Black Forest Cake
Enjoy this cherry-chocolate cake and praise German cuisine once more!
Ingredients:
===============
PASTRY:
1 2/3 cups all-purpose flour
1 1/2 cups white sugar
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups (butter-) milk
1/2 cup shortening
2 eggs
1 teaspoon vanilla
1/2 cup Schwarzwaelder Kirschwasser (I used home-made cherry liquor)
FILLING:
1 cup sugar powder
1 pinch salt
1 can (0.5 liter) pitted cherries, drained
1 cup heavy whipping cream
1/2 teaspoon vanilla
1 tablespoon kirschwasser
TOPPING
1 square semisweet chocolate, or remaining crumbs
Cooking:
==========
Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles (since I didn't have such paper, I just greased the pans). Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
Cream shortening and sugar until light and fluffy. Add eggs and beat well. Add vanilla. Add flour mixture, alternating with milk, beat until combined.
Pour into 2 round 8 inch pans. Bake for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper (if any) from under the cakes. Cut each layer in half, horizontally, making 4 layers total (as you can see from my picture, I chose not to cut the layers because they looked too fragile to cut them). Sprinkle layers with 1/2 cup Kirschwasser.
In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon Kirschwasser. Add sugar powder, and a pinch of salt. Beat again. Spread first layer of cake with 1/3 of the filling (use 1/2 of the filling if you have only 2 layers instead of 4). Top with 1/3 (2/3) of the cherries. Repeat with the remaining layer(s).
Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate. Or you can use the remaining crumbs to sprinkle the sides of the cake.
Now, get your cup of tea or coffee, and Guten Appetit!
Black Forest Cake II
INGREDIENTS
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups buttermilk
1/2 cup kirschwasser
1/2 cup butter
3 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon strong brewed coffee
2 (14 ounce) cans pitted Bing cherries, drained
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1 tablespoon kirschwasser
1 (1 ounce) square semisweet chocolate
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.
Black Forest Cake
Ingredients
6 eggs
50 g (2 oz.) powdered sugar
100 g (3 1/2 oz.) butter, at room temperature
75 g (3 oz.) powdered almonds
100 g (3 1/2 oz.) dark chocolate (version 1) or cocoa powder (version 2)
50 g (2 oz.) flour
1/2 packet baking powder
1 tsp. vanilla
Filling
500 g (18 oz.) fresh black cherries (cherry), or from a jar
100 ml (3 1/2 oz.) kirsch
2 tsp. vanilla
400 ml (1 1/2 cups) cream
100 g (3 1/2 oz.) dark chocolate (70%) shavings
100 g (3 1/2 oz.) white chocolate shavings
25 g (1 oz.) icing sugar
Optional
P芒te bris茅e
Method
Macerate the cherries in a bowl with the kirsch and 150 ml (10 tbsp.) water.
Making the cake
In a bowl, combine the flour, ground almonds, baking powder and cocoa (if using version 2). Separate the eggs.
Beat the yolks with the sugar until light and pale. Add the melted chocolate (version 1), butter and vanilla. Mix for 1 minute and set aside.
Gently fold the dry ingredients from step 1 into the egg-chocolate mixture (step 2) until well blended.
Beat the egg whites with a pinch of salt until stiff peaks form; fold them gently into the batter.
Divide the batter among three buttered and floured round cake pans. Bake at 180掳 C (350掳 F) for about 20 minutes, checking for doneness with the tip of a knife. Remove from the pans and cool.
Last step before assembly
Whip the cream. Mix in the sugar and vanilla.
Place each cake layer on a high-sided plate and sprinkle generously with the macerating liquid from the cherries.
Assembly
Place a cake layer on a platter; cover the top with whipped cream and top with a layer of drained cherries.
Cover with a second cake layer; top with whipped cream and cherries as for layer 1.
Place on the third layer. Frost the whole cake with whipped cream.
Decorate the whole surface with white and dark chocolate shavings.
Decorate with whipped cream rosettes, each topped with a cherry for garnish. Refrigerate for 2-3 hours before serving.
There are many different presentations but traditionally the cake is covered in whipped cream and decorated, just on the top, with big chocolate shavings.
To simplify the assembly, I suggest baking the cake batter in 3 pans of the same size. If you use just one pan, increase the baking time to 40 minutes.
You can choose which recipe works best for you,Good Luck!!! :)Anyone have a recipe for Black Forest Cake?
I have one at home but it doesn't sound like what he's looking for. I found one on Taste of Home that may be what you're looking for. Here's the link: http://recipes.tasteofhome.com/eRMS/recp鈥?/a>
And this one is called Black Forst Desset but could also be what you're looking for:
http://recipes.tasteofhome.com/eRMS/recp鈥?/a>
Hope this helps you!
Go to the Black forest in Germany and have a cake. (sorry, I don't know the answer)
yep but you cant call it that anymore it implies that you need a forest to cut down and a darker skinned person to do it, it is now called a sublime pie to be pollitically correct heres a link to the recipe
Well, I do have a recipe for an authentic one. The one your boyfriend had was far from authentic if it was dense and had a hard shell icing.
GO ON THE INTERNET AND GO TO A RECIPES.COM OR SOMETHING I DON'T KNOW I'M JUST TRYING TO HELP!! HOPE I DID!!
Black Forest Cherry Cake:
35 min
8 servings
Cake
6 large eggs
1 cup sugar
1 teaspoon vanilla extract
4 ounces unsweetened baking chocolate (There should be 4 squares of chocolate and it should be melted.)
1 cup flour, sifted
Syrup
1/4 cup sugar
1/3 cup water
2 tablespoons kirsch
Filling
1 1/2 cups confectioners' sugar
1/3 cup butter, unsalted
1 large egg yolk
2 tablespoons kirsch liqueur
Topping
2 cups sour cherries, canned, drained
2 tablespoons confectioners' sugar
1 cup cream, heavy, whipped
8 ounces semisweet chocolate bars
1. CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes.
2. Alternately fold chocolate and flour into the egg mixture, ending with flour.
3. Pour the batter into 3 8-inch cake pans that have been well greased and floured.
4. Bake in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean.
5. Cool cakes in pans for 5 minutes; turn out on racks to cool completely.
6. SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes.
7. When syrup has cooled, stir in kirsch.
8. Prick the cake layers and pour syrup over all 3 layers.
9. FILLING: To make the butter-cream filling, beat together sugar and butter until well blended.
10. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes.
11. Fold in Kirsch.
12. CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate.
13. Spread with butter cream filling.
14. Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream.
15. Place second layer on cake.
16. Repeat.
17. Place third layer on top.
18. Fold 2 T confectioners' sugar into the whipped cream.
19. Cover the sides and top of the cake with whipped cream.
20. Decorate top of cake with remaining 1/2 cup cherries.
21. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler.
22. Refrigerate curls until ready to use.
23. Press chocolate curls on sides of cake and sprinkle a few on the top.
24. Chill until serving time.
Easiest Black Forest Cake
1 (18 ounce) box devil's food cake mix, baked as directed in 9 x 13 inch pan and left in pan
1 (8 ounce) container Cool Whip, thawed
1 tablespoon almond extract
2 tablespoons vanilla extract
1 (5 1/8 ounce) box instant vanilla pudding, prepared as directed (use gelatin-free version to make vegetarian)
1 (21 ounce) can cherry pie filling
1. Mix cherry pie filling and almond extract.
2. While cake is still warm, poke top all over with fork and spread the cherry filling mixture all over the top.
3. When you prepare vanilla pudding, make it as directed on box, but add the vanilla extract to it with the milk.
4. Fold Cool Whip into pudding.
5. Spread pudding mixture over cake, covering the cherry pie filling.
6. Decorate with chocolate sprinkles and cherries.
7. Chill until serving time.
Go to www.foodnetwork.com they have a few good recipes there
first, you go to the nearest grocery store, and wait in the fritos isle for someone wearing a pink floyd shirt to come along. then you politely ask them for a dime bag. then you go home and put the ';stuff'; in a brownie. then you eat the brownie. and thats you get high.
Black Forest Cake
Ingredients:
===============
PASTRY:
1 2/3 cups all-purpose flour
1 1/2 cups white sugar
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups (butter-) milk
1/2 cup shortening
2 eggs
1 teaspoon vanilla
1/2 cup Schwarzwaelder Kirschwasser (I used home-made cherry liquor)
FILLING:
1 cup sugar powder
1 pinch salt
1 can (0.5 liter) pitted cherries, drained
1 cup heavy whipping cream
1/2 teaspoon vanilla
1 tablespoon kirschwasser
TOPPING
1 square semisweet chocolate, or remaining crumbs
Cooking:
==========
Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles (since I didn't have such paper, I just greased the pans). Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
Cream shortening and sugar until light and fluffy. Add eggs and beat well. Add vanilla. Add flour mixture, alternating with milk, beat until combined.
Pour into 2 round 8 inch pans. Bake for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper (if any) from under the cakes. Cut each layer in half, horizontally, making 4 layers total (as you can see from my picture, I chose not to cut the layers because they looked too fragile to cut them). Sprinkle layers with 1/2 cup Kirschwasser.
In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon Kirschwasser. Add sugar powder, and a pinch of salt. Beat again. Spread first layer of cake with 1/3 of the filling (use 1/2 of the filling if you have only 2 layers instead of 4). Top with 1/3 (2/3) of the cherries. Repeat with the remaining layer(s).
Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate. Or you can use the remaining crumbs to sprinkle the sides of the cake.
Now, get your cup of tea or coffee, and Guten Appetit!
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