what are the ingrediens of black fores cake?

Answer 1

Black Forest Cake

INGREDIENTS:
1 dark chocolate cake mix (or your own from scratch)
1/4 c. kirsch (cherry brandy)
1 can cherry pie filling
16 oz. heavy whipping cream
1/2 c. confectioners' sugar
Maraschino cherries, drained, optional, for garnish
milk chocolate curls or shavings, for garnish

PREPARATION:
Drain cherry pie filling in a colander to remove most of the thickened juices.
Make cake, following package directions. Bake cake, as directed, in two 9-inch layer cake pans.

When cool, sprinkle kirsch over both cake layers.

Chill electric beaters and large mixing bowl; beat cream until it thickens slightly, gradually add confectioners' sugar and beat until thick enough to hold its shape.

Using a vegetable peeler, shave chocolate; refrigerate until ready to serve.

Assemble cake; place one layer on serving plate and spread its top with 1/2-inch thick layer of whipped cream and strew the cherries over the cream leaving about 1/2 inch margin around border of cake with no cherries.

Set other layer on top of cherries and spread top and sides of cake with remaining cream, shape whipped cream into decorative swirls on top.

With fingers, gently press chocolate curls into cream on sides of cake.

Garnish top with drained maraschino cherries, if desired, or with a few remaining chocolate curls.


BLACK FOREST CHEESE CAKE

1 c. Quaker Oats, uncooked
1 c. Quaker 100% natural cereal, crush to 3/4 c.
1/3 c. (5 of 1/3 tbsp.) butter, melted
1/4 c. firmly packed brown sugar
2 (8 oz.) pkgs. cream cheese, softened
2/3 c. granulated sugar
1 tsp. vanilla
2 eggs
1 c. Nestle Toll House semi-sweet chocolate morsels, melted
1/4 c. whipped cream
1 (21 oz.) can cherry pie filling

Heat oven to 350 degrees. Grease 9 inch spring form pan. Combine first four ingredients. Press onto bottom and sides of pan. Bake 15 minutes. Cool.
Beat cream cheese, granulated sugar and vanilla at medium speed of electric mixer until fluffy. Add eggs, one at a time, beating well after each. Stir in chocolate and cream. Pour into crust. Bake 1 hour or until center is almost set. Cool completely; remove rim. Chill. Spread pie filling over top. Serve with whipped cream if desired.

BLACK FOREST CAKE

1 c. flour
1/2 c. chopped nuts
1 stick soft butter

Mix until crumbly and spread in 9 x 13 pan. Cook 20 minutes at 350 degrees. Cool.

CHEESE LAYER:

2 (3 oz.) pkg. cream cheese
1 c. Cool Whip
1 c. powdered sugar

Mix well and carefully spread over cooled crust.

PUDDING LAYER:

1 pkg. chocolate INSTANT pudding
1 pkg. vanilla INSTANT pudding
2 1/2 c. milk
1 tsp. vanilla

Beat until thick and pour over cheese layer. Cover with Cool Whip and shredded chocolate. Place in refrigerator.

Answer 2

Black Forest Cake
yield: 2 layer 8 inch round cake (12 servings)

1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups buttermilk
1/2 cup kirschwasser
1/2 cup butter
3 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon strong brewed coffee
2 (14 ounce) cans pitted Bing cherries, drained
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1 tablespoon kirschwasser
1 (1 ounce) square semisweet chocolate

DIRECTIONS:
Preheat oven to 350ºF (175ºC).

Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.

Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.

Bake for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.

In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

Answer 3

Black Forest Cake
Yield: 10 Servings

Ingredients

Pastry Bottom:--
4 1/2 Oz Flour
1 Tb Cocoa
1 tb Baking powder
2 Tb Sugar
1 Egg white
1 3/4 Oz Cold margarine
1/2 Ts Vanilla
Sponge Mixture:--
4 Egg yolks
2 Tb Warm water
3 1/2 Oz Sugar
3 Dr Almond flavor
1 Pn Cinnamon
3 Egg whites
2 1/2 Oz Flour
1 Tb Cocoa
3 Tb Cornstarch (heaping)
1/2 Ts Baking powder
Filling & Topping:--
1 Lg jar dark pitted cherries
3 Oz Sugar
4 Tb Cornstarch
2 Tb Cherry spirits
2 Ts White ground gelatine
3 Tb Water for blending
3/4 Pt Fresh double cream
1/2 Ts Vanilla
1 Tb Powdered sugar
1 Oz Grated chocolate

Instructions

For the pastry bottom:

1. Mix together flour, cocoa, and baking powder; make a hole in the middle
and pour in sugar and egg white, and mix until it is a thick paste. Cut the
margarine in little blocks, and put them in the mid- dle and voer with a
little flour and knead it all quickly with hands into a smooth, firm paste.
If it is sticky, put it in the refrigerator for a short time. Grease the
base of a 10" round cakepan, roll out the pastry to fit. Preheat oven for 5
minutes on VERY HOT (425F) and then reduce heat to 350F and bake for 20
minutes.

For the Sponge Cake Mixture:

1. Whisk the egg yolks with the water until frothy, then add 2/3 of the
sugar, a little at a time, and continue whisking until the mix- ture is
creamy and thick. Add the flavorings and the cinnamon. Whisk the eggwhites
in a separate bowl until stiff peaks form and gradually whisk in the rest
of the sugar. Pour the egg white mixture over the egg yolk mixture. Mix the
flour, cornstarch and baking powder and sift over the egg white mixture.
Fold all together very gently (DO NOT STIR OR BEAT). Line a round cakepan
bottom, the same size as the pastry, with wax paper. Fill with the sponge
mixture and bake immediately in a moderate oven (350F) for 30-35 minutes.

For the Filling and Topping:

1. Pour the cherries through a sieve, and collect the juice. Measure juice
off to 1/2 pint, and if necessary fill up with water to make 1/2 pint, and
blend 4 T. of the juice with the cornstarch. Bring the rest of the juice to
a boil, and remove from heat. Stir in the prepared cornstarch, return to
heat, and boil up briefly. Mix in the cherries and put aside to cool When
cold, sweeten to taste with the sugar and the cherry spirits. Blend the
gelatine with water and set aside for 10 minutes to swell. Stir over low
heat until gelatine is almost completely dissolved, then cool. Whip the
cream until almost thick, then add the lukewarm gelatine mixture and the
powdered sugar, continue whisking until it is quite stiff.

2. Spread 1/2 of the cherry mix and 1/2 of the cream over the pastry layer
base. Cut the sponge through once horizontally and lay one half on the
pastry base. Press well. Cover with the rest of the cherry filling and 1/2
of the remaining cream. Cover this with the other half of the sponge cake
and pile the rest of the whipped cream on top. Sprinkle with the grated
chocolate. Cool well before cutting.

Answer 4

INGREDIENTS:
1 dark chocolate cake mix (or your own from scratch)
1/4 c. kirsch (cherry brandy)
1 can cherry pie filling
16 oz. heavy whipping cream
1/2 c. confectioners' sugar
Maraschino cherries, drained, optional, for garnish
milk chocolate curls or shavings, for garnish
PREPARATION:
Drain cherry pie filling in a colander to remove most of the thickened juices.
Make cake, following package directions. Bake cake, as directed, in two 9-inch layer cake pans.

When cool, sprinkle kirsch over both cake layers.

Chill electric beaters and large mixing bowl; beat cream until it thickens slightly, gradually add confectioners' sugar and beat until thick enough to hold its shape.

Using a vegetable peeler, shave chocolate; refrigerate until ready to serve.

Assemble cake; place one layer on serving plate and spread its top with 1/2-inch thick layer of whipped cream and strew the cherries over the cream leaving about 1/2 inch margin around border of cake with no cherries.

Set other layer on top of cherries and spread top and sides of cake with remaining cream, shape whipped cream into decorative swirls on top.

With fingers, gently press chocolate curls into cream on sides of cake.

Garnish top with drained maraschino cherries, if desired, or with a few remaining chocolate curls.

Answer 5

basic ingredients are the same for most black forest cakes -> chocolate sponge, three layers, brushed with kirsch alcohol. sweetened cream with a little kirsch and cherries sandwiched between the layers of chocolate sponge, topped and decorated with more sweetened whipped cream, and chocolate shavings.

Answer 6

Chocolate Sponge cake, cream, cherries and rum

Answer 7

dark chocolate cake mix
kirsch (cherry brandy)
cherry pie filling
heavy whipping cream
confectioners' sugar
Maraschino cherries, drained
milk chocolate curls or shavings

Answer 8

Different chefs have different variations of ingredients for black forest cake, but they generally contain chocolate cake and cherries. Here's just one recipe (you can find many more at sites such as epicurious.com, foodtv.com, allrecipes.com, etc.):

INGREDIENTS:
2 1/8 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3 eggs
1 cup milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
2 (20 ounce) cans pitted sour cherries
1 cup white sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
3 cups heavy whipping cream
1/3 cup confectioners' sugar

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.

Answer 9

the ingredients are cream,cocoa black sugar ie caramel ,icing and cherries.

Answer 10

29 recipes here on this site for this cake...goodluck