A Hubby Made This Black Forest Cake Recipe!
Read on to find out how Christine's hubby made this Black Forest Cake Recipe
The original Black Forest Cake Recipe originated in the Black Forest region of southern Germany where and is called Schwarzwälder Kirschtorte (literally "Black Forest Cherry Cake").
Typically, Black Forest Cake Recipes consist of several layers of chocolate cake, with whipped cream and cherries between each layer. These layers are topped with additional whipped cream, maraschino cherries,
and chocolate shavings. In some European traditions sour cherries are used both between the layers and for decorating the top. Traditionally, the cake is saturated with Kirschwasser (cherry brandy),
although other liquors are also used (rum is common in Austrian recipes).
In the USA, Black Forest Cake is most often prepared without alcohol.
We've included two different recipes for you to try...one being a bit more complicated than the other. You decide which one you prefer.
Our thanks go out to Christine for the cake photo. Her hubby...yes, that's right..her hubby made this Black Forest Cake recipe for her on her birthday. Enjoy more of their photos by clicking here.
A Black Forest Cake Recipe
Ingredients for the Cake:
Ingredients for the Filling:
- 6 ounces bittersweet chocolate, cut into pieces
- 6 tablespoons unsalted butter (3/4 stick)
- 1 teaspoon vanilla extract
- 1/3 cup water
- 6 large eggs, at room temperature
- 1 cup granulated sugar
- 1 cup cake flour
- 1/2 teaspoon salt
Ingredients for the Syrup:
- 2 pounds canned, sour cherries, drained (but reserving the juice)
- 1/3 cup granulated sugar
- 5 teaspoons cornstarch
- 2 tablespoons Kirsch (cherry liqueur or brandy)
Ingredients for the Chocolate Whipped Cream Topping:
- 1/2 cup Granulated sugar
- 1/2 cup water
- 1/4 cup Kirsch (Cherry liqueur or brandy)
Instructions for this Black Forest Cake Recipe:
To Make the Cake
- 1 envelope unflavored gelatin (1/4 ounce or 7 grams)
- 3 tablespoons Kirsch (Cherry liqueur or brandy)
- 3 cups well-chilled heavy cream
- 3/4 cup unsweetened cocoa powder
- 1/3 cup sifted confectioners' sugar
- 1 teaspoon vanilla extract
To Make the Filling
- Preheat oven to 350° F (180° C).
- Butter three 7-inch cake pans, line them with wax paper and butter and flour the paper.
- In the top of a double boiler set over simmering water, melt the chocolate with the butter, vanilla and water, stirring until smooth.
- Remove the pan from the heat.
- In a bowl, sift together the flour and salt.
- In another bowl beat the eggs with the sugar for 5-10 minutes.
- Fold the flour mixture into the egg mixture until just combined and fold in the chocolate mixture gently but thoroughly.
- Pour the batter into the pans, smoothing the tops, and bake for 10-15 minutes, or until cake tester inserted in the center comes out clean.
- Let the cakes cool in the pans for 5 minutes.
- Run a knife around the edge of the pans, invert onto racks to cool completely.
To Make the Syrup
- In a saucepan, combine reserved cherry juice, sugar and cornstarch.
- Bring mixture to a boil over moderate heat, stirring for 1-2 minutes, or until thickened.
- Stir in cherries and Kirsch, transfer to a bowl and let cool.
- Filling may be made one day in advance and kept covered and chilled.
To Make the Whipped Cream Topping
- Combine the sugar and water in a saucepan and bring to a simmer, stirring until sugar is dissolved.
- Remove pan from heat and stir in Kirsch. Let cool.
Assembling the Cake
- In a small saucepan combine gelatin and Kirsch and let soften 5 minutes.
- Gently heat the mixture over low heat, stirring until liquid is clear.
- Remove from heat.
- In a chilled bowl with chilled beaters, beat cream until it holds soft peaks, add sugar, cocoa, and vanilla and beat until it holds stiff peaks.
- Add gelatin mixture and beat until it holds stiff peaks.
- Invert one layer of cake onto a cardboard round, brush with some of the syrup and spread half of the cherry filling over it.
- Spread 1 1/2 cups of the chipped cream over the cherries, spinkle with 1/4 cup chocolate shavings and invert second layer on top.
- Brush with syrup, spread with remaining cherry filling and top with 1 1/2 cups whipped cream, spreading it into an even layer.
- Sprinkle chocolate shavings and invert the third cake layer on top.
- Brush the top with syrup and spread the remaining whipped cream over top and sides of cake reserving about 2/3 cup for garnish.
- Transfer remaining whipped cream to a pastry bag fitted with a large star tip, pipe rosettes decoratively around the top and bottom edge of cake and top the rosettes with glaceed cherries.
- Sprinkle the top of the cake with the remaining chocolate shavings and let cake stand, covered and chilled for a t least 3 hours and up to 8 hours.
- Store cake in refrigerator.
Makes 8-10 servings.
Our source for this Black Forest Cake recipe came from: DianasDesserts.com
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