Chocolate Cherry Cake
Chocolate Cherry Cake
1 pkg. Fudge Cake Mix
21 oz. can cherry fruit filling
1 tsp. almond extract
2 eggs, beaten
Frosting
1 cup sugar
5 tablespoons butter
1/3 cup milk
6 oz. package (1 cup) semi-sweet chocolate pieces
Preheat oven to 350 F. Grease and flour a 13 x 9 inch pan. In large bowl, combine cake mix, cherry fruit filling, almond extract and eggs, stirring by hand until well mixed. Pour into prepared pan. Bake 25-30 minutes or until toothpick comes out clean. While cake is cooling, prepare frosting. In small saucepan, combine sugar, butter and milk. Bring to a boil and stir constantly for 1 minute. Remove from heat, then stir in chocolate pieces until smooth. Pour over partially cooled cake. Let sit until cool.
Hi, I'm Caren....Welcome to my channel. Our kids are all grown and gone and my husband and I spend most of our time these days trying to earn the approval and affections of our feral rescue cats, Richard and Baby Girl and Tom and Dickey. You know what they say, Dogs have masters and cats have slaves. Truer words have never been spoken!
Thanks for watching ~ Caren
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.
Best Chocolate Cherry Cake Recipe with a Kick
Bake a chocolate cherry cake recipe that looks incredible and tastes even better. If you’re looking to impress the family, but not have to work too hard, this chocolate cake will do the trick. The cake is super moist and flavorful, and the easy cherry topping is just the icing on the cake...sort of. For a printable recipe and more tips on baking this chocolate cherry cake recipe, check out
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How to Bake a Chocolate Cake
1½ cups all-purpose FLOUR
1 cup white SUGAR
¼ cup COCOA powder …do not substitute hot chocolate mix, it’s not the same thing
1 tsp BAKING SODA
2 tsp CINNAMON
¾ tsp RED PEPPER POWDER or cayenne powder
1 tsp VANILLA
1 Tbsp WHITE VINEGAR
5 Tbsp refined COCONUT OIL …Using unrefined coconut oil will add a coconut taste
1 cup COLD WATER
Place 1 cup of water in the fridge to cool.
Lightly grease a 9-inch cake pan, or grease the pan sides, and place cut parchment paper in the bottom.
Place rack is in the center of your oven and preheat oven to 350 F.
In a large bowl, combine the dry ingredients: flour, sugar, cocoa, baking soda, cinnamon, and cayenne.
Add the vanilla, vinegar, oil, and 1 cup of cold water and stir until just combined. Do NOT over stir.
Pour batter into the cake pan and bake for 30 minutes, or until a knife or toothpick inserted in the center comes out clean.
Remove cake pan from oven and allow to cool on cooking rack until you can safely handle the pan. Do not try to remove the cake from the pan hot out of the oven, because it might fall apart.
Once cake pan can be handled, run a butter knife around the edges of the cake to loosen it from the pan, then turn the cake upside side on a cooling rack, tap the bottom of the pan and remove pan off of the cake.
Allow the cake to cool before adding any topping.
Find the complete Cherry Topping and Creme Fresh Recipes at
A simple 5-minute cherry cake recipe that is cheap and delicious
Finally, fresh cherries are available, so we made a wonderful cherry cake. It's a very simple recipe that only requires basic ingredients found at home. It's an inexpensive and delicious cherry cake recipe.
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Ingredients
500 g flour
1 teaspoon of baking soda
230 g sugar
1 teaspoon of vanilla sugar
80 g coconut flakes
2 egg
50 ml oil
400 ml milk
300 g cherry
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#recipe #cherrycake
Our 1st video since our house move!! The Most Delicious Chocolate Cherry Cake
If you're looking for a chocolatey, fudgy, rich dessert, this Flourless Chocolate Cherry Cake is the answer.
It makes a great Christmas day dessert as you can make it ahead, store it at room temperature (no need to take up that valuable fridge or freezer space!) and serve it warm or cold.
It also happens to be gluten-free.
Free Printable Chocolate Cherry Cake Recipe is on our site:
Ingredients:
225 g ( 1 cup minus 1 tbsp) unsalted butter - , room temperature, cut into chunks
200 g (1 cup) golden caster (or granulated) sugar
1 tsp vanilla extract
1 tsp almond extract
4 medium eggs
200 g (1 ⅔ cups) ground almonds - (course almond meal)
50 g (½ cup) cocoa powder - (usually gluten-free, but best to check if required)
1 tsp baking powder - (ensure it's gluten-free if required)
100 g (3.5oz) dark chocolate (70% is good), melted
50 g (⅓ cup) chocolate chips
300 g fresh or frozen black cherries - - pitted (see tip in notes section)
2 tbsp Cherry Jam
To Serve:
Thick whipped cream
Instructions:
1. Preheat the oven to 170C/325F and lightly grease a 23cm diameter loose-bottomed flan tin.
2. Place the butter in a large bowl with the sugar. Whisk with an electric whisk (or in a stand mixer) until fluffy (about 3-4 minutes).
3. Add in the vanilla extract and almond extract, then whisk again whilst adding in the eggs, one at a time. It will look like the mixture has split at this point, but don't worry, it will come back together.
4. Fold in the ground almonds, cocoa powder and baking powder.
5. Fold in the melted chocolate and chocolate chips until thoroughly combined.
6. Spoon the mixture into the prepared flan tin. Level the mixture with the back of a spoon.
7. Slice half of the cherries in half and leave half of the cherries whole.
8. Arrange the whole and halved cherries on top of the cake mixture. Arrange the sliced ones cut-side-up. Push the cherries into the mixture slightly.
9. Place in the oven to cook for 40-50 minutes - until an inserted skewer comes out clean.
10. Take out of the oven.
11. Mix the cherry jam with 2 tbsp of cold water. Brush on top of the warm cake. Leave the cake to cool in the tin for 20 mins, before removing and placing on a rack to cool further.
12. Serve topped with thick whipped cream. I like to serve it slightly warm, with a little of the cherry jam swirled into the cream and a few fresh cherries to decorate.
13. You can serve this cake warm (tastes great with ice cream) or room temperature.
#GlutenFree #Recipe #CookingShow
3-Ingredient Chocolate Cherry Cake Recipe
This simple chocolate cake recipe takes your classic box cake mix to a whole new level of deliciousness. By adding cherry pie filling to the batter, you'll get a decadent treat for the books.
#chocolate #cherry #cake
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