The dark forest cake is a delicious chocolate cake with a rich cherry filling and a decadent chocolate ganache. It is a classic German dessert that is sure to impress any guest. The combination of sweet and tart cherries with the rich chocolate flavors makes this cake a perfect choice for any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
BLACK FOREST CAKE I
This recipe delivers a classic version of the original Black Forest cake with whipped cream frosting and sour cherries.
Provided by Linda Greer
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
- In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
- Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
- Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
- Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
- With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.
Nutrition Facts : Calories 661.9 calories, Carbohydrate 86.9 g, Cholesterol 129.6 mg, Fat 33.9 g, Fiber 3.4 g, Protein 7.5 g, SaturatedFat 16 g, Sodium 341.9 mg, Sugar 61.8 g
GERMAN BLACK FOREST CAKE
As far as I know, this cake recipe can be traced back to my German great-grandma. When I got married, my mother gave me a copy and I hope to someday pass it down to my children. -Stephanie Travis, Fallon, Nevada
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans; grease paper., In a large bowl, beat milk, eggs, oil and vanilla until well blended. In another bowl, whisk flour, sugar, cocoa, baking powder, baking soda and salt; gradually beat into milk mixture., Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., Meanwhile, for filling, drain cherries, reserving 1/2 cup juice. In a small saucepan, whisk sugar, cornstarch and reserved juice; add cherries. Cook and stir over low heat 10-12 minutes or until thickened and bubbly. Remove from heat; stir in brandy. Cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form., Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate. Top with 1-1/2 cups whipped cream. Spread 3/4 cup filling to within 1 in. of edge. Repeat twice. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream, reserving some to pipe decorations, if desired. Spoon remaining filling onto top of cake. Refrigerate until serving.
Nutrition Facts : Calories 659 calories, Fat 34g fat (15g saturated fat), Cholesterol 136mg cholesterol, Sodium 329mg sodium, Carbohydrate 84g carbohydrate (59g sugars, Fiber 2g fiber), Protein 7g protein.
BLACK FOREST CAKE
Devil's food cake mix makes it easy to prepare an impressive, tasty torte that perfectly pairs chocolate and cherries.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour.
- Make and bake cake as directed on box for 8- or 9-inch rounds. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- In medium bowl, beat whipping cream with electric mixer on high speed until slightly thickened. Gradually beat in powdered sugar until stiff peaks form. Fold in brandy. In another small bowl, mix pie filling and almond extract.
- On serving plate, place 1 cake layer, rounded side down. Spread with half of the whipped cream, then 1 cup cherry mixture to within 1 inch of edge. Top with second layer, rounded side up. Frost top with remaining whipped cream. Spoon remaining cherry mixture over top. Sprinkle with sliced almonds. Store covered in refrigerator.
Nutrition Facts : Calories 190, Carbohydrate 28 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 18 g, TransFat 1 g
BLACK FOREST CAKE
This is my favorite cake. My grand mother taught me how to prepare Black Forest Cake.
Provided by donnadon
Time 1h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
- Line a 9 inch (23 cm) cake pan with greaseproof or other non-stick paper.
- With an electric mixer, beat the softened butter with sugar until white and fluffy.
- Add one egg at a time, mix well between each egg.
- Add sifted flour, cocoa powder, baking powder, baking soda, vanilla extract and buttermilk, and mix until the batter is smooth.
- Transfer to a cake pan and bake at 350 degrees just until set in the middle, approximately 45-60 minutes. A wooden pick inserted in center should come out with just a few moist crumbs on it. Do not over-bake!
- When cake is cool, use a long serrated knife to cut the cake horizontally into 3 equal layers. It is easier to cut if kept in a refrigerator for a few hours before cutting.
- Filling
- Drain cherry pie filling in a colander to remove most of the thickened juices.
- Beat the whipping cream with confectioners' sugar until it thickens.
- Using a vegetable peeler, shave chocolate; refrigerate until the cake is assembled.
Tips for Baking a Dark Forest Cake:
- Use high-quality chocolate. The chocolate is the star of this cake, so it's important to use the best quality chocolate you can find. Look for chocolate with a high cocoa content (70% or higher) and a rich, dark flavor.
- Don't overmix the batter. Overmixing the batter can make the cake tough and dense. Mix the batter until the ingredients are just combined, then stop.
- Bake the cake in a water bath. This will help to prevent the cake from drying out and will give it a moist, tender crumb.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting and will make it easier to spread.
- Use a variety of cherries. This will add flavor and visual interest to the cake. You can use fresh, frozen, or canned cherries.
- Don't be afraid to experiment with different flavors. You can add other ingredients to the cake batter, such as nuts, spices, or liqueurs, to create a unique flavor profile.
Conclusion:
The dark forest cake is a classic dessert that is sure to impress your guests. With its rich chocolate flavor, moist texture, and beautiful presentation, this cake is perfect for any special occasion. Follow the tips above to bake a dark forest cake that is sure to be a hit.
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