Inside Out Black Forest Cake Food

BLACK FOREST CAKE (SCHWARZWäLDER KIRSCHTORTE)

Steps:

• Oven and cake pans: Preheat oven to 180°C / 350°F (160°C fan). Grease 3 x 20cm (8") cake pans with butter, line with parchment / baking paper.
• Sift dry ingredients: Combine dry ingredients by sifting the cocoa and plain flour into a bowl. Set aside.
• Beat eggs: Beat eggs for 30 seconds on speed 6 of a stand mixer fitted with a whisk attachment, or hand beater.
• Slowly add sugar: With the beater still going, slowly pour the sugar in over 45 seconds, then add the vanilla.
• Beat 7 minutes: Beat for 7 minutes more on speed 8, or until tripled in volume and pale in colour. Don't shortcut this step; this is what makes the cake rise (there's no baking powder used).
• Fold in dry ingredients: Add the flour and cocoa mixture to the batter, folding in with a spatula until just combined (a few streaks of flour remaining is fine). Be gentle here, we don't want to knock out the air bubbles.
• Fold in butter: Add the butter and fold gently through until just combined. Once you can no longer see any flour, stop stirring.
• Fill cake pans: Pour the batter into the three prepared pans. The batter should be fairly thin and pourable.
• Bake: Place into the oven and bake for 25 minutes, until springy to the touch and a skewer inserted into the cake centre comes out clean. (Note 5 regarding shelf placement)
• Cool: Remove from the oven. Cool in the pan for 10 minutes before turning the cakes out onto a rack to cool completely.
• Drain cherries: Drain jar of cherries, reserving liquid.
• Cherry cornflour slurry: Measure out 1/4 cup (60ml) of the reserved cherry juice and mix with the cornflour to make a slurry. Set aside.
• Make cherry syrup: Place a medium pot over medium-low heat. Add the sugar and another 1/3 cup of reserved juice. Bring to a gentle simmer to dissolve the sugar. Stir in the cornflour slurry and bring to a simmer. Cook for 1 minute, stirring, until it thickens into a thin syrup.
• Soak cherries, cool: Remove from the heat and stir in the kirsch. Pour the syrup over the drained cherries and allow to cool completely before using.
• Melt chocolate: Break up the block of chocolate and place in a microwave-safe bowl. Gently melt in microwave by heating over three 20 second bursts, stirring in between.
• Spread: Pour the melted chocolate over the back of a baking pan and spread out with a spatula as thinly as possible. Refrigerate for 3 - 4 minutes until the centre is just set.
• Scrape curls: Using something with a sharp, straight edge (I use a bench scraper, spatula or the back of a knife also works), hold it at a 45 degree angle and scrape along the tray away from you to create curls. Do a small test patch first. If the chocolate is too hard, the curls may break or flake (leave to soften slightly and try again). If the chocolate is too soft, the curls sag and won't roll (refrigerate more to harden).
• Having problems?? Don't worry! Just scrape to make shavings instead - it still looks amazing!
• Refrigerate: Carefully place curls on a plate and refrigerate until ready to use.
• Just prior to assembling, place cream, icing sugar and vanilla in a large bowl. Whip into pretty stiff peaks - about 5 minutes on high. Refrigerate until needed.
• Place one cake layer upside down on a serving platter (or cake decorating turn table, if you're a pro! :) ).
• Brush with cherry syrup: Brush the cake layer with 1/4 cup of the cherry syrup the cherries are soaking in.
• Cream layer: Spread with 1 cup of whipped cream, leaving a 1cm (1/2") border (the weight of the next cake layer gently pressed will push cream to edge).
• Layer cherries: Top the cream with half the cherries (in a single layer), using a slotted spoon to drain well (but don't pat dry, want the cherries juicy!).
• Repeat: Top with another cake layer, brush with 1/4 cup syrup, spread with 1 cup cream, top with remaining cherries, and place 3rd cake layer on top.
• Cover with cream: Reserve 1 1/2 cups whipped cream for piping cream decorations. Spread the remaining cream over the top and side of the cake. Pipe dollops around the edge of top using a large star-tipped nozzle. Top each dollop with a maraschino cherry.
• Chocolate shavings: Pile large chocolate curls in the middle (I stack in a tent shape like building a fire!). Use the smaller broken shavings to coat the base of the sides of the cake (using cold hands, scoop up shavings, press on side).
• Rest 4 hours+: Leave cake in the fridge for at least 4 hours, preferably overnight, to allow flavours to develop and syrup to really soak into the cake.
• Take out of fridge: Remove from fridge 30 minutes prior to serving (but be mindful of cream melting on hot days). Slice and serve proudly!

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

INSIDE-OUT BLACK FOREST CAKE

Steps:

• For the cake.
• Preheat oven to 350 degrees.
• Butter three 8 inch round cake pans-line bottoms with parchment paper.
• Butter parchment paper and dust with flour, tapping out excess.
• Set aside.
• In a large mixing bowl sift together all the flour, cocoa, baking soda and salt.
• With a mixer on medium speed cream all the butter and granulated sugar until fluffy.
• Add the brown sugar beating until fluffy.
• Add the eggs, one at a time, beating well after each addition.
• Mix in the sour cream.
• Reduce speed to low.
• Add the flour mixture in three batches, alternating with the buttermilk.
• Divide batter evenly among the prepared cake pans.
• Bake for 25 to 30 minutes or until a toothpick inserted in the centers comes out clean.
• Place on wire racks and cool completely.
• When cool run a knife around sides of pans to loosen-remove cakes.
• Drain cherries, reserving 1/4 cup plus 2 tablespoons juice.
• Combine juice and kirsch.
• Using a serated knife cut off the tops of cakes so that they are level.
• Brush tops of cakes with the kirsch mixture.
• Place a cake layer on a serving plate.
• Spread 1 and 1/2 cups pastry cream evenly over cake.
• Arrange 15 drained cherries evenly over top.
• Place second cake layer, brushed side up on top.
• Spread with remaining pastry cream, top with 15 drained cherries.
• Place third cake layer, brushed side DOWN.
• To serve warm ganache in a bowl set over a pan of simmering water, JUST until spreadable.
• Pour onto the middle of top cake layer.
• Spread evenly, allowing some to drizzle down sides.
• Garnish with remaining cherries.
• Pastry Cream.
• With an electric mixer on medium high whisk whole eggs, yolks and 1/2 cup sugar until pale and thick.
• Sift in cornstarch.
• Whisk on medium low speed until combined.
• Prepare a ice water bath.
• In a medium saucepan bring milk and remaining 1/4 cup sugar to a boil.
• Whisking constantly slowly pour half the milk mixture into the egg mixture whisking until smooth.
• Pour mixture back into saucepan with remaining milk-whisk over medium heat until mixture reaches the consistency of mayo-around 3 minutes.
• Pass through a fine sieve into a large bowl-discard solids.
• Add butter a few pieces at a time stirring until melted.
• Set bowl in ice-water bath until chilled.
• Stir in vanilla.
• Cover with plastic wrap pressing directly onto surface.
• Chill until set-around 2-3 hours.
• Ganache.
• Finely chop chocolate in a food processor.
• In a small saucepan stir together cream and honey.
• Bring to a boil.
• With food processor running slowly pour hot cream mixture through the feed tube.
• Process until well combined.
• Transfer to a bowl-cover with plastic wrap.
• Refrigerate at least 3 hours-up to two days.

BLACK FOREST CAKE

Steps:

• For the cake: Make the cake according to the package instructions, but substitute half of the water with coffee, and the other half with buttermilk (most likely it will call for 1 cup total of water). Bake in two 8-inch round cake pans according to package instructions. Let the cakes cool completely.
• For the cream: Using an electric mixer, beat the cream, sugar and almond extract together in a large bowl until stiff peaks form.
• For the cherries: Combine the cherries and kirsch in a small bowl.
• To assemble: Use a serrated knife to cut the cakes in half horizontally. Create layers of cake, cherries and whipped cream, repeating. Top the cake with whipped cream, a few cherries and chocolate shavings.

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.

BLACK FOREST CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour.
• Make and bake cake as directed on box for 8- or 9-inch rounds. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium bowl, beat whipping cream with electric mixer on high speed until slightly thickened. Gradually beat in powdered sugar until stiff peaks form. Fold in brandy. In another small bowl, mix pie filling and almond extract.
• On serving plate, place 1 cake layer, rounded side down. Spread with half of the whipped cream, then 1 cup cherry mixture to within 1 inch of edge. Top with second layer, rounded side up. Frost top with remaining whipped cream. Spoon remaining cherry mixture over top. Sprinkle with sliced almonds. Store covered in refrigerator.

ULTIMATE BLACK FOREST CAKE

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.