I need a Black Forest Cake recipe that's not too rich but just right!?

I want to make a black forest cake for my mum's Birthday but I'm having a bit of trouble finding a good recipe on the internet - so if anyone knows of one, that would be greatly appreciated!!!


I want to make one thats sort of light when eating it, kind of like the cheese cake shop's one!


Thanks!





P.S. MUST have cream, cherries and chocolate!I need a Black Forest Cake recipe that's not too rich but just right!?
Black Forest Cake








Ingredients:





For The Cake:





6 ounces bittersweet chocolate, cut into bits


6 tablespoons (3/4 stick/3 oz/85g) unsalted butter


1 teaspoon vanilla extract


l/3 cup water


6 large eggs, at room temperature


1 cup granulated sugar


1 cup cake flour


1/2 teaspoon salt








For The Filling:





2 pounds canned sour cherries, drained, reserving the juice


l/3 cup granulated sugar


5 teaspoons cornstarch


2 tablespoons Kirsch (cherry liqueur or brandy)








For The Syrup:





1/2 cup granulated sugar


1/2 water


l/4 cup Kirsch (cherry liqueur or brandy)








For The Chocolate Whipped Cream Topping:





l envelope (1/4 oz./7g) unflavored gelatin


3 tablespoons Kirsch (cherry liqueur or brandy)


3 cups well-chilled heavy cream


3/4 cup unsweetened cocoa powder


1/3 cup sifted confectioners' sugar


l teaspoon vanilla extract








For Garnish:





1-1/2 cups chocolate shavings or chocolate curls


Glaceed or Maraschino cherries








Instructions:





To Make the Cake:





Preheat oven to 350 degrees F (180 C). 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 to 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.








To 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.








To 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 Kirsch. Let cool.








To Make the Whipped Cream Topping:





In small saucepan combine gelatin and Kirsch 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, cocoa, and vanilla and beat until it holds stiff peaks. Add gelatin mixture in stream, beating, and beat until it holds stiff peaks.








Assembling the 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 garnish. Transfer remaining whipped cream to a pastry bag fitted with a large star tip, pipe rosettes decoratively around top and bottom edge of cake and top the rosettes (on top edges of cake) with glaceed cherries. 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. Store cake in refrigerator.





Makes 8 to 10 servings.I need a Black Forest Cake recipe that's not too rich but just right!?
Deconstructed Black Forest Cake





Chocolate Sour Cream Cake:





* 1 cup (2 sticks) unsalted butter, room temperature


* 1 1/2 cups (packed) golden brown sugar


* 2 large eggs


* 6 tablespoons unsweetened cocoa powder


* 1 1/2 teaspoons baking soda


* 1 teaspoon vanilla extract


* 1/4 teaspoon salt


* 1 1/2 cups sifted cake flour


* 2/3 cup sour cream


* 3/4 cup hot coffee








Chocolate fudge pots:





* 2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped


* 2 cups heavy whipping cream


* Pinch of salt


* 3 large egg yolks


* 1/4 cup sugar








Cherry Compote:





* 4 cups frozen (unthawed) pitted cherries (about 1 pound)


* 2/3 cup plus 1 teaspoon sugar


* 2/3 cup dry red wine








* Unsweetened cocoa powder


* 1 cup chilled whipping cream


* Chilled kirsch (clear cherry brandy)





For cake:


Preheat oven to 350掳F. Butter 14x10x1-inch rimmed baking sheet. Line sheet with parchment; butter paper. Using electric mixer, beat butter in large bowl until smooth. Add sugar and eggs; beat until light and fluffy, about 3 minutes. Mix in next 4 ingredients. Beat in flour alternately with sour cream in 2 additions each. Gradually add hot coffee; mix until smooth (batter will be thin).





Pour batter into prepared pan. Bake cake until toothpick inserted into center comes out with moist crumbs attached, about 25 minutes. Cool cake in pan on rack. Cover and chill until cold, about 4 hours. (Can be made 1 day ahead.)





For chocolate fudge pots:


Preheat oven to 325掳F. Place chocolate in bowl. Bring cream and salt just to boil in medium saucepan. Pour over chocolate; whisk until melted. Whisk yolks and sugar in bowl to blend; whisk in hot chocolate mixture. Transfer mixture to same saucepan. Cook over medium-low heat until slightly thickened, stirring constantly, about 5 minutes (do not boil).





Divide chocolate custard among ten 1/3-cup ramekins (about 1/4 cup in each). Place ramekins in large roasting pan. Add enough water to pan to come halfway up sides of ramekins. Cover pan tightly with foil. Bake until custards are almost set, about 37 minutes. Remove ramekins from pan; cool 15 minutes. Chill uncovered until cold, about 3 hours. (Can be made 1 day ahead.)





For cherry compote:


Stir cherries and 2/3 cup sugar in large saucepan over medium heat 2 minutes. Add wine; simmer until slightly reduced, about 4 minutes. Drain cherries over medium bowl; return juices to saucepan and reserve cherries in same bowl. Boil juices until reduced to 1/2 cup, about 8 minutes. Pour over cherries; cool.





Using 3-inch-diameter cookie cutter and dipping edges of cutter into cocoa powder, cut 10 rounds from cold cake. Let cakes come to room temperature. Using electric mixer, whip cream and 1 teaspoon sugar in bowl until peaks form. Pour kirsch into 10 small glasses. Place 1 cake, 1 chocolate fudge pot, spoonful of cherries, whipped cream, and glass of kirsch on each of 10 plates and serve.
You will find a bunch of Black Forest Cake recipes on this page





http://retete-culinare-diverse.ro/en/sea鈥?/a>





or you may try this one:





Black Forest Dump Cake





8 oz Crushed pineapple


21 oz Cherry pie filling


18 1/2 oz Devil's Food Cake Mix


1 c Chopped pecans


1/2 c Butter or margarine --


Melted Whipped topping


Drain pineapple, reserving liquid. Spread pineapple in lightly greased 13-by-9-by-2-inch pan; add pie filling, spreading gently over pineapple.





Sprinkle dry cake mix evenly over pie filling. Top with pecans. Combine melted butter or margarine with the reserved pineapple juice. Drizzle over mixture in pan. Bake at 350 degrees for 35-40 minutes. Cut into squares and top with whipped topping.
Scroll to the bottom of the page for a great traditional Black Forest Gateau recipe:





http://hubpages.com/hub/10-Countries-10-Traditional-Recipes
Here are a couple of recipes for you. Honestly, I think your mom would love the deconstructed version, different and special. Enjoy! %26lt;3





Deconstructed Black Forest Cake





The elements of Black Forest Cake 鈥?chocolate cake and pudding, cherries, whipped cream, and kirsch 鈥?are reimagined as sensuous, separate bites and sips.





Ingredients:


Chocolate Sour Cream Cake:


1 cup (2 sticks) unsalted butter, room temperature


1 1/2 cups (packed) golden brown sugar


2 large eggs


6 tablespoons unsweetened cocoa powder


1 1/2 teaspoons baking soda


1 teaspoon vanilla extract


1/4 teaspoon salt


1 1/2 cups sifted cake flour


2/3 cup sour cream


3/4 cup hot coffee


Chocolate Fudge Pots:


2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped


2 cups heavy whipping cream


Pinch of salt


3 large egg yolks


1/4 cup sugar


Cherry Compote:


4 cups frozen (unthawed) pitted cherries (about 1 pound)


2/3 cup plus 1 teaspoon sugar


2/3 cup dry red wine


Unsweetened cocoa powder


1 cup chilled whipping cream


Chilled kirsch (clear cherry brandy)


Preparation:


Cake:


Preheat oven to 350掳F. Butter 14x10x1-inch rimmed baking sheet. Line sheet with parchment; butter paper. Using electric mixer, beat butter in large bowl until smooth. Add sugar and eggs; beat until light and fluffy, about 3 minutes. Mix in next 4 ingredients. Beat in flour alternately with sour cream in 2 additions each. Gradually add hot coffee; mix until smooth (batter will be thin).


Pour batter into prepared pan. Bake cake until toothpick inserted into center comes out with moist crumbs attached, about 25 minutes. Cool cake in pan on rack. Cover and chill until cold, about 4 hours. (Can be made 1 day ahead.)


Chocolate Fudge Pots:


Preheat oven to 325掳F. Place chocolate in bowl. Bring cream and salt just to boil in medium saucepan. Pour over chocolate; whisk until melted. Whisk yolks and sugar in bowl to blend; whisk in hot chocolate mixture. Transfer mixture to same saucepan. Cook over medium-low heat until slightly thickened, stirring constantly, about 5 minutes (do not boil).


Divide chocolate custard among ten 1/3-cup ramekins (about 1/4 cup in each). Place ramekins in large roasting pan. Add enough water to pan to come halfway up sides of ramekins. Cover pan tightly with foil. Bake until custards are almost set, about 37 minutes. Remove ramekins from pan; cool 15 minutes. Chill uncovered until cold, about 3 hours. (Can be made 1 day ahead.)


Cherry Compote:


Stir cherries and 2/3 cup sugar in large saucepan over medium heat 2 minutes. Add wine; simmer until slightly reduced, about 4 minutes. Drain cherries over medium bowl; return juices to saucepan and reserve cherries in same bowl. Boil juices until reduced to 1/2 cup, about 8 minutes. Pour over cherries; cool.


Using 3-inch-diameter cookie cutter and dipping edges of cutter into cocoa powder, cut 10 rounds from cold cake. Let cakes come to room temperature. Using electric mixer, whip cream and 1 teaspoon sugar in bowl until peaks form. Pour kirsch into 10 small glasses. Place 1 cake, 1 chocolate fudge pot, spoonful of cherries, whipped cream, and glass of kirsch on each of 10 plates and serve.








Black Forest Boule-de-Neige





Chocolate and cherry 鈥?the flavors of Germany's famous Black Forest torte 鈥?combine in this moist, fudgy cake. Baked in a metal bowl and covered with whipped cream, it resembles a snowball (boule-de-neige). Begin making this at least one day ahead.





Ingredients:


Cake:


Nonstick vegetable oil spray


1/3 cup cherry preserves


2 tablespoons kirsch (clear cherry brandy)


1 1/2 cups dried tart cherries (about 8 ounces)


1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped


1 cup (2 sticks) unsalted butter


1 1/4 cups sugar


1 teaspoon vanilla extract


6 large eggs


1/3 cup all purpose flour


Kirsch Whipped Cream:


2 cups chilled whipping cream


1/4 cup powdered sugar


4 teaspoons kirsch (clear cherry brandy)


1/4 teaspoon almond extract


16 candied violet petals (Available at specialty foods stores can also be ordered from chefshop.com.)


Preparation:


Cake:


Position rack in lowest third of oven and preheat to 350掳F. Line 10-cup metal bowl with foil, extending 3 inches over sides. Spray foil with nonstick spray. Stir preserves with kirsch in medium skillet over medium heat until preserves melt. Add dried cherries; bring to boil. Cover; remove from heat. Let cool.


Melt chocolate with butter in heavy large saucepan over medium-low heat, stirring until smooth. Remove from heat. Whisk in sugar and vanilla, then whisk in eggs 1 at a time. Mix in flour, then cherry mixture. Transfer batter to prepared bowl.


Bake cake in bowl 30 minutes. Fold foil overhang over edges of cake to prevent overbrowning. Continue to bake cake until top is cracked and dry and tester inserted into center comes out with some moist batter attached, about 55 minutes longer. Cool cake completely in bowl on rack (cake may fall in center). Press edge of cake firmly to level with center of cake. Cover and let stand at room temperature overnight.


Kirsch Whipped Cream:


Using electric mixer, beat cream, powdered sugar, kirsch, and almond extract in large bowl until cream holds peaks.


Invert cake onto platter. Peel off foil. Spoon whipped cream into large pastry bag fitted with medium star tip. Pipe whipped cream stars over cake, covering completely. Pipe additional stars over top flat center of cake to form dome. (Can be made 1 day ahead; cover with cake dome and chill.) Decorate with candied violets.
';Original Black Forest Cake';





----------------------------------------鈥?br>




Original recipe yield 1 - 9 inch 3 layer cake














INGREDIENTS (Nutrition)


2 1/8 cups all-purpose flour


2 cups white sugar


3/4 cup unsweetened cocoa powder


1 1/2 teaspoons baking powder


3/4 teaspoon baking soda


3/4 teaspoon salt


3 eggs


1 cup milk


1/2 cup vegetable oil


1 tablespoon vanilla extract


2 (20 ounce) cans pitted sour cherries


1 cup white sugar


1/4 cup cornstarch


1 teaspoon vanilla extract


3 cups heavy whipping cream


1/3 cup confectioners' sugar


Add to Recipe Box








DIRECTIONS


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.