EASY BLACK FOREST CAKE | #CAKESLICEBAKERS | KAREN'S ...
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
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
EASY BLACK FOREST CAKE | #CAKESLICEBAKERS | KAREN'S ...
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
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
BLACK FOREST CAKE I RECIPE | ALLRECIPES
It was very good ,using all 4 layers instead of braking one up .This makes a huge cake so have lots of hungry cake lovers .I added a few extra touches to the cherries after it was cooked into the filling (cherry liquor) and brushed the cakes with a combination of cherry juice, small amount of sugar and cherry liquor.
From allrecipes.com
From allrecipes.com
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QUICK BLACK FOREST CAKE RECIPE | ALLRECIPES
This cake was alright, but not anything as good as a real black forest cake, and everyone who tried it said it was just 'ok'. I thought it was a little too rich, and not as soft as I generally prefer cakes.
From allrecipes.com
From allrecipes.com
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BLACK FOREST CAKE I RECIPE | ALLRECIPES
It was very good ,using all 4 layers instead of braking one up .This makes a huge cake so have lots of hungry cake lovers .I added a few extra touches to the cherries after it was cooked into the filling (cherry liquor) and brushed the cakes with a combination of cherry juice, small amount of sugar and cherry liquor.
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From allrecipes.com
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From sugarhero.com
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