Black Forest Cake Recipe Needed

Baking By JenLGAJ Updated 10 Jun 2009 , 9:39pm by diane

JenLGAJ Posted 10 Jun 2009 , 3:30pm
post #1 of 2

Does anyone have a good recipe for black forest cake?? I'd like to make one for my stepdad's bday coming up. icon_smile.gif Its his favourite!


1 reply
diane Posted 10 Jun 2009 , 9:39pm
post #2 of 2

here's a few.
the first is a scratch recipe and the other is made using a box mix. thumbs_up.gif

2 squares (1 ounce each) unsweetened chocolate
1/3 cup canola oil
2 eggs, separated
1-1/2 cups sugar, divided
1-3/4 cups cake flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup milk
6 tablespoons butter, softened
4 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
4 to 5 tablespoons half-and-half cream
1 can (14-1/2 ounces) pitted tart cherries
2 tablespoons cornstarch
3/4 cup sugar
1/4 teaspoon almond extract
6 drops red food coloring
1 cup heavy whipping cream
1/4 cup chocolate syrup
1 teaspoon vanilla extract
2 cups heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
Chocolate curls, maraschino cherries and fresh mint
In a microwave, melt chocolate; stir until smooth. Cool slightly. In a large bowl, beat the oil, egg yolks, 1 cup sugar and melted chocolate. Combine the flour, salt and baking soda; gradually add to chocolate mixture alternately with milk.
In a small bowl, beat egg whites until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form. Fold into batter.
Pour into two greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
In a large bowl, beat cream filling ingredients until smooth; cover and refrigerate. For cherry filling, drain cherries, reserving juice. In a saucepan, combine cornstarch, sugar and cherry juice until smooth. Add cherries. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in extract and food coloring. Cool completely.
In a large bowl, beat the cream, sugar and vanilla until soft peaks form. Cover and refrigerate.
To assemble, cut each cake into two horizontal layers. Place bottom layer on a serving plate; top with 1/2 cup cream filling. Place 1 cup cream filling in a heavy-duty resealable plastic bag; cut a 1/2-in. triangle in one corner of bag. Make a rim of filling 3/4 in. high around outer edge of cake.
Make a second rim 2 in. from edge. Spoon cherry filling between rings. Refrigerate for 30 minutes. Spread chocolate filling over second cake layer; place over cherry filling.
Spread remaining cream filling over third layer; place over chocolate filling. Top with fourth layer. Spread frosting over top and sides of cake. Garnish with chocolate curls, cherries and mint. Store in the refrigerator. Yield: 16 servings.

1 package (9 ounces) chocolate cake mix
1/2 cup water
1 egg
1 package (3 ounces) cream cheese, softened
2 tablespoons sugar
1 carton (8 ounces) frozen whipped topping, thawed
1 can (21 ounces) cherry pie filling
In a small bowl, beat the cake mix, water and egg on medium speed for 3-4 minutes. Pour into a greased 9-in. springform pan; place pan on a baking sheet.
Bake at 350° for 23-25 minutes or until cake springs back when lightly touched. Cool on a wire rack.
In a small bowl, beat cream cheese and sugar until fluffy; fold in whipped topping. Spread pie filling over cake; top with cream cheese mixture. Cover and refrigerate for 4 hours. Remove sides of pan. Yield: 6-8 servings.

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