Easy Black Forest Angel Food Cake

BLACK FOREST CAKE

Steps:

• Make the cake: Preheat oven to 350 degrees F. Butter three 7-inch cake pans, line them with wax paper and butter and flour the paper.
• In the top of a double boiler set over simmering water melt the chocolate with the butter, vanilla and water, stirring until smooth. Remove the pan from heat.
• Into a bowl sift together the flour and salt. In a bowl with an electric mixer beat the eggs with the sugar for 5 to 10 minutes, or until batter ribbons when beaters are lifted. Fold flour mixture into egg mixture until just combined and fold in chocolate mixture gently but thoroughly.
• Pour batter into pans, smoothing the tops, and bake for 10 -15 minutes, or until cake tester inserted in center comes out clean. Let cool in pans 5 minutes. Run knife around edge of pans and invert onto racks to cool completely.
• Make the filling: In a saucepan combine reserved cherry juice, sugar, and cornstarch. Bring mixture to a boil over moderate heat, stirring, and simmer, stirring, for 1 to 2 minutes, or until thickened. Stir in cherries and kirsch, transfer to a bowl and let cool. Filling may be made 1 day in advance and kept covered and chilled.
• Make the syrup: In a saucepan combine the sugar and water, bring to a simmer, stirring, and simmer until sugar is dissolved. Remove pan from heat and stir in liqueur. Let cool.
• Make the whipped cream topping: In small saucepan combine gelatin and liqueur and let soften 5 minutes. Gently heat mixture over low heat, stirring, until liquid is clear. Remove from heat. In chilled bowl with chilled beaters beat cream until it holds soft peaks, add sugar and vanilla and beat until it holds stiff peaks. Add gelatin mixture in stream, beating, and beat until it holds stiff peaks.
• Assemble cake: Invert one layer of cake onto a cardboard round, brush with some of syrup and spread half cherry filling over it. Spread 1 1/2 cups of whipped cream over cherries, sprinkle with 1/4 cup chocolate shavings and invert second layer of genoise onto cake. Brush with syrup, spread with remaining cherry filling and top with 1 1/2 cups whipped cream, spreading it into an even layer. Sprinkle with 1/4 cup of chocolate shavings and invert third genoise layer onto cake. Brush top with syrup and spread remaining whipped cream over top and sides of cake reserving about 2/3 cup for gamish. Coat side of cake with some of remaining chocolate shavings. Transfer remaining whipped cream to a pastry bag fitted with a large star tip, pipe rosettes decoratively around top edge of cake and top each rosette with glaceed cherry. Sprinkle top of cake with remaining chocolate shavings and let cake stand, covered and chilled, for at least 3 hours and up to 8 hours.
• Recommended Wine: Pedro Ximenez Montilla Alvear

SO EASY BLACK FOREST CAKE

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.

EASY BLACK FOREST CAKE DECORATIONS

Steps:

• Cut a piece of parchment paper to 6 by 15 inches. Spread the chocolate on the center of the parchment to 1/8-inch thickness using a large offset spatula. Roll up the parchment from a short end and place in the refrigerator until firm, 20 to 30 minutes.
• Unroll the chocolate on a work surface. Place the curved chocolate pieces upright around the sides of the cake. Lightly dust the chocolate pieces with luster dust using a kitchen paintbrush. Spread the pie filling on top of the cake. Transfer the whipped cream to a piping bag fitted with a large star tip. Pipe swirls of whipped cream on top of the cake. Garnish with the maraschino cherries.

EASIEST BLACK FOREST CAKE

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.

LIGHT BLACK FOREST DESSERT

Steps:

• In a large bowl, beat the cherry juice, sugar, applesauce, oil, eggs, vinegar and vanilla until well blended. , In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into cherry juice mixture until blended., Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Frost top of cake with pudding. Cover and refrigerate for 15 minutes. Top with pie filling. Chill until serving. Serve with whipped topping.

QUICK BLACK FOREST CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together: cake mix, beaten eggs, almond extract, cherry pie filling and 1 cup semisweet chocolate chips. Stir until just combined. Pour batter into a greased 9x13 inch pan.
• Bake in a 350 degree F (175 degree C) oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool.
• To Make Glaze: Heat 1/2 cup semisweet chocolate chips, butter or margarine, and milk in a saucepan over medium high heat. Once semisweet chocolate chips are melted and mixture is combined stir in confectioners' sugar.
• Spread glaze over cooled cake. Serve cake as is or with whipped cream and a cherry.