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How To make Black Forest Cherry Cake
1 x
cake:
6 ea Eggs; large
1 c Sugar
1 t Vanilla extract
4 oz Unsweetened bakingchocolate*
1 c Flour; sifted
1 x syrup:
1/4 c Sugar
1/3 c ;water
2 T Kirsch
1 x filling:
1 1/2 c Confectioners' sugar
1/3 c Butter; unsalted
1 ea Egg yolk; large
2 T Kirsch liquer
1 x topping:
2 c Sour cherries; canned, drain
2 T Confectioners' sugar
1 c Cream; heavy, whipped
8 oz Semisweet chocolate bar (1)
* There should be 4 squares of chocolate and it should be melted. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into the egg mixture, ending with flour. Pour the batter into 3 8-inch cake pans that have been well greased and floured. 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. Cool cakes in pans for 5 minutes; turn out on racks to cool completely. SYRUP: Make syrup by
mixing together sugar and water and boiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and pour syrup over all 3 layers. FILLING: To make the butter-cream filling, beat together sugar and butter until well blended. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate. Spread with butter cream filling. Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream. Place second layer on cake. Repeat. Place third layer on top. Fold 2 T confectioners' sugar into the whipped cream. Cover the sides and top of the cake with whipped cream. Decorate top of cake with remaining 1/2 cup cherries. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler. Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on the top. Chill until serving time.
How To make Black Forest Cherry Cake's Videos
Cooker Me 1 Kg Black Forest Eggless Cake Recipe - बेकरी जैसी केक बिना अंडा ओवन - cookingshooking
Dosto chalo aaj Pressure Cooker me Eggless Black Forest Cake Recipe banate hai, ye 1 kg cake banegi super moist aur juicy sponge ke saath creamy cake aur cherry.. Mast banti hai :)
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Dark Compound Chocolate -
Cherry Tin -
Plastic Turn Table - (smooth nai hota hai)
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Weight Scale for Measurement -
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Cake Tin -
Offset Spatula -
Hand Whisk -
Spatula & Brush Set = (cooking ke lie bhi)
Cup Spoon Set - (best price)
Ingredients:
Oil - 2 tbsp / 30g
Butter - 2 tbsp / 30g
Powder Sugar - 4 tbsp / 32g
Condensed Milk - 1/2 cup / 160g
Milk - 3/4 cup / 180g
Vinegar - 1 tsp / 5g
Maida - 1 cup / 130g
Cocoa Powder - 3 tbsp / 21g
Baking Powder - 1 tsp
Baking Soda - 1/4 tsp
Non Dairy Whipping Topping Cream - 1 cup
Powder Sugar - 1/4 cup
Cherry - 25 pieces
Cheeni - 1/4 cup
Water - 1/2 cup
Dark Compound Chocolate - 100g
Brandied Cherries for Black Forest Cake 黑森林用酒渍樱桃 Cerises à l'eau-de-vie pour gâteau Forêt-Noire
配料
樱桃300g
水200g
糖40g
樱桃酒80g
Ingredients
Cherry 300g
Water 200g
Sugar 40g
Cherry brandy 80g
Ingrédients
Cerise 300g
Eau 200g
Sucre 40g
Eau-de-vie de cerise 80g
Black Forest Cake | Forêt noire
Cacao ! ∴∵ゞ(´ω`*) ♪
This time, it is a Forêt Noir cake using seasonal American cherries.
I tried to be creative with it, but it turned out to be ordinary.
0:00 Introduction
0:25 American cherries in syrup
1:31 Cocoa sponge (genoise chocolat)
5:03 Chocolate Mousse (Mousse au Chocolat)
7:38 Whipped Cream (Creme Chantilly)
8:33 Chocolate Decorations
9:13 Jelly with American cherry syrup
10:28 Tasting
11:16 Cacao notes (store-bought decorations)
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[Ingredients / Method]
| Cherries in syrup
1 can dark cherries in syrup (total weight 440g, solid weight 220g)
Granulated sugar: 30g
Kirschwasser: 15ml
1. Put dark cherries and granulated sugar in a pot and bring to a boil.
After a while, turn off the heat and stir in the Kirschwasser while it is still hot.
Remove from heat, transfer to a container, and soak in the refrigerator for about 8 hours.
| Cocoa Sponge
A - Flour: 75g
A - Cocoa powder: 15g
Granulated sugar: 90g
3 eggs (large size)
B - unsalted butter: 15g
B - Salad oil: 15g
B - Milk: 15g
1. Set a cookie sheet in an 18cm mold.
2. Mix A together and sieve.
3. Melt B in a pan of hot water.
Beat the whole egg with granulated sugar at high speed until warm.
5. Mix in the flour with a rubber spatula.
6. Add a little of the whisked egg mixture to B and mix it all together.
Preheat the oven to 170°C and bake for 30 minutes.
8. Turn the sponge upside down.
9. Slice the sponge into 10 mm slices and cut them with a 15 φ cm die.
Place the sponge in a 15 cm mold and let the syrup soak into the sponge.
| Mousse Chocolat
Powdered gelatin: 5 g
Water: 20 g
65% chocolate: 90g
Milk: 75g
Fresh cream 42%: 150g
Granulated sugar: 20g
Add gelatin powder to water and let it soften.
2. Chop the chocolate, add milk and heat in a microwave oven.
Add the gelatin and mix.
Whisk in the heavy cream.
When the mixture becomes hard, heat it up a little in the microwave (it's best not to do this because you will lose the fluffiness).
| Crème Chantilly
45% whipping cream: 150g
36% fresh cream: 50g
Granulated sugar: 20g
1. Blend the cream and add the granulated sugar.
Beat the mixture with ice water.
A small pentode (placed on the gas stove)
■Meiji fresh cream meiji Tokachi 45
Meiji meiji black chocolate 50g x 10 pieces
Delonghi convection oven EOB2071J-5W
Black rubber gloves Nitrile gloves
Shinwa radiation thermometer No.73010 with laser point function
Couverture black chocolate
Valrhona Equatorial Noir (55% cocoa)
Silicon whipper TOMIZ
Cassette stove
Iwatani MIYABI MIYABI 3.5kW CB-WA-35
Acrylic ruler 3mm 2pcs
Acrylic ruler 5mm thick, 2 pcs.
Hand Mixer (The volume is turned down in the video.)
Panasonic Hand Mixer White MK-H4-W
Kitchen scissors
Toribe Corporation Kitchen Spatter KS-203
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#Forêtnoire
#blackforestcake
#ChocolateCacao
#chocolate
German Black Forest Cake | Schwarzwälder Kirschtorte | World-Famous Cherry & Chocolate Cake Recipe
The Black Forest Cake (Schwarzwälder Kirschtorte) has three layers of chocolate cake, drenched with Kirschwasser (cherry schnapps) or cherry syrup. In between the cake layers, there is a layer of cherries and a layer of whipped cream. The entire cake is covered in whipped cream and decorated with chocolate and red cherries on top.
A Black Forest Cake can be made in one day if you start early in the morning. However, I strongly suggest to bake the base cakes a day in advance and cover them with clean kitchen towels overnight. Then assemble and decorate the cake the next day.
I used 8 inch (20 cm) cake pans for baking, but you can also use 10 inch (25 cm) pans for a slightly wider cake, but it won't be as tall.
Preparation and assembly time: several hours of hands on time
Baking time: 30 to 50 minutes at 190°C (375°F)
Servings: at the very least 12 from one tall 8 inch (20 cm) cake
Turn on the video subtitles for step-by-step guidance.
***
Ingredients
3 base cakes or 1 large base cake:
- 7 eggs
- 225 g (1⅛ cups) sugar
- 2 pinches of salt
- 50 g (½ cup) unsweetened cocoa powder
- 150 g (1⅛ cup) all-purpose flour
- ½ tsp baking powder
- 50 g (½ cup) cornstarch
- 60 g (½ U.S. stick or 2 oz) unsalted butter, melted
- Approx 120 ml (½ cup) cherry syrup, cherry juice or cherry alcohol (to drizzle before the assembly)
Cherry filling:
- approx 1 jar of canned cherries (at least 1 lbs / 500 g). I used cocktail cherries, because why not!
- ½ cup cherry syrup from canned cherries or cherry juice
- 40 g (⅓ cup) cornstarch
- ¼ tsp ground cinnamon
- juice of ½ lemon
- 50 g (¼ cup) sugar
- about ¼ cup cherry liqueur, kirschwasser or simply cherry juice
- a drop or two of red food coloring (optional)
Whipped cream filling:
- about 700 ml (2½ cups) whipping cream (at least 30% fat), chilled
- 4½ tsp gelatine powder or 9 gelatine sheets, soaked in a small amount of cold water
- 65 g (⅓ cup) sugar
- 1 tsp vanilla extract or vanilla sugar
Cake decoration:
- 1 bar dark chocolate, frozen and then grated
- 400 ml (1½ cups) whipping cream, chilled
- 1 small pouch cream stabilizer, e.g. Whip it. If you don't have it, use 1 tbsp of cornstarch.
- 12 canned cherries or cocktail cherries
***
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Preparation: please turn on the video subtitles for step-by-step guidance.
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***
???????? If You have any thoughts, requests or ideas, please tell me about it in the comments! ????
***
Timestamps
00:00 Black Forest Cake
00:19 Cake batter
01:21 Baking the base cake
01:36 Cherry filling
02:42 Cream filling
03:31 Cake assembly
04:21 Cake decoration
***
#layercake
#blackforestcake
#chocolatecake
Dark Chocolate Cherry Cake
Black Forest Cake
This gateau is the most German of all cakes: Black Forest Cake! My idea of the perfect version has soft and tender cake layers sporting enough chocolate flavour without being overwhelming. Jarred rather than fresh cherries are my other trick, because they just work that much better with the cake. And most importantly to me, this cake is not too sweet, so you can actually taste all the elements rather than just a pile of sugar!!
To our dear German readers out there – how do you rate my efforts?? ????
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