Black Forest Cake

Black Forest cake is a dessert originally from Germany, popular all over the world. In its homeland it is known as the Black Forest. By the way, the cake itself is much more pleasant on the tongue than its original name. The main ingredients – chocolate and cherries – make it recognizable among other sweets and incredibly tasty.

Classic Black Forest Cake Recipe

If you like the combination of the sweetness of chocolate and cherry sourness, Black Forest cake is a great treat for your holiday table. The preparation may seem quite a hassle, but the results are worth the effort.

1. 
   How to make Black Forest cake according to the classic recipe? Let's start preparing the biscuit. Prepare a water bath.To do this, boil water in a saucepan, then reduce the heat on the stove so that the liquid simmers quietly, but does not boil. Place a heatproof bowl over the pan. Break eggs there and add sugar.
2. 
   Using a whisk, constantly stir the mixture vigorously until it heats up to 40-43 degrees. The temperature can be easily checked with your finger. If the mixture is slightly warmer than body temperature, it is ready. Remove from the bath and start beating with a mixer at high speed. The mass should triple.
3. 
   Sift the flour into a separate container, mix it with soda, starch and cocoa powder. Add dry ingredients to egg and sugar mixture. Use a spatula or spoon to gently stir from bottom to top.
4. 
   Melt the butter until liquid. Separate part of the dough into another bowl and combine it with oil. Gently fold the mixture into the bulk of the dough. Transfer the workpiece into a mold and place it in the oven, preheated to 180 degrees. Bake for 30-40 minutes until dry. That is, when you pierce the biscuit with a match and the stick is dry, the dough is ready. After time has passed, remove the biscuit from the oven and let it stand for 15 minutes without removing it from the mold. Then completely release the cake and leave to cool.
5. 
   While the biscuit is baking, prepare the filling. Pour cherries and sugar into a ladle. Place over medium heat and bring to a boil. Reduce heat and simmer filling for 3-5 minutes. Remove from the heat and place the cherries in a colander to drain the juice. If you don’t want to soak the biscuit in alcohol, you can use the resulting syrup.
6. 
   Prepare the decoration. Melt half the chocolate in a water bath or in the microwave. Spread it in a thin layer on a flat plate. Place in the refrigerator until completely set.
7. 
   Cream line.Whip the cream with powdered sugar. Add the dry ingredient in batches to make the cream as sweet as you like. Separate two-thirds of the whipped cream and add cocoa to it. Whisk lightly to combine.
8. 
   Start assembly. Divide the cooled biscuit into 3 parts. Place the first cake layer on a large plate. Soak it with liqueur or syrup. Using a piping bag, apply a layer of chocolate cream in a spiral. They should cover the entire surface of the cake. Place cherries between the circles of cream. You will need half of the chocolate cream and berries. Cover with the second cake layer and repeat the same thing. Place the last layer of sponge cake on top. Soak it and brush the top and sides of the cake with white cream.
9. 
   Remove the frozen chocolate from the refrigerator. Using a wide spatula or knife, make large chips. Using a vegetable peeler, chop the remaining chocolate into finer crumbs.
10. 
    Decorate the sides of the cake with small shavings. Make 12 buttercream roses on the top and place a cherry on top of each. Decorate the center of the cake with large chocolate chips.
11. 
    Leave the cake in the refrigerator for 4-6 hours so that it is properly soaked.

Enjoy your tea!

Homemade Black Forest Cake with Sour Cream

Black Forest cake is a dessert popular all over the world. A delicate chocolate sponge cake soaked in sour cream, with a slight sourness of cherries, will not leave any sweet tooth indifferent. Try this recipe at home to please your household with a magical treat!

Cooking time – 3 hours

Cooking time – 4 hours

Portion – shape 23 cm

Ingredients:

For the biscuit:

• Eggs – 6 pcs.
• Sugar – 150 gr.
• Flour – 170 gr.
• Cocoa powder – 30 gr.
• Baking powder – 2 tsp.

For filling:

• Canned cherries – 700 gr.
• Sugar – 60 gr.
• Starch – 30 gr.
• Cherry juice – 250 ml.

For cream:

• Sour cream – 500 gr.
• Sugar – 4 tbsp.
• Vanilla sugar – 10 gr.

For decoration:

• Dark chocolate – 150 gr.

Cooking process:

1. Break 6 eggs into a bowl. It is advisable that they be at room temperature. Add sugar and start beating the mixture with a mixer until it forms a thick white foam.

2. Sift the flour into a separate bowl. Add cocoa and baking powder to it. Mix and add dry ingredients to the egg mixture. Gently stir the dough with a spoon or spatula.

3. Take a metal baking pan and line the bottom with parchment paper. Spread the dough evenly. Send the biscuit to bake in an oven preheated to 180 degrees for 30-35 minutes. Don't forget to check doneness with a toothpick.

4. Make the filling. Strain the canned cherries through a sieve. Place the berries in one bowl and pour the juice into another.

5. Pour the juice into a saucepan. Add starch and sugar there, mix thoroughly. Place the saucepan over low heat and, stirring, cook the mixture. The syrup should be thick, like jelly.

6. In a separate bowl, mix sour cream, sugar and vanilla sugar with a mixer.

7. When the sponge cake has baked and cooled slightly, remove it from the mold and divide it into 3 parts.

8. Start assembling the cake. Place the first cake layer on a flat plate. Soak it with cherry juice. Spread half of the cherry filling on top. Try to place it so that there is 1-1.5 cm left to the edge of the cake.

9. Add a third of the cream on top of the berry layer. Cover with the second cake layer and repeat the same with it. Place a third layer of sponge cake on top. Be careful when handling the dough so as not to tear it.

10.Cover the top layer and sides of the cake with the remaining cream. Place the cake in the refrigerator for at least 3 hours. It should soak and cool.

11. Decorate the cake with dark chocolate shavings. It can be done using a grater or vegetable peeler. You can also decorate the cake with cherries and whipped cream.

Enjoy your tea!

Incredibly delicious recipe for Black Forest cake with mascarpone

No two cakes are the same. Even if the recipe is the same, there are hundreds of variations in ingredients and preparation methods. Today we will show you one of the ways to make the magnificent Black Forest cake even tastier, using not classic whipped cream for the cream, but mascarpone dessert cheese.

Cooking time – 3 hours

Cooking time – 12 hours

Portion – shape 16 cm

Ingredients:

For the biscuit:

• Flour – 260 gr.
• Baking powder – 15 gr.
• Sugar – 330 gr.
• Cocoa powder – 120 gr.
• Eggs – 4 pcs.
• Vegetable oil – 250 gr.
• Vanilla powder – 5 gr.
• Milk 3.5% – 250 gr.
• Boiling water – 250 gr.
• Cherry – 150 gr.
• Cognac – 120 gr.

For cream:

• Butter 82.5% – 100 gr.
• Powdered sugar – 100 gr.
• Vanilla extract – 5 gr.
• Mascarpone cheese – 300 gr.

For filling:

• Cherry puree – 400 gr.

Cooking process:

1. Start with the sponge cake. Sift the flour into a deep bowl, add baking powder, sugar, cocoa and vanilla powder. Add milk, vegetable oil to the dry ingredients, break the eggs into a bowl. Mix with a mixer until smooth.

2. Prepare boiling water and pour water into the dough. Mix again until smooth, there should be no lumps. The dough will be quite liquid.

3. Pour the mixture into three metal baking dishes. To prevent the batter from leaking out, wrap the bottom of the rings with foil.Place a cherry in each mold. Pre-soak the berries in cognac for at least 3 hours. This will give them a special tart taste. You can use both fresh and frozen cherries.

4. Place the cakes in the oven and bake at 140-150 degrees for an hour and a half. Readiness can be determined by the way the biscuit has risen and by using a wooden skewer. If the stick is dry, the dough is ready.

5. Wrap the cakes in cling film and leave them in the refrigerator overnight. Then cut off the tops and start assembling the cake.

6. While the biscuit is cooling, make the cream. Cut the butter into small cubes and place in a bowl. The oil should be cold, out of the refrigerator. Add powdered sugar.

7. Start beating with a mixer at high speed. Continue until you get a homogeneous mass without lumps. Add vanilla extract and stir.

8. Add mascarpone cheese and mix with a mixer until smooth.

9. Start assembling the cake. Place the first cake layer on a flat surface. Using a pastry bag, cover the entire surface with cream.

10. Place cherry puree into the cavities of the cream. Cover with a second layer of sponge cake and repeat the same with it. Place the last layer of cake on top and coat the cake with the remaining cream. Leave to cool. Decorate the cake as you wish. You can use the remaining cherries, cream, make chocolate or whipped cream. It all depends on your imagination!

Bon appetit!

Step-by-step recipe for making Black Forest cake in a slow cooker

If you love desserts but have been hesitant to try your hand at baking, today is the time! This Black Forest Cake recipe is quite simple, even a beginner can handle it. The result will definitely please you!

Cooking time – 2 hours

Cooking time – 2-2.5 hours

Portion – shape 20 cm

Ingredients:

For the biscuit:

• Chicken egg – 4 pcs.
• Sugar – 100 gr.
• Butter – 100 gr.
• Vanillin – 5 gr.
• Almonds – 70 gr.
• Flour – 50 gr.
• Starch – 50 gr.
• Cocoa – 3 tbsp.
• Soda – 0.5 tsp.
• Salt – 1 pinch

For filling and soaking:

• Cherry – 200 gr.
• Sugar – 50 gr.
• Cognac – 30 ml.

For cream:

• Cream 33% – 400 ml.
• Powdered sugar – 100 gr.

For decoration:

• Chocolate – 50 gr.
• Cherry - to taste

Cooking process:

1. Prepare the filling. Place the cherry in a container, cover it with sugar and pour cognac over it. You can use any other strong alcohol, such as rum, liqueur or whiskey. Cover and leave for at least an hour.

2. Drain the cherries in a colander and let the liquid drain. Pour the juice that forms into a separate bowl. It will also be needed for impregnation. The berries will become the filling.

3. Separate the yolks from the whites. Mix them with sugar and vanilla. Add soft butter at room temperature, stir. Add cocoa and ground almonds. Mix thoroughly again.

4. In a separate bowl, beat the egg whites with a pinch of salt. Achieve a stable foam and combine the mass with the dough. Gradually add sifted flour with soda and starch. Stir the dough.

5. Place the future biscuit in the multicooker bowl and close the lid. Select the "Bake" mode and set the timer for 45 minutes.

6. While the sponge cake is preparing, boil the cherry juice. Cook it for 5 minutes. Then let it cool.

7. For the cream, beat the heavy cream and powdered sugar with a mixer at maximum speed. After 2-3 minutes, as soon as the cream thickens, beat it for another half a minute and stop the mixer. The whipped cream is ready when it remains in a lump on the whisk.

8.Cut the finished cake into 3 parts and start assembling the cake. Soak the first layer of dough with cherry juice.

9. Apply a layer of cream to the cake. Spread it evenly over the surface.

10. Place some of the berries on top of the whipped cream.

11. Repeat the same with the second cake layer. Place the third layer of sponge cake on top, soak it with juice. Brush the surface of the cake with the remaining cream.

12. Decorate with grated chocolate and cherries. Place the cake in the refrigerator for an hour or two to soak and cool.

Bon appetit!

How to make Black Forest cake according to Emma's grandmother's recipe?

A good holiday is not complete without a delicious cake. But buying it in a store is too easy. It’s much more enjoyable to cook at home using grandma’s proven recipe. And you always know what products you are using. After all, the main rule of the grandmother is naturalness!

Cooking time – 3 hours

Cooking time – 24 hours

Portion – shape 23 cm

Ingredients:

For the biscuit:

• Flour – 150 gr.
• Butter – 150 gr.
• Sugar – 195 gr.
• Black bitter chocolate – 120 gr.
• Salt – 1 pinch
• Vanilla extract – 1 tbsp.
• Baking powder – 10 gr.
• Chicken eggs – 6 pcs.

For vanilla mousse:

• White chocolate – 100 gr.
• Cream 33% – 250 gr.
• Cherry liqueur – 3 tbsp.
• Gelatin – 6 gr.

For the chocolate mousse:

• Black bitter chocolate – 100 gr.
• Cream 33% – 250 gr.
• Cherry liqueur – 3 tbsp.
• Gelatin – 6 gr.

For the cherry layer:

• Frozen cherries (pitted) – 200 gr.
• Cognac – 150 gr.
• Ground cinnamon – 1 tsp.
• Vanilla extract – 1 tbsp.

For cherry jam:

• Frozen cherries (pitted) – 600 gr.
• Corn starch – 30 gr.
• Sugar – 100 gr.
• Ground cinnamon – 1 tsp.
• Cherry juice – 20 ml

For decoration:

• Black bitter chocolate – 100 gr.

Cooking process:

1. The “drunk cherry” filling will take the most time during the cooking process. Start with that. Place the defrosted cherries in a bowl with a lid. Add cinnamon and vanilla extract and stir. Pour alcohol over the berries. Cover and let sit for at least 12 hours.

2. Make the mousse. It also needs to be prepared in advance. Pour all the cream into a saucepan and bring to a boil. Take two bowls. Finely break white chocolate into one, dark chocolate into the other. Pour warm cream over chocolate, equal parts into each bowl. Stir until the chocolate dissolves. To make the process easier, use an immersion blender. Refrigerate. Then cover the resulting mixture with cling film, cover the bowls with a lid and place in the refrigerator for 4-6 hours. As time passes, the cream will become thicker.

3. For the sponge cake, separate the egg yolks from the whites.

4. Cream room temperature butter with 45 grams of sugar. Add salt and melted dark chocolate, beat again.

5. Add the yolks and beat the mixture again.

6. In a separate bowl, beat the egg whites with the remaining sugar until stiff peaks form.

7. Sift the flour and add baking powder to it.

8. Combine the chocolate mass, whites and flour. Mix gently with a spoon.

9. Grease the mold with oil and lay out the dough. Bake in the oven at 180 degrees for 25-30 minutes. You can check the readiness of the biscuit with a wooden skewer or toothpick. If the stick is dry, the cake is ready.

10. Make cherry jam. Place the thawed cherries in a saucepan on the fire. Do not drain the juice from the berries, you will need it later! Add sugar, cinnamon and vanilla extract to the pan. Pour starch into a separate bowl and pour in a little liquid from the cherries, stir.Using a blender, beat the cherries until pureed, add the prepared starch.

11. Boil the jam until it starts to dissolve, stirring occasionally. Leave to cool.

12. When the cream thickens, continue preparing the mousse. Soak the gelatin in water, then heat it without boiling. Stir constantly until the gelatin dissolves. Remove the cream with white and dark chocolate from the refrigerator and beat again. Add equal amounts of gelatin and cherry liqueur to both mixtures. Whisk thoroughly.

13. Proceed with assembly. Remove the cherries in cognac from the bowl. The liquid from the cherries will become the impregnation for the cakes. Cut the biscuit into 3 parts. Place the first crust on a plate. Use a silicone brush to saturate it.

14. Take two pastry bags. Fill one with vanilla cream and the second with cherry jam. Place the cream in rings on the cake. Fill the gaps with jam and cherries.

15. Cover the layer with the second cake layer and soak it. Repeat the same using chocolate cream. Cover the cake with the last layer of sponge cake and soak again. Top the cake with the remaining white mousse.

16. Decorate the cake with chocolate bark. To do this, melt the dark chocolate and spread a thin layer onto the parchment. Cover the top with another piece of paper.

17. Roll into a tube and place in the refrigerator until completely frozen. Be careful not to let the chocolate drip.

18. Once hardened, unroll the parchment roll. The chocolate will break into oblong pieces on its own.

19. Decorate the sides of the cake with “bark”. It is convenient to attach it to leftover chocolate mousse. Let the cake sit for about 4 hours and you’re ready to serve!

Bon appetit!