BLACK FOREST CAKE FOR TWO
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h35m
Yield 2 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Line a quarter-sheet pan with parchment paper overlapping the longer sides, then spray with baking spray, ensuring the exposed sides of the pan are well-greased.
- Combine the flour, granulated sugar and salt in a large bowl. Stir together and set aside.
- Mix the buttermilk, baking soda, vanilla and egg in a small pitcher. Set aside.
- Melt the butter in a small saucepan, then add the cocoa. Whisk together to combine. Add 1/2 cup water and bring to a boil, then cook for 10 to 15 seconds. Add the chocolate mixture to the flour and stir together for a moment to cool slightly. Add the egg mixture and stir until smooth. Add the batter to the prepared pan and bake until cooked through in the center, about 15 minutes. Set aside and allow to cool completely, about 30 minutes.
- For the cherry sauce: Combine the cherries, granulated sugar and liquor in a small saucepan over medium-high heat. Bring to boil and cook, stirring occasionally, until the liquid has reduced and thickened, 6 to 7 minutes,. Remove from the heat and set aside to cool to room temperature.
- For the whipped cream: Whip together the heavy cream, powdered sugar and vanilla with a stand mixer until stiff peaks form, 3 to 4 minutes. Cover and transfer to the refrigerator until ready to build the cake.
- Once the cake has cooled completely, flip it onto a cutting board and remove the parchment paper. Cut the cake in half, then cut each piece in half again, giving you 4 equal pieces.
- Carefully put the first piece of the cake on a cake stand or platter. Spread a quarter of the whipped cream on top, then scatter a third of the cherry mixture over the top. Repeat two more times, trying to build the cake layers as straight and even as possible. Place the final piece of cake on the top and spread the remaining whipped cream over the top. Grate the chocolate bar over the top of the whipped cream for the finishing touch.
- Chill the cake for 20 minutes to help firm up the whipped cream before slicing and serving.
BLACK FOREST PUDDING CAKE
Steps:
- For the sauce: Add the frozen cherries, sugar and 2 tablespoons water to a small saute pan over medium heat and stir to combine. Add the brandy and flambe or cook until the alcohol burns off. Add the lemon juice, vanilla extract and a pinch of salt. Bring the mixture to a boil, then reduce the heat to a simmer and cook until the cherry sauce is thick and bubbly, about 20 minutes. Remove from the heat and allow the sauce to cool, about 10 minutes.
- For the pudding: Mix together the pudding and whipped topping in a small bowl.
- For the cake: Spread the butter generously on both sides of the pound cake slices. Toast the cake in a dry frying pan over medium-low heat, 1 minute per side. Spoon the boozy cherry sauce over the toasted pound cake and finish with a dollop of the whipped chocolate pudding. Sprinkle with shaved dark chocolate.
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.
BLACK CAKE
A Caribbean Christmas meal isn't complete without a rum cake, says Brittney "Chef Stikxz" Williams, who teaches classes on the Food Network Kitchen app. In traditional recipes, the fruits are soaked in the liquor for months, but in this version, she soaks them for just two days. "It doesn't sacrifice any of the flavor," she says.
Provided by Food Network
Categories dessert
Time 2h
Yield three 9-inch cakes
Number Of Ingredients 17
Steps:
- Combine the bottle of port and 2 1/2 cups rum in a large pot or bowl and add the prunes, currants, raisins and cherries. Soak the fruit for at least 2 days.
- Preheat the oven to 350˚ F. Butter three 9-inch round cake pans and line the bottoms with wax or parchment paper. Drain the dried fruit and transfer to a blender; blend well.
- Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the eggs, one at a time, until fully combined. Mix in the fruit mixture.
- Add the flour, baking powder, nutmeg, cinnamon, allspice and cloves to the bowl and beat until combined, 1 to 2 minutes. (If using a stand mixer, you may need to beat the wet ingredients, then transfer to a larger bowl and stir in the dry ingredients.) Mix in the vanilla and browning. Divide the batter evenly between the cake pans.
- Bake the cakes until set and a toothpick inserted into the middle comes out clean, 1 to 1 1/2 hours. Remove the cakes from the oven and pour 3/4 cup each port and rum onto the hot cakes, dividing them evenly. Let cool completely.
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 GATEAU
Impress your guests with this chocolate cherry layered cream cake - a revamped version of a retro classic.
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h40m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the base of 3 x 20cm cake tins. Boil the kettle. Put the butter and 75g chocolate broken into chunks in a small pan and gently heat, stirring, until completely melted.
- Mix together the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in a mixing bowl. Whisk the eggs and buttermilk or yogurt together. Scrape the melted chocolate mixture and egg mixture into the dry ingredients, add 100ml boiling water and whizz briefly with an electric whisk until the cake batter is lump free.
- Divide the mixture between the tins and bake for 25 mins, swapping the tins round after 20 mins if they're on different shelves. To test they're done, push in a skewer and check that it comes out clean.
- Prick the cakes a few times with a skewer. Mix together the 2 tbsp reserved cherry juice and the kirsch (or more juice) and drizzle over the cakes. Cool the cakes.
- Mix together the remaining drained cherries and jam. Tip 200ml of the cream into a small pan and heat until just below simmering point. Chop the remaining chocolate and put in a heatproof bowl, pour over the hot cream and stir until melted. Set aside until spreadable.
- When the cakes are cool whisk the remaining cream and the icing sugar together until softly whipped. Spread over two of the cakes, then spoon over the jammy cherries. Stack the cakes together. Spread the chocolate cream over the third cake and sit on top of the other cakes. Pile the fresh cherries in and around the cake and serve
Nutrition Facts : Calories 859 calories, Fat 48.9 grams fat, SaturatedFat 29.9 grams saturated fat, Carbohydrate 93.7 grams carbohydrates, Sugar 73.6 grams sugar, Fiber 2.6 grams fiber, Protein 7.2 grams protein, Sodium 0.7 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.
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