I've been asked to make a Black forest cake for a co-worker. I've looked through a few recipes and they all look different. Plus, some looke like they have regular/vanilla buttercream, some chocolate buttercream and others maybe crushed chocolate cookies/cake on the sides of the cake. The only thing that's the same is the chocolate cake and cherries on top. What is the typical way to make these. Also, what would you charge?
Thanks a bunch...
This is from my recipe collection. I haven't made it yet, but it came from a German site (this is a German cake). I thought you might be interested.... I wanted to know what the "real deal". So a few weeks ago I searched the internet for a few days looking for it, and this seemed to be consistent throughout the German based sites that I found .HTH
Black Forrest Cake
>
>
> Batter:
> 1 2/3 cups all-purpose flour
> 1 1/2 cups white sugar
> 2/3 cup unsweetened cocoa powder
> 1 1/2 teaspoons baking soda
> 1 teaspoon salt
> 1 1/2 cups buttermilk
> 1/2 cup shortening
> 2 eggs
> 1 teaspoon vanilla
> 1/2 cup Schwarzwaelder Kirschwasser (cherry liquor)
>
> FILLING:
> 1 cup sugar powder
> 1 pinch salt
> 1 can (0.5 liter) pitted cherries, drained
> 1 cup heavy whipping cream
> 1/2 teaspoon vanilla
> 1 tablespoon kirschwasser
>
> TOPPING
> 1 square semisweet chocolate, or remaining crumbs
>
> Cooking:
> ==========
>
> Preheat oven to 350 degrees F. Sift together flour, cocoa, baking
soda and 1
> teaspoon salt. Set aside.
> Cream shortening and sugar until light and fluffy. Add eggs and beat
well. Add
> vanilla. Add flour mixture, alternating with milk, beat until
combined.
> Pour into two greased round 8 inch pans. Bake for 35 to 40 minutes,
or until a
> toothpick inserted into the cake comes out clean. Cool completely.
Cut each
> layer in half, horizontally, making 4 layers total. Sprinkle layers
with 1/2
> cup Kirschwasser.
> In a separate bowl, whip the cream to stiff peaks. Beat in 1/2
teaspoon vanilla
> and 1 tablespoon Kirschwasser. Add sugar powder, and a pinch of salt.
Beat
> again. Spread first layer of cake with 1/3 of the filling (use 1/2 of
the
> filling if you have only 2 layers instead of 4). Top with 1/3 (2/3)
of the
> cherries. Repeat with the remaining layer(s).
> Frost top and sides of cake. Sprinkle with chocolate curls made by
using a
> potato peeler on semisweet baking chocolate. Or you can use the
remaining crumbs
> to sprinkle the sides of the cake.
>
You can purchase fresh cherries, they just aren't quite as sweet and they aren't as soft because maraschino cherries are packaged in liquid. There are a lot of different kinds but just so you know, the maraschino taste just fine too. Not like real cherries, but they taste just fine.
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