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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
Dark Chocolate Cherry Cake
Delicious Black Forest Cake Recipe! - The Scran Line
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About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
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)
[ Book ] Chocolate Cacao Recipe Book on Sale Now!
This is a book that teaches you how to make chocolate sweets. Chocolate sweets BOOK
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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
Black Forest Cupcakes Recipe | Cupcake Jemma Channel
We love Black Forest Gateau, the kitsch, the kirsch, the layers of chocolate cake and whipped cream its a total classic. Sally and Dane decided to cupcakify the classic Black Forest Gateau and they are here to share it with you. And you can share it with us over on Instagram by tagging your photos with #cupcakejemma
For the full range of Christmas Bake at Home kits keep an eye on
And if you missed the SortedFood Ultimate Cupcake Battle make sure to check it out now!
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For the Chocolate Sponge
Preheat Oven to 150C fan assisted (170C non fan)
140g Plain Flour
185g Caster Sugar
30g Cocoa Powder
40g Chocolate Chips
½ tsp Bicarb
¼ tsp Salt
2 Eggs
120ml Buttermilk
120ml Strong Cold Coffee
100g Veg Oil
Icing
250g Unsalted Butter
400g Icing Sugar
3-4 tbsp Kirsch or Cherry Syrup
Cherry Filling
100ml Double Cream
1 tbsp Icing Sugar
6 chopped Cherries
2 tbsp Cherry Syrup
Decoration
12 Fresh Cherries
50g Melted Dark Chocolate
Chocolate Shavings
2 tbsp Cherry Syrup
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How to Make a Black Forest Cake - Chocolate Cherry Cake Recipe! With Cream Cheese Frosting!!
FULL RECIPE HERE:
When cherry season starts, it's time to bake this 'Chocolate Cherry Cake' aka the Black Forest Cake! It's one of my favorite summer treats. I make an ultra rich chocolate cake with diced cherries, frost and fill with a creamy cream cheese frosting and add more cherries all over! This cake is so easy to put together and perfect for a summer barbecue.
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Music Courtesy of Audio Network
체리를 졸여 만든 블랙포레스트,포레누아, 체리케이크 /Black Forest/Forêt Noire/Cherry cake/ブラックフォレストケーキ
자세한 설명은 한국어 자막을 켜세요 !!!
♥︎English Ingredients are below.
♥︎조꽁드 레시피가 좋다면 유튜브 구독하기 알람신청 공유 잊지마세요. ♥︎
♥︎Please subscribe, like and share.
구독 링크 Subscribe :
체리의 계절이네요. 이번에는 초콜릿 버터크림으로 아이싱한 체리 케이크
블랙포레스트(포레누아) 를 만들었습니다.
지난번에 업로드한 초콜릿 컵케이크와 거의 흡사한 레시피 입니다. 구독자분 께서 간절히 원하셔서 초코컵케이크 반죽과 초코 버터크림을 활용하여 케이크를 만들었어요.
이번에는 플레인 요거트를 추가하여 더욱 촉촉하고 부드럽답니다.
버터크림도 달지않고 느끼하지않고 마치 생크림인 것 처럼 레시피를 수정 하였습니다. 좀더 케이크 아이싱에 맛게 안정적이고 탄력이 있는 버터크림입니다.
지난 영상에서 만든것 처럼 코코아페이스트를 만들어서 크림화한 버터에 섞어서 만드는데요. 만들기 쉽고 느끼하지 않은 크림을 만들 수 있습니다.
새콤하게 만든 체리 콤포트를 샌딩하여 먹을때 마다 체리 과육이 씹히고 상큼함이 터질수 있도록 했습니다. 저는 체리 콤포트가 새콤해야 초코케이크시트와 어울리고 체리의 맛을 부각시킬것 같아서 레시피 보다 레몬즙을 조금 더 넣었어요. 그러니 취향 껏 조절하세요.
여기에 이번에도 탬퍼링이 필요없는 초콜릿 장식을 만들었어요. 이번에는 블랙 포레스트라는 이름에 맞게 이파리 모양으로 만들었어요. 체리와 참 잘 어울리네요.
아참 케이크 시트를 구울때 그냥 팬에 넣고 구우면 반죽이 너무 가볍기때문에 잘 부풀어 넘칠 수가 있습니다. 젖은 키친타올을 쿠킹호일로 잘 감싸고 그것을 팬에 두르면 천천히 부풀면서 윈면이 넘치 듯이 부푸는 것을 진정 시킨답니다. 이 방법은 영상속에 자세히 나와있어요.
그리고 컨벡션으로 구우실때는 반드시 초기 20분은 위에 호일을 대강이라도 덮고 굽다가요. 20분후 제거 하고 나머지 30분을 구우세요. 25분 25분씩 해도 괜찮아요. 컨벡션은 바람이 표면을 너무 빨리 말려버려서 아직 익지 않은 속이 터져 나온답니다. ㅜㅜ
원래 반죽을 팬 세개에 나누어 적은 양으로 납작하게 구워야 좋지만, 모여러분이 모두 팬이 여러개씩 있지 않으실테니.. 한번에 많은 반죽을 구울때는 이런 방법밖에 없어요.
다음에는 팬 여러개에 나누어 굽는 영상도 준비 해 볼게요.
♥︎♥︎블랙포레스트 케이크 재료♥︎♥︎
♥︎체리콤포트
체리 (씨포함) 400g
설탕 100g
레몬즙 15g
♥︎ 초코케이크 시트(1호)
박력분 150g
설탕 150g
코코아파우더 50g (발로나)
베이킹소다 4g
베이킹파우더2g
계란 80g
버터밀크 180g (우유180 +식초10)
플레인요거트 70g( 또는 사워크림)
식용유 70g
바닐라익스트랙 6g
♥︎초코 버터크림 (1호케이크 1개 아이싱 양)
(코코아페이스트)
박략분 28g
코코아 30g
설탕110g
우유190g
무염 버터 240g (상온)
♥︎초콜릿 이파리 장식
녹인 초콜릿 약간 (깔리바우트)
얼린 오븐팬
키친타올이나 휴지 심지.
♥︎초코 가나슈 주르륵 장식
약간의 다크초콜릿 과 뜨거운 생크림 반반씩
숟가락
가나슈는 식혀서 준비하고.
아이싱한 케이크를 냉장했다가 아주 차가울때 부어줍니다.
It's the cherry season in Korea.
So I made the Black Forest Cake which is the cherry cake with fluffy chocolate buttercream.
This recipe is almost like the chocolate cupcake that I uploaded last time.
One of my subscribers so eagerly asked me to make a whole cake using my chocolate cupcake and chocolate buttercream recipes.
This time, it's a more moist and soft cake with the addition of plain yogurt (or sour cream).
I upgraded the buttercream recipe more stable for cake icing.
As I did in the last video, used a cocoa paste and mixed in the creamed butter.
This buttercream is easy to make and fluffy. But not too sweet and greasy.
I sanded a sour cherries compote so that the cherries would chew and refresh the texture whenever I eat it.
I thought little sour taste goes well with chocolate cake sheets and boost the taste of cherries.
So I added a little more lemon juice than the recipe. Please adjust it as your taste.
Here's another chocolate decoration that doesn't require tampering.
This time, I made a leaf shape to match the name 'the Black Forest'. It goes well with cherries.
By the way, the batter is watery and puffy.
I recommend you to use the homemade cake strip made with wet paper towel wrapped with aluminum foil.
That helps to avoid too much swollen top and have little flat top. You can see the comparing in the video.
I know, originally, you should divide the batter into three pans and bake them flat, but not everyone has many “pans”. In KOREA,
♥︎♥︎Black Forest cake Ingredients.♥︎♥︎
♥︎Cherry compote
400g Cherries (including seed)
100g sugar
15 g lemon juice (more sour flavor is better)
♥︎ Chocolate cake sheet (15cm Round pan)
150g cake flour (or all-purpose flour)
150g sugar
50g Cocoa powder (Valrhona)
4g baking soda
2g baking powder
80g eggs( or 1 1/2 large size eggs)
180g buttermilk (milk180 + vinegar10)
70g Plain yogurt (or sour cream)
70g vegetable oil
6g vanilla extract
♥︎Chocolate Butter Cream (for on whole cake (15cm) icing)
(Cocoa paste)
28g cake flour (or all-purpose flour)
30g cocoa powder
110g sugar
190g milk
240g unsalted butter (Room temperature)
♥︎Chocolate leaf decorations
Some of the melted dark chocolate.
Frozen oven pan
The core of paper towels or toilet tissues.
♥︎Chocolate ganache dripping
Same grams of dark chocolate and hot whipped cream.
A spoon.
Cools down Ganache and refrigerate the iced cake before using
Drip the ganache on the very cold cake.