BLACK MAGIC CHOCOLATE CAKE RECIPES

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BLACK FOREST CAKE RECIPE FROM SCRATCH - MY CAKE SCHOOL



Black Forest Cake Recipe from Scratch - My Cake School image

This Black Forest Cake From Scratch is the Best! Chocolate cake infused with Cherry Liqueur and filled with whipped cream and cherry filling!

Provided by Melissa Diamond

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 20

2 cups (400g) granulated sugar
2 3/4 cup (322g) all-purpose flour
1 cup (82g) unsweetened cocoa (lightly spoon into cup then sift)
2 teaspoons ((10g) baking soda
1/2 teaspoon (2g) baking powder
1/2 teaspoon (2g) salt
1 cup (2 sticks) (226g) unsalted butter, softened (do not soften in microwave) I cut the butter into 1 inch pieces onto waxed paper leaving on the countertop for 8 to 10 minutes. I
1/4 cup (54g) vegetable oil
4 large eggs at room temperature
1 cup (220g) milk
1 teaspoon (4g) vanilla extract
1 cup (220) hot coffee, it can be instant or brewed
1 can (15 oz) Sweet Dark Cherries (pitted) in heavy syrup. Separate cherries from syrup.
2 Tablespoons Cornstarch (corn flour in the UK)
Cherry Kirsch Liqueur (2 Tablespoons for filling, plus additional for brushing over layers)
3 Cups Heavy Cream
3/4 Cup Confectioners Sugar
2 (4 oz) Bars Semisweet Baking Chocolate for Shavings
Approximately 8-10 Fresh Cherries with stems for top of cake ( you could also use maraschino cherries)
Large star piping tip for top border (we used an Ateco 869)

Steps:

  • Preheat oven to 350 degrees
  • Grease and flour THREE 8 inch cake pans
  • In a mixing bowl, add the dry ingredients: sugar, flour, cocoa, baking soda, baking powder, and salt. Whisk for 1 minute to blend.
  • Add softened butter a few pieces at a time while the mixer is on low speed. Mix until the dry ingredients look like coarse sand and the dry ingredients are moistened. Scrape the bottom and sides of the bowl.
  • In a separate bowl whisk the eggs, milk , oil and vanilla until blended.
  • Method is important when using the Reverse Creaming Method. With the mixer on low speed, SLOWLY add approximately 1/2 of the egg mixture to the dry ingredients. Increase the speed to medium and mix for 1 1/2 minutes at medium speed. Don't mix above medium speed. Scrape the bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each pour. Scrape the sides and bottom of bowl.
  • Slowly add the cup of hot coffee and mix another 30 seconds until blended. The batter will be very runny. Don't worry!
  • Pour into 3 prepared 8" pans and bake at 350 degrees for 25 to 30 minutes or until the center of the cake springs back to the touch and a toothpick comes out clean.
  • Cool the cakes 10 minutes on a rack and then turn out of the pans.
  • Drain the cherry syrup into a measuring cup...the juice/syrup will be about 1/2 cup or so. Add water to the syrup to reach the 1 cup mark. Set the cherries to the side and pour the one cup of liquid into a sauce pan.
  • In a small bowl, combine two tablespoons cornstarch with a few tablespoons of the cherry syrup mixture stir until well combined. When combined add it back to the saucepan of cherry syrup and stir constantly over medium heat until the mixture thickens. Keep in mind that it will thicken further as it cools. Gently stir in the drained, sliced cherries and Kirsch.
  • Chill a glass/metal mixing bowl and beaters in the freezer for about 10 minutes, if using a stand mixer use the whisk attachment
  • Beat the heavy cream on high speed until it begins to thicken (to around the soft peak stage), then gradually add the confectioners sugar, continuing to beat until the stiff peak stage -- this can happen quickly so keep an eye on it. (Peaks hold their shape when the mixer is pulled from the bowl). Don't over-beat or you will wind up with butter! I like to do this step with a hand mixer but if you'd prefer, you can do it with the whisk attachment of your stand mixer.

HOT CHOCOLATE CAKE - MY CAKE SCHOOL



Hot Chocolate Cake - My Cake School image

Moist and delicious Hot Chocolate Cake with Hot Chocolate Buttercream Frosting and Whipped Cream! This is such a delicious dessert and perfect for winter!

Provided by Melissa Diamond

Total Time 0S

Number Of Ingredients 22

2 sticks (226g) unsalted butter, softened just to the point that your finger easily makes an impression.
2 cups (400g) sugar
4 large eggs, at room temperature — put in a bowl with very warm water for 10 minutes if in a hurry
2 3/4 cups (322g) all purpose flour
1 cup (82g) unsweetened cocoa powder, measure then sift, don't skip the sifting
2 teaspoons (10g) baking soda
1/2 teaspoon (2g) baking powder
1/2 teaspoon (2g) salt
1 cup (220g) milk
1 teaspoon (4g) vanilla extract
1/4 cup (54g) vegetable oil, I use canola oil
1 cup (220g) hot water, mix in 1 packet hot chocolate mix ( we used Swiss Miss brand but use your brand of choice to prepare the one cup of hot chocolate.)
2 packets hot chocolate mix
1/2 cup (240g) hot milk (not boiling)
3 sticks (339g) unsalted butter slightly softened ( do not soften in microwave)
7 cups (805g) powdered sugar (icing sugar)
2 Tablespoons (4g) unsweetened cocoa powder (sift)
1/2 to 1 teaspoon salt (optional to cut the sweetness)
2 teaspoons vanilla extract
1 cup (240g) heavy cream
1/4 (29g) cup powdered sugar
1 (4g) teaspoon vanilla

Steps:

  • Preheat the oven to 350 degrees.   Grease and flour three 8x2 inch round pans or two 9x2 inch rounds.  
  • In a medium size bowl, add the flour, sifted cocoa powder, baking soda, baking powder and salt.  Whisk at least 30 seconds to blend, set aside.
  • In another bowl,  add the milk, oil and vanilla. Set aside.
  • In the bowl of your mixer, beat the butter on medium speed until light and creamy.  Gradually add the sugar and mix until light and fluffy, approximately 4 to 5 minutes.  
  • Add the eggs 1 at a time, mixing after each egg just until the yellow of the yolk disappears. Scrape down the sides and bottom of the bowl as needed.
  • Mixing on medium speed, alternately add the flour mixture and milk mixture to the sugar mixture, beginning and ending with the flour mixture. (3 additions of dry ingredients and 2 additions of wet)
  • Add the cup of prepared (hot) hot chocolate at this time. The batter will be very thin. Don't worry this is how it should be.
  • Pour into 3 prepared pans. Bake at 350 for 25 to 30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. 
  • Prepare the hot chocolate in advance so it will have time to cool.
  • Add 2 packages of hot chocolate mix to a cup, heat the milk to just under boiling and pour over the chocolate mix and stir.  Let this mixture cool down in the refrigerator, otherwise it will melt the butter when added. 
  • Add the butter to mixing bowl and mix on medium speed until soft and smooth.  Add the vanilla and 2 Tablespoons sifted cocoa powder, salt and blend. 
  • Gradually add the powdered sugar and slowly add the cooled hot chocolate a little at a time.   
  • You may not need all of the liquid so add slowly.  It is a good idea to cover the bowl with a towel so you won't have a cloud of powdered sugar over your kitchen.  Mix on medium speed until the buttercream is smooth and fluffy.  Add additional liquid or powdered sugar until it is the consistency you like.
  • Chill the mixing bowl and beaters/ whisk attachment in the freezer for 10 minutes.
  • Pour the whipping cream, powdered sugar and vanilla into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed.  
  • The cream begins to thicken (approx. 1 1/2 minutes) and soft peaks form....peaks that slightly bend over.  Watch closely as this happens quickly.  Do not over beat.

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