Best 5 Schwarzwaelder Torte Black Forest Cake Recipes

BLACK FOREST CAKE I

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.

SCHWARZWäLDER KIRSCHTORTE OR BAVARIAN BLACK FOREST CAKE RECIPE - (4.6/5)

Steps:

• For the cake: Preheat oven to 350 degrees. Line 2 8-inch round cake pans with parchment paper. Lightly spray with non stick cooking spray and set aside. In a large bowl, whip oil and sugar together. Stir in vanilla. In a measuring cup, stir almond milk and vinegar together. Set aside to curdle. In a different bowl, stir all dry ingredients together until evenly mixed. Alternate mixing in wet and dry ingredients to the batter starting and ending with dry. Pour evenly into prepared pans and bake 20 minutes or until toothpick comes out with a few moist crumbs after being inserted. Cool 15 minutes, then remove cakes from warm pans to cooling rack. Cool completely. After cakes are cooled, make a batch of chocolate frosting. Be sure to whip it well, scrape the sides well and use room temperature butter. To assemble, stack baked cakes one on top of the other, filling with frosting. Using remaining frosting, cover the entire outside and top of the cake. Cover the edges with mini chocolate chips and serve. To bake in 9x13 pan, spray glass pan with nonstick cooking spray and bake 25-30 minutes or until toothpick comes out clean once inserted. To bake cupcakes, line 24 muffin tins with paper liners, fill 2/3 of the way full and bake 15 minutes. For the cherry filling, stir sugar and cornstarch together in a cold small pot until combined. Add in cherries and toss. Place over medium low heat to melt frozen cherries. Once a paste has formed around the cherries, increase the heat to medium and keep stirring until all the liquid has come out of the cherries and mixture is boiling. Continue to stir until it becomes very thick, about 4 minutes or boiling. Be careful to not walk away from this mixture because it can burn easily. Remove from heat and stir in butter and almond extract. Cool completely. For the cream, whip heavy whipping cream, sugar and vanilla until stiff peaks form. Refrigerate until ready to use. To assemble cake: slice one 8-inch round in half and place onto cake plate. Drizzle the inside of cake with 3 tablespoons of chocolate syrup and spread using the back of a spoon. Top with the other half of cake. Add on cooled cherry filling leaving a 1 inch border. You will not use all of it...fyi! I had about 2 tablespoons left.} Place another half an 8-inch round on top of cherry filling. Drizzle with remaining 3 tablespoons of chocolate syrup and spread. Top with remaining cake. Spread entire cake with whipped cream. I find it always better to add way too much and then as I clean up the cake, I remove the excess. This helps ensure not a ton of crumbs get into your cream. If desired use a vegetable peeler to create chocolate shavings with the chocolate baking bar. Freeze 5 minutes before applying to the sides and top of cake. Garnish with cherries if desired. Serve!

BLACK FOREST GATEAU (SCHWARZWALDER KIRSCHTORTE)

Steps:

• Preheat the oven to 375 degrees F.
• Butter and line a 9-inch round cake pan with parchment paper. Butter the parchment paper and set aside.
• Whisk the eggs yolks, eggs, and sugar in a large metal bowl over a pot of simmering water for a few minutes until the mixture is about 120 degrees F. Remove the bowl from the heat, and keep whisking to aerate the mixture until it is thick and fluffy, about 10 minutes. The mixture should increase in size 4 to 5 times and become very pale in color.
• Gently fold in both the sifted flour and wheat flour, and the cocoa powder. Pour the mixture into the prepared cake pan, and flatten it out carefully with a rubber spatula. Bake for about 20 minutes, or until a toothpick inserted into the center comes out cleanly. Invert the cake onto a wire rack, and cut a few vents in the parchment paper so that the steam can evaporate. Let inverted cake rest for 24 hours.
• In a small bowl, combine 2 tablespoons Kirsch, 1 1/2 tablespoons sugar, and the corn flour. Add a pinch lemon zest and a pinch of cinnamon to the bowl, and stir to combine. In a small saucepan, bring to a boil the remaining 4 tablespoons Kirsch. Reduce the heat to medium, add the sugar mixture, and stir. Then add the cherries, stir again, and heat through. Remove from the heat, pour into a bowl, and let cool.
• Cut the cake into 3 layers. Spread the melted chocolate evenly over the bottom layer, and place it in the refrigerator to cool and harden slightly. Meanwhile, make the Whipped Cream and the Syrup.
• Remove the chocolate-covered base layer from the refrigerator and brush syrup over the top. Add about 1/2 of the filling mixture, and 1/4 of the whipped cream. Repeat the layer, brushing with Syrup, then filling, and then Whipped Cream. Place the third cake layer on top, brush it with Syrup, and then cover it with Whipped Cream. Spread the remaining Whipped Cream around the side of the cake. Decorate the top of the cake with chocolate shavings and additional cherries.
• Whip together the cream, 2 tablespoons sugar, and vanilla sugar. If you don't have vanilla sugar, you may substitute 1 tablespoon sugar plus 1 teaspoon vanilla extract. Begin whipping slowly, making the mixture lighter, and continue until you have achieved light and airy whipped cream.
• Combine 1 1/2 cups water and 3/4 cup sugar in a small saucepan. Bring to a boil, stirring constantly. When mixture is boiling and sugar has totally dissolved, remove the pan from the heat and add the Kirsch, and stir to combine.

SCHWARZWAELDER TORTE (BLACK FOREST CAKE)

Steps:

• Method:.
• Butter and flour two springforms (10 or 12" in diameter), preheat oven to 300°F.
• cake:.
• Sift the flour and cocoa together several times until of uniform colour.
• Use a handheld electric beater or a tabletop kitchenmachine and beat the whole eggs with the vanilla and sugar until the eggs are thick and drop off the beaters in a wide v-shape.
• Using a large whisk, draw the flour/cocoa mixture in about three lots carefully under the eggmixture until the entire mixture is of an even colour.
• Pour evenly into the prepared pans, bake on the middle shelf side by side for 10 to 15 min or until you can smell the cake, it's beginning to draw from the sides and a testing stick comes out clean from the middle.
• (I have a convection oven, but an ordinary one should do just as well if you ensure that air can reach all around).
• Let cool for about 15 minutes, remove the sides and let cool completely.
• The cake will shrink and fall a little.
• Filling 1:.
• Meanwhile, drain the cherries into a small pot.
• Use about 1/4 of the liquid to dissolve the starch,heat the rest to boiling and stir in the dissolved starch.
• The endresult should be a rather thick red`goo'.
• Cool for about 5 minutes and add the rum, stir in 1 Tbsp at a time, then add the cherries, stir until well coated and cool completely.
• Filling 2 and icing:.
• Whip the whipping cream with the vanilla until about half stiff, then add the sugar 1 Tbsp at a time and continue to whip until stiff.
• Put together the cake as follows:.
• Remove first layer from springform bottom and put on fancy seving plate.
• Cover with cherry filling reserving 9 or 13 cherries for decoration.
• Cover with a thin layer of whipped cream.
• Cover with layer number 2.
• Cover top with a thin layer of whipped cream.
• Fill leftover cream into a decoratorbag with a star tip.
• Starting on the bottom, pipe a serries of rosettes around the cake.
• Pipe another layer of rosettes on top of that one and a third layer.
• This should cover the sides of the cake.
• Pipe a stripe along the upper rim to cover all cake.
• Pipe a small ring in the middle and 8 (for 10 inch cake) or 12 (for 12 inch cake) evenly spaced stars near the rim.
• Place a cherry in center and on each star.
• Shave chocolate lightly over cake.
• Variations:.
• for celiacs or people who are sensitive to wheat/ gluten.
• substitute potatoestarch or rice starch for allpupose flour.
• If you would like to make 3 cake layers, use 6 extralarge or seven eggs and add 1 Tbsp each of flour and cocoa.
• The layers will shrink a little less.
• Seperate the filling layers to first cherries, then whipped cream then top layer of cake.
• You may need a little more whipped cream to finish the cake as described.

BLACK FOREST CHERRY CAKE - SCHWARZWäLDER KIRCHTORTE

Steps:

• Several hours before you finish this cake, prepare Chocolate Sponge Cake, German-Style (can be found at http://www.recipezaar.com/rz.242152). Cake made in a springform pan should be cut in half (you can use string for this) and filled.
• Split cake in 2 pieces as follows: Carefully cut around the circumference of the cake with a sharp knife, about 1/2 inch deep. Take a long piece of thread, line it up with the cut and pull it through the cake, dividing it in half horizontally. Place top half on a piece of waxed paper. Place the bottom half on a cake plate with 4-5 short pieces of waxed paper under it and sticking out. These are to be pulled out before serving so you have a clean cake plate.
• Place 1/4 cup sugar in a pan with drained juice from the cherries plus water to equal 1 cup liquid. Bring to a boil. Mix 1/4 cup cornstarch with 4 tablespoons of the juice and pour into the hot liquid, stirring constantly. Bring to a boil for a few seconds, until sauce has thickened and is clear. Remove from heat, stir in cherries and schnapps and cool.
• Boil the other 1/4 cup sugar with 1/3 cup water for several minutes. Remove from heat, stir in remaining schnapps and use this mixture to brush over base of cake until absorbed.
• Whip whipping cream until stiff, adding powdered sugar and vanilla sugar about halfway through, to taste. You may add Whip It cream stiffener or gelatin to help it stay set, if you are not serving the cake right away.
• Place the cooled cherries in the middle of the bottom cake layer, leaving about an inch of space on the edge. Spoon the whipped cream around the edge and over the cherries, slightly. Place the top cake layer on the cake. Using a spatula, cover the edges of the cake with a thin layer of whipped cream and smooth. Cover the top in the same way. Using a pastry bag and tip, use the rest of the whipped cream to form 12 puffs around the edges and place a maraschino cherry on top of each puff. Make a circle of whipped cream in the middle and sprinkle chocolate curls inside to finish.
• Refrigerate until serving. Remove wax paper carefully, using a spatula to repair any holes. Wipe off knife between cuts.