Easy Peasy Black Forest Cake Food

BLACK FOREST CAKE

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.

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

Steps:

• Spray 2 8" or 9" pans with non-stick cooking spray. Prepare cake mix with water, eggs and vegetable oil called for on cake mix directions. Split batter evenly between both pans and bake, following directions on back of cake mix box. Let cakes cool completely and remove from pans.
• In a large bowl, mix together cream cheese, powdered sugar, and vanilla until smooth. Fold in Cool Whip. Divide evenly and spread half of whipped cream mixture over each cake.
• Top each cake with cherry pie filling. Refrigerate cakes until ready to serve.

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.

EASY BLACK FOREST DESSERT

Steps:

• Place cake mix, water and yogurt in a mixer bowl.
• Beat or whisk the ingredients together on medium speed for 2 minutes.
• Divide batter evenly between two sprayed Wilton Fanci-Fill cake pans.
• Bake at 350 degrees for 25 minutes.
• Let cool in pans for 10 minutes.
• Remove cooled cakes from the pans.
• Add one can of pie filling to the indention in one of the cakes.
• Freeze the other cake for another day.
• Before serving, top each piece of cake with the Reddi Whip as desired.

EASY PEASY BLACK FOREST CAKE

Steps:

• Preheat oven to GM4 (180C, 350F)
• Mix hot water into cocoa to form a smooth paste.
• In a large mixing bowl cream the butter and sugar with a hand mixer until pale and around double the original volume.
• Break the eggs and beat them until yolk and white are mixed.
• Combine the eggs and cocoa paste with the butter/sugar mixture.
• Sift in the flour and the baking powder and fold them into the mixture.
• Stir n the milk.
• Bake in one 8 inch cake tin at least 2 inches tall for 35 minutes, or one 9 inch tin for 30 mins (You could do this in two separate sandwich tins, but I have no idea how long it would take to bake!).
• Leave the cake for 15 minutes to cool before turning out. Leave for another 5 and then use a sharp bread knife to slice the cake in half.
• Beat the whipping cream and castor sugar until the cream stiffens.
• Pile whipped cream and cherries on top of bottom slice of cake; replace upper slice and cover this with whipped cream and slightly more delicately placed cherries!