BLACK FROSTING WITH FOOD COLORING RECIPES

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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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Also it wasn't as chocolaty as some other recipes. It may have been because I used a different kind of baking chocolate. The Cherry topping and Frosting were delicious. It really brought everything together. I added some red food coloring …
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Dec 15, 2017 · Photo: Shutterstock / Ruth Black. Whether you’re making Grandma’s red velvet cake or adding the finishing touches to your holiday cookies, understanding how to use food coloring is essential to make your icings, candies and various sweet treats stand out. While traditionally most cooks stick to liquid coloring…
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See details


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See details


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See details


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Also it wasn't as chocolaty as some other recipes. It may have been because I used a different kind of baking chocolate. The Cherry topping and Frosting were delicious. It really brought everything together. I added some red food coloring …
From allrecipes.com
See details


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From thebestcakerecipes.com
See details


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From ehow.com
See details


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Duncan Hines Dessert Book [New York:1955] lists three recipes for Devil's Food Cake, and one each for Cocoa Devil's Food Cake, Party Devil's Food Cake, and Sour Cream Devil's Food Cake (p. 37-41). Jean Anderson's American Century Cookbook (p. 452-3) does a good job outlining the evolution of this particular cake.
From foodtimeline.org
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BLACK FOREST CAKE I RECIPE | ALLRECIPES
Also it wasn't as chocolaty as some other recipes. It may have been because I used a different kind of baking chocolate. The Cherry topping and Frosting were delicious. It really brought everything together. I added some red food coloring …
From allrecipes.com
See details


GUIDE TO BLACK COCOA POWDER - THE BEST CAKE RECIPES {CAKES ...
Nov 20, 2019 · Then add black food gel coloring to get the exact black color you want. Starting with the dark brown frosting will allow you to use way less food color than if you start with white. Does black cocoa powder taste different? Black …
From thebestcakerecipes.com
See details


HOW TO MAKE BROWN FOOD COLORING - EHOW.COM
Typically the ratio to make brown food coloring is to mix 1 drop of red dye into every 1 drop of green food dye. This will make a very warm brown color. But if you desire a cooler brown color, you can add in a drop of blue food …
From ehow.com
See details


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Jul 24, 2019 · I’m making blue raspberry frosting so can I add blue food coloring to this recipe or will it just turn purple? Laurie — March 12, 2018 @ 10:33 am Reply I think it might turn a bit grey-ish – I think you could get it to blue but you might need to use a little more food coloring.
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