Inside Out Black Forest Cake Recipes

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BLACK FOREST CAKE I



Black Forest Cake I image

This recipe delivers a classic version of the original Black Forest cake with whipped cream frosting and sour cherries.

Provided by Linda Greer

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Yield 12

Number Of Ingredients 16

2 ⅛ cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
3 eggs
1 cup milk
½ cup vegetable oil
1 tablespoon vanilla extract
2 (20 ounce) cans pitted sour cherries
1 cup white sugar
¼ cup cornstarch
1 teaspoon vanilla extract
3 cups heavy whipping cream
⅓ cup confectioners' sugar

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 pasty 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.

Nutrition Facts : Calories 661.9 calories, Carbohydrate 86.9 g, Cholesterol 129.6 mg, Fat 33.9 g, Fiber 3.4 g, Protein 7.5 g, SaturatedFat 16 g, Sodium 341.9 mg, Sugar 61.8 g

BLACK FOREST CAKE



Black Forest Cake image

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

Unsalted butter, for the pans
1/3 cup unsweetened Dutch-process cocoa powder, plus more for the pans
8 large eggs, at room temperature
3/4 cup cake flour
1/4 teaspoon salt
1/2 cup almond flour
11/3 cups granulated sugar
2 teaspoons pure vanilla extract
1/2 cup confectioners' sugar
1 tablespoon cornstarch
3 cups cold heavy cream
1 teaspoon pure vanilla extract
2 cups cherries in light syrup, such as Morello, drained and chopped, plus 2 tablespoons syrup from one 24-ounce jar)
1 to 2 tablespoons kirsch (cherry brandy; optional)
2 tablespoons granulated sugar
1/2 teaspoon pure almond extract
Shaved chocolate, for topping

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.

QUICK BLACK FOREST CAKE



Quick Black Forest Cake image

This version of Black Forest cake gets you an easy, delicious, and moist cake by using cherry pie filling and devil's food cake mix.

Provided by Donna

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Yield 18

Number Of Ingredients 8

1 (18.25 ounce) package devil's food cake mix with pudding
3 eggs
1 tablespoon almond extract
1 (21 ounce) can cherry pie filling
1 ½ cups semisweet chocolate chips
1 tablespoon butter
2 tablespoons milk
½ cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix together: cake mix, beaten eggs, almond extract, cherry pie filling and 1 cup semisweet chocolate chips. Stir until just combined. Pour batter into a greased 9x13 inch pan.
  • Bake in a 350 degree F (175 degree C) oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool.
  • To Make Glaze: Heat 1/2 cup semisweet chocolate chips, butter or margarine, and milk in a saucepan over medium high heat. Once semisweet chocolate chips are melted and mixture is combined stir in confectioners' sugar.
  • Spread glaze over cooled cake. Serve cake as is or with whipped cream and a cherry.

Nutrition Facts : Calories 263.4 calories, Carbohydrate 41.7 g, Cholesterol 38.5 mg, Fat 9.7 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 4.7 g, Sodium 235.7 mg, Sugar 23.5 g

INSIDE-OUT BLACK FOREST CAKE



Inside-Out Black Forest Cake image

From Martha Stewart's Holiday Sweets 2010. I made this over the summer-it's as lovely to look at as it is to eat.

Provided by Diana Adcock

Categories     Dessert

Time 2h

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 27

1 cup unsalted butter, room temp
2 tablespoons unsalted butter, room temp
2 1/2 cups flour
2 tablespoons flour
1 cup unsweetened Dutch-processed cocoa powder
2 tablespoons unsweetened Dutch-processed cocoa powder
2 teaspoons baking soda
1/8 teaspoon salt
1 cup granulated sugar
1 cup packed brown sugar
3 large eggs, room temp
3/4 cup sour cream
1 1/2 cups buttermilk
1 (12 ounce) jar preserved sour cherries
1/4 cup kirsch
pastry cream
2 large eggs
2 egg yolks
3/4 cup sugar
6 tablespoons cornstarch
2 cups whole milk
3 tablespoons unsalted butter
1 1/2 teaspoons pure vanilla extract
chocolate ganache
5 ounces semisweet chocolate
1/3 cup heavy cream
1 tablespoon honey

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.

Nutrition Facts : Calories 1051.3, Fat 56.2, SaturatedFat 33.6, Cholesterol 270.6, Sodium 514.6, Carbohydrate 133.8, Fiber 8.9, Sugar 82.9, Protein 18.4

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