BLACK FOREST LAYER CAKE
If you're looking for a baking project or beautiful (and wildly delicious!) layered cake for a special occasion, look no further than this Black Forest Layer Cake. Three layers of a moist chocolate cake are separated by a from-scratch cherry filling (made with dark sweet cherries) that's both rich and tart in its taste, then frosted with a Swiss buttercream frosting and decorated with shaved chocolate and a pile of maraschino cherries. What makes this cake truly special is the "double dam" frosting border! Frosting is piped twice on the outside edge of the cake layer so there's a thick layer of buttercream that holds in the cherry filling. The end result is a dramatic black and white look and a touch of extra Swiss buttercream for frosting lovers. This cake is an absolute stunner, and it will reward the baker and the guests alike!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 12
Number Of Ingredients 21
Steps:
- Heat oven to 350°F. Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray; line with cooking parchment paper.
- In small bowl, mix flour, baking powder, baking soda and salt. In another small bowl, beat baking cocoa and 1 1/4 cups water with whisk until well blended. Set both bowls aside.
- In bowl of electric stand mixer fitted with paddle attachment, beat 2/3 cup softened butter and 1 1/3 cups sugar on medium speed 2 to 3 minutes, scraping bowl occasionally, until light and fluffy. Reduce speed to low; beat in eggs, one at a time, just until smooth. Beat in 2 teaspoons vanilla. On low speed, beat in one-third of the flour mixture, then half of the cocoa mixture, beating well after each addition, just until smooth. Repeat with flour mixture and cocoa mixture, ending with flour mixture. Scrape side of bowl occasionally. Pour 1 2/3 cups batter in each pan; spread evenly. Tap pans on counter 2 to 3 times to eliminate air bubbles from batter.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- Meanwhile, in 1-quart saucepan, beat 1/2 cup sugar and the cornstarch with whisk. Beat in 1/3 cup water until smooth. Stir in chopped cherries. On medium-high heat, heat cherry mixture to boiling; boil 1 minute, stirring constantly. Remove from heat; stir in 1 tablespoon butter. Pour into small bowl. Refrigerate uncovered at least 1 hour.
- In medium glass or metal bowl, beat egg whites and 1 1/2 cups sugar with whisk until blended. Set over pan of simmering water, beating occasionally, 16 to 20 minutes or until sugar has dissolved and egg mixture reaches 160°F. Remove from heat; pour into bowl of electric stand mixer fitted with whisk attachment. Beat on high speed 2 to 3 minutes or until glossy peaks form and bowl has cooled to feel slightly warm. Still on high speed, slowly add 1 1/2 cups butter, one piece at a time, scraping side of bowl occasionally, until mixture is smooth, thick and shiny, 12 to 14 minutes. Beat in 2 teaspoons vanilla. If mixture separates, beat until smooth.
- Fit decorating bag with 1/2-inch round piping tip; fill with frosting. Place one cake layer on serving plate. Pipe a thick frosting border around top edge of cake layer. Pipe a second border just inside the first border. Spread 2/3 cup of the cherry filling over top of cake inside borders. Top with second cake layer; repeat borders and filling. Place third cake layer on top. Frost side and top of cake with remaining frosting. Press shaved chocolate around bottom half of cake. Refrigerate 1 hour.
- When ready to serve, mound maraschino cherries in center of cake. Store loosely covered in refrigerator.
Nutrition Facts : Calories 700, Carbohydrate 83 g, Cholesterol 135 mg, Fat 7, Fiber 3 g, Protein 7 g, SaturatedFat 23 g, ServingSize 1 Slice, Sodium 600 mg, Sugar 62 g, TransFat 1 1/2 g
LADYBIRD DINER'S BLACK FOREST CAKE
Ladybird Diner was built to be a pie destination. When self-proclaimed pie lady Meg Heriford opened it five years ago, fans lined up for slabs of her cherry and banana cream pies. Then one day Meg whipped up a hazelnut cake with brown-butter caramel buttercream and a dark chocolate drizzle. "I don't know what came over me," she says. Soon Meg and her team were experimenting with elevated versions of coconut, German chocolate and red velvet cakes, and lines formed for the cakes just as quickly as they had for the pies. The diner's signature Black Forest cake, topped with Italian black cherries, usually sells out in less than an hour.
Provided by Food Network
Time 2h30m
Yield 16 slices of cake
Number Of Ingredients 23
Steps:
- Make the cake: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Coat three 10-inch round cake pans with cooking spray and line the bottoms with parchment paper; set aside. Combine the all-purpose flour, almond flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Whisk the milk and vanilla in a small bowl. Beat the butter and sugar in a large bowl with a mixer on medium speed until fluffy, 3 minutes. Add the eggs, one at a time, beating well after each addition. Reduce the speed to low; beat in the flour mixture in three batches, alternating with the milk mixture, until combined.
- Stir in the hot coffee (the batter will be thin). Divide among the prepared pans. Bake, switching the pans halfway through, until a toothpick inserted in the centers comes out mostly clean, 30 to 45 minutes. Let cool 10 minutes in the pans, then turn out onto racks to cool completely.
- Meanwhile, make the ganache: Melt the chocolate chips with the heavy cream in a heatproof bowl set over a pan of simmering water (do not let the bowl touch the water). Let cool slightly. Add the cherries and let cool.
- Make the buttercream: Combine the egg whites, sugar, salt and cream of tartar in the heatproof bowl of a mixer set over the pan of simmering water (do not let the bowl touch the water). Heat, whisking, until a candy thermometer reaches 185 degrees F, 5 minutes. Transfer the bowl to the mixer and beat on medium-high speed until the egg whites are stiff and glossy and the bowl is cool to the touch, 10 minutes. Beat in the butter 1 tablespoon at a time. Add the cherry liqueur and continue to beat until smooth. Beat in cherry syrup, 1 teaspoon at a time, to tint the frosting pink.
- Spread half of the ganache on one cake and top with a second cake. Repeat with another layer of ganache and the remaining cake. Trim the sides of the cake with a serrated knife to make them even; crumble the trimmings. Frost the cake with the buttercream and pipe some around the top. Top with cherries and the reserved cake crumbs.
QUICK BLACK FOREST CAKE
This version of Black Forest cake gets you an easy, delicious, and moist cake by using cherry pie filling and devil's food cake mix.
Provided by Donna
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 18
Number Of Ingredients 8
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.
Nutrition Facts : Calories 263.4 calories, Carbohydrate 41.7 g, Cholesterol 38.5 mg, Fat 9.7 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 4.7 g, Sodium 235.7 mg, Sugar 23.5 g
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.
SIMPLE BLACK FOREST LAYER CAKE
Steps:
- Drain cherry pie filling in a colander to remove most of the thickened juices.
- Make the chocolate cake following package directions. Bake cake, as directed, in two 9-inch layer cake pans.
- Once the cake has cooled, sprinkle kirsch evenly over both cake layers.
- Chill electric beaters and large mixing bowl; beat cream until it thickens slightly then gradually add confectioners' sugar and beat until it becomes thick enough to hold its shape.
- Using a vegetable peeler, shave chocolate; refrigerate the shavings until ready to serve.
- To assemble the cake, place one layer on serving plate and spread with a 1/2-inch thick layer of whipped cream. Scatter the cherries over the cream leaving a 1/2 inch margin around the border of the cake with no cherries.
- Set other layer on top of cherries and spread top and sides of the cake with remaining whipped cream, swirling the cream over the top.
- Using your fingers, gently press chocolate curls into the cream on the sides of the cake.
- If desired, garnish the top with drained maraschino cherries or more chocolate curls.
Nutrition Facts : Calories 147 kcal, Carbohydrate 11 g, Cholesterol 34 mg, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, Sodium 33 mg, Fat 11 g, ServingSize 12 to 16 Servings, UnsaturatedFat 3 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
EASY BLACK FOREST CAKE RECIPE - (3.8/5)
Provided by Texaschef11
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350°. Grease 2 (9-inch) round cake pans, and dust with cocoa. Set aside. 2. Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chopped chocolate. Pour batter into prepared pans. 3. Bake at 350° for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely on wire rack. Wrap and chill cake layers at least 1 hour or up to 24 hours. 4. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Spread one-third of cheesecake filling over cake; top with one-third of cherry pie filling. Repeat procedure twice with remaining cheesecake filling and cherry filling. Place final cake layer on top of cake; cut side down. Spread chocolate fudge frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Garnish, if desired. Store in refrigerator. Test Kitchen Tip: We tested this recipe with Philadelphia ready-to-eat cheesecake filling. You'll find it in the dairy case with cream cheese products.
ULTIMATE BLACK FOREST CAKE
Very delicious and easy to make. Garnish with chocolate curls made by using a cheese grater on semisweet chocolate.
Provided by 12YEAROLDCHEF
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 2h5m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line two 8-inch round pans with parchment paper.
- Sift 1 1/2 cups of the white sugar, flour, cocoa powder, baking soda, and salt together in a bowl. Beat shortening and remaining 1/2 cup white sugar together in a large bowl with an electric mixer until light and fluffy. Beat 1 egg at a time into the shortening mixture; add vanilla extract with last egg. Add portions of flour mixture alternately with buttermilk, beating after each addition to form a smooth batter. Pour batter into prepared baking pans.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Remove parchment from cake bottoms. Cut each layer in half horizontally, making 4 layers total. Pour 2 tablespoons cherry liqueur over each cake half.
- Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Beat in 2 tablespoons cherry liqueur and 1/2 teaspoon vanilla extract. Beat in confectioners' sugar and salt until cream filling is smooth and stiff.
- Spread 1 cake layer with 1/4 of the cream filling; top with 1/3 cherries. Repeat with 2 additional layers. Place 4th layer on top; frost top and sides of cake with remaining cream filling.
Nutrition Facts : Calories 693.7 calories, Carbohydrate 105 g, Cholesterol 89.1 mg, Fat 27.3 g, Fiber 4.9 g, Protein 9 g, SaturatedFat 11.6 g, Sodium 630.6 mg, Sugar 77.7 g
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.
SIMPLE SYRUP FOR BLACK FOREST LAYER CAKE
To make simple syrup with kirsch for the Haunted Black Forest Layer Cake, stir in 1/3 cup kirsh after boiling syrup.
Provided by Martha Stewart
Categories Quick & Easy Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 1
Steps:
- Heat sugar and 1/2 cup water in a small saucepan over medium-high heat, stirring frequently, until sugar has dissolved. Bring to a boil. Let cool completely. Syrup can be refrigerated in an airtight container up to 1 month.
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