BLACK FOREST TRUFFLE RECIPES

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GERMAN BLACK FOREST CAKE RECIPE: HOW TO MAKE IT



German Black Forest Cake Recipe: How to Make It 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.

EASY BLACK FOREST CAKE | KAREN'S KITCHEN STORIES



Easy Black Forest Cake | Karen's Kitchen Stories image

This easy black forest cake is the perfect combination of chocolate cake, sweetened whipped cream, and cherries cooked in cherry liqueur or brandy.

Provided by Karen's Kitchen Stories

Total Time 2 hours 10 minutes

Prep Time 1 hours

Cook Time 1 hours 10 minutes

Number Of Ingredients 17

280 grams (2 1/3 cups) all-purpose flour
400 grams (2 cups) granulated sugar
50 grams (2/3 cup) Dutch process cocoa
1 teaspoons baking soda
1 teaspoon kosher salt
1 1/4 cups strong hot coffee
2 tablespoons rum or brandy (I used brandy)
2 eggs
1 cup buttermilk
1/2 cup neutral vegetable oil
1 teaspoon pure vanilla extract
To assemble the cake you will also need sweetened whipped cream from 2 cups whipping cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla whipped together into stiff peaks.
550 grams (4 cups) frozen or fresh sweet dark pitted cherries
1/4 cup water
2 tablespoons kirschwasser or brandy
100 grams (1/2 cup) granulated sugar
1 1/2 tablespoons cornstarch

Steps:

  • Heat the oven to 350 degrees F and line a nine-inch Pullman pan with parchment paper. Spray with spray oil. Alternatively, spray 2 8-inch round cake pans with spray oil and line the bottoms with parchment paper.
  • In a large bowl, whisk together the flour, sugar, cocoa, baking soda, and salt.
  • In another bowl, mix together the coffee and brandy.
  • In a medium bowl, whisk together the eggs, buttermilk, oil, and vanilla.
  • Pour the egg mixture and half of the coffee mixture into the flour mixture and gently mix until combined. Add the rest of the coffee mixture and mix to combine.
  • Pour the mixture into the pan and smack the pan down onto the counter top to let out any extra bubbles. Place the pan in the oven and bake for 70 minutes, until a tester comes out clean (30 minutes for cake pans and 20 minutes for 24 cupcakes).
  • Cool completely in the pan.
  • Meanwhile, whip together the whipping cream, sugar, and vanilla until you have stiff peaks.
  • In a medium saucepan, stir together the cherries, water, and liqueur over medium low heat and cook, covered, for about 10 minutes for frozen cherries and 15 minutes for fresh cherries.
  • In a small bowl, whisk together the sugar and cornstarch.
  • Strain the cherries through a fine mesh sieve, saving the juice in one bowl and the cherries in another.
  • Return the juices to the saucepan. Add the sugar and cornstarch mixture and cook over medium until boiling. Cook for about 3 minutes until thickened and shiny. Add the cherries back to the pan and cook for another 30 seconds.
  • Remove the pan from the heat and let cool while the cake is baking.
  • You can store the filling for up to four days in the refrigerator.
  • Slice the cake into 1/2 inch slices. Place a slice on a serving plate, spread with the whipped cream, and top with some cherries.
  • Repeat with a second layer.

Nutrition Facts : Calories 433.37, FatContent 19.67, SaturatedFatContent 7.85, CarbohydrateContent 57.63, FiberContent 1.84, SugarContent 40.01, ProteinContent 5.09, SodiumContent 215.97, CholesterolContent 60.91

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