Easy Chocolate Cherry Cake
Hi everyone,
This is the easiest chocolate cherry bundt cake ever because it starts with a cake mix and includes only 3 ingredients, but comes out tasting homemade and super moist.
I don’t think you’ll find an easier cake to make than this one. It comes together quickly and it turns out beautifully every single time. If you’re a fan of black forest cake, then this one is definitely for you.
Kara
PRINTABLE RECIPE HERE:
DISCLAIMER: This channel is called Quick & Easy Baking. That means it is all about quick and easy baking and I sometimes use convenient ingredients (like mixes) to help make tasty meals and desserts quickly. This is not a health food channel nor a baking from scratch channel. If you are looking for scratch baking or super healthy food, this probably isn't the channel for you. For scratch cake recipes, feel free to visit my other channel here: I Scream for Buttercream:
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.
CHOCOLATE CHERRY Cake Melts In Your Mouth! Simple & Delicious
Ingredients ????( mold diameter 18cm)
Chocolate biscuit????
All purpose flour 80g
Cocoa Powder 20g
Egg 3
Sugar ¼cup
Milk 2tbsp
Vegetable Oil 2tbsp
Baking powder-1tsp
A pinch of salt
Cherry filling????
Pitted cherries 200g
Condensed Milk 4tbsp
Unsalted butter 45g
Semi sweet dark Chocolate 70g
Glaze????
Dark Chocolate 150g
Milk 150ml
Vegetable Oil 2tbsp
Peanuts 50g
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How to Make Chocolate Cherry Cake
How to Make Chocolate Cherry Cake
The cherries baked into the cake make for an excellent surprise!
Chocolate Cake
4 ounces (115 grams) semi sweet chocolate, chopped
2 1/4 cups (270 grams) cake flour
3/4 cup (70 grams) unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (240 ml) lukewarm coffee
1 cup (240 ml) buttermilk
1 1/4 cups (280 grams) unsalted butter, room temperature
2 1/4 cups (450 grams) granulated white sugar
5 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
Cherry Filling and Topping:
About 3 cups fresh or frozen sweet dark cherries, pitted (If you are using fresh cherries you will need to add 1/4 cup water)
1/4 cup sugar
1 tablespoon cornstarch
Whipped Cream:
2 cups whipping cream
1/4 cup sugar
1 teaspoon vanilla extract
Simple chocolate cherry cake recipe, only 5 minutes of work
Simple and affordable chocolate cake recipe. A great choice if you want something deliciously sweet. This chocolate cherry cake recipe is simply amazing. It only takes a few minutes of work, but it's incredibly tasty. A great choice if you enjoy simple desserts.
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Ingredients
500 g flour
1 teaspoon baking soda
250 g of sugar
40 g unsweetened cocoa powder
2 egg
50 ml oil
100 g jam
350 ml milk
250 g cherry
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#recipe #chocolatecake
EASY CHOCOLATE CHERRY CAKE RECIPE
This Amazing Chocolate Cherry Cake that is filled with cherries and topped with chocolate ganache. Perfect with a cup of coffee or tea.
INGREDIENTS
For 9-inch (21-22cm) round cake pan
For the Cake
11/2 cups (180g) all-purpose flour
2 eggs
3/4 cup (200g) kefir Lifeway
2/3 cup (130-150g) granulated sugar
1 teaspoon pure vanilla extract
1 tablespoon (10g) baking powder
1/2 cup (100g) vegetable oil
1/2 cup (50g) cocoa powder
10.5 oz (300g) pitted cherries
For the Chocolate Ganache:
1/3 cup (80g) hot heavy cream
1/2 cup (80g) chocolate chips
PREPARATION
Make the Cake
1. Preheat the oven to 350°F/180°С. Butter a 9-inch (22 cm) springform pan (with a removable base) and sprinkle slightly with flour.
2. In a mixing bowl, whisk together the flour, cocoa and baking powder. Set aside.
3. In a separate mixing bowl, whisk together the eggs, sugar, kefir, oil and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour 2/3 of the batter into the springform, then place the pitted cherries and the remaining batter on top.
6. Bake at 350°F/180°С for 30 minutes. Remove from the oven and let cool in the pan completely.
Make the Chocolate Ganache
1. Place chocolate chips or roughly chopped chocolate in a bowl.
2. In a small saucepan, bring heavy cream to a boil.
3. As soon as the cream reaches a boil, pour it over the chocolate and stir until smooth and shiny.
4. Cool slightly, then pour the chocolate ganache over the cake. Start at the center and spread outward for the smoothest results.