Black Forest Cake Recipe | Bakery Style Eggless Black Forest Cake at home | Easy Recipe
I do not know why it has taken me this long to share my recipe for a black forest cake but better late than never! I am actually very happy with this recipe and if you want to make a stunning, bakery style, black forest cake at home then this recipe will come to your rescue. Believe it or not, this is an eggless cake, which has the perfect combination of chocolate and cherries!
#BlackForestCake
written recipe -
Ingredients -
For cake
* 2 cups (240gms) maida
* 1 cup (120gms) cocoa powder
* ½ tsp (3gms) baking soda
* 1 + ½ tsp (6gms) baking powder
* 1 (240ml) cup oil
* 2 + ¼ cup (450gms) caster sugar
* 1 + ½ cup (427gms) curd
* 1 tsp (5ml) vanilla
* ½ cup (120ml) milk
For cherry syrup
* 1 cup (140gms) cherries
* ¼ cup (50gms) sugar
* ¼ (60ml) water
For cherry compote
* 1 cup (140gms) cooked cherries (from syrup)
* 1 cup (140gms) fresh cherries
* ¼ cup (50gms) sugar
* 2 tbsp (30ml) water
* 1 tbsp (7 gms) cornflour
For ganache
* ½ cup (120ml) fresh cream
* ½ cup (90gms) chopped chocolate
For chocolate shavings
* Melted chocolate
* Whipped cream (to frost and layer)
PRODUCTS I USE-
1. Sugar -
2. All-purpose flour/maida -
3. Cocoa powder -
4. Chocolate -
5. Baking powder -
6. Mixing bowls -
7. Whisk -
8. Spatula -
9. Induction -
10. Palette knives -
For chocolate ganache -
How to whip cream -
For written recipes, visit -
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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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The contents of this channel are not intended to introduce or provide recipes to confectionery or food industry related companies or video producers.
It is a work of art for personal viewing and enjoyment. It is an art video work.
Please do not publish videos with similar content or recipes without referring to this page or linking to the URL, and do not sell them as products.
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#Forêtnoire
#blackforestcake
#ChocolateCacao
#chocolate
Traditional Black Forest Cake Recipe
Everything about this rich black forest cake (Schwarzwälder Kirschtorte) is mouthwatering. Three light and fluffy layers of genoise sponge cake, similar to a roll cake, are soaked with a kirsch cherry liqueur, layered with sweet whipped cream, and covered in Kirsch-soaked cherries and chocolate shavings.
Caraway pans ►
Written recipe and instructions ►
For gelatin alternatives ►
CHAPTERS ►
00:00 Introduction
00:21 What is Black Forest cake?
01:11 The cherry syrup
02:40 Sponge cake
04:01 The egg mixture
05:26 The ribbon stage
06:04 Folding the batter
07:57 Baking the cakes
09:17 Cooling the cakes
09:45 Stabilized whipped cream
11:27 Assembling the cake
13:34 Decorating the cake
14:34 Storing the cake
15:01 Tasting the cake
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Dark Chocolate Cherry Cake
Classic Black Forest Cake | Jols Kitchen
Classic Black Forest Cake | Jols Kitchen
Hey guys! Welcome back to my channel.
We have been doing the fruit series for the past episodes. Today we are using yummy cherries.
In this video I am going to show how to make the all time classic black forest cake. Light and fluffy sponge cake, soaked in cherry syrup layered with cream and chocolate shavings!
What’s not to love? I hope you guys give this recipe a try. Enjoy!
Timestamps:
0:00- Intro of black forest cake
00:20- making the sponge cake for the black forest
02:53 - Placing in the pan and baking
03:19- Preparing cherry filling and syrup for the black forest
04:52- Cutting the sponge cake to layers
05:23- Preparing the whipped cream icing
06:02- Assembling the black forest cake
07:08- Placing on crumb coat
07:34- Making chocolate leaf decorations
08:02- Icing the black forest cake
08:54- decorating and making our black forest cake pretty
10:23- Taste test of our black forest cake.
#blackforestcake #chocolateandcherriescake #jolskitchen
Here is what you'll need!
INGREDIENTS:
For the Chocolate Sponge Cake
1cup all-purpose flour
1/2cup cocoa powder
1.5 tsp baking powder
a pinch of baking soda
1/4 tsp salt
Meringue:
4 egg whites in room temperature
150 g powdered sugar
4 egg yolks
2 tsp vanilla extract
12 tbsp oil
Cherry filling and syrup
4 tbsp white sugar
300 grams fresh cherries
Juice of ½ lemon
For the Whipped Cream:
4 cups whipping cream
1 cup powdered sugar
Decorations:
1 cup dark chocolate shavings
Bottled cherries
Melted dark chocolate for leaf decor
Check Video for the recipe and make this a treat for you and your loved ones.
And don't forget to subscribe
Jols Kitchen for more delicious and tasty recipes.
Don't forget to share our channel with your family and friends.
Thanks for watching :)
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Black Forest Cake Recipe
This black forest cake is my take to the famous German cake and closest version to the classic and authentic black forest cake. Three layers of chocolate cake soak with cherry-kirsch syrup, in between delicious cherry filling and whipped cream, and all the cake covered with dark chocolate shavings. If like the combination of chocolate, cherries and whipped cream, this classic black forest cake is for you.
Full printable recipe:
Link to my baking shop:
Equipment I used in this video:
Cake slicer:
Piping Tip Decorating Set:
Stainless Steel Dough Cutter (for decorating the cake):
Kitchen Scale:
Copper Measuring Cups and Spoons, Set of 8:
More Cake Recipes:
Chocolate Peanut Butter Cake:
Classic Vanilla Cake:
Chocolate Cake:
Snickers Mousse Cake:
Red Velvet Cake:
Ingredients:
For the cake:
6 Eggs
1 cup (200g) Sugar
1 teaspoon Vanilla extract
1 cup + 1 tbsp (140g) Flour
2 teaspoons Baking powder
1/2 cup (50g) Cocoa powder
1/4 cup (60g) Butter, melted
1/2 teaspoon Salt
For the syrup:
1/2 cup (120ml) Water
1/2 cup (100g) Sugar
1/4 cup (60ml) Kirsch or cherry liquor (optional)
For the cherry filling:
1 Jar (680g) Cherries
Cherry juice from the jar/can
40g Cornstarch
1/4 cup (50g) Sugar
1/4 cup (60g) Kirsch or cherry liquor (optional)
For the cream filling:
2½ cups (600ml) Heavy cream, cold
1/2 cup (65g) Powdered sugar
3-4 tablespoons Instant pudding (optional)
For decoration:
1/2 cup (120ml) Heavy cream, cold
2-3 tablespoons Instant pudding (optional)
2 tablespoons Powdered sugar
Maraschino cherries/fresh cherries
Dark chocolate shavings
Directions:
1. Make the cake: Preheat the oven to 350˚F (180C˚). Butter a 9-inch (23cm) cake pan and line the bottoms with a parchment paper, grease the sides. Lightly dust with cocoa powder. Set aside.
2. In a bowl of a stand mixer witted with whisk attachment, or in a large bowl, whisk eggs, sugar and salt. Whisk for 6-7 minutes until doubled in volume.
3. In a separate bowl, mix flour, cocoa powder and baking powder.
4. Add flour mixture into wet mixture and gently fold until combined and smooth. Add melted butter, vanilla extract and mix until combined. Pour into prepared pan and bake for 30-35 minutes.
5. Let cool to room temperature.
6. Meanwhile make the syrup: in a small saucepan heat water and sugar. Simmer for 2-3 minutes, turn the heat off and add the kirsch/liquor. Set aside.
7. Meanwhile make the filling: drain the cherries and set aside. Place the cherry juice in a saucepan, add kirsch (optional), sugar, cornstarch and stir well. Bring the mixture to a boil, while whisking, then reduce to medium-low heat and whisk constantly until thickness. Remove from heat, add the cherries and stir. Set aside.
8. Make the cream filling: in a large bowl whisk heavy cream and powder sugar until stiff peaks form. Transfer to a piping bag and set aside.
9. Assembly: cut the cake horizontally into 3 even layers. Place the bottom cake layer on a cake stand or plate and brush with the syrup lightly. Pipe whipped cream around the edges of the cake. Then spoon half of the cherry mixture in the middle of the cake. Cover cherry mixture with whipped cream and smooth the top. Place second layer of chocolate cake and repeat the process one more time.
10. Brush the top of the cake with syrup and cover the top and the sides of the cake with the remaining cream. Chill the cake in the fridge for at least 4 hours.
11. Decoration: before serving the cake, whip 1/2 cup heavy cream with 2 tablespoons of powdered sugar and instant pudding (optional) until stiff peaks form, transfer to a piping bag. Pipe some whipped cream on top of the cake, place cherries on the whipped cream. Decorate the sides of the cake with chocolate shavings.
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