Set bowl over a saucepan with an inch of barely simmering water and whisk constantly until eggs are warm to touch, about 2 minutes. Return bowl to mixer and beat at medium-high speed until eggs quadruple in volume, about 12 minutes.
- Beat vanilla and salt into egg mixture at medium speed. Sift a third of reserved cocoa mixture on top; fold in until just incorporated. Repeat twice more with remaining cocoa mixture. Fold in melted butter in two parts. Do not overmix.
- Gently scrape batter into prepared pans and bake until a cake tester comes out clean, about 20 minutes. Let layers cool in pans for 10 minutes; turn out onto racks to cool completely.
CHOCOLATE TRUFFLE LAYER CAKE RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category DessertsServings 16Total Time 3 hrs
- Preheat the oven to 350°. Butter two 15-by-12-inch jelly roll pans and line the bottoms with parchment paper. In a medium saucepan, melt 6 ounces of the chopped chocolate with the butter and vanilla over very low heat, stirring gently.
- In a small saucepan, combine the cocoa with the water and bring to a boil, whisking constantly. Let cool slightly, then whisk the mixture into the melted chocolate.
- In a large bowl, using an electric mixer, beat the whole eggs, egg yolks and both sugars at medium speed until pale and fluffy, about 5 minutes.
- Spread the batter evenly between the prepared pans and sprinkle with the remaining 4 ounces of chopped chocolate. Bake the cakes in the lower and middle third of the oven for 25 to 30 minutes, until the centers spring back when lightly pressed; shift the pans halfway through baking.
- In a medium bowl set over a medium saucepan of simmering water, melt the white chocolate. Remove from the heat. Pour off the water in the saucepan and wipe it out.
- In a medium saucepan, heat the cream until small bubbles appear around the edges. Put the chopped chocolate in a heatproof bowl and pour the hot cream on top.
- In a medium saucepan, melt the chocolate over very low heat, stirring frequently. In a small saucepan, whisk together the granulated sugar, corn syrup, cocoa and water and bring to a boil, whisking constantly.
- In the bowl of a standing electric mixer fitted with a wire whisk, beat the butter at medium speed until light and fluffy. Add the cooled chocolate mixture.
- Cut out a 5-by-11-inch cardboard rectangle. Place a sheet of parchment or wax paper over each cake and top with a flat cookie sheet or cutting board.
- Spoon a small dollop of the chocolate frosting onto the cardboard rectangle and transfer one cake rectangle to it; peel off the paper. This will be the base.
STEPH'S BLACK FOREST CHOCOLATE CAKE - THE GREAT BRITISH ...
From thegreatbritishbakeoff.co.uk
Servings 16Published 2019-10-29Category Cakes
- Make the sponges. Put the butter and chocolate in a medium pan. Mix the coffee powder with 125ml water and add it to the pan. Place over a low heat and cover with a lid.
- Mix the flours, cocoa, bicarbonate of soda and sugars in a large bowl. In a separate bowl, beat the eggs with the buttermilk.
- Add the butter and chocolate mixture to the flour mixture along with the beaten eggs and buttermilk and use a wooden spoon to mix to a smooth batter.
- While the sponges are baking, prepare the ganache. Place the chocolate, cream and butter in a bowl and place over a pan of lightly simmering water.
- To make the jam, place the defrosted cherries in a medium pan and mash with a potato masher. Add the jam sugar and lemon juice and place over a medium heat.
- To make the chocolate bark, melt the chocolate in a small bowl over a pan of gently simmering water, then spread over the strip of baking paper.
- For the crème Chantilly, using a hand-held electric whisk, whisk the cream, icing sugar and kirsch in a bowl, until it forms soft peaks. Place one third of the mixture in the piping bag fitted with the large star nozzle and set aside.
- To assemble the cake, place the first cake on a cake board or plate. Spread with a layer of the cherry jam, followed by half the crème Chantilly remaining in the bowl.
- Spread the ganache around the sides of the cake and over the top in an even layer. Remove the chocolate bark from the fridge, unroll the paper and break up the chocolate into pieces as necessary.
BLACK FOREST CREPE CAKE • ELECTRIC BLUE FOOD - KITCHEN ...
From electricbluefood.com
Cuisine American, GermanTotal Time 2 hrs 30 minsCategory DessertCalories 750 per serving
- Combine the eggs, flour, milk, granulated sugar, cocoa powder and vegetable oil in a blender and mix until homogeneous.
- Warm a crepe pan and when hot pour in a ladleful of crepe batter. Cook on medium-high heat until the top looks set and the edges of the crepe naturally peel off the pan (about 2 minutes). Gently slide a spatula under the crepe and flip it over. Cook the other side for just about a half minute. Repeat until all of the batter has been used.
- Let crepes cool completely before moving on to the next step. If making ahead, stack them on a plate, cover with cling film and keep refrigerated.
- Optionally you can trim the edges of the crepes. Find a plate the desired size, place it on top of each crepe and run a knife around the edges. This is not an obigatory step, but helps achieve more regular edges to your cake.
BLACK FOREST DRIP CAKE! - JANE'S PATISSERIE
From janespatisserie.com
4.7/5 (7)Total Time 2 hrsCategory CakeCalories 633 per serving
- Make sure your Unsalted Butter is at room temperature, and beat on its own for a few minutes to really make it supple.
- Add your Chocolate and Cream to a heatproof bowl/jug, and heat in the microwave in 15-30 second bursts on low power stirring fully each time till melted and lovely.
BLACK FOREST CAKE - THE KITCHEN CHAPTER
From thekitchenchapter.com
Servings 12Total Time 1 hr 45 mins
- In a large bowl, combine the flour and cocoa powder, then set aside. Whisk the eggs, cherry juice, and vanilla, in a separate container.
- Using an electric mixer, beat the oil and sugar on low speed, add the eggs and continue mixing just until combined.
BLACK FOREST CAKE : 8 STEPS - INSTRUCTABLES
From instructables.com
Estimated Reading Time 4 mins
BLACK FOREST CAKE FROM JAMIE OLIVER COMFORT FOOD
From mondomulia.com
Estimated Reading Time 3 mins
BIRD ON A CAKE: BLACK FOREST CAKE WITH CHOCOLATE GANACHE
From birdonacake.blogspot.com
Estimated Reading Time 2 mins
MY BLACK FOREST CAKE RECIPE - GOOD FOOD
From goodfood.com.au
Category DessertTotal Time 1 hr 30 mins
FOOD SAFARI'S BLACK FOREST CAKE RECIPE : SBS FOOD
From sbs.com.au
3.2/5 Servings 16Cuisine GermanCategory Dessert
25 BEST CHOCOLATE CAKE RECIPES | EASY CHOCOLATE CAKE ...
From foodnetwork.com
Author By
BLACK FOREST CAKE | FOODTALK - FOODTALKDAILY.COM
From foodtalkdaily.com
Servings 1Total Time 2 hrs 5 mins
EASY BLACK FOREST CAKE RECIPE | GERMAN CHOCOLATE CAKE
From lifeloveandsugar.com
5/5 (8)Total Time 2 hrs 15 minsCategory DessertCalories 656 per serving
EGGLESS BLACK FOREST CAKE - BAKE WITH SHIVESH
From bakewithshivesh.com
4.6/5 (5)
BEST EVER BLACK FOREST CAKE - WWW.THESCRANLINE.COM
From thescranline.com
Ratings 11Calories 791 per servingCategory Dessert
BEST ANNA OLSON'S BEST CHOCOLATE RECIPES RECIPES, NEWS ...
From foodnetwork.ca
BLACK FOREST CAKE WITH CHOCOLATE GANACHE
From cncakes.blogspot.com
BLACK FOREST CAKE-ISH - HELLO KELINDA
From hellokelinda.com
BLACK FOREST CAKE WITH CHOCOLATE GANACHE - AMBARA FOOD
From btcarafods.blogspot.com
BLACK FOREST CAKE WITH CHOCOLATE GANACHE | RECIPE | BLACK ...
From pinterest.ca
BLACK FOREST CHOCOLATE GANACHE - CAKEBOXING.COM
From cakeboxing.com
BLACK CHOCOLATE GANACHE - LAYER & COVER CAKES OR FILL ...
From youtube.com
BLACK FOREST CAKE WITH CHOCOLATE GANACHE | BARBARA BEST TIPS
From barbarabesttips.blogspot.com
MINI CHOCOLATE CAKE WITH GANACHE - ALL INFORMATION ABOUT ...
From therecipes.info
CHOCOLATE GANACHE FOR BLACK FOREST LAYER CAKE RECIPES
From tfrecipes.com
A MODERN BLACK FOREST CAKE | FOODFLUKES - WORDPRESS.COM
From foodflukes.wordpress.com
BLACK FOREST CAKE – EPICFOODZ
From epicfoodz.com
BLACK FOREST CAKE – DISCOVER MODERN SELECTED RECIPES
From zuranazrecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love