Recipes for "black forest cake"

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.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Make the cake: Stir cake mix, pie filling, chocolate chips, eggs, and almond extract together in a mixing bowl until just combined. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Remove from the oven and let cool completely, about 30 minutes.

Meanwhile, make the glaze: Heat chocolate chips, milk, and butter in a saucepan over medium-high heat, stirring occasionally, until chocolate melts and mixture is well combined. Stir in confectioners' sugar.

Spread glaze over cooled cake.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch cake pans. Make sour milk by combining milk and vinegar. Set aside.

Sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside. In a large bowl, whisk together the eggs, oil, coffee and vanilla. Stir in the sour milk. Gradually beat in the flour mixture, mixing just until incorporated.

Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool completely before filling.

To make the cherry filling: Combine the cherry pie filling and cherry liquor. Refrigerate cherry mixture until chilled, then fill cake.

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.

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.

Preheat oven to 350 degrees F (175 degrees C). Lightly spray bottom and sides of a 9x13-inch baking pan with cooking spray.

Stir cookie mix, oil, and egg together in a large bowl until a soft dough forms. Drop 3 heaping tablespoons of dough on an ungreased baking sheet 2 inches apart to make 3 cookies.

Bake cookies in the preheated oven until set, 12 to 13 minutes. Cool on the baking sheet, 2 minutes. Transfer to a wire rack to cool completely, about 15 minutes.

Press remaining dough evenly into the bottom of the baking pan.

Measure 1 cup cherry pie filling into a small bowl and reserve for the topping; cover with plastic wrap and store in the refrigerator.

Beat cream cheese, remaining cherry pie filling, and white sugar together in a large bowl with an electric mixer on medium speed until well-blended, about 2 minutes. Spread cream cheese mixture over dough.

Bake in the preheated oven until set, 35 to 40 minutes. Let cool, about 30 minutes. Refrigerate until chilled, about 1 hour.

Spread whipped topping over cream cheese layer. Top with spoonfuls of the reserved pie filling. Crumble cookies into coarse crumbs and sprinkle on top. Chill until flavors blend, at least 1 hour. Cut into 20 bars.

Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x13-inch pan.

Beat butter and sugar together in a bowl with an electric mixer until creamy. Beat in vanilla. Add eggs, 1 at a time, beating in each egg completely before adding the next.

Stir in flour and cocoa powder until fully combined. Stir in chocolate chunks.

Spread mixture into prepared pan, then pour pie filling over the top, smoothing it out.

Bake in the preheated oven for 40 minutes, then check for doneness. A toothpick inserted near the center should come out with just a few moist crumbs. Bake up to 10 minutes more, if needed.

Cool completely; sprinkle with confectioner’s sugar. Cut into bars.

Combine 2 tablespoons of milk and 3 tablespoons cornstarch in a small cup. Pour remaining milk and sugar into a saucepan and bring to a boil over medium heat. Whisk in cornstarch-milk mixture, and cook until milk starts to thicken, about 2 minutes.

Pour 1/8 cup cold water into a bowl. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute. Add 1/8 cup of hot milk mixture to the bowl with the gelatin, and stir constantly until granules are completely dissolved.

Remove saucepan from heat and stir in dissolved gelatin mixture. Cool milk mixture completely, 1 to 2 hours.

Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until firm peaks form. Fold into the saucepan with the chilled milk mixture.

Pour cherry syrup into a small saucepan. Mix in 1 tablespoon cornstarch and bring to a boil over medium heat until thickened. Immediately stir in cherries and pour into a glass bowl. Pour cream mixture on top in a thick layer and sprinkle with grated chocolate. Refrigerate until firm.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans; line bottoms with parchment paper. Place a medium bowl in the refrigerator to chill before using it to whip the cream.

Whisk flour, sugar, cocoa, baking powder, baking soda, and salt together in a large bowl.

Add eggs, milk, oil, and vanilla; beat until combined.

Pour cake batter into the prepared pans.

Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 35 minutes. Cool layers in pans on wire racks for 10 minutes. Run a paring knife around edges to loosen and invert carefully onto racks to cool completely, 1 to 2 hours.

While cake layers bake, drain cherries for topping, reserving 1/2 cup juice. Combine reserved juice, cherries, sugar, and cornstarch in a 2-quart saucepan.

Cook, stirring constantly, over low heat until thickened. Stir in vanilla. Let cool at room temperature for 30 minutes. Transfer to the refrigerator to cool completely before assembling cake.

To make the frosting: Combine whipping cream and confectioners' sugar in the chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.

Split each cake layer in half horizontally using a long serrated knife.

Tear one layer into crumbs; set aside.

Gently brush loose crumbs off top and sides of remaining layers using a pastry brush or your hands. Reserve 1 ½ cups of frosting for piping decorations on cake; set aside.

To assemble, place one cake layer on a 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 and frost sides of cake.

Pat reserved cake crumbs onto sides of cake.

Spoon reserved 1 ½ cups frosting into a pastry bag fitted with a star decorator tip. Pipe around top and bottom edges of cake.

Spoon remaining cherry topping on top of cake.

Store covered in the refrigerator until ready to serve. Enjoy!

Preheat the oven, Place parchment paper circles in the bottoms of two 8-inch wide, 1 1/2-inch deep round cake pans; coat the pans with nonstick spray.

Place the bowl and whisk (stand mixer, hand mixer, or stand-alone bowl and whisk) you’ll use for making whipped cream in the freezer.

To a large bowl add both the granulated and brown sugars, breaking apart any large clumps of brown sugar with your fingers. Add the flour, cocoa powder, baking powder, baking soda, and salt and whisk to combine.

In a separate bowl, whisk together the eggs, buttermilk, oil, and extract. Add the wet ingredients to the dry ingredients and stir to combine. Gradually whisk in the hot coffee to form a fairly loose batter.

Divide the batter between the cake pans and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes.

Let the cakes cool for 30 minutes in the pans before turning out onto a cooling rack to cool for 30 minutes more.

Note: If you don't want to finish assembling the cake, let the cakes cool completely and wrap each cake round individually in plastic wrap, then foil and refrigerate for a few days or freeze the cakes for up to three months.

While the cakes are cooling, put the cherries and sugar in a medium saucepan over medium heat and cook, stirring occasionally, until the fruit has softened and released a lot of its juice, 15 to 20 minutes.

Strain the fruit. Reserve both the liquid and the cherries. You will use them at different stages. (You should have about 1 cup cherry juice.)

Return the cherry juice to the saucepan over medium heat and reduce until thick and syrupy, 10 to 15 minutes. You should have about 1/3 cup once it’s reduced. Stir in the Kirschwasser.

The cakes could be slightly sticky or tacky. To prevent them from sticking once sliced, place them on a square of parchment or have a large cake lifter or metal spatula nearby to help with transferring the rounds.

Cut the cakes in half horizontally so you have 4 circles. Using a pastry brush, brush the cut sides and the edges of the cakes with the cherry syrup, to prevent them from drying out. You should end up using all of the syrup, but it's okay if there's a little bit leftover. Let the liquid soak in and wait for the cakes to finish cooling, about 30 minutes.

Remove the bowl and whisk from the freezer. Using either a stand mixer, an electric hand mixer, or brute force, add the heavy cream, powdered sugar, and extract to the bowl; gradually increase the speed to medium-high and whisk until the cream holds stiff peaks, but isn’t lumpy. If using a stand mixer this comes together within a couple of minutes so don’t walk away.

If making stabilized whipped cream find instructions for that here.

Place one cake round on a plate cut-side up and top with a quarter of the whipped cream. Spread within a half inch of the edge and then scatter with a third of the cooked cherries; place another cake round on top and repeat for two more layers. Place the last cake round cut-side down on top and spread with the remaining whipped cream.

Decorate with the shaved chocolate and cherries as desired.

This cake is best eaten the day it's assembled or the following day. But you can still enjoy any leftovers for a day or two after that so nothing goes to waste.

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