-
Black Forest Cake
This delicious black forest cake features luscious chocolate cake layers soaked in a cherry brandy syrup with lots of cherris in between and it's all covered in whipped cream and shaved chocolate. It's a light and perfectly sweet German dessert that is easy to make and a chocolate-lover's dream!
RECIPE: https://preppykitchen.com/1479-2/
SUBSCRIBE ►https://www.youtube.com/channel/UCTvYEid8tmg0jqGPDkehc_Q?sub_confirmation=1
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Facebook: http://www.facebook.com/PreppyKitchen
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Website: http://www.PreppyKitchen.com
published: 07 Jul 2020
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Black Forest Cake Recipe
This black forest cake is my take to the famous German cake and closest version to the classic and authentic black forest cake. Three layers of chocolate cake soak with cherry-kirsch syrup, in between delicious cherry filling and whipped cream, and all the cake covered with dark chocolate shavings. If like the combination of chocolate, cherries and whipped cream, this classic black forest cake is for you.
Full printable recipe: https://www.thecookingfoodie.com/recipe/Black-Forest-Cake-Recipe
Link to my baking shop: https://shop.thecookingfoodie.com/
Equipment I used in this video:
Cake slicer: https://shop.thecookingfoodie.com/collections/all-products/products/adjustable-cake-leveler-10-inch
Piping Tip Decorating Set: https://shop.thecookingfoodie.com/collections/all-products/products...
published: 26 Jun 2021
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Black Forest Cake
This gateau is the most German of all cakes: Black Forest Cake! My idea of the perfect version has soft and tender cake layers sporting enough chocolate flavour without being overwhelming. Jarred rather than fresh cherries are my other trick, because they just work that much better with the cake. And most importantly to me, this cake is not too sweet, so you can actually taste all the elements rather than just a pile of sugar!!
To our dear German readers out there – how do you rate my efforts?? 😇
PRINT RECIPE: https://www.recipetineats.com/black-forest-cake/
published: 14 May 2021
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Amazing Black Forest Cake Recipe 🍒
Amazing Black Forest Cake 🍒
Check out the updated chocolate sponge cake recipe!:
[Genoise Chocolate Sponge]
https://youtu.be/T-0FMziekOY
[INGREDIENTS]
Biscuit Chocolate Sponge:
Enough amount for 1 15 cm (6-inch) round cake mold
• Egg (Large): 3 (*Separate egg white and egg yolks)
• Granulated sugar: 105 g (3.7 oz)
• Cake Flour: 70 g (2.5 oz)
• Coco powder: 18 g (0.6 oz)
• Butter(Melted): 30 g (1 oz)
• Milk: 15 g or 1 Tbsp
Bake at 355 F (180 C) for about 30 - 35 mins with 1 6” pan
* Bake longer for more batches.
* Adjust the time and temperature depending on the oven you use.
Cake syrup:
• Cherry syrup from canned sour cherries: 50g (1.7oz)
• Water: 25 g (0.9 oz) or 1 Tbsp + 2 tsp
• Granulated sugar:15 g (0.5 oz)
• Kirsch: 1.5 Tbsp
Chocolate cream:
• Dark Chocolate (55% th...
published: 13 May 2022
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Fine dining BLACK FOREST CAKE recipe | Michelin Star Dessert At Home
In this video I will show you a delicious fine-dining dessert, black forest cake with caramelized milk ice cream and pistachio crumble. This is a super easy recipe you can do at home for your friends and family, I guarantee you they will love it.
Sponge recipe
- 250g of sugar
- 200g of almond flour
- 6 whole eggs
- 50g of cocoa
- 40g of plain flour
- 4 egg whites
- pinch of salt
White chocolate mousse
- 250g of white chocolate
- 8g of gelatine
- 4 egg yolks
- 20g of sugar
- 100ml of milk
- 120+270 heavy cream
Cherry jam
- 450g of cherry puree
- 120g of sugar
- 10g of pectin
- 3g of gelatine
🎓 Are you a passionate home cook looking to elevate your cooking and plating skills to the next level? Do you want to unleash your creativity and learn to cook without relying on recipes? Apply fo...
published: 23 Jan 2022
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Black Forest Cake 🇺🇸🇫🇷 – Bruno Albouze
Video with French subtitles. Here is one of the most popular cake on earth 😋🇫🇷 Un des gâteaux les plus connu au monde; la forêt noire!
To get the full recipe go to https://brunoalbouze.com
Instagram@ https://www.instagram.com/brunoalbouze
Facebook@ https://www.facebook.com/brunoskitchen
Pinterest@ https://www.pinterest.com/brunoalbouze
Twitter@ https://twitter.com/BrunoAlbouze
published: 22 Jun 2020
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I finally mastered a rich, yet light as a cloud BLACK FOREST CAKE recipe!
RECIPE: https://cakesbymk.com/recipe/the-ultimate-black-forest-cake/
SHOP: https://www.amazon.com/shop/cakesbymk
I think this black forest cake is one of my favourite recipes to date! It’s intense in flavour, yet light as a cloud. Consisting of soft chocolate sponge cake layers soaked in a cherry syrup, topped with a sour cherry filling, stabilised whipped cream and dark chocolate, this black forest cake will not disappoint – I PROMISE! 🙂
INGREDIENTS:
For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Cherry Filling
▢2 cups (400 g) morello cherries - from a 680g or 700g jar with syrup removed. Save syrup f...
published: 03 Oct 2023
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Professional Baker Teaches You How To Make BLACK FOREST CAKE!
Black Forest Torte is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
Subscribe for more video recipes: http://goo.gl/MJV4af
Chocolate Chiffon
1 ¾ cups (225 g) cake & pastry flour
1 cup (130 g) icing sugar
½ cup (60 g) Dutch process cocoa powder
1 ½ tsp (7 mL) baking powder
¼ tsp (1 mL) salt
1 cup (250 mL) coffee at room temperature
½ cup (125 mL) vegetable oil
5 eggs at room temperature, separated
½ tsp (2 mL) cream of tartar
¼ cup (50 g) granulated sugar (caster sugar)
Cherries
2 cups (500 mL) pitted tart cherries**
1 cup (200 g) granulated sugar (caster sugar)
½ cup (125 mL) water
2 cinnamon sticks
2 Tbsp (30 mL) cornstarch
3-4Tbsp (45-60 mL) kirsch, cherry gin, or bran...
published: 14 Apr 2020
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Classic Black Forest cake
A retro gem of a cake that never gets old, try your hand at making this delicious Black Forest gateau!
Find this recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
http://allrecipes.co.uk/recipe/18250/classic-black-forest-cake.aspx
*******
Find over 30,000 recipes on our site:
http://allrecipes.co.uk
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https://www.facebook.com/allrecipes.co.uk
Browse our pins on Pinterest:
http://www.pinterest.com/allrecipesuk/
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http://plus.google.com/+allrecipesuk
published: 15 Sep 2017
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Black Forest Cake
Black Forest Cake. A chocolate sponge cake soaked with simple syrup, filled and frosted with light sweetened whipped cream along with some juicy cherries and rich, dark chocolate shavings. Need I say more? This cake would win anyone with just one glance at it, but this recipe is the best one I have ever tried. The sponge cake has the perfect amount of bitterness that is balanced out by the simple syrup. And it is moist and juicy in every bite along with the freshness that the cherries lend to it. You NEED to make this cake right away. Happy Baking! :)
Ingredients:
For the Chocolate Sponge Cake: (6" round cake)
*1/2 cup all-purpose flour (maida) (To buy online: https://amzn.to/38sjBBO)
*1/4 cup cocoa powder (To buy online: https://amzn.to/3gvwVrI)
*3/4 tsp baking powder (To buy online: h...
published: 11 Apr 2018
17:23
Black Forest Cake
This delicious black forest cake features luscious chocolate cake layers soaked in a cherry brandy syrup with lots of cherris in between and it's all covered in...
This delicious black forest cake features luscious chocolate cake layers soaked in a cherry brandy syrup with lots of cherris in between and it's all covered in whipped cream and shaved chocolate. It's a light and perfectly sweet German dessert that is easy to make and a chocolate-lover's dream!
RECIPE: https://preppykitchen.com/1479-2/
SUBSCRIBE ►https://www.youtube.com/channel/UCTvYEid8tmg0jqGPDkehc_Q?sub_confirmation=1
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ADD ME ON:
Facebook: http://www.facebook.com/PreppyKitchen
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Pinterest: https://www.pinterest.com/PreppyKitchen
Website: http://www.PreppyKitchen.com
https://wn.com/Black_Forest_Cake
This delicious black forest cake features luscious chocolate cake layers soaked in a cherry brandy syrup with lots of cherris in between and it's all covered in whipped cream and shaved chocolate. It's a light and perfectly sweet German dessert that is easy to make and a chocolate-lover's dream!
RECIPE: https://preppykitchen.com/1479-2/
SUBSCRIBE ►https://www.youtube.com/channel/UCTvYEid8tmg0jqGPDkehc_Q?sub_confirmation=1
--------------------------------------------------------------------------
ADD ME ON:
Facebook: http://www.facebook.com/PreppyKitchen
Instagram: http://instagram.com/PreppyKitchen
Pinterest: https://www.pinterest.com/PreppyKitchen
Website: http://www.PreppyKitchen.com
- published: 07 Jul 2020
- views: 1741730
7:19
Black Forest Cake Recipe
This black forest cake is my take to the famous German cake and closest version to the classic and authentic black forest cake. Three layers of chocolate cake ...
This black forest cake is my take to the famous German cake and closest version to the classic and authentic black forest cake. Three layers of chocolate cake soak with cherry-kirsch syrup, in between delicious cherry filling and whipped cream, and all the cake covered with dark chocolate shavings. If like the combination of chocolate, cherries and whipped cream, this classic black forest cake is for you.
Full printable recipe: https://www.thecookingfoodie.com/recipe/Black-Forest-Cake-Recipe
Link to my baking shop: https://shop.thecookingfoodie.com/
Equipment I used in this video:
Cake slicer: https://shop.thecookingfoodie.com/collections/all-products/products/adjustable-cake-leveler-10-inch
Piping Tip Decorating Set: https://shop.thecookingfoodie.com/collections/all-products/products/42-piece-piping-tip-decorating-set
Stainless Steel Dough Cutter (for decorating the cake): https://shop.thecookingfoodie.com/collections/all-products/products/stainless-steel-cake-cutter
Kitchen Scale: https://shop.thecookingfoodie.com/products/digital-kitchen-scale?_pos=1&_psq=scale&_ss=e&_v=1.0
Copper Measuring Cups and Spoons, Set of 8: https://shop.thecookingfoodie.com/collections/all-products/products/copper-measuring-cups-set-of-8
More Cake Recipes:
Chocolate Peanut Butter Cake: https://www.youtube.com/watch?v=CtPOQlqRTsA
Classic Vanilla Cake: https://www.youtube.com/watch?v=qtlhdIfojmc
Chocolate Cake: https://www.youtube.com/watch?v=2XBvw_Ty-C0
Snickers Mousse Cake: https://www.youtube.com/watch?v=FyNKl_5UWqA
Red Velvet Cake: https://www.youtube.com/watch?v=vGE-RfP6KRE
Ingredients:
For the cake:
6 Eggs
1 cup (200g) Sugar
1 teaspoon Vanilla extract
1 cup + 1 tbsp (140g) Flour
2 teaspoons Baking powder
1/2 cup (50g) Cocoa powder
1/4 cup (60g) Butter, melted
1/2 teaspoon Salt
For the syrup:
1/2 cup (120ml) Water
1/2 cup (100g) Sugar
1/4 cup (60ml) Kirsch or cherry liquor (optional)
For the cherry filling:
1 Jar (680g) Cherries
Cherry juice from the jar/can
40g Cornstarch
1/4 cup (50g) Sugar
1/4 cup (60g) Kirsch or cherry liquor (optional)
For the cream filling:
2½ cups (600ml) Heavy cream, cold
1/2 cup (65g) Powdered sugar
3-4 tablespoons Instant pudding (optional)
For decoration:
1/2 cup (120ml) Heavy cream, cold
2-3 tablespoons Instant pudding (optional)
2 tablespoons Powdered sugar
Maraschino cherries/fresh cherries
Dark chocolate shavings
Directions:
1. Make the cake: Preheat the oven to 350˚F (180C˚). Butter a 9-inch (23cm) cake pan and line the bottoms with a parchment paper, grease the sides. Lightly dust with cocoa powder. Set aside.
2. In a bowl of a stand mixer witted with whisk attachment, or in a large bowl, whisk eggs, sugar and salt. Whisk for 6-7 minutes until doubled in volume.
3. In a separate bowl, mix flour, cocoa powder and baking powder.
4. Add flour mixture into wet mixture and gently fold until combined and smooth. Add melted butter, vanilla extract and mix until combined. Pour into prepared pan and bake for 30-35 minutes.
5. Let cool to room temperature.
6. Meanwhile make the syrup: in a small saucepan heat water and sugar. Simmer for 2-3 minutes, turn the heat off and add the kirsch/liquor. Set aside.
7. Meanwhile make the filling: drain the cherries and set aside. Place the cherry juice in a saucepan, add kirsch (optional), sugar, cornstarch and stir well. Bring the mixture to a boil, while whisking, then reduce to medium-low heat and whisk constantly until thickness. Remove from heat, add the cherries and stir. Set aside.
8. Make the cream filling: in a large bowl whisk heavy cream and powder sugar until stiff peaks form. Transfer to a piping bag and set aside.
9. Assembly: cut the cake horizontally into 3 even layers. Place the bottom cake layer on a cake stand or plate and brush with the syrup lightly. Pipe whipped cream around the edges of the cake. Then spoon half of the cherry mixture in the middle of the cake. Cover cherry mixture with whipped cream and smooth the top. Place second layer of chocolate cake and repeat the process one more time.
10. Brush the top of the cake with syrup and cover the top and the sides of the cake with the remaining cream. Chill the cake in the fridge for at least 4 hours.
11. Decoration: before serving the cake, whip 1/2 cup heavy cream with 2 tablespoons of powdered sugar and instant pudding (optional) until stiff peaks form, transfer to a piping bag. Pipe some whipped cream on top of the cake, place cherries on the whipped cream. Decorate the sides of the cake with chocolate shavings.
FOLLOW ME:
The Cooking Foodie Shop: https://shop.thecookingfoodie.com/
Instagram: https://www.instagram.com/thecookingfoodie/
Facebook: https://www.facebook.com/thecookingfoodie
Website: https://www.thecookingfoodie.com/
https://wn.com/Black_Forest_Cake_Recipe
This black forest cake is my take to the famous German cake and closest version to the classic and authentic black forest cake. Three layers of chocolate cake soak with cherry-kirsch syrup, in between delicious cherry filling and whipped cream, and all the cake covered with dark chocolate shavings. If like the combination of chocolate, cherries and whipped cream, this classic black forest cake is for you.
Full printable recipe: https://www.thecookingfoodie.com/recipe/Black-Forest-Cake-Recipe
Link to my baking shop: https://shop.thecookingfoodie.com/
Equipment I used in this video:
Cake slicer: https://shop.thecookingfoodie.com/collections/all-products/products/adjustable-cake-leveler-10-inch
Piping Tip Decorating Set: https://shop.thecookingfoodie.com/collections/all-products/products/42-piece-piping-tip-decorating-set
Stainless Steel Dough Cutter (for decorating the cake): https://shop.thecookingfoodie.com/collections/all-products/products/stainless-steel-cake-cutter
Kitchen Scale: https://shop.thecookingfoodie.com/products/digital-kitchen-scale?_pos=1&_psq=scale&_ss=e&_v=1.0
Copper Measuring Cups and Spoons, Set of 8: https://shop.thecookingfoodie.com/collections/all-products/products/copper-measuring-cups-set-of-8
More Cake Recipes:
Chocolate Peanut Butter Cake: https://www.youtube.com/watch?v=CtPOQlqRTsA
Classic Vanilla Cake: https://www.youtube.com/watch?v=qtlhdIfojmc
Chocolate Cake: https://www.youtube.com/watch?v=2XBvw_Ty-C0
Snickers Mousse Cake: https://www.youtube.com/watch?v=FyNKl_5UWqA
Red Velvet Cake: https://www.youtube.com/watch?v=vGE-RfP6KRE
Ingredients:
For the cake:
6 Eggs
1 cup (200g) Sugar
1 teaspoon Vanilla extract
1 cup + 1 tbsp (140g) Flour
2 teaspoons Baking powder
1/2 cup (50g) Cocoa powder
1/4 cup (60g) Butter, melted
1/2 teaspoon Salt
For the syrup:
1/2 cup (120ml) Water
1/2 cup (100g) Sugar
1/4 cup (60ml) Kirsch or cherry liquor (optional)
For the cherry filling:
1 Jar (680g) Cherries
Cherry juice from the jar/can
40g Cornstarch
1/4 cup (50g) Sugar
1/4 cup (60g) Kirsch or cherry liquor (optional)
For the cream filling:
2½ cups (600ml) Heavy cream, cold
1/2 cup (65g) Powdered sugar
3-4 tablespoons Instant pudding (optional)
For decoration:
1/2 cup (120ml) Heavy cream, cold
2-3 tablespoons Instant pudding (optional)
2 tablespoons Powdered sugar
Maraschino cherries/fresh cherries
Dark chocolate shavings
Directions:
1. Make the cake: Preheat the oven to 350˚F (180C˚). Butter a 9-inch (23cm) cake pan and line the bottoms with a parchment paper, grease the sides. Lightly dust with cocoa powder. Set aside.
2. In a bowl of a stand mixer witted with whisk attachment, or in a large bowl, whisk eggs, sugar and salt. Whisk for 6-7 minutes until doubled in volume.
3. In a separate bowl, mix flour, cocoa powder and baking powder.
4. Add flour mixture into wet mixture and gently fold until combined and smooth. Add melted butter, vanilla extract and mix until combined. Pour into prepared pan and bake for 30-35 minutes.
5. Let cool to room temperature.
6. Meanwhile make the syrup: in a small saucepan heat water and sugar. Simmer for 2-3 minutes, turn the heat off and add the kirsch/liquor. Set aside.
7. Meanwhile make the filling: drain the cherries and set aside. Place the cherry juice in a saucepan, add kirsch (optional), sugar, cornstarch and stir well. Bring the mixture to a boil, while whisking, then reduce to medium-low heat and whisk constantly until thickness. Remove from heat, add the cherries and stir. Set aside.
8. Make the cream filling: in a large bowl whisk heavy cream and powder sugar until stiff peaks form. Transfer to a piping bag and set aside.
9. Assembly: cut the cake horizontally into 3 even layers. Place the bottom cake layer on a cake stand or plate and brush with the syrup lightly. Pipe whipped cream around the edges of the cake. Then spoon half of the cherry mixture in the middle of the cake. Cover cherry mixture with whipped cream and smooth the top. Place second layer of chocolate cake and repeat the process one more time.
10. Brush the top of the cake with syrup and cover the top and the sides of the cake with the remaining cream. Chill the cake in the fridge for at least 4 hours.
11. Decoration: before serving the cake, whip 1/2 cup heavy cream with 2 tablespoons of powdered sugar and instant pudding (optional) until stiff peaks form, transfer to a piping bag. Pipe some whipped cream on top of the cake, place cherries on the whipped cream. Decorate the sides of the cake with chocolate shavings.
FOLLOW ME:
The Cooking Foodie Shop: https://shop.thecookingfoodie.com/
Instagram: https://www.instagram.com/thecookingfoodie/
Facebook: https://www.facebook.com/thecookingfoodie
Website: https://www.thecookingfoodie.com/
- published: 26 Jun 2021
- views: 430232
4:24
Black Forest Cake
This gateau is the most German of all cakes: Black Forest Cake! My idea of the perfect version has soft and tender cake layers sporting enough chocolate flavour...
This gateau is the most German of all cakes: Black Forest Cake! My idea of the perfect version has soft and tender cake layers sporting enough chocolate flavour without being overwhelming. Jarred rather than fresh cherries are my other trick, because they just work that much better with the cake. And most importantly to me, this cake is not too sweet, so you can actually taste all the elements rather than just a pile of sugar!!
To our dear German readers out there – how do you rate my efforts?? 😇
PRINT RECIPE: https://www.recipetineats.com/black-forest-cake/
https://wn.com/Black_Forest_Cake
This gateau is the most German of all cakes: Black Forest Cake! My idea of the perfect version has soft and tender cake layers sporting enough chocolate flavour without being overwhelming. Jarred rather than fresh cherries are my other trick, because they just work that much better with the cake. And most importantly to me, this cake is not too sweet, so you can actually taste all the elements rather than just a pile of sugar!!
To our dear German readers out there – how do you rate my efforts?? 😇
PRINT RECIPE: https://www.recipetineats.com/black-forest-cake/
- published: 14 May 2021
- views: 142698
13:58
Amazing Black Forest Cake Recipe 🍒
Amazing Black Forest Cake 🍒
Check out the updated chocolate sponge cake recipe!:
[Genoise Chocolate Sponge]
https://youtu.be/T-0FMziekOY
[INGREDIENTS]
Biscui...
Amazing Black Forest Cake 🍒
Check out the updated chocolate sponge cake recipe!:
[Genoise Chocolate Sponge]
https://youtu.be/T-0FMziekOY
[INGREDIENTS]
Biscuit Chocolate Sponge:
Enough amount for 1 15 cm (6-inch) round cake mold
• Egg (Large): 3 (*Separate egg white and egg yolks)
• Granulated sugar: 105 g (3.7 oz)
• Cake Flour: 70 g (2.5 oz)
• Coco powder: 18 g (0.6 oz)
• Butter(Melted): 30 g (1 oz)
• Milk: 15 g or 1 Tbsp
Bake at 355 F (180 C) for about 30 - 35 mins with 1 6” pan
* Bake longer for more batches.
* Adjust the time and temperature depending on the oven you use.
Cake syrup:
• Cherry syrup from canned sour cherries: 50g (1.7oz)
• Water: 25 g (0.9 oz) or 1 Tbsp + 2 tsp
• Granulated sugar:15 g (0.5 oz)
• Kirsch: 1.5 Tbsp
Chocolate cream:
• Dark Chocolate (55% this time): 25 g (0.9 oz)
• Heavy Cream: 75 g (2.6 oz)
• Granulated sugar: 5 g (0.2 oz)
Whipped cream:
• Heavy cream: 350 g (12 oz)
• Granulated sugar: 35 g (1.2 oz)
Dark cherries in syrup (**Use sour cherries) : 1 can (425 g | 15 oz)
Good quality dark chocolate (Blocks) for chocolate curls: Some as you like!
Fresh dark cherries: Some for decorations (Optional)
Gold leaf (Optional)
WATCH OTHER TUTORIALS!:
[MATCHA TIRAMISU]
https://youtu.be/PlpzP-82Bis
[STRAWBERRY CHIFFON SANDWICH]
https://youtu.be/4vt0HjqRTOQ
[CRUSTLESS BLUEBERRY CHEESECAKE STICKS]
https://youtu.be/SZViapzVqFY
[NO BAKE CHERRY BLOSSOM CHEESECAKE]
https://youtu.be/j6Y2ywTydzc
[CREAMY CARAMEL CUSTARD PUDDING]
https://youtu.be/A_tXrMP4Hi4
[STRAWBERRY MOUSSE]
https://youtu.be/lCfyStrxOVU
Subscribe!: https://www.youtube.com/channel/UCB_t-aVDFYhOVmdsDHHVR4g
Share the video: https://youtu.be/X4TwagiLf_0
📸Instagram: https://www.instagram.com/ayacaliva/
MUSIC:
epidemicsound.com
#blackforestcake #cherrydessert #fôretnoire
https://wn.com/Amazing_Black_Forest_Cake_Recipe_🍒
Amazing Black Forest Cake 🍒
Check out the updated chocolate sponge cake recipe!:
[Genoise Chocolate Sponge]
https://youtu.be/T-0FMziekOY
[INGREDIENTS]
Biscuit Chocolate Sponge:
Enough amount for 1 15 cm (6-inch) round cake mold
• Egg (Large): 3 (*Separate egg white and egg yolks)
• Granulated sugar: 105 g (3.7 oz)
• Cake Flour: 70 g (2.5 oz)
• Coco powder: 18 g (0.6 oz)
• Butter(Melted): 30 g (1 oz)
• Milk: 15 g or 1 Tbsp
Bake at 355 F (180 C) for about 30 - 35 mins with 1 6” pan
* Bake longer for more batches.
* Adjust the time and temperature depending on the oven you use.
Cake syrup:
• Cherry syrup from canned sour cherries: 50g (1.7oz)
• Water: 25 g (0.9 oz) or 1 Tbsp + 2 tsp
• Granulated sugar:15 g (0.5 oz)
• Kirsch: 1.5 Tbsp
Chocolate cream:
• Dark Chocolate (55% this time): 25 g (0.9 oz)
• Heavy Cream: 75 g (2.6 oz)
• Granulated sugar: 5 g (0.2 oz)
Whipped cream:
• Heavy cream: 350 g (12 oz)
• Granulated sugar: 35 g (1.2 oz)
Dark cherries in syrup (**Use sour cherries) : 1 can (425 g | 15 oz)
Good quality dark chocolate (Blocks) for chocolate curls: Some as you like!
Fresh dark cherries: Some for decorations (Optional)
Gold leaf (Optional)
WATCH OTHER TUTORIALS!:
[MATCHA TIRAMISU]
https://youtu.be/PlpzP-82Bis
[STRAWBERRY CHIFFON SANDWICH]
https://youtu.be/4vt0HjqRTOQ
[CRUSTLESS BLUEBERRY CHEESECAKE STICKS]
https://youtu.be/SZViapzVqFY
[NO BAKE CHERRY BLOSSOM CHEESECAKE]
https://youtu.be/j6Y2ywTydzc
[CREAMY CARAMEL CUSTARD PUDDING]
https://youtu.be/A_tXrMP4Hi4
[STRAWBERRY MOUSSE]
https://youtu.be/lCfyStrxOVU
Subscribe!: https://www.youtube.com/channel/UCB_t-aVDFYhOVmdsDHHVR4g
Share the video: https://youtu.be/X4TwagiLf_0
📸Instagram: https://www.instagram.com/ayacaliva/
MUSIC:
epidemicsound.com
#blackforestcake #cherrydessert #fôretnoire
- published: 13 May 2022
- views: 368905
12:28
Fine dining BLACK FOREST CAKE recipe | Michelin Star Dessert At Home
In this video I will show you a delicious fine-dining dessert, black forest cake with caramelized milk ice cream and pistachio crumble. This is a super easy rec...
In this video I will show you a delicious fine-dining dessert, black forest cake with caramelized milk ice cream and pistachio crumble. This is a super easy recipe you can do at home for your friends and family, I guarantee you they will love it.
Sponge recipe
- 250g of sugar
- 200g of almond flour
- 6 whole eggs
- 50g of cocoa
- 40g of plain flour
- 4 egg whites
- pinch of salt
White chocolate mousse
- 250g of white chocolate
- 8g of gelatine
- 4 egg yolks
- 20g of sugar
- 100ml of milk
- 120+270 heavy cream
Cherry jam
- 450g of cherry puree
- 120g of sugar
- 10g of pectin
- 3g of gelatine
🎓 Are you a passionate home cook looking to elevate your cooking and plating skills to the next level? Do you want to unleash your creativity and learn to cook without relying on recipes? Apply for my personalized 1-on-1 online coaching at https://chefmajk.com and I'll help you achieve your culinary dreams!
📢 Watch my exclusive tutorials, enjoy bonus plating training, and chat with me and my community at https://patreon.com/chefmajk
👽 Best sharpening steel I ever had: https://amzn.to/3NvRINZ
🔪 My favorite knife I use: https://amzn.to/455o0rw
🧱 Best wet stones for beginners: https://amzn.to/44iGdAs
#blackforestcake #finediningdessert #homecooking
https://wn.com/Fine_Dining_Black_Forest_Cake_Recipe_|_Michelin_Star_Dessert_At_Home
In this video I will show you a delicious fine-dining dessert, black forest cake with caramelized milk ice cream and pistachio crumble. This is a super easy recipe you can do at home for your friends and family, I guarantee you they will love it.
Sponge recipe
- 250g of sugar
- 200g of almond flour
- 6 whole eggs
- 50g of cocoa
- 40g of plain flour
- 4 egg whites
- pinch of salt
White chocolate mousse
- 250g of white chocolate
- 8g of gelatine
- 4 egg yolks
- 20g of sugar
- 100ml of milk
- 120+270 heavy cream
Cherry jam
- 450g of cherry puree
- 120g of sugar
- 10g of pectin
- 3g of gelatine
🎓 Are you a passionate home cook looking to elevate your cooking and plating skills to the next level? Do you want to unleash your creativity and learn to cook without relying on recipes? Apply for my personalized 1-on-1 online coaching at https://chefmajk.com and I'll help you achieve your culinary dreams!
📢 Watch my exclusive tutorials, enjoy bonus plating training, and chat with me and my community at https://patreon.com/chefmajk
👽 Best sharpening steel I ever had: https://amzn.to/3NvRINZ
🔪 My favorite knife I use: https://amzn.to/455o0rw
🧱 Best wet stones for beginners: https://amzn.to/44iGdAs
#blackforestcake #finediningdessert #homecooking
- published: 23 Jan 2022
- views: 107450
6:23
Black Forest Cake 🇺🇸🇫🇷 – Bruno Albouze
Video with French subtitles. Here is one of the most popular cake on earth 😋🇫🇷 Un des gâteaux les plus connu au monde; la forêt noire!
To get the full recipe go...
Video with French subtitles. Here is one of the most popular cake on earth 😋🇫🇷 Un des gâteaux les plus connu au monde; la forêt noire!
To get the full recipe go to https://brunoalbouze.com
Instagram@ https://www.instagram.com/brunoalbouze
Facebook@ https://www.facebook.com/brunoskitchen
Pinterest@ https://www.pinterest.com/brunoalbouze
Twitter@ https://twitter.com/BrunoAlbouze
https://wn.com/Black_Forest_Cake_🇺🇸🇫🇷_–_Bruno_Albouze
Video with French subtitles. Here is one of the most popular cake on earth 😋🇫🇷 Un des gâteaux les plus connu au monde; la forêt noire!
To get the full recipe go to https://brunoalbouze.com
Instagram@ https://www.instagram.com/brunoalbouze
Facebook@ https://www.facebook.com/brunoskitchen
Pinterest@ https://www.pinterest.com/brunoalbouze
Twitter@ https://twitter.com/BrunoAlbouze
- published: 22 Jun 2020
- views: 191537
12:11
I finally mastered a rich, yet light as a cloud BLACK FOREST CAKE recipe!
RECIPE: https://cakesbymk.com/recipe/the-ultimate-black-forest-cake/
SHOP: https://www.amazon.com/shop/cakesbymk
I think this black forest cake is one of my fa...
RECIPE: https://cakesbymk.com/recipe/the-ultimate-black-forest-cake/
SHOP: https://www.amazon.com/shop/cakesbymk
I think this black forest cake is one of my favourite recipes to date! It’s intense in flavour, yet light as a cloud. Consisting of soft chocolate sponge cake layers soaked in a cherry syrup, topped with a sour cherry filling, stabilised whipped cream and dark chocolate, this black forest cake will not disappoint – I PROMISE! 🙂
INGREDIENTS:
For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Cherry Filling
▢2 cups (400 g) morello cherries - from a 680g or 700g jar with syrup removed. Save syrup for other elements of the cake.
▢3 tbsp (40 g) cherry juice - from the jar of morello cherries
▢¼ cup (50 g) white granulated sugar
▢1 tbsp (14 g) fresh lemon juice
▢2 tbsp (15 g) cornstarch - also known as cornflour in some countries
▢⅛ tsp almond essence or extract
▢⅛ tsp ground cinnamon
Cherry Syrup (for soaking cake layers)
▢⅔ cup (150 g) cherry juice - from the jar of morello cherries
▢⅛ tsp almond essence or extract - in replacement of Kirsch (see note 1 on blog post)
Chocolate Sponge Cake
▢¾ cup (90 g) all purpose flour
▢¼ cup (30 g) cornstarch
▢⅓ cup (35 g) cocoa powder - Dutch processed preferred
▢1 tsp instant coffee powder
▢¼ tsp salt
▢2 tbsp (30 g) unflavoured vegetable oil - I use canola oil
▢2 tbsp (28 g) melted unsalted butter
▢6 large eggs
▢1 cup (200 g) white granulated sugar
▢2 tsp vanilla essence/extract
Dark Chocolate (for covering sides and top of cake)
▢1 block (180 g) dark chocolate (50% dark)
Stabilised Whipped Cream
▢1 cup (225 g) mascarpone - cold
▢½ cup (60 g) icing sugar - also known as powdered or confectioners sugar
▢1 tsp vanilla essence/extract
▢3 cups (670 g) whipping cream - cold, minimum fat percentage of 34%
-------------------------------------------------------------
BAKING ESSENTIALS:
Cake Tins (8x3-inch) - https://amzn.to/3rb85Z1
Hand Mixer - https://amzn.to/447UW1A
Whisks - https://amzn.to/3Xt8dPL
Electronic Kitchen Scale - https://amzn.to/44muoJB
Glass Mixing Bowls - https://amzn.to/44bohIw
Spatulas - https://amzn.to/46w1UPe
Measuring Spoons & Cups - https://amzn.to/3Xv0oc4
Cake Release - https://amzn.to/3XwEs0k
Pastry Brush - https://amzn.to/447USim
NICE-TO-HAVE:
KitchenAid Stand Mixer - https://amzn.to/3Nz23c1
Cake Stand - https://amzn.to/3CVjpLi
Food Processer - https://amzn.to/3prTMP9
Immersion Blender - https://amzn.to/3ptjuCZ
CAKE DECORATING ESSENTIALS:
Offset Spatula - https://amzn.to/3qZPKxS
Piping Bags - https://amzn.to/3CRGKxp
Piping Tips - https://amzn.to/3NTZ8Mv
Cake Scraper - https://amzn.to/3plroOV
Steel Turntable - https://amzn.to/3JAG4Ag
Cake Boards - https://amzn.to/3CR8DG7
-------------------------------------------------------------
SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating - https://bit.ly/36HQv4p
= How to Make a Professional Wedding Cake From Home - https://bit.ly/354TMdM
= Mousse Cake From Scratch: Patisserie Style - https://bit.ly/3JCRxNM
OR
Get access to my COURSES on Skillshare and receive an extended FREE TRIAL by signing up with this link: https://www.skillshare.com/en/r/profile/Cakes-by-MK/490770172?gr_tch_ref=on&gr_trp=on
-------------------------------------------------------------
Blog: https://www.cakesbymk.com/
Instagram: https://www.instagram.com/cakesbymk.nz/
Facebook: https://www.facebook.com/cakesbymk.nz/
Music: YouTube Audio Library (Papov - Yung Logos)
If you enjoy my content, then please subscribe and don't forget to turn on the notification bell so that you're updated whenever I upload a new video :)
Disclosure: Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a small commission if you click through and make a purchase :)
Thanks for watching!
https://wn.com/I_Finally_Mastered_A_Rich,_Yet_Light_As_A_Cloud_Black_Forest_Cake_Recipe
RECIPE: https://cakesbymk.com/recipe/the-ultimate-black-forest-cake/
SHOP: https://www.amazon.com/shop/cakesbymk
I think this black forest cake is one of my favourite recipes to date! It’s intense in flavour, yet light as a cloud. Consisting of soft chocolate sponge cake layers soaked in a cherry syrup, topped with a sour cherry filling, stabilised whipped cream and dark chocolate, this black forest cake will not disappoint – I PROMISE! 🙂
INGREDIENTS:
For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Cherry Filling
▢2 cups (400 g) morello cherries - from a 680g or 700g jar with syrup removed. Save syrup for other elements of the cake.
▢3 tbsp (40 g) cherry juice - from the jar of morello cherries
▢¼ cup (50 g) white granulated sugar
▢1 tbsp (14 g) fresh lemon juice
▢2 tbsp (15 g) cornstarch - also known as cornflour in some countries
▢⅛ tsp almond essence or extract
▢⅛ tsp ground cinnamon
Cherry Syrup (for soaking cake layers)
▢⅔ cup (150 g) cherry juice - from the jar of morello cherries
▢⅛ tsp almond essence or extract - in replacement of Kirsch (see note 1 on blog post)
Chocolate Sponge Cake
▢¾ cup (90 g) all purpose flour
▢¼ cup (30 g) cornstarch
▢⅓ cup (35 g) cocoa powder - Dutch processed preferred
▢1 tsp instant coffee powder
▢¼ tsp salt
▢2 tbsp (30 g) unflavoured vegetable oil - I use canola oil
▢2 tbsp (28 g) melted unsalted butter
▢6 large eggs
▢1 cup (200 g) white granulated sugar
▢2 tsp vanilla essence/extract
Dark Chocolate (for covering sides and top of cake)
▢1 block (180 g) dark chocolate (50% dark)
Stabilised Whipped Cream
▢1 cup (225 g) mascarpone - cold
▢½ cup (60 g) icing sugar - also known as powdered or confectioners sugar
▢1 tsp vanilla essence/extract
▢3 cups (670 g) whipping cream - cold, minimum fat percentage of 34%
-------------------------------------------------------------
BAKING ESSENTIALS:
Cake Tins (8x3-inch) - https://amzn.to/3rb85Z1
Hand Mixer - https://amzn.to/447UW1A
Whisks - https://amzn.to/3Xt8dPL
Electronic Kitchen Scale - https://amzn.to/44muoJB
Glass Mixing Bowls - https://amzn.to/44bohIw
Spatulas - https://amzn.to/46w1UPe
Measuring Spoons & Cups - https://amzn.to/3Xv0oc4
Cake Release - https://amzn.to/3XwEs0k
Pastry Brush - https://amzn.to/447USim
NICE-TO-HAVE:
KitchenAid Stand Mixer - https://amzn.to/3Nz23c1
Cake Stand - https://amzn.to/3CVjpLi
Food Processer - https://amzn.to/3prTMP9
Immersion Blender - https://amzn.to/3ptjuCZ
CAKE DECORATING ESSENTIALS:
Offset Spatula - https://amzn.to/3qZPKxS
Piping Bags - https://amzn.to/3CRGKxp
Piping Tips - https://amzn.to/3NTZ8Mv
Cake Scraper - https://amzn.to/3plroOV
Steel Turntable - https://amzn.to/3JAG4Ag
Cake Boards - https://amzn.to/3CR8DG7
-------------------------------------------------------------
SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating - https://bit.ly/36HQv4p
= How to Make a Professional Wedding Cake From Home - https://bit.ly/354TMdM
= Mousse Cake From Scratch: Patisserie Style - https://bit.ly/3JCRxNM
OR
Get access to my COURSES on Skillshare and receive an extended FREE TRIAL by signing up with this link: https://www.skillshare.com/en/r/profile/Cakes-by-MK/490770172?gr_tch_ref=on&gr_trp=on
-------------------------------------------------------------
Blog: https://www.cakesbymk.com/
Instagram: https://www.instagram.com/cakesbymk.nz/
Facebook: https://www.facebook.com/cakesbymk.nz/
Music: YouTube Audio Library (Papov - Yung Logos)
If you enjoy my content, then please subscribe and don't forget to turn on the notification bell so that you're updated whenever I upload a new video :)
Disclosure: Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a small commission if you click through and make a purchase :)
Thanks for watching!
- published: 03 Oct 2023
- views: 223179
6:49
Professional Baker Teaches You How To Make BLACK FOREST CAKE!
Black Forest Torte is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow alo...
Black Forest Torte is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
Subscribe for more video recipes: http://goo.gl/MJV4af
Chocolate Chiffon
1 ¾ cups (225 g) cake & pastry flour
1 cup (130 g) icing sugar
½ cup (60 g) Dutch process cocoa powder
1 ½ tsp (7 mL) baking powder
¼ tsp (1 mL) salt
1 cup (250 mL) coffee at room temperature
½ cup (125 mL) vegetable oil
5 eggs at room temperature, separated
½ tsp (2 mL) cream of tartar
¼ cup (50 g) granulated sugar (caster sugar)
Cherries
2 cups (500 mL) pitted tart cherries**
1 cup (200 g) granulated sugar (caster sugar)
½ cup (125 mL) water
2 cinnamon sticks
2 Tbsp (30 mL) cornstarch
3-4Tbsp (45-60 mL) kirsch, cherry gin, or brandy (optional)
Whipped Ganache
1 cup (250 mL) whipping cream
5 oz (150 g) semisweet chocolate, chopped
Whipped Cream Frosting
2 cups (500 mL) whipping cream
½ (250 g) package cream cheese, softened
1 cup (130 g) icing sugar, sifted
1 ½ tsp (7 mL) vanilla extract or vanilla bean paste
1 Tbsp (15 mL) kirsch, cherry gin or brandy(optional)
2 Tbsp (30 mL) instant skim milk powder
chocolate shavings and candied or brandied cherries for decor
Directions
1. Preheat the oven to 325 F (160 C). Line the bottom of three 8-inch (20 cm) pans with parchment paper, but do not grease the pan at all.
2. In a large bowl or in the bowl of a stand mixer fitted with the whip attachment, sift the flour, icing sugar, cocoa powder, baking powder and salt. Add the coffee, oil and egg yolks and whip on high speed until the mixture is thick and glossy (it will look almost like chocolate pudding).
3. In a separate or clean bowl, whip the egg whites and cream of tartar until they are foamy, then slowly pour in the sugar and continue whipping until the whites hold a stiff peak when the beaters are lifted. Fold a third of the whites into the chocolate batter, and then fold in the remaining two-thirds.
4. Pour the batter (it will be fluid) into the prepared pans and bake for about 30 minutes, until the centre of the cake springs back when gently pressed. Out from the oven, turn the cakes upside down to cool (if you have new or non-stick pans, the cakes may pop out, but that is OK).
5. For the cherries, simmer the cherries with the sugar, water and cinnamon sticks over medium heat for 10 minutes, then remove the cinnamon sticks. Stir the cornstarch and kirsch (or brandy, if using) together and add to the cherries, stirring until the cherry juices have thickened and are bubbling. Remove from the heat, cool and then chill completely.
6. For the whipped ganache, bring the cream up to a full simmer, then pour this over the chocolate. Let the mixture sit for a minute, then whisk gently until it is smooth. Cool the ganache and then chill completely. When you are ready to assemble the torte, whip the ganache by hand until it holds peaks when the whisk is lifted (or if using beaters, beat on medium-low speed). Spoon all of the whipped ganache into a piping bag fitted with a large star or plain tip.
7. For the whipped cream frosting, whip the cream until it holds medium peaks. In a separate bowl, beat the cream cheese, icing sugar and vanilla until smooth. Add about a cup of the whipped cream and beat well until smooth (don’t worry if the cream deflates a little. Fold in the remaining cream and the kirsch (or brandy, if using), then fold in the skim milk powder.
8. To assemble, place a cake layer on a platter. Pipe an edge around the outside of the top of the cake with the whipped ganache, as well as a little circle in the centre (this prevents the cake from collapsing as you slice it later). Spoon and spread half of the cherry filling over the cake within the piped ganache and top with a second cake layer. Repeat again with the whipped ganache and the remaining cherry filling (the remaining whipped ganache can be used for decorating). Frost the top and the sides of the cakes with the whipped cream frosting and pipe any details you wish on the top. Sprinkle the top of the cake with chocolate shavings and arrange candied or brandied cherries if you wish. Chill for at least 2 hours before serving.
The torte will keep, refrigerated, for up to 3 days.
** You can use frozen pitted cherries, since fresh tart cherries are tough to find and have a short season (and are a pain to pit). You can often find frozen cherries at European style groceries or deli’s. If impossible to source where you live, use tinned cherry pie filling as is, with a little kirsch stirred in.
Shop Anna Olson Cookbooks:
http://lickst.at/shopannaolson
Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
#OhYum #Chocolate
https://wn.com/Professional_Baker_Teaches_You_How_To_Make_Black_Forest_Cake
Black Forest Torte is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
Subscribe for more video recipes: http://goo.gl/MJV4af
Chocolate Chiffon
1 ¾ cups (225 g) cake & pastry flour
1 cup (130 g) icing sugar
½ cup (60 g) Dutch process cocoa powder
1 ½ tsp (7 mL) baking powder
¼ tsp (1 mL) salt
1 cup (250 mL) coffee at room temperature
½ cup (125 mL) vegetable oil
5 eggs at room temperature, separated
½ tsp (2 mL) cream of tartar
¼ cup (50 g) granulated sugar (caster sugar)
Cherries
2 cups (500 mL) pitted tart cherries**
1 cup (200 g) granulated sugar (caster sugar)
½ cup (125 mL) water
2 cinnamon sticks
2 Tbsp (30 mL) cornstarch
3-4Tbsp (45-60 mL) kirsch, cherry gin, or brandy (optional)
Whipped Ganache
1 cup (250 mL) whipping cream
5 oz (150 g) semisweet chocolate, chopped
Whipped Cream Frosting
2 cups (500 mL) whipping cream
½ (250 g) package cream cheese, softened
1 cup (130 g) icing sugar, sifted
1 ½ tsp (7 mL) vanilla extract or vanilla bean paste
1 Tbsp (15 mL) kirsch, cherry gin or brandy(optional)
2 Tbsp (30 mL) instant skim milk powder
chocolate shavings and candied or brandied cherries for decor
Directions
1. Preheat the oven to 325 F (160 C). Line the bottom of three 8-inch (20 cm) pans with parchment paper, but do not grease the pan at all.
2. In a large bowl or in the bowl of a stand mixer fitted with the whip attachment, sift the flour, icing sugar, cocoa powder, baking powder and salt. Add the coffee, oil and egg yolks and whip on high speed until the mixture is thick and glossy (it will look almost like chocolate pudding).
3. In a separate or clean bowl, whip the egg whites and cream of tartar until they are foamy, then slowly pour in the sugar and continue whipping until the whites hold a stiff peak when the beaters are lifted. Fold a third of the whites into the chocolate batter, and then fold in the remaining two-thirds.
4. Pour the batter (it will be fluid) into the prepared pans and bake for about 30 minutes, until the centre of the cake springs back when gently pressed. Out from the oven, turn the cakes upside down to cool (if you have new or non-stick pans, the cakes may pop out, but that is OK).
5. For the cherries, simmer the cherries with the sugar, water and cinnamon sticks over medium heat for 10 minutes, then remove the cinnamon sticks. Stir the cornstarch and kirsch (or brandy, if using) together and add to the cherries, stirring until the cherry juices have thickened and are bubbling. Remove from the heat, cool and then chill completely.
6. For the whipped ganache, bring the cream up to a full simmer, then pour this over the chocolate. Let the mixture sit for a minute, then whisk gently until it is smooth. Cool the ganache and then chill completely. When you are ready to assemble the torte, whip the ganache by hand until it holds peaks when the whisk is lifted (or if using beaters, beat on medium-low speed). Spoon all of the whipped ganache into a piping bag fitted with a large star or plain tip.
7. For the whipped cream frosting, whip the cream until it holds medium peaks. In a separate bowl, beat the cream cheese, icing sugar and vanilla until smooth. Add about a cup of the whipped cream and beat well until smooth (don’t worry if the cream deflates a little. Fold in the remaining cream and the kirsch (or brandy, if using), then fold in the skim milk powder.
8. To assemble, place a cake layer on a platter. Pipe an edge around the outside of the top of the cake with the whipped ganache, as well as a little circle in the centre (this prevents the cake from collapsing as you slice it later). Spoon and spread half of the cherry filling over the cake within the piped ganache and top with a second cake layer. Repeat again with the whipped ganache and the remaining cherry filling (the remaining whipped ganache can be used for decorating). Frost the top and the sides of the cakes with the whipped cream frosting and pipe any details you wish on the top. Sprinkle the top of the cake with chocolate shavings and arrange candied or brandied cherries if you wish. Chill for at least 2 hours before serving.
The torte will keep, refrigerated, for up to 3 days.
** You can use frozen pitted cherries, since fresh tart cherries are tough to find and have a short season (and are a pain to pit). You can often find frozen cherries at European style groceries or deli’s. If impossible to source where you live, use tinned cherry pie filling as is, with a little kirsch stirred in.
Shop Anna Olson Cookbooks:
http://lickst.at/shopannaolson
Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
#OhYum #Chocolate
- published: 14 Apr 2020
- views: 493216
4:18
Classic Black Forest cake
A retro gem of a cake that never gets old, try your hand at making this delicious Black Forest gateau!
Find this recipe and loads more on Allrecipes.co.uk, th...
A retro gem of a cake that never gets old, try your hand at making this delicious Black Forest gateau!
Find this recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
http://allrecipes.co.uk/recipe/18250/classic-black-forest-cake.aspx
*******
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http://plus.google.com/+allrecipesuk
https://wn.com/Classic_Black_Forest_Cake
A retro gem of a cake that never gets old, try your hand at making this delicious Black Forest gateau!
Find this recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
http://allrecipes.co.uk/recipe/18250/classic-black-forest-cake.aspx
*******
Find over 30,000 recipes on our site:
http://allrecipes.co.uk
Like us on Facebook:
https://www.facebook.com/allrecipes.co.uk
Browse our pins on Pinterest:
http://www.pinterest.com/allrecipesuk/
Follow us on Google+:
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- published: 15 Sep 2017
- views: 468251
9:52
Black Forest Cake
Black Forest Cake. A chocolate sponge cake soaked with simple syrup, filled and frosted with light sweetened whipped cream along with some juicy cherries and ri...
Black Forest Cake. A chocolate sponge cake soaked with simple syrup, filled and frosted with light sweetened whipped cream along with some juicy cherries and rich, dark chocolate shavings. Need I say more? This cake would win anyone with just one glance at it, but this recipe is the best one I have ever tried. The sponge cake has the perfect amount of bitterness that is balanced out by the simple syrup. And it is moist and juicy in every bite along with the freshness that the cherries lend to it. You NEED to make this cake right away. Happy Baking! :)
Ingredients:
For the Chocolate Sponge Cake: (6" round cake)
*1/2 cup all-purpose flour (maida) (To buy online: https://amzn.to/38sjBBO)
*1/4 cup cocoa powder (To buy online: https://amzn.to/3gvwVrI)
*3/4 tsp baking powder (To buy online: https://goo.gl/bdRNQk)
*a pinch of baking soda (To buy online: https://goo.gl/bKvGUP)
*1/8 tsp salt (To buy online: https://goo.gl/47HCGb)
*2 egg whites, (at room temperature)
*75 g powdered sugar (To buy online: https://goo.gl/V3Qx56)
*2 egg yolks
*1 tsp vanilla extract (To buy online: https://goo.gl/ebu5hs)
*6 tbsp oil (I used sunflower oil) (To buy online: https://goo.gl/BV7hwE)
For the Simple Syrup:
*1/3 cup sugar
*1/3 cup water
For the Whipped Cream:
*1 1/4 cup whipping cream (I used Deluxe Non Dairy whipping cream)
*1/3 cup powdered sugar
Others:
*1 cup dark chocolate shavings (To buy online: https://amzn.to/2VOmjfR)
*1/2 cup canned cherries (To buy online: https://amzn.to/3gpHbC3)
Link to my Red Velvet Cake recipe video:
https://youtu.be/S9VPgJc9ksM
Link to my Mango and Cream Cake recipe video:
https://www.youtube.com/watch?v=t4OfKPSzId8&t=365s
Link to my second channel (Nea the Nerd):
https://www.youtube.com/channel/UC8_wejgFq6Sl9c4Q_RaAI_w
FOR BUSINESS INQUIRIES, e-mail me at:
💌:
[email protected]
These are some links to the basic baking equipment I use:
•LG Convection Microwave Oven: https://amzn.to/3TM8kCq
•Croma OTG Oven: https://amzn.to/3TMUShu
•Measuring Cups and Spoons: https://amzn.to/3TKJGlK
•Hand Mixer: https://amzn.to/3UMdGPp
•Baking/Parchment Paper: https://amzn.to/3XfSt1K
•Weighing Scale: https://amzn.to/3ElUQYg
•Spatula: https://amzn.to/3V8Ao3Q
•Whisk: https://amzn.to/3EJuqBo
•Adjustable Cake Slicer: https://amzn.to/3OilqpU
•Whipping Cream Powder: https://amzn.to/34nmyT5
•Muffin Liners: https://amzn.to/3EDPVDr
•Icing Piping Bags: https://amzn.to/3gdxwE4
•Icing Piping Bag Tips: https://amzn.to/3AqHclC
•Sprinkles: https://amzn.to/3USaQs7
•Dark Chocolate Chips: https://amzn.to/3XeOnHq
•White Chocolate Chips: https://amzn.to/3As0Sp7
•Baking Chocolate (Dark, Milk and White): https://amzn.to/3OkJokf
Link to my second channel: http://www.youtube.com/c/neathenerd
Follow me on instagram @kitchentimewithneha for delicious food clicks!
If you make any of my recipes, then post them on instagram and tag me in them :)
I would love to see your pictures and it would make me super happy :D
Also you can follow me @neha_britto to stay updated with my life if you want to. It is my personal account. :)
Do subscribe if you haven't already to stay updated with all my new yummy recipe videos! And if you have any questions or suggestions, you can leave them down in the comment section below and I will reply as soon as possible! :)
Also note that any rude or mean comments will be deleted and/or reported by me without a response.
Music Credits:
Redwood Highway by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Artist: http://audionautix.com/
https://wn.com/Black_Forest_Cake
Black Forest Cake. A chocolate sponge cake soaked with simple syrup, filled and frosted with light sweetened whipped cream along with some juicy cherries and rich, dark chocolate shavings. Need I say more? This cake would win anyone with just one glance at it, but this recipe is the best one I have ever tried. The sponge cake has the perfect amount of bitterness that is balanced out by the simple syrup. And it is moist and juicy in every bite along with the freshness that the cherries lend to it. You NEED to make this cake right away. Happy Baking! :)
Ingredients:
For the Chocolate Sponge Cake: (6" round cake)
*1/2 cup all-purpose flour (maida) (To buy online: https://amzn.to/38sjBBO)
*1/4 cup cocoa powder (To buy online: https://amzn.to/3gvwVrI)
*3/4 tsp baking powder (To buy online: https://goo.gl/bdRNQk)
*a pinch of baking soda (To buy online: https://goo.gl/bKvGUP)
*1/8 tsp salt (To buy online: https://goo.gl/47HCGb)
*2 egg whites, (at room temperature)
*75 g powdered sugar (To buy online: https://goo.gl/V3Qx56)
*2 egg yolks
*1 tsp vanilla extract (To buy online: https://goo.gl/ebu5hs)
*6 tbsp oil (I used sunflower oil) (To buy online: https://goo.gl/BV7hwE)
For the Simple Syrup:
*1/3 cup sugar
*1/3 cup water
For the Whipped Cream:
*1 1/4 cup whipping cream (I used Deluxe Non Dairy whipping cream)
*1/3 cup powdered sugar
Others:
*1 cup dark chocolate shavings (To buy online: https://amzn.to/2VOmjfR)
*1/2 cup canned cherries (To buy online: https://amzn.to/3gpHbC3)
Link to my Red Velvet Cake recipe video:
https://youtu.be/S9VPgJc9ksM
Link to my Mango and Cream Cake recipe video:
https://www.youtube.com/watch?v=t4OfKPSzId8&t=365s
Link to my second channel (Nea the Nerd):
https://www.youtube.com/channel/UC8_wejgFq6Sl9c4Q_RaAI_w
FOR BUSINESS INQUIRIES, e-mail me at:
💌:
[email protected]
These are some links to the basic baking equipment I use:
•LG Convection Microwave Oven: https://amzn.to/3TM8kCq
•Croma OTG Oven: https://amzn.to/3TMUShu
•Measuring Cups and Spoons: https://amzn.to/3TKJGlK
•Hand Mixer: https://amzn.to/3UMdGPp
•Baking/Parchment Paper: https://amzn.to/3XfSt1K
•Weighing Scale: https://amzn.to/3ElUQYg
•Spatula: https://amzn.to/3V8Ao3Q
•Whisk: https://amzn.to/3EJuqBo
•Adjustable Cake Slicer: https://amzn.to/3OilqpU
•Whipping Cream Powder: https://amzn.to/34nmyT5
•Muffin Liners: https://amzn.to/3EDPVDr
•Icing Piping Bags: https://amzn.to/3gdxwE4
•Icing Piping Bag Tips: https://amzn.to/3AqHclC
•Sprinkles: https://amzn.to/3USaQs7
•Dark Chocolate Chips: https://amzn.to/3XeOnHq
•White Chocolate Chips: https://amzn.to/3As0Sp7
•Baking Chocolate (Dark, Milk and White): https://amzn.to/3OkJokf
Link to my second channel: http://www.youtube.com/c/neathenerd
Follow me on instagram @kitchentimewithneha for delicious food clicks!
If you make any of my recipes, then post them on instagram and tag me in them :)
I would love to see your pictures and it would make me super happy :D
Also you can follow me @neha_britto to stay updated with my life if you want to. It is my personal account. :)
Do subscribe if you haven't already to stay updated with all my new yummy recipe videos! And if you have any questions or suggestions, you can leave them down in the comment section below and I will reply as soon as possible! :)
Also note that any rude or mean comments will be deleted and/or reported by me without a response.
Music Credits:
Redwood Highway by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Artist: http://audionautix.com/
- published: 11 Apr 2018
- views: 4228420