BLACK FOREST GERMAN CAKE RECIPES

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GERMAN BLACK FOREST CAKE - TASTE OF HOME



German Black Forest Cake - Taste of Home image

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

Total Time 01 hours 15 minutes

Prep Time 45 minutes

Cook Time 30 minutes

Yield 12 servings.

Number Of Ingredients 18

1 cup whole milk
3 large eggs
1/2 cup canola oil
3 teaspoons vanilla extract
2 cups plus 2 tablespoons all-purpose flour
2 cups sugar
3/4 cup baking cocoa
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
FILLING:
2 cans (14-1/2 ounces each) pitted tart cherries
1 cup sugar
1/4 cup cornstarch
3 tablespoons cherry brandy or 2 teaspoons vanilla extract
WHIPPED CREAM:
3 cups heavy whipping cream
1/3 cup confectioners' sugar

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, FatContent 34g fat (15g saturated fat), CholesterolContent 136mg cholesterol, SodiumContent 329mg sodium, CarbohydrateContent 84g carbohydrate (59g sugars, FiberContent 2g fiber), ProteinContent 7g protein.

BLACK FOREST CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Black Forest Cake Recipe: How to Make It - Taste of Home image

One taste and you'll agree this spectacular dessert is worth the effort.—Patricia Roylance, U.S. Navy, Stationed in Spain

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 10 minutes

Prep Time 40 minutes

Cook Time 30 minutes

Yield 16 servings.

Number Of Ingredients 28

2 ounces unsweetened chocolate
1/3 cup canola oil
2 large eggs, room temperature, separated
1-1/2 cups sugar, divided
1-3/4 cups cake flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup 2% milk
CREAM FILLING:
6 tablespoons butter, softened
4 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
4 to 5 tablespoons half-and-half cream
CHERRY FILLING:
1 can (14-1/2 ounces) pitted tart cherries
2 tablespoons cornstarch
3/4 cup sugar
1/4 teaspoon almond extract
6 drops red food coloring
CHOCOLATE FILLING:
1 cup heavy whipping cream
1/4 cup chocolate syrup
1 teaspoon vanilla extract
FROSTING:
2 cups heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
Chocolate curls, maraschino cherries and fresh mint

Steps:

  • In a microwave, melt chocolate; stir until smooth. Cool slightly. In a large bowl, beat the oil, egg yolks, 1 cup sugar and melted chocolate. Combine the flour, salt and baking soda; gradually add to chocolate mixture alternately with milk. , In a small bowl, beat egg whites until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form. Fold into batter., Pour into two greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., In a large bowl, beat cream filling ingredients until smooth; cover and refrigerate. For cherry filling, drain cherries, reserving juice. In a saucepan, combine cornstarch, sugar and cherry juice until smooth. Add cherries. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in extract and food coloring. Cool completely., In a small bowl, beat chocolate filling ingredients until soft peaks form. Cover and refrigerate. , For frosting, in a large bowl, beat the cream, sugar and vanilla until soft peaks form. Cover and refrigerate., To assemble, cut each cake into two horizontal layers. Place bottom layer on a serving plate; top with 1/2 cup cream filling. Place 1 cup cream filling in a heavy-duty resealable plastic bag; cut a 1/2-in. triangle in one corner of bag. Make a rim of filling 3/4 in. high around outer edge of cake., Make a second rim 2 in. from edge. Spoon cherry filling between rings. Refrigerate for 30 minutes. Spread chocolate filling over second cake layer; place over cherry filling. , Spread remaining cream filling over third layer; place over chocolate filling. Top with fourth layer. Spread frosting over top and sides of cake. Garnish with chocolate curls, cherries and mint. Store in the refrigerator.

Nutrition Facts : Calories 589 calories, FatContent 28g fat (15g saturated fat), CholesterolContent 103mg cholesterol, SodiumContent 289mg sodium, CarbohydrateContent 83g carbohydrate (66g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

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