BLACK FOREST CAKE (SCHWARZWäLDER KIRSCHTORTE)
Recipe video above. The most German of cakes: Black Forest Cake! You'll love how this cake's layers are lovely and moist (too often they are terribly dry!), and how this Black Forest Cake is not too sweet so you can actually taste all the elements. It's a cake that looks rich and decadent, but is actually not that rich at all - so you can eat plenty!TIP: Though it seems a shame not to use fresh cherries when they're in season, using jarred or canned cherries in between sponge layers really does work better. They're softer so texturally they make more sense, plus the flavoured syrup from the jar is perfect to brush the cake layers.You MUST make this cake at least 4 hours ahead or even better, overnight, for flavours to develop!
Provided by Nagi
Categories Cake
Number Of Ingredients 15
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!
Nutrition Facts : Calories 668 kcal, Carbohydrate 60 g, Protein 7 g, Fat 45 g, SaturatedFat 28 g, TransFat 1 g, Cholesterol 217 mg, Sodium 77 mg, Fiber 2 g, Sugar 37 g, ServingSize 1 serving
THE BEHEMOTH OF ALL BLACK FOREST CAKES
This was my mother's luxurious contribution to every special event, be it birthdays, reunions and holidays. I believe it originated in a hardcover Better Homes and Gardens cookbook from the 50s or 60s. The cookbook has since disintegrated and had to be discarded, but the pages containing this recipe were saved for prosperity. Is it time consuming? Yes. Are the ingredients pricey? Yes. Is it worth all the effort? You know it! This special treat is the king of all sinful cakes and ensures complete rapture for chocolate lovers the world over.
Provided by Mercy
Categories Dessert
Time 9h
Yield 16 serving(s)
Number Of Ingredients 25
Steps:
- Combine the cherry filling ingredients together and chill overnight.
- For the mousse: melt the chocolate and the kirsch together in a mixing bowl, in the microwave or over hot water in a double boiler, but do not boil.
- Add the egg into the hot chocolate and stir quickly to avoid scrambling.
- Whip the cream and sugar till soft peaks, then and fold into the chocolate mixture.
- Store in fridge for 2 hours.
- For the cake: beat the egg whites and ½ cup of sugar to soft peaks and set aside.
- Put the dry ingredients, the first 4, into a mixer bowl and blend.
- Add the oil and ½ cup milk, and beat for 1 minute, scraping the bowl often.
- Add ½ cup milk, 2 egg yolks, melted chocolate and beat 1 minute longer, scraping bowl frequently.
- Gently fold in the egg whites and pour into 2 greased and floured 9-inch cake pans.
- Bake at 350°F for 30 to 35 minutes.
- Cool 10 minutes, remove cakes from the pans and let the cakes cool thoroughly.
- When cake has cooled, use a string or monofilament to slice each layer in half (making four layers total) and then set aside to make frosting.
- For the frosting: beat the butter to soften, add 1 cup powdered sugar, beat and then add the milk and vanilla.
- Start adding the powdered sugar, one cup at a time, and then beat until frosting is stiff but still spreadable.
- The amount of powdered sugar necessary to reach this point may vary.
- Stiff is necessary for the frosting wall later.
- Chill butter frosting for 30 minutes.
- Assembly (4 hours before serving time) Spread ½ cup of butter frosting on cut side of a cake layer.
- Use the remaining frosting to build walls; two ½ wide and ¾ tall barricades: one ring around the outer edge of the layer and the other smaller ring placed 2 inches inside the first.
- Architectually speaking, this will provide structural support for the layers that will top it.
- Drain the cherries thoroughly and place in the hollowed channels in the frosting.
- (The cherry liquid can be brushed onto the remaining cake layers if you don't want to waste it.) For the second layer, spread the chocolate mousse evenly on top of the second layer and place the bare, cut side down on top of cherry'frosting layer.
- Chill until the layers have set and the construction is sturdy (about one hour).
- In the meantime, whip the cream filling to stiff peaks.
- Place the 3rd cake layer on the mousse layer, spread with ½" layer of the whipped cream.
- Place the 4th layer on top.
- Frost the sides of the cake, only, with the remaining whipped cream and dust the bare top with powdered sugar.
- Garnish with 1/2 cup chopped maraschino cherries and 1/2 pound chocolate bar shredded into curls.
- Make sure you have enough head room in the fridge for this behemoth and then chill for 2 hours before serving.
- Refrigerate leftovers.
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.
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
Provided by Food Network
Yield 8 to 10 servings
Number Of Ingredients 21
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
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
Black forest cake, which originated in the Black Forest region of Germany, is typically made with a light chocolate sponge cake, soaked with cherry syrup and cherry brandy (Kirsch), then layered with whipped cream and cherries. This version swaps the chocolate sponge for a denser, fudgier chocolate cake to delicious effect. But slicing a rich chocolate cake into four thin layers can be a bit tricky. To make the job a little easier, cool them completely before slicing. The cherry jam and syrup can be made in advance.
Provided by Samantha Seneviratne
Categories cakes, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Heat the oven to 350 degrees. Grease two 9-inch round cake pans with oil and line the bottom of each with parchment paper.
- To prepare the cake, in a large bowl, whisk together the cocoa powder and boiling water until smooth. Add the buttermilk and 1 cup vegetable oil, and whisk to combine. Add the eggs, brown sugar and vanilla extract, then whisk to combine.
- In a medium bowl, whisk together the flour, baking powder, salt and baking soda. Add the dry ingredients to the wet, then whisk to combine. Divide the batter evenly between the two pans.
- Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer the cakes to a rack to cool for about 20 minutes, then flip the cakes out onto the rack and let them cool completely. Flip the cakes again, so the domed portion is on top, and trim a bit of the dome off each cake to flatten the top. Carefully cut each layer in half horizontally, creating four layers.
- While the cake cools, prepare the cherry jam: In a small saucepan, combine the cherries and sugar over medium heat. Cook, stirring occasionally and breaking the cherries down with a wooden spoon or potato masher, until the fruit has released its juice, about 6 minutes.
- Pass the cherry mixture through a fine-mesh sieve, reserving the syrup in a medium bowl and setting aside the cooked cherries. Measure out 1/2 cup/120 milliliters of the syrup. (If you have more, store the rest in the refrigerator for another use). Transfer 1 tablespoon syrup from the 1/2 cup to small bowl, then stir the Kirsch into remaining syrup; set aside to cool completely.
- Add 1 teaspoon cornstarch to the reserved 1 tablespoon cherry syrup in the small bowl; whisk to combine. Transfer it to the saucepan, add the cooked cherries and cook over medium, stirring, until the mixture has thickened, 3 to 5 minutes. Transfer to a bowl to cool completely. (You should have about 1 1/4 cups/300 milliliters jam.)
- Prepare the whipped cream: In a small saucepan, whisk together the confectioners' sugar, cornstarch and 1 cup heavy cream. Bring that mixture to a low boil over medium heat and cook, stirring, until thickened to the consistency of thin pudding, reducing heat as necessary to avoid scorching, about 2 minutes. Transfer cream mixture to a large bowl to cool completely.
- Assemble the cake: Whisk the cream mixture to loosen it, then add the remaining 3 cups heavy cream. Using an electric mixer on medium, beat the mixture until you have medium-stiff peaks, about 2 minutes. Set one cake layer on a serving plate, cut-side up. Brush it with some of the cherry-Kirsch syrup, spread about 1 cup whipped cream over the top, then 1/3 of the cherry jam. Swirl the jam and the cream together a bit to spread it out evenly. Repeat this process two more times and top it with the last cake layer, cut-side down. Then cover the entire cake with a thin layer of whipped cream. Refrigerate for 30 minutes.
- To finish, frost the cake with the remaining whipped cream. Prepare the chocolate curls: Warm the chocolate bar in the microwave for 10 to 15 seconds, then use a vegetable peeler to create curled chocolate shavings. Press the chocolate shavings onto the sides of the cake and over a 1-inch of the border on top. Top with the 8 cherries. Store leftovers, well wrapped, in the refrigerator for up to 3 days.
"PRETTY MUCH A PIECE OF HEAVEN" BLACK FOREST CAKE
I lived in Germany when I was little and I continue to love German desserts. Black Forest Cake is one of my faves, only I Americanized it and made it more amazing! I took my mom's great chocolate cake and added to it to create this masterpiece which recently took first place in the cake division of our city bake-off. My husband took the leftovers to a Chemistry Society meeting and they said that it was amazing and he didn't bring any back home with him. I hope you enjoy it just as much as those judges and those crazy chemists.
Provided by Amanda Marie Pack
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 2h1m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
- Combine chocolate cake mix and instant pudding mix in a large bowl. Add eggs, water, and vegetable oil; mix well to combine. Mix in 1/2 cup maraschino cherry juice until smooth. Stir in cherry pieces and chocolate chips. Divide cake batter between prepared pans, filling each halfway.
- Bake cakes in the preheated oven until toothpicks inserted in the centers come out clean, 26 to 32 minutes. Remove from oven and let cool, 10 minutes. Remove from pans and transfer to wire racks to cool completely, about 1 hour.
- Beat heavy cream in a chilled glass or metal bowl with an electric mixer on low speed until foamy, about 1 minute. Add sugar and cream of tartar. Increase speed to high and beat until stiff peaks form, 4 to 6 minutes.
- Spread 1/4 of the whipped cream evenly over the bottom cake layer. Cover whipped cream with a thin layer of pie filling. Place second layer of cake on top. Spread another 1/4 of the whipped cream over the second layer; cover with pie filling. Place third layer of cake on top. Spread remaining whipped cream on top; cover with remaining pie filling.
Nutrition Facts : Calories 503.8 calories, Carbohydrate 64.7 g, Cholesterol 89.2 mg, Fat 27.8 g, Fiber 3.1 g, Protein 6.1 g, SaturatedFat 12 g, Sodium 466.8 mg, Sugar 37.5 g
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