How To make Black Forest Cherry Cake 2
Cake: 6 Eggs; large
1 c Sugar
1 ts Vanilla extract
4 oz Unsweetened baking chocolate
1 c Flour; sifted
Syrup: 1/4 c Sugar
1/3 c Water
2 tb Kirsch
Filling: 1 1/2 c Confectioners' sugar
1/3 c Unsalted butter
1 lg Egg yolk
2 tb Kirsch liquer
Topping: 2 c Sour cherries; canned, drain
2 tb 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 2's Videos
Black Forest Cake
This delicious black forest cake features luscious chocolate cake layers soaked in a cherry brandy syrup with lots of cherris in between and it's all covered in whipped cream and shaved chocolate. It's a light and perfectly sweet German dessert that is easy to make and a chocolate-lover's dream!
RECIPE:
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Black Forest Cake | Perfect Black Forest Cake | Classic Black Forest Cake
Black Forest Cake | Perfect Black Forest Cake | Classic Black Forest Cake
Chocolate Cake| Chocolate sponge cake| Basic cake recipe
Ingredients:
Egg- 4 ( At room temperature)
Sugar-1 cup ( 125 g)
Salt-1/4 teaspoon
Baking soda-1/2 teaspoon
Baking powder-1 &1/2 teaspoon
Cocoa Powder-1/2 cup (50 g)
All Purpose flour/ plain flour-1 cup ( 130 g)
Vegetable Oil-3/4 cup (180 ml)
Vanilla Essence-1&1/2 teaspoon
Baking:
Bake in a preheated oven ( preheat the oven at 180 C for 10 minutes) at 180C for 30 minutes.
Pan size:
I used a 6 inch pan, you may use a 7 or 8 inch pan as well.
Simple Sugar syrup:
Sugar-1/2 cup
Water-1 cup
Bring it to a boil , simmer for 2 minutes . Cool it completely.
Frosting:
Whipping Cream-2 cups ( 500 ml).
If you are using dairy based whipping cream use 1/4 cup Icing sugar.
Topping:I used strawberry topping ( store bought) and fresh cherries.
Refrigerate for 5-6 hours / Overnight before serving.
Cup to Gram conversion:
Butter Cake/ Mini Butter cake recipe:
The Best Lemon Drizzle Cake Recipe:
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Amazing Black Forest Cake Recipe ????
Amazing Black Forest Cake ????
Check out the updated chocolate sponge cake recipe!:
[Genoise Chocolate Sponge]
[INGREDIENTS]
Biscuit Chocolate Sponge:
Enough amount for 1 15 cm (6-inch) round cake mold
• Egg (Large): 3 (*Separate egg white and egg yolks)
• Granulated sugar: 105 g (3.7 oz)
• Cake Flour: 70 g (2.5 oz)
• Coco powder: 18 g (0.6 oz)
• Butter(Melted): 30 g (1 oz)
• Milk: 15 g or 1 Tbsp
Bake at 355 F (180 C) for about 30 - 35 mins with 1 6” pan
* Bake longer for more batches.
* Adjust the time and temperature depending on the oven you use.
Cake syrup:
• Cherry syrup from canned sour cherries: 50g (1.7oz)
• Water: 25 g (0.9 oz) or 1 Tbsp + 2 tsp
• Granulated sugar:15 g (0.5 oz)
• Kirsch: 1.5 Tbsp
Chocolate cream:
• Dark Chocolate (55% this time): 25 g (0.9 oz)
• Heavy Cream: 75 g (2.6 oz)
• Granulated sugar: 5 g (0.2 oz)
Whipped cream:
• Heavy cream: 350 g (12 oz)
• Granulated sugar: 35 g (1.2 oz)
Dark cherries in syrup (**Use sour cherries) : 1 can (425 g | 15 oz)
Good quality dark chocolate (Blocks) for chocolate curls: Some as you like!
Fresh dark cherries: Some for decorations (Optional)
Gold leaf (Optional)
WATCH OTHER TUTORIALS!:
[MATCHA TIRAMISU]
[STRAWBERRY CHIFFON SANDWICH]
[CRUSTLESS BLUEBERRY CHEESECAKE STICKS]
[NO BAKE CHERRY BLOSSOM CHEESECAKE]
[CREAMY CARAMEL CUSTARD PUDDING]
[STRAWBERRY MOUSSE]
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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)
Best Turn Table -
Weight Scale for Measurement -
Baking Paper -
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
Black Forest Cake Roll – Bruno Albouze
Black Forest Cake (Forêt Noire) is a German dessert Schwarzwälder Kirschtorte. It combines rich chocolate cake layers with cherries and Chantilly. This recipe is inspired by chef Thierry Bamas (MOF). The technique used for the chocolate sponge isn't something we are familiar with. It is based on a pate a choux-like-dough concept which offers an unique flexibility. The whole thing is then layered with cherry marmalade and luscious vanilla Chantilly and glazed with chocolate ganache. Enjoy your holidays!
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Black Forest cake recipe | Black Forest pastry recipe
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Ingredients : my 1 cup measures 250ml
For chocolate sponge cake :
All purpose flour/maida : 2 and 1/2 cups/250 grams
Cocoa powder : 1/2 cup (50 grams)
Baking powder : 2 tea spoon
eggs : 5 (room temperature)
Sugar : 1 and 1/2 cups (300 grams)
Oil : 1/2 cup (125ml)
Warm milk : 1 cup (250ml)
Vanilla essence : 2 tea spoons
For sugar syrup :
Sugar : 1/2 cup
Water : 2 cups
Whipping cream : 2 cups
Chocolate shavings : as needed
Cherries : 1/2 cup (sliced)
Whole cherries for decorating
How to whip Non dairy whipping cream :
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