Please share your recipe for Black Forest Cake with me, OK?

Answer 1

BLACK FOREST DELIGHT
1 pkg. (2-layer size) devil's food cake mix
1 cup boiling water
1 pkg. (4-serving size) Cherry Flavor Gelatin
1/4 cup cold water
2/3 cup Sour Cream
2/3 cup powdered sugar
1 tub (8 oz.) COOL WHIP French Vanilla Whipped Topping, thawed
1/3 cup drained maraschino cherries, divided
1 square Semi-Sweet Baking Chocolate, melted
PREPARE and bake cake mix in two 8- or 9-inch round layers as directed on package. Run knife or metal spatula around sides of pans to loosen cakes. Cool in pans 15 min.
STIR boiling water into dry gelatin mix at least 2 min. until completely dissolved. Add cold water. Pierce cakes with large fork at 1/2-inch intervals. Carefully pour half of the gelatin mixture over each cake layer. Refrigerate at least 3 hours.
MIX sour cream and powdered sugar; gently stir in whipped topping. Dip one cake pan in warm water 10 sec.; unmold onto serving plate. Spread with 1 cup of the whipped topping mixture. Reserve a few cherries for garnish. Chop remaining cherries; sprinkle over frosted layer. Unmold second cake layer; carefully place on cake layer on plate. Frost top and side of cake with remaining whipped topping mixture. Drizzle with melted chocolate. Garnish with reserved cherries. Store in refrigerator.

nfd♥

Answer 2

This is a little different, but, it's to DIE for.

Black Forest Ice Cream Cake
1 quart Cherry Garcia or burgundy cherry ice cream, softened
1 3/4 cups unsifted all-purpose flour
2 cups granulated sugar
34 cup Hershey's® cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee
1 cup buttermilk or sour milk*
1/2 cup vegetable oil
1 teaspoon vanilla extract
3 cups whipped cream
1 cup cherry pie filling

Firmly pack ice cream into a foil-lined 9-inch round cake pan.
Cover; freeze about 2 hours.

Preheat oven to 350 degrees F. Grease and flour two 9-inch round
cake pans.

Combine sugar, cocoa, baking soda, baking powder and salt in large
mixer bowl. Add eggs, coffee, buttermilk, oil and vanilla extract.
Beat on medium speed for 2 minutes (batter will be thin). Pour
batter into prepared cake pans. Bake for 30 to 35 minutes or until
cake tester comes out clean. Cool for 10 minutes; remove from pans
and cool completely.

Place 1 cake layer upside down on serving plate; top with ice cream
unmolded from cake pan. Place second layer cake, top side up over
ice cream layer. Gently spread whipped cream on top and sides of
cake. With a decorator's tube or spoon, make a border of whipped
cream around edge of top layer of cake. Fill center with cherry pie
filling. Cover and freeze at least 1 hour before serving.

* To sour milk, use 1 tablespoon vinegar plus milk to equal 1 cup.

Answer 3

Black Forest Parfaits (makes 12)

1 box chocolate cake mix, prepared according to directions in a 9x13 pan
1 can cherry pie filling
1 cup heavy whipping cream
12 oz. package semi-sweet chocolate chips
1 large box of vanilla pudding, prepared according to directions
Sweetened whipped cream & maraschino cherries for garnishing

1. After the baked cake has cooled, cut it into 1" squares.
2. In a microwave, scald the whipping cream for 1 minute on high; stir in the chocolate chips until they're melted and the mixture is dark and smooth.
3. In wine glasses or champagne flutes, alternate layering cake cubes, chocolate mixture, cherry pie filling and vanilla pudding. You can probably get 2 layers of each item in each glass.
4. Garnish with a dab of whipped cream topped with a maraschino cherry.

Answer 4

I would take a fudge cake mix and mix it with chocolate pudding, then cook.
Buy 2 cans of cherries for a pie. this will be your middle layer filling. Take fishanea's topping with the sour cream and confectioners sugar.
Save some of the cherry filling and put a large dollop in the middle of the top of the cake. Shred some dark chocolate over that.

Answer 5

I hope that you're a very experienced baker, as we didn't even come close to attempting this at Le Cordon Bleu, until 3 weeks into our pastry/baking classes......This will take you a while to do, as it's from scratch and is quite involved......You might want to rethink this and purchase one say, from Champagne Bakery (or a similar upscale bakery) Good luck!!

Christopher

Black Forest Cake

For the cake:
5 eggs
1/2 cup plus 1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup plus 1 tablespoon bread flour
1/4 cup cocoa powder
1/2 cup plus 1 tablespoon pastry flour
1/4 cup plus 1 tablespoon oil
For the syrup:
2 cups sugar
1 1/3 cups water
4 teaspoons cherry brandy
1/2 teaspoon cream of tartar

For the cherry filling:
1 quart fresh cherries, pitted and halved
1 cup cherry brandy

For the Pastry Cream:
1 1/3 cups milk, divided
1/3 cup sugar, divided
4 tablespoons cornstarch
2 eggs
2 tablespoons butter
1/2 teaspoon vanilla extract

For the whipped cream topping for frosting:
1 pint heavy cream
3 tablespoons sugar
Chocolate shavings for garnish


Preheat the oven to 375 degrees F.
For the cake:
Heat a skillet full of water to a bare simmer. In the large bowl of an electric mixer, whip eggs on high speed for 5 minutes. To the eggs add sugar, salt and vanilla and combine. Set the bowl into the hot water bath to heat the mixture to between 110 and 120 degrees F. Stabilize the mixture by whipping on medium speed for 15 more minutes.

Meanwhile sift together the bread flour, the cocoa powder, and the pastry flour. Prepare the baking pans by greasing 2 (6-inch) diameter round pans and dusting with flour.

Gradually fold the sifted dry ingredients into the egg mixture by hand. Slowly pour in the oil while folding. Fill the pans approximately 2/3 full with the batter and place immediately in the oven. Bake in preheated oven for 25 to 30 minutes. (The surface of the cake should spring back when touched.) Cool 10 minutes in the pans, then remove to wire racks to let cool completely.

For the syrup:
Combine the sugar, water, cherry brandy, and cream of tartar in a small saucepan. Cook over low heat stirring only until the sugar is dissolved and the syrup is hot. Cover and simmer gently for 2 minutes. Remove from heat, uncover and let cool.

For the cherry filling:
Place cherries in a small saucepot and add brandy, stirring to coat cherries. Heat over medium low heat until most of liquid evaporates, then remove from heat and let cool.

For the pastry cream:
Reserve 2 tablespoons of the milk then combine the rest of the milk with half the sugar and bring to a gentle boil. In a small bowl whisk the 2 tablespoons of reserved milk into the cornstarch to create a slurry. Add the other half of the sugar and then the eggs to the slurry and whisk to completely combine. Temper the egg mixture with the boiling milk. (This is done by spooning some of the milk into the egg mixture to equalize temperatures without cooking the eggs.) Return all liquids to the pot and bring to a boil, whisking constantly. Cook for 1 minute. Remove the milk mixture from the heat and whisk in butter and vanilla extract. Pour into a large pan, put plastic wrap directly on the surface, and allow to cool.

Slice each of the cake rounds (horizontally) into 3 (1/2-inch) thick layers using a long thin knife or taut wire (I find that unflavored dental floss works best for this). Place the layers onto baking sheets (which have a rim) and pour cherry syrup over the layers, allowing them to soak.

For the cream topping:
Whip the heavy cream and sugar with an electric mixer to a medium peak.

Assemble the cakes by spreading a layer of the pastry cream on the bottom layer, then placing brandied cherries on top. Place a second layer on top of cherries and repeat. Top with final layer of cake. (Each cake will have 3 layers.) Frost top layer of cake with whipped cream topping and garnish with cherries and chocolate shavings.