Lindas Black Forest Cake Food

LADYBIRD DINER'S BLACK FOREST CAKE

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.

LINDA'S BLACK FOREST CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans. Cover bottoms with waxed paper.
• In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla. Beat until well blended. Pour batter into prepared pans.
• Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
• Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
• Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form. Reserve 1 1/2 cups frosting for decorating cake. Set aside.
• With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs and set aside.
• Gently brush loose crumbs off top and side of each cake layer with pastry brush or hands.
• To assemble, place one cake layer on cake plate. Spread with 1 cup frosting and top with 3/4 cup cherry topping. Top with second cake layer and repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake.
• Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.

BLACK FOREST CAKE I BY LINDA GREER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
• In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
• Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
• Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
• Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
• With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pastry brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.

BLACK FOREST CAKE

Steps:

• FOR THE CAKE:.
• Preheat oven to 350'F. Combine the liquid ingredients in a large bowl and whisk well.
• Sift together the dry ingredients and whisk into the liquid ingredients. Pour into a 9 in greased and floured cake pan and bake for about 35 minutes. It should be springy to the touch.
• Cool completely (I left mine over night) and remove from pan. Cut into 3 thin horizontal layers.
• FOR THE SYRUP:.
• Combine the water, honey and citrus slices in a small pan and oil for 3 minutes. Let cool, then add the kirsch or rum.
• Set aside.
• FOR THE ICING:.
• In a blender (like a vita mix) combine the cashews, water and vanilla. Blend well until smooth and creamy.
• Add the honey and tofu and blend again. Remove 2 cups of this mixture and set aside for the vanilla icing that will go on the top and sides of the cake.
• To the mixture left in the blender add the 3 ounces of melted chocolate. I used a 72% dark chocolate bar and melted the chocolate in the microwave.
• Blend it well and chill both of the icings before using. I put them in the fridge overnight.
• TO ASSEMBLE THE CAKE:.
• Carefully remove the cake from its tin and with a gentle hand slice into 3 layers. Brush some syrup onto the bottom layer and spread half the chocolate icing on top of it.
• Place the middle cake layer on top of the bottom layer and brush it with more syrup and the rest of the chocolate icing. Put down a layer of cherries and dot with the vanilla icing to act as a glue. Put the top layer on.
• Brush it with the cherry syrup. Frost with the remaining cashew icing and decorate with the rest of the cherries.
• Chill for several hours before serving. The cake may be kept covered if your not serving it until the following day. After 3 days the icing may discolor.
• Bon Appetit!