Black Forest Chocolate Cake Recipes

BLACK FOREST CAKE

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.

BLACK FOREST CAKE

Steps:

• Beat the eggs with the salt and sugar for about 20 minutes.
• In a separate bowl, mix thedry ingredients: flour, cocoa, corn starch and baking powder. Carefully fold itinto the egg mix. Also carefully add the melted butter and fold it in.
• Grease the baking pan (26 cm /10 ¼ inch diameter) and fill the dough in. Bake at 190°C / 375°F for about 25 to 30 minutes.
• Let the cake cool completely, then put it into the fridge for an hour to make it firm for cutting.
• Put the Cherries in a sieve and collect the juice underneath.
• Put all ingredients (starch, cinnamon, sugar and lemon juice)into a saucepan and bring to a boil. Let boil until the liquid thickens.
• Add the cherries and let cool.
• Prepare the gelatine acording to package instructions.
• Beat the cream and add the Kirschwasser and sugar until stiff. Mix some of the cream with the gelatine, then mix this into the cream.
• Also mix in the 25 ml Kirschwasser.
• Cut the cake twice to create 3 layers.
• Put the first layer upside down on a cake plate and brush ⅓ of the "Cake Potion" onto it.
• Use a piping bag with whipping cream to make a rime around the edge of the cake.
• Use half of the cherry filling to place it inside the cream rim onto the cake.
• If you have one: Place a cake ring around the cake.
• Cover the entire layer with cream.
• Take the next layer of cake and place it on top of the cream.
• Repeat the previous steps: Brush ⅓ of the cake potion on it, make a cream rim, place remaining cherry filling inside the circle and cover everything with cream.
• Brush the third cake layer with the cake potion, then put it with the cut side down and the bottom side up, so it is now the top of your cake.
• Cover the cake with a large lid and place into the fridge for at least 4 hours or better over night.
• Whip the cream with the stabilizer. If you don't have stabilizer, use a tablespoon of corn starch.
• With a sharp knife, shave some chocolate from the bar. Then grate the remaining chocolate.
• Take the cake from the fridge and cover it entirely with cream. Leave some cream for the top decoration though.
• Use the grated chocolate to cover the sides of the cake. If you freeze the grated chocolate for a little bit, you can use your hands to put the chocolate onto the cake - worked best for me.
• Divide the top of the cake into 12 slices by just tracing the sizes but not cutting the cake.
• Use a piping bag and a tip to create 12 swirls on top of the cake - one swirl on each slice.
• Place the shaved chocolate on the center of the top, then put a cherry onto each cream swirl.
• Done!

BLACK FOREST CAKE RECIPE

Steps:

• To make the chocolate cake: Preheat oven to 350°F/180°C. Generously butter two 8-inch cake pans that are at least 2-inches high, and dust with cocoa powder, tapping the ramekins slightly to remove any excess.
• In a large bowl, place flour, cocoa powder, baking powder, baking soda, salt, and sugar. Mix until combined. Set aside.
• In a medium bowl, mix together eggs, oil, vanilla, buttermilk, and water (pour the water slowly so it won't cook the eggs). Whisk until smooth. Add egg mixture into flour mixture and mix until smooth. Don't overbeat - batter will be lumpy at first, but mix gently and eventually stir with a whisk just until smooth. The batter will be thin and liquid. That's ok.
• Scrape batter into prepared pans. Bake cakes for 30-35 minutes (depending on your oven - this might take longer), or until a skewer inserted into the center comes out clean or with just a few moist crumbs. Allow to cool for 10 minutes in the pan before unmolding, then let cakes cool completely on a wire rack. I recommend wrapping the cakes in plastic wrap and refrigerate or freeze them for several hours before cutting them. Cut each cake layer in half horizontally.
• To make the syrup: place drained cherries in a medium bowl, and add to the bowl ¼ cup Kirsch and ½ cup cherry juice from can. Leave to soak at room temperature for 30 minutes or more, then drain cherries in a sieve over a bowl, keeping both the cherries and syrup. Add more cherry juice to the syrup to get 3/4 cup syrup (you won't need the rest of the juice, discard it or save for another use). This will be the soaking syrup for the cake layers.
• To make the whipped cream: Using a stand mixer or hand mixer with a whisk attachment, beat heavy cream and powdered sugar until stiff peaks form. Read more about making perfect whipped cream here.
• Assembly: Place one cake layer on a cake stand or plate and brush with 1/3 of the cherry syrup. Cover top with a thick layer of whipped cream frosting (about 1 cup) and top with 1/3 of the cherries. Repeat twice more with remaining layers and top with the last cake layer (there's no need to soak the top layer with syrup). Frost the top and sides of the cake with whipped cream. If you want, reserve some of the whipped cream, about 1½ cups, for decorating the top. Use a pastry bag with a large flower tip, and pipe rounds around the top. Top with whole cherries. Cover the sides and top with chocolate shavings, if desired. Store cake in the fridge, covered, for up to 4 days.

BLACK FOREST CAKE

Steps:

• Preheat the oven to 350 degrees F (180 degrees C) and line the bottom of an 8-inch springform pan with parchment paper.
• In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites with 1/2 cup sugar on high speed until stiff peaks form, about 8 minutes. Transfer to a large bowl and set aside.
• In the bowl of the stand mixer (no need to clean the bowl) fitted with the paddle attachment, combine egg yolks, remaining 1/2 cup sugar, and vanilla extract. Beat at medium speed until thick and creamy. The mixture will change color from yellow to a paler color. Add egg yolk mixture to the egg white mixture and carefully fold it in with a spatula, DON'T stir the mixture.
• Combine all-purpose flour, baking powder, cornstarch, and cocoa powder. Sieve over the egg mixture and fold in carefully until combined.
• Transfer to the springform pan and smooth top with a silicone spatula. Bake for 25 minutes or until a skewer interested in the center comes out clean with only a few crumbs attached.
• Remove the ring of the springform pan and carefully turn cake onto a parchment paper-lined cooling rack, peel of parchment paper from the bottom and let cool completely.
• When the cake is cooled completely use a serrated bread knife to cut the cake into three even layers.
• To make the cherry filling, remove 4 Tbsp of cherry juice from 1 cup of cherry juice and combine it in a small bowl with the cornstarch and sugar. Bring the remaining cherry juice in a small saucepan to a simmer, remove from the heat and whisk in the cornstarch mixture. Bring back to a simmer while whisking constantly until it starts to thicken. Whisk in the cherries and remove from heat. Add about half of the kirsch to the cherries or leave it out. Let cool for 5-10 minutes.
• To make the whipped cream, beat 4 cups of heavy cream (depending on your mixer you might have to whip the cream in two batchein the bowl of a stand mixer fitted with the whisk attachment at high speed until soft peaks form. Then add 1/2 cup powdered sugar and beat until stiff peaks form, about 2-3 minutes longer. The whipped cream should be very stiff and spreadable but be careful not to over-whip it. Refrigerate whipped cream until ready to assemble.
• To assemble the cake, put the cake layer that was the top before on a platter. Put the springform ring (or use a cake ring around it to make it easier to assemble the cake. Drizzle some kirsch or cherry juice over the cake, then top with half of the cherry mixture leaving a 1-inch border. Top with about 1/4 of the whipped cream, smoothing it out with a spatula.
• Top with the middle cake layer and repeat drizzling with liquid, topping with cherries and cream. Put third cake layer on top (smooth side up). Set aside about ¾ cup of cream for decoration. Spread 1/3 of the remaining whipped cream on top, then remove springform ring and spread remaining cream with a spatula around the sides of the cake until completely covered in whipped cream.
• Decorate sides of the cake with grated chocolate. Pipe 16 swirls of whipped cream on top and garnish middle of the cake with remaining coarse chocolate. Put a cherry on each cream swirl and refrigerate cake until serving.

BLACK FOREST CAKE RECIPE

Steps:

• Preheat oven to 350 degrees
• Grease and flour THREE 8 inch cake pans
• In a mixing bowl, add the dry ingredients: sugar, flour, cocoa, baking soda, baking powder, and salt. Whisk for 1 minute to blend.
• Add softened butter a few pieces at a time while the mixer is on low speed. Mix until the dry ingredients look like coarse sand and the dry ingredients are moistened. Scrape the bottom and sides of the bowl.
• In a separate bowl whisk the eggs, milk , oil and vanilla until blended.
• Method is important when using the Reverse Creaming Method. With the mixer on low speed, SLOWLY add approximately 1/2 of the egg mixture to the dry ingredients. Increase the speed to medium and mix for 1 1/2 minutes at medium speed. Don't mix above medium speed. Scrape the bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each pour. Scrape the sides and bottom of bowl.
• Slowly add the cup of hot coffee and mix another 30 seconds until blended. The batter will be very runny. Don't worry!
• Pour into 3 prepared 8" pans and bake at 350 degrees for 25 to 30 minutes or until the center of the cake springs back to the touch and a toothpick comes out clean.
• Cool the cakes 10 minutes on a rack and then turn out of the pans.
• Drain the cherry syrup into a measuring cup...the juice/syrup will be about 1/2 cup or so. Add water to the syrup to reach the 1 cup mark. Set the cherries to the side and pour the one cup of liquid into a sauce pan.
• In a small bowl, combine two tablespoons cornstarch with a few tablespoons of the cherry syrup mixture stir until well combined. When combined add it back to the saucepan of cherry syrup and stir constantly over medium heat until the mixture thickens. Keep in mind that it will thicken further as it cools. Gently stir in the drained, sliced cherries and Kirsch.
• Chill a glass/metal mixing bowl and beaters in the freezer for about 10 minutes, if using a stand mixer use the whisk attachment
• Beat the heavy cream on high speed until it begins to thicken (to around the soft peak stage), then gradually add the confectioners sugar, continuing to beat until the stiff peak stage -- this can happen quickly so keep an eye on it. (Peaks hold their shape when the mixer is pulled from the bowl). Don't over-beat or you will wind up with butter! I like to do this step with a hand mixer but if you'd prefer, you can do it with the whisk attachment of your stand mixer.

CLASSIC EASY BLACK FOREST CAKE RECIPE

Steps:

• In a mixing bowl, add butter, eggs milk, chocolate pudding and mix until smooth.
• Add cake mix and mix until just combined.
• Pour this batter into 2 greased/floured 8x2 round cake pans.
• Bake at 350 degrees for about 40 minutes or until an inserted toothpick in the center comes out clean.
• Allow the cakes to cool down completely.
• Then, trim the sides and cut the domes on the cakes.
• Place one cake on a cake stand.
• Spread whipped cream on top.
• Then, spoon cherry pie filling on top of the whipped cream and spread it out.
• Place the other cake on top of the pie filling.
• Then, spread whipped cream on top again.
• Spoon cherry pie filling on top of the whipped cream again and spread it out.
• Sprinkle chocolate shavings on top and enjoy!

BLACK FOREST CAKE

Steps:

• Preheat oven to 350F, grease two 8" round baking pans and dust with cocoa powder. Line bottoms with parchment.
• Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
• In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs).
• Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
• Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
• Bake for 45 mins or until a cake tester comes out mostly clean.
• Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.
• Place sugar and water into a small pot. Stir and bring to a boil. Simmer for 1 min then remove from heat. Stir in cherry liqueur and allow to cool completely.
• Whip cream and powdered sugar until stiff peaks. Ideally in a cold bowl with a cold whisk.
• Melt chocolate over a double boiler or in 20 second bursts in the microwave.
• Using a large offset spatula, spread melted chocolate in a thin layer on a large sheet of parchment.
• Roll up from the short side of the parchment. Place on a baking sheet and refrigerate or freeze until firm.
• Unroll to create chocolate bark.
• Cut each cake layer in half horizontally.
• Place one layer of cake on a cake stand or serving plate. Brush generously with cherry syrup.
• Top with approximately 1 cup whipped cream and spread evenly. Top with approximately 1 cup of cherries and gently press them into the whipped cream. Repeat with remaining layers and frost the outside of the cake.
• Decorate with chocolate bark, chocolate shavings, rosettes, and cherries if desired.

MILE-HIGH BLACK FOREST CAKE

Steps:

• Preheat oven to 350°(F). Generously spray two 9-inch round baking pans with non-stick baking spray and set them aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, combine both sugars, flour, cocoa, baking soda, baking powder and salt on low until ingredients are thoroughly combined. Set aside.
• In a separate large mixing bowl, whisk together the eggs, yolk, sour cream, milk, oil and vanilla, beating until well combined. Add the wet ingredients into the dry ingredients and beat on low speed until just incorporated. Carefully add in hot coffee (or water) and continue beating until completely combined; about 1 minute. The batter will quite thin.
• Divide batter evenly into prepared pans.
• Bake in preheated oven for 30 to 35 minutes, or until wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached.
• Cool cakes for 10 minutes in the pan (placed on top of a cooling rack) before removing from pans and transferring to a cooling rack to cool completely.
• Combine all of the ingredients in a saucepan over medium-high heat. Simmer, stirring almost constantly, until the mixture starts to thicken, about 6 minutes.
• Reduce heat to low and cook for another 2 minutes before removing from the heat. Transfer to a heatproof bowl and cool completely before using.
• In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat the cream on medium-low, slowly adding in the confectioners' sugar. Add in the vanilla. Then increase to medium-high speed and whip until stiff peaks form.
• Finely chop the chocolate and place it in a small heatproof bowl. Set aside.
• Warm the cream over medium heat until it comes to a boil. Add in the espresso powder and whisk smooth.
• Pour the cream over the chopped chocolate and let it sit for 1 minute, then whisk smooth. Whisk in the kirsch, if using. Cool for 5 minutes.
• Using a long, serrated knife, slice each cake in half horizontally, so that you have 4 even layers.
• Place one cake layer on a large plate or cake stand. Spread 1/2 cup of the whipped cream on top of the cake, then top with 1/3 cup of the cherry filling. Top with another cake layer, and repeat the layering process, ending with the last cake layer on top.
• Spread all remaining whipped cream frosting over the top and sides of the cake. I
• Slowly pour the glaze over the cake, letting it drip down the sides. Then sprinkle with mini chocolate chips.
• Allow the cake to set in the fridge for 2o minutes before slicing. Then serve, or store, in the refrigerator, for up to 1 hour.
• Right before serving, line the edge of the cake with fresh cherries, and top with chocolate shavings.

BLACK FOREST CAKE FOR TWO

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 CHOCOLATE TORTE

Steps:

• Preheat oven to 350°. Line bottoms of 4 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in water just until blended. , In a microwave, melt unsweetened chocolate; stir until smooth. Stir in vanilla. In a small bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with chocolate mixture, beating after each addition. Divide batter among prepared pans., Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely., For chocolate filling, melt chocolate in a microwave; stir until smooth. Stir in butter until blended. Stir in almonds., For whipped cream, in a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form., To assemble, place 1 cake layer on a serving plate; spread with 1/3 cup chocolate filling and 1 cup whipped cream. Repeat layers twice. Top with the remaining cake and chocolate filling. , Spread remaining whipped cream over sides of cake. Press almonds onto sides. Spoon pie filling over top of cake. Refrigerate until serving.

BLACK FOREST CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat one 12-cup, fluted tube pan with cooking spray.
• Combine flour, cocoa, soda, baking powder, and salt.
• In a large bowl, combine condensed milk, oil substitute, brown sugar, eggs, and egg white; mix well. Stir flour mixture into milk mixture just until moistened. Gradually add water. Stir in chips. Pour batter into prepared pan.
• Bake for 35 to 40 minutes, or until inserted toothpick comes out clean. Cool cake in pan for 10 minutes. Remove from pan, and top with cherry filling.