Scribd Logo
Upload

Welcome to Scribd!

  • 123 views

    Black Forest Cake

    Uploaded by

    almors
    This recipe is for a traditional German Black Forest cake that consists of 3 layers. The layers are a chocolate cake that is baked and cut horizontally. Between the layers is a cherry pie filling and whipped cream. The cake is then decorated with chocolate shavings. It serves 12 people.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Black Forest Cake

    Uploaded by

    almors
    123 views3 pages
    This recipe is for a traditional German Black Forest cake that consists of 3 layers. The layers are a chocolate cake that is baked and cut horizontally. Between the layers is a cherry pie filling and whipped cream. The cake is then decorated with chocolate shavings. It serves 12 people.

    Original Description:

    pastry

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This recipe is for a traditional German Black Forest cake that consists of 3 layers. The layers are a chocolate cake that is baked and cut horizontally. Between the layers is a cherry pie filling and whipped cream. The cake is then decorated with chocolate shavings. It serves 12 people.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    123 views3 pages

    Black Forest Cake

    Uploaded by

    almors
    This recipe is for a traditional German Black Forest cake that consists of 3 layers. The layers are a chocolate cake that is baked and cut horizontally. Between the layers is a cherry pie filling and whipped cream. The cake is then decorated with chocolate shavings. It serves 12 people.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Black Forest Cake

    Yield: 12 servings

    Ingredients
    cup (110 g) butter, softened
    1+ cup (275 g) sugar
    2 eggs
    1+ cup (140 g) all-purpose flour
    cup (50 g) unsweetened cocoa powder, natural
    teaspoon baking powder
    1 teaspoon baking soda
    1 teaspoon vanilla extract
    cup (1.8 dl) buttermilk

    Ingredients for filling


    cup Kirschwasser (Kirsch/cherry brandy), optional
    2 cans (14 oz or 400 g) cherry pie filling or pitted cherries
    3 cups (7.2 dl) heavy whipping cream, chilled
    cup confectioners' sugar
    Milk chocolate curls or shavings, for garnish
    Maraschino cherries or sweet cherries, for garnish, optional

    Method
    1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).

    2. Line a 9 inch (23 cm) cake pan with greaseproof or other non-stick paper.
    3. With an electric mixer, beat the softened butter with sugar until white and fluffy.
    4. Add one egg at a time, mix well between each egg.
    5. Add sifted flour, cocoa powder, baking powder, baking soda, vanilla extract and buttermilk,
    and mix until the batter is smooth.
    6. Transfer to a cake pan and bake at 350 degrees just until set in the middle, approximately 4560 minutes. A wooden pick inserted in center should come out with just a few moist crumbs
    on it. Do not over-bake!
    7. When cake is cool, use a long serrated knife to cut the cake horizontally into 3 equal layers. It
    is easier to cut if kept in a refrigerator for a few hours before cutting.

    Filling
    1. Drain cherry pie filling in a colander to remove most of the thickened juices.
    2. Beat the whipping cream with confectioners' sugar until it thickens.
    3. Using a vegetable peeler, shave chocolate; refrigerate until the cake is assembled.

    Assembling
    1. Sprinkle each layer of the cake with Kirschwasser.
    2. Place one cake layer on a serving plate.
    3. Spread about one fifth of the whipped cream on the layer, and strew half of the cherries on
    top of the whipped cream.
    4. Add the second cake layer.
    5. Spread one fifth of the whipped cream on the second layer and the remaining cherries on
    top.
    6. Add the third cake layer.
    7. Spread one fifth of the whipped cream on top and one fifth on the sides. Gently press
    chocolate curls on the sides and/or on top of the cake.

    Variations

    A. You may substitute the cherry pie filling with cherry jam. In that case spread first the jam on
    the cake layers, then whipped cream on top.
    B. You may use three cake tins intead of one. In that case the baking time must be shortened.
    C. If cake flour is used, the cake comes out much fluffier (suggested by Andrea, February
    2009).

    You might also like