BLACK FOREST CAKE
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
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.
DAVE'S "SPECIAL" BLACK FOREST CAKE
My mother makes this cake for my husband when we go to visit her. He will eat two or three pieces of this over the course of the evening! It is very rich and moist. Simple to make.
Provided by Denise
Categories Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Mix cake according to package directions and bake in a 9X13 inch pan.
- As soon as you remove from the oven, poke holes in the cake with the handle of a wooden spoon.
- Pour the sweetened condensed milk and cream of coconut over the cake.
- Make sure the milk& cream of coconut go down in the holes.
- Refrigerate cake for 20-30 minutes.
- Remove cake from refrigerator and spread the can of cherry pie filling on top.
- Refrigerate again for 30 minutes and then spread the carton of whipped cream over the top of the cake.
- Refrigerate several hours or overnight before serving.
CLUBFOODY'S BLACK FOREST CAKE
This cake will be the highlight for any special occasion or Holiday. Dark, decadent and delicious, everyone will enjoy it! VIDEO https://youtu.be/us4OHvTlZWk
Provided by CLUBFOODY
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Cake:.
- Preheat oven to 350ºF degrees and lightly grease and flour three 8-inch cake pans; set aside.
- In a mixing bowl, combine sifted flour, sifted cocoa powder, baking soda, baking powder and sea salt; whisk until well mixed and set aside.
- In the bowl of a stand mixer combine sugar, butter and vanilla extract. With the paddle attachment, process the ingredients on medium speed until mixed. Add eggs, one at a time, and process well between each addition; stop to clean the sides of the bowl if needed. Add oil and process until blended.
- Add ½ dry ingredients and half buttermilk; process until just combined. Add the remaining flour mixture, buttermilk; pour in brewed coffee and process until all blended - don't over mix.
- Divide batter evenly into the 3 prepared pans using a scale and transfer to preheated oven; bake for 30 to 35 minutes or until a cake tester inserted in the center comes out clean with just a few crumbs on it.
- Cool cakes in pans for 15 minutes before unmolding. Place them on a wire rack to cool completely.
- CHERRY FILLING:.
- While the cakes are baking, start making the cherry filling. Drain the cherry syrup from the can into a measuring cup and set aside - the recipe needs ¾ cup of liquid and if there's not enough, top it up with water.
- In a bowl, combine sliced cherries and Cherry Brandy; stir to coat and let the fruit macerate while heating up the syrup.
- In a medium saucepan over medium heat, add the syrup and bring to a simmer. Add cornstarch mixture and stir until well mixed and sauce thickens, about 30 to 45 seconds. Add sliced cherries and brandy mixture. Stir well and bring sauce back to a simmer. As soon as it starts bubbling, remove from the heat and let it cool off.
- CHOCOLATE:.
- When the filling and cakes are cooling off, shave the chocolate using a vegetable peeler, and set aside.
- WHIPPED CREAM:.
- In the bowl of a stand mixer with the whisk attachment, add heavy cream and process on high speed until stiff peaks form, slowly adding the powdered sugar. Transfer to the fridge until ready to assemble the cake.
- ASSEMBLY:.
- If each cake needs to be leveled out, use a serrated knife.
- Invert a heavy glass bowl on to a pizza pan (to catch any excess chocolate so it can be reused) and place the removable bottom from a cake pan (a springform pan bottom works as well) on top. Place one cake on it and brush the top with a thin coating of Cherry Brandy. Add half of the cooled cherry filling and spread it out evenly leaving ¾ to 1-inch space from the edge. Spread a thin layer of whipped cream on top of the filling, enough to cover it, leaving the same distance from the edge. Repeat with the second cake; brush on brandy, spread the remaining cherry filling and spread some whipped cream over. Place the third cake on top and brush with a thin coat of Cherry Brandy.
- Spread the whipped cream covering the entire cake; reserve some to decorate the top.
- Wearing latex gloves and working quickly, gently press chocolate shavings around the sides and in the center of the cake top. If there's any left, lightly sprinkle it around the outside edge of the top.
- Using a large star tip or 1M, pipe 8 whipped cream rosettes around the outside edge of the top of the cake. Place a cherry in the center of each rosette. Serves 12.
Nutrition Facts : Calories 844.2, Fat 49.3, SaturatedFat 28.1, Cholesterol 169.5, Sodium 460.2, Carbohydrate 101.3, Fiber 4.2, Sugar 54.9, Protein 8.7
BLACK FOREST COFFEE CAKE
Make and share this Black Forest Coffee Cake recipe from Food.com.
Provided by lets.eat
Categories Breads
Time 1h20m
Yield 16-20 serving(s)
Number Of Ingredients 13
Steps:
- In a large mixing bowl beat the eggs; add the sugar, oil, milk and vanilla.
- Mix in the flour and baking powder (mixture will be thin), when blended add the chocolate chips.
- Pour into a greased 13x9x2 baking pan.
- Drop cherry pie filling by the teaspoonfuls in even rows into the batter.
- With a pastry blender combine the bisquick, sugar and butter to form loose crumbs, add the chocolate chips.
- Sprinkle the topping evenly over the top of the cake.
- Bake 375' for 55 minutes to 1 hour or until cake is golden brown and when tested done with toothpick.
Nutrition Facts : Calories 453.4, Fat 17.6, SaturatedFat 6.3, Cholesterol 45.9, Sodium 185.5, Carbohydrate 69.9, Fiber 1.9, Sugar 34.8, Protein 5.8
LITTLE BLACK FOREST CAKES
These cute cakes make a perfect finish for a special dinner and you can bake the sponge up to two days ahead
Provided by Mary Cadogan
Categories Afternoon tea, Dessert, Dinner, Treat
Time 42m
Number Of Ingredients 9
Steps:
- Heat oven to 190C/fan 170C/gas 5. Butter and line a 30 x 35cm (or thereabouts) Swiss roll tin. Using an electric hand-held beater, whisk the eggs and sugar until they are thick and pale and the mixture leaves a trail when the beaters are lifted. This will take about 5-6 mins.
- Sift the cocoa powder and flour over the mixture, then fold in using a large metal spoon. Drizzle over the butter, then fold this in, too. Pour the mixture into the tin and gently level and smooth out with a palette knife. Bake for 10-12 mins, until the cake feels firm to the touch and springs back when lightly pressed.
- Turn the cake out onto a cooling rack and peel off the paper. Leave to cool. Meanwhile, select and reserve 6 cherries with stalks (to decorate), then stone the remainder. Whip the cream until it just holds its shape.
- Cut 12 rounds from the cake using a 7-8cm cutter or a glass, then sprinkle each with a tsp of kirsch. Set 6 cakes on a large plate or stand, spread with cream, then arrange the stoned cherries on top. Top with a second circle of sponge. Spread with the rest of the cream, sprinkle with chocolate, then set a cherry on each cake and serve.
Nutrition Facts : Calories 570 calories, Fat 37 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.45 milligram of sodium
BLACK FOREST CAKE
A German cherry cake based on a recipe from McCall's Cooking School, page #41 under Cakes, Cookies. The intro says, "One taste of this fabulous dessert and you'll understand why it is the most famous dessert of the Black Forest region of Germany. Three layers of cake are drizzled with a cherry-brandy syrup and then filled with brandied cherries and whipped cream. The cake is frosted with more whipped cream and garnished with shaved chocolate and chocolate curls. It is so spectacular that you should skip dinner and just invite guests over for coffee and dessert!" I couldn't agree more. I first made this for my step-son's high school German class' Oktoberfest potluck. He recently flew back into town for the weekend and I made it for his birthday. It is a bit of work but so fun to put together and so delicious. It is a light and airy sponge cake with just a hint of cherry brandy (kirsch). My step-son thinks this would be great with the glazed cherries doubled and placed on top of both of the bottom two layers instead of just the one. Cook time doesn't include standing time for the glazed cherries.
Provided by mersaydees
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- GARNISH:.
- Using a vegetable parer, scrape across chocolate to make curls; refrigerate until needed. Loosely grate remainder of chocolate bar and refrigerate until ready to garnish.
- GLAZED CHERRIES:.
- Combine cherries with kirsch; let stand 1 hour. In small saucepan, mix cornstarch with cherry juice. Bring to a boil, stirring constantly; simmer 5 minutes until thickened. Let cool; add cherries and stir well to mix.
- CAKE:.
- Prepare three 8-inch-diameter layer-cake pans by greasing and flouring.
- Preheat oven to 350°F.
- In large bowl of electric mixer, beat eggs at high speed until light. Add 1 cup granulated sugar gradually, beating well after each addition. Beat 10 minutes or until very thick. Add vanilla.
- Sift sifted flour with cocoa; fold into egg mixture in fourths, using a wire whisk or rubber spatula. Fold in butter, in fourths, until just combined. Gently turn into prepared pans. Bake 15 minutes or until surface springs back when pressed with finger.
- Place pans on wire rack and cool 5 minutes; remove from pans and cool completely.
- SYRUP:.
- In a small saucepan, stir granulated sugar and ½ cup water over medium heat to dissolve sugar. Bring to boil and boil 5 minutes. Cool, and stir in kirsch.
- ASSEMBLE CAKE:.
- Using a skewer, make several holes in each cake layer; drizzle syrup over layers.
- Beat heavy cream with confectioners' sugar until stiff.
- Invert one cake layer onto serving plate; spread with glazed cherries; top with 1 cup whipped cream. Top with second layer and 1 cup cream.
- Add top cake layer; spread side and top of cake with whipped cream, decorating with 12 whipped-cream rosettes around top edge. Refrigerate cake.
- Just before serving, arrange chocolate curls on top of cake and sprinkle side of cake with grated chocolate.
AUTHENTIC BLACK FOREST CAKE (SCHWARZWALD KIRSCH KUCHEN)
This cake isn't meant to be very sweet but is rather a dessert for adults with deep rich flavours and enough alcohol to make your head spin! If you cannot get fresh cherries you can use canned Bing cherries but please do not use cherry pie filling because it will take away from the authentic taste of the cake. If can't find Kirsch do not use another type of alcohol because it will not turn out the same - instead use cherry juice. Because of the high alcohol content only serve this to adults.
Provided by BK GeeGee
Categories Dessert
Time P3DT20m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 21
Steps:
- Pit most of the cherries leaving about 10 for decoration on top of the cake. Take the pitted cherries and soak them in a jar of the 1/2 cup Kirsch overnight.
- Preheat the oven to 350°F Line the bottom of three 9 inch round cake pans with parchment.
- Sift the dry cake ingredients together.
- Cream the shortening and sugar. Add the eggs and vanilla and mix well.
- Add the dry ingredients alternately with the buttermilk and mix well.
- Pour evenly into the cake pans. Bake for 20 minutes or until a tooth pick comes out clean.
- Cool and remove the cakes. Prick the tops of the cakes with a toothpick and pour the 1/2 cup of Kirsch (that the cherries soaked in) onto the cake.
- In a bowl beat the butter until light and creamy. Add the icing sugar, salt and espresso and mix well. If the icing is too thick add Kirsch or cherry juice.
- Cut the cherries into halves.
- Place the base layer on top of your cake tray, spread 1/2 of the filling over one top, cover with cherries and top with another layer of cake.
- Spread the second half of the filling over that layer of cake, cover with cherries and top with the third layer of cake. Cover this and let sit in the fridge for a day or two to allow the kirsch to soak into the cake and become moist.
- The day you're going to serve this cake prepare the icing. Whip the cream until it forms stiff peaks.
- Gently fold in the dry milk and icing sugar.
- Add the vanilla and pour in the Kirsch until it's a good consistency.
- If you like more icing double this recipe. Spread the icing over all of the cake.
- Place the fresh, intact cherries on top for decoration and cover the top with the chocolate shavings. Serve and enjoy!
Nutrition Facts : Calories 1021.4, Fat 54.2, SaturatedFat 28.5, Cholesterol 162.2, Sodium 649.8, Carbohydrate 134.1, Fiber 6.3, Sugar 102.3, Protein 11.1
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