This Black Forest Cake Recipe is a creamy, chocolate-cherry dream Made from scratch with my homemade chocolate cake, homemade cherry filling, and vanilla whipped cream. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration. 79 comments NovemJump to Recipe Print Recipe This post may contain affiliate sales links. Our recipe stabilizes the whipped cream with cornstarch, which ensures the cake can last for up to three days in the fridge without getting soggy. Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Black forest cake is traditionally frosted with whipped cream, which means you have to eat it right away to prevent the frosting from deflating and sliding off.

Scale – A kitchen scale is the best way to make sure your flour is at the proper weight, since the amount you get will vary SO widely based on how you measure it, and the measuring cup you use, as they are not standardized.

Cornstarch – Be sure to dissolve your cornstarch into the water before adding to the cherry mixture as directed, or you’ll have chunks in your cherry sauce.

This really does affect the final texture of the cake.

Avoid a dense cake – Mix the ingredients for the cake batter as directed – if it says 2 minutes, set a timer for 2 minutes. Classic black forest cake (which originated in the Black Forest region of Germany) consists of a light chocolate sponge cake, soaked with cherry syrup and.

This is absolutely essential for the best texture and results.

Cold Ingredients – Be sure to let the cold ingredients all come to room temperature as indicated in the recipe.

Fill about 3 tablespoons of cream into the piping bag. Place the second cake layer on top and do the same: Squirt cream ring as a border, spread cherries and a quarter of the cream on the base. Spread half of the thickened cherries on the cake base and spread with about a quarter of the cream. Using a piping bag, pipe a ring of cream as a 'rim'.

Place the bottom cake layer on a cake plate. It is often made with a cherry spirit or cherry liqueur either baked into the cake, added to the whipped cream, or used as a soak on the cake layers. Whip the cream until stiff, adding cream stiffener and powdered sugar. Black Forest cake, traditionally known as a Schwarzwälder Kirschtorte, is a rich chocolate sponge cake severed several layers high with fresh cherries, whipped cream, and chocolate shavings. Allow cooling.Īfter that, cut the cake layer twice horizontally with a large sharp knife or a twine taken crosswise. Boil the remaining juice with 1 tablespoon of powdered sugar. Measure out 80 ml of the juice and mix the cornstarch with 2 tablespoons of the juice. Unlike traditional German black forest cake that’s made with layers of decadent chocolate sponge, rich cherry filling and topped with whipped cream, Swiss Pastry Shop’s black forest cake is made with light and airy layers of almond meringue known as dacquoise (dah-kwahz), whipped cream and plenty of chocolate shavings. The Best Black Forest Cake With Alcohol Recipes on Yummly Black Forest Cake With Coffee Mascarpone Whipped Cream, Black Forest Cake, Black Forest Cake. Prepare cake mix with water, eggs and vegetable oil called for on cake. Then, drain cherries, reserve juice, and set aside about 10 pretty cherries for decoration. Spray 2 8 or 9 pans with non-stick cooking spray. Place cherries on top of cake layer then spoon on chocolate cream.

Pour dough into prepared pan, smooth out and bake for about 40-45 minutes. In a clean 9 cake mould, place one layer of cake and dampen with half of the cherry brandy. Gradually add milk until the dough falls from the spoon with difficulty tearing. Stir in dry ingredients alternately with the chocolate briefly. Mix flour with almonds or nuts and baking powder. Now, beat the soft butter with the sugar until fluffy and carefully stir in the eggs one by one. Butter and line a 30 x 35cm (or thereabouts) Swiss roll tin.

Moist black forest cake