How To make Black Forest Cake Part 1
For the cake: 6 oz Bittersweet chocolate
cut into bits 6 tb Unsalted butter
1 ts Vanilla extract
1 c Water
6 lg Eggs; room temp
1 c Sugar
1 c Cake flour
1/2 ts Salt
For the filling: 2 lb Canned sour cherries
:
drain, reserving the -juice 1 c Sugar
5 ts Cornstarch
2 tb Kirsch
For the syrup: 1/2 c Sugar
1/2 c Water
1 c Kirsch
Whipped cream topping: -- envelope unflavored -gelatin 3 tb Kirsch
3 c Well-chilled heavy cream
1/3 c Sifted confectioner's sugar
1 ts Vanilla
1/2 c Chocolate shavings and curls
Glaceed cherries for garnish TASTE SHOW #TS4803 AIR DATES: 1/15/96, 1/16/96, 1/20/96, 1/21/96 BLACK FOREST CAKE YIELD: 8 TO 10 SERVINGS
Make the cake: Preheat oven to 350 degrees. Butter three 7-inch cake pans, line them with wax paper and butter and flour the paper. In the top of a double boiler set over simmering water melt the chocolate with the butter, vanilla and water, stirring until smooth. Remove the pan from heat. Into a bowl sift together the flour and salt. In a bowl with an electric mixer beat the eggs with the sugar for 5 to 10 minutes, or until batter ribbons when beaters are lifted. Fold flour mixture into egg mixture until just combined and fold in chocolate mixture gently but thoroughly. Pour batter into pans, smoothing the tops, and bake for 10 - 15 minutes, or until cake tester inserted in center comes out clean. Let cool in pans 5 minutes. Run knife around edge of pans and invert onto racks to cool completely. See Part 2:
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How To make Black Forest Cake Part 1's Videos
Simple Plating Technique : Deconstructed Plated Dessert Black Forest Part 1
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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Cooker Me 1 Kg Black Forest Eggless Cake Recipe - बेकरी जैसी केक बिना अंडा ओवन - cookingshooking
Dosto chalo aaj Pressure Cooker me Eggless Black Forest Cake Recipe banate hai, ye 1 kg cake banegi super moist aur juicy sponge ke saath creamy cake aur cherry.. Mast banti hai :)
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Dark Compound Chocolate -
Cherry Tin -
Plastic Turn Table - (smooth nai hota hai)
Best Turn Table -
Weight Scale for Measurement -
Baking Paper -
Cake Tin -
Offset Spatula -
Hand Whisk -
Spatula & Brush Set = (cooking ke lie bhi)
Cup Spoon Set - (best price)
Ingredients:
Oil - 2 tbsp / 30g
Butter - 2 tbsp / 30g
Powder Sugar - 4 tbsp / 32g
Condensed Milk - 1/2 cup / 160g
Milk - 3/4 cup / 180g
Vinegar - 1 tsp / 5g
Maida - 1 cup / 130g
Cocoa Powder - 3 tbsp / 21g
Baking Powder - 1 tsp
Baking Soda - 1/4 tsp
Non Dairy Whipping Topping Cream - 1 cup
Powder Sugar - 1/4 cup
Cherry - 25 pieces
Cheeni - 1/4 cup
Water - 1/2 cup
Dark Compound Chocolate - 100g
Amazing Black Forest Cake Recipe ????
Amazing Black Forest Cake ????
Check out the updated chocolate sponge cake recipe!:
[Genoise Chocolate Sponge]
[INGREDIENTS]
Biscuit Chocolate Sponge:
Enough amount for 1 15 cm (6-inch) round cake mold
• Egg (Large): 3 (*Separate egg white and egg yolks)
• Granulated sugar: 105 g (3.7 oz)
• Cake Flour: 70 g (2.5 oz)
• Coco powder: 18 g (0.6 oz)
• Butter(Melted): 30 g (1 oz)
• Milk: 15 g or 1 Tbsp
Bake at 355 F (180 C) for about 30 - 35 mins with 1 6” pan
* Bake longer for more batches.
* Adjust the time and temperature depending on the oven you use.
Cake syrup:
• Cherry syrup from canned sour cherries: 50g (1.7oz)
• Water: 25 g (0.9 oz) or 1 Tbsp + 2 tsp
• Granulated sugar:15 g (0.5 oz)
• Kirsch: 1.5 Tbsp
Chocolate cream:
• Dark Chocolate (55% this time): 25 g (0.9 oz)
• Heavy Cream: 75 g (2.6 oz)
• Granulated sugar: 5 g (0.2 oz)
Whipped cream:
• Heavy cream: 350 g (12 oz)
• Granulated sugar: 35 g (1.2 oz)
Dark cherries in syrup (**Use sour cherries) : 1 can (425 g | 15 oz)
Good quality dark chocolate (Blocks) for chocolate curls: Some as you like!
Fresh dark cherries: Some for decorations (Optional)
Gold leaf (Optional)
WATCH OTHER TUTORIALS!:
[MATCHA TIRAMISU]
[STRAWBERRY CHIFFON SANDWICH]
[CRUSTLESS BLUEBERRY CHEESECAKE STICKS]
[NO BAKE CHERRY BLOSSOM CHEESECAKE]
[CREAMY CARAMEL CUSTARD PUDDING]
[STRAWBERRY MOUSSE]
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सोप्या पद्धतीने शिका केक-1 | step by step full recipe | black forest cake | Vanjari Sisters&Family
सोप्या पद्धतीने शिका केक-1 | step by step full recipe | black forest cake | by Vanjari Sisters&Family
Hi friends
This is first ice cake on our channel
Black forest cake
Enjoy the recipe
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Icecakes संबंधित बेसिक videos
आईसकेक साठी vanilla & chocolate premix रेसिपी
whipping cream कशी फेटावी, कुठे ठेवावी, मेल्ट होऊ नये म्हणून काय करावे, आणि बेसिक माहिती
Chocochips recipe..घरच्या घरी बनवणे
दूध वापरून आणि फ्रेश क्रिम वापरून 2 प्रकारचे चॉकलेट गनाश
बेसिक केक
Part 1. व्हॅनिला स्पंज केक प्रिमिक्स, घरच्या घरी बनवणे
Part 2. ओव्हन शिवाय केक शिजवणे
गव्हाच्या पिठाचा आणि गुळाचा केक
आईसकेक रेसिपीज / Icecakes
1. ब्लॅक फॉरेस्ट केक / Black forest cake
2. Pineapple Gel Cake
3. चॉकलेट गनाश केक /Chocolate ganache cake
4. चॉकलेट स्ट्रॉबेरी केक / choco strawberry cake
5. दिवाळी स्पेशल केक / diya rangoli cake
6. गुलकंद केक / Gulkand cake
7. White forest cake
8. Doll cake डॉलच्या टीन शिवाय
9. Strawberry Gel Cake
10. Glass effect cake / Galaxy effect cake
11. Pinata cake/ Hammer cake/ Surprise cake
12. साडी केक/ Saree Cake
13. Christmas Special Cake
14. Baby Santa Claus Cake
15. पान केक/ Masala Paan Cake
16. Carving कारविंग cake
17. Rosette Cake
18. Ice-cream Cone Cake
19. 1/4 kg pineapple cake recipe
20. Republic Day Special Cake
21. Chocolate Mirror Glaze Cake
22. Thread art cake/ thread painting on cake
23. 100 Rupees cake recipe
24. Pikachu cartoon cake
25. Rasmalai cake/ रसमलाई केक
26. Valentine's Day Special pillow cake
27. Red Velvet Cake with cream cheese frosting
मोफत icecake decoration क्लासेस
Ep-1. Strawberry cake
Ep-2. Black Forest Cake
Ep-3. Black Forest Cake
Ep-4. White forest cake
Ep-5.New year 2021 special cake
Ep-6. New Year chocolate strawberry cake
Ep-7. Without nozzle pineapple cake decoration
Ep-8. Strawberry gel cake
Ep-9. Pineapple Cake/ How to keep fruits fresh on cake
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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.
Full printable recipe:
Link to my baking shop:
Equipment I used in this video:
Cake slicer:
Piping Tip Decorating Set:
Stainless Steel Dough Cutter (for decorating the cake):
Kitchen Scale:
Copper Measuring Cups and Spoons, Set of 8:
More Cake Recipes:
Chocolate Peanut Butter Cake:
Classic Vanilla Cake:
Chocolate Cake:
Snickers Mousse Cake:
Red Velvet Cake:
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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