Black Forest Cake Recipe
This black forest cake is my take to the famous German cake and closest version to the classic and authentic black forest cake. Three layers of chocolate cake soak with cherry-kirsch syrup, in between delicious cherry filling and whipped cream, and all the cake covered with dark chocolate shavings. If like the combination of chocolate, cherries and whipped cream, this classic black forest cake is for you.
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Ingredients:
For the cake:
6 Eggs
1 cup (200g) Sugar
1 teaspoon Vanilla extract
1 cup + 1 tbsp (140g) Flour
2 teaspoons Baking powder
1/2 cup (50g) Cocoa powder
1/4 cup (60g) Butter, melted
1/2 teaspoon Salt
For the syrup:
1/2 cup (120ml) Water
1/2 cup (100g) Sugar
1/4 cup (60ml) Kirsch or cherry liquor (optional)
For the cherry filling:
1 Jar (680g) Cherries
Cherry juice from the jar/can
40g Cornstarch
1/4 cup (50g) Sugar
1/4 cup (60g) Kirsch or cherry liquor (optional)
For the cream filling:
2½ cups (600ml) Heavy cream, cold
1/2 cup (65g) Powdered sugar
3-4 tablespoons Instant pudding (optional)
For decoration:
1/2 cup (120ml) Heavy cream, cold
2-3 tablespoons Instant pudding (optional)
2 tablespoons Powdered sugar
Maraschino cherries/fresh cherries
Dark chocolate shavings
Directions:
1. Make the cake: Preheat the oven to 350˚F (180C˚). Butter a 9-inch (23cm) cake pan and line the bottoms with a parchment paper, grease the sides. Lightly dust with cocoa powder. Set aside.
2. In a bowl of a stand mixer witted with whisk attachment, or in a large bowl, whisk eggs, sugar and salt. Whisk for 6-7 minutes until doubled in volume.
3. In a separate bowl, mix flour, cocoa powder and baking powder.
4. Add flour mixture into wet mixture and gently fold until combined and smooth. Add melted butter, vanilla extract and mix until combined. Pour into prepared pan and bake for 30-35 minutes.
5. Let cool to room temperature.
6. Meanwhile make the syrup: in a small saucepan heat water and sugar. Simmer for 2-3 minutes, turn the heat off and add the kirsch/liquor. Set aside.
7. Meanwhile make the filling: drain the cherries and set aside. Place the cherry juice in a saucepan, add kirsch (optional), sugar, cornstarch and stir well. Bring the mixture to a boil, while whisking, then reduce to medium-low heat and whisk constantly until thickness. Remove from heat, add the cherries and stir. Set aside.
8. Make the cream filling: in a large bowl whisk heavy cream and powder sugar until stiff peaks form. Transfer to a piping bag and set aside.
9. Assembly: cut the cake horizontally into 3 even layers. Place the bottom cake layer on a cake stand or plate and brush with the syrup lightly. Pipe whipped cream around the edges of the cake. Then spoon half of the cherry mixture in the middle of the cake. Cover cherry mixture with whipped cream and smooth the top. Place second layer of chocolate cake and repeat the process one more time.
10. Brush the top of the cake with syrup and cover the top and the sides of the cake with the remaining cream. Chill the cake in the fridge for at least 4 hours.
11. Decoration: before serving the cake, whip 1/2 cup heavy cream with 2 tablespoons of powdered sugar and instant pudding (optional) until stiff peaks form, transfer to a piping bag. Pipe some whipped cream on top of the cake, place cherries on the whipped cream. Decorate the sides of the cake with chocolate shavings.
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Professional Baker Teaches You How To Make BLACK FOREST CAKE!
Black Forest Torte is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Chocolate Chiffon
1 ¾ cups (225 g) cake & pastry flour
1 cup (130 g) icing sugar
½ cup (60 g) Dutch process cocoa powder
1 ½ tsp (7 mL) baking powder
¼ tsp (1 mL) salt
1 cup (250 mL) coffee at room temperature
½ cup (125 mL) vegetable oil
5 eggs at room temperature, separated
½ tsp (2 mL) cream of tartar
¼ cup (50 g) granulated sugar (caster sugar)
Cherries
2 cups (500 mL) pitted tart cherries**
1 cup (200 g) granulated sugar (caster sugar)
½ cup (125 mL) water
2 cinnamon sticks
2 Tbsp (30 mL) cornstarch
3-4Tbsp (45-60 mL) kirsch, cherry gin, or brandy (optional)
Whipped Ganache
1 cup (250 mL) whipping cream
5 oz (150 g) semisweet chocolate, chopped
Whipped Cream Frosting
2 cups (500 mL) whipping cream
½ (250 g) package cream cheese, softened
1 cup (130 g) icing sugar, sifted
1 ½ tsp (7 mL) vanilla extract or vanilla bean paste
1 Tbsp (15 mL) kirsch, cherry gin or brandy(optional)
2 Tbsp (30 mL) instant skim milk powder
chocolate shavings and candied or brandied cherries for decor
Directions
1. Preheat the oven to 325 F (160 C). Line the bottom of three 8-inch (20 cm) pans with parchment paper, but do not grease the pan at all.
2. In a large bowl or in the bowl of a stand mixer fitted with the whip attachment, sift the flour, icing sugar, cocoa powder, baking powder and salt. Add the coffee, oil and egg yolks and whip on high speed until the mixture is thick and glossy (it will look almost like chocolate pudding).
3. In a separate or clean bowl, whip the egg whites and cream of tartar until they are foamy, then slowly pour in the sugar and continue whipping until the whites hold a stiff peak when the beaters are lifted. Fold a third of the whites into the chocolate batter, and then fold in the remaining two-thirds.
4. Pour the batter (it will be fluid) into the prepared pans and bake for about 30 minutes, until the centre of the cake springs back when gently pressed. Out from the oven, turn the cakes upside down to cool (if you have new or non-stick pans, the cakes may pop out, but that is OK).
5. For the cherries, simmer the cherries with the sugar, water and cinnamon sticks over medium heat for 10 minutes, then remove the cinnamon sticks. Stir the cornstarch and kirsch (or brandy, if using) together and add to the cherries, stirring until the cherry juices have thickened and are bubbling. Remove from the heat, cool and then chill completely.
6. For the whipped ganache, bring the cream up to a full simmer, then pour this over the chocolate. Let the mixture sit for a minute, then whisk gently until it is smooth. Cool the ganache and then chill completely. When you are ready to assemble the torte, whip the ganache by hand until it holds peaks when the whisk is lifted (or if using beaters, beat on medium-low speed). Spoon all of the whipped ganache into a piping bag fitted with a large star or plain tip.
7. For the whipped cream frosting, whip the cream until it holds medium peaks. In a separate bowl, beat the cream cheese, icing sugar and vanilla until smooth. Add about a cup of the whipped cream and beat well until smooth (don’t worry if the cream deflates a little. Fold in the remaining cream and the kirsch (or brandy, if using), then fold in the skim milk powder.
8. To assemble, place a cake layer on a platter. Pipe an edge around the outside of the top of the cake with the whipped ganache, as well as a little circle in the centre (this prevents the cake from collapsing as you slice it later). Spoon and spread half of the cherry filling over the cake within the piped ganache and top with a second cake layer. Repeat again with the whipped ganache and the remaining cherry filling (the remaining whipped ganache can be used for decorating). Frost the top and the sides of the cakes with the whipped cream frosting and pipe any details you wish on the top. Sprinkle the top of the cake with chocolate shavings and arrange candied or brandied cherries if you wish. Chill for at least 2 hours before serving.
The torte will keep, refrigerated, for up to 3 days.
** You can use frozen pitted cherries, since fresh tart cherries are tough to find and have a short season (and are a pain to pit). You can often find frozen cherries at European style groceries or deli’s. If impossible to source where you live, use tinned cherry pie filling as is, with a little kirsch stirred in.
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#OhYum #Chocolate
I finally mastered a rich, yet light as a cloud BLACK FOREST CAKE recipe!
RECIPE:
SHOP:
I think this black forest cake is one of my favourite recipes to date! It’s intense in flavour, yet light as a cloud. Consisting of soft chocolate sponge cake layers soaked in a cherry syrup, topped with a sour cherry filling, stabilised whipped cream and dark chocolate, this black forest cake will not disappoint – I PROMISE! ????
INGREDIENTS:
For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Cherry Filling
▢2 cups (400 g) morello cherries - from a 680g or 700g jar with syrup removed. Save syrup for other elements of the cake.
▢3 tbsp (40 g) cherry juice - from the jar of morello cherries
▢¼ cup (50 g) white granulated sugar
▢1 tbsp (14 g) fresh lemon juice
▢2 tbsp (15 g) cornstarch - also known as cornflour in some countries
▢⅛ tsp almond essence or extract
▢⅛ tsp ground cinnamon
Cherry Syrup (for soaking cake layers)
▢⅔ cup (150 g) cherry juice - from the jar of morello cherries
▢⅛ tsp almond essence or extract - in replacement of Kirsch (see note 1 on blog post)
Chocolate Sponge Cake
▢¾ cup (90 g) all purpose flour
▢¼ cup (30 g) cornstarch
▢⅓ cup (35 g) cocoa powder - Dutch processed preferred
▢1 tsp instant coffee powder
▢¼ tsp salt
▢2 tbsp (30 g) unflavoured vegetable oil - I use canola oil
▢2 tbsp (28 g) melted unsalted butter
▢6 large eggs
▢1 cup (200 g) white granulated sugar
▢2 tsp vanilla essence/extract
Dark Chocolate (for covering sides and top of cake)
▢1 block (180 g) dark chocolate (50% dark)
Stabilised Whipped Cream
▢1 cup (225 g) mascarpone - cold
▢½ cup (60 g) icing sugar - also known as powdered or confectioners sugar
▢1 tsp vanilla essence/extract
▢3 cups (670 g) whipping cream - cold, minimum fat percentage of 34%
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Traditional Black Forest Cake Recipe
Everything about this rich black forest cake (Schwarzwälder Kirschtorte) is mouthwatering. Three light and fluffy layers of genoise sponge cake, similar to a roll cake, are soaked with a kirsch cherry liqueur, layered with sweet whipped cream, and covered in Kirsch-soaked cherries and chocolate shavings.
Caraway pans ►
Written recipe and instructions ►
For gelatin alternatives ►
CHAPTERS ►
00:00 Introduction
00:21 What is Black Forest cake?
01:11 The cherry syrup
02:40 Sponge cake
04:01 The egg mixture
05:26 The ribbon stage
06:04 Folding the batter
07:57 Baking the cakes
09:17 Cooling the cakes
09:45 Stabilized whipped cream
11:27 Assembling the cake
13:34 Decorating the cake
14:34 Storing the cake
15:01 Tasting the cake
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Black Forest Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Black Forest Cake. A Black Forest Cake is a delicious combination of chocolate cake, Kirsch soaked Morello cherries, and loads of whipped cream.
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Classic Black Forest Cake | Jols Kitchen
Classic Black Forest Cake | Jols Kitchen
Hey guys! Welcome back to my channel.
We have been doing the fruit series for the past episodes. Today we are using yummy cherries.
In this video I am going to show how to make the all time classic black forest cake. Light and fluffy sponge cake, soaked in cherry syrup layered with cream and chocolate shavings!
What’s not to love? I hope you guys give this recipe a try. Enjoy!
Timestamps:
0:00- Intro of black forest cake
00:20- making the sponge cake for the black forest
02:53 - Placing in the pan and baking
03:19- Preparing cherry filling and syrup for the black forest
04:52- Cutting the sponge cake to layers
05:23- Preparing the whipped cream icing
06:02- Assembling the black forest cake
07:08- Placing on crumb coat
07:34- Making chocolate leaf decorations
08:02- Icing the black forest cake
08:54- decorating and making our black forest cake pretty
10:23- Taste test of our black forest cake.
#blackforestcake #chocolateandcherriescake #jolskitchen
Here is what you'll need!
INGREDIENTS:
For the Chocolate Sponge Cake
1cup all-purpose flour
1/2cup cocoa powder
1.5 tsp baking powder
a pinch of baking soda
1/4 tsp salt
Meringue:
4 egg whites in room temperature
150 g powdered sugar
4 egg yolks
2 tsp vanilla extract
12 tbsp oil
Cherry filling and syrup
4 tbsp white sugar
300 grams fresh cherries
Juice of ½ lemon
For the Whipped Cream:
4 cups whipping cream
1 cup powdered sugar
Decorations:
1 cup dark chocolate shavings
Bottled cherries
Melted dark chocolate for leaf decor
Check Video for the recipe and make this a treat for you and your loved ones.
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