Black Forest Cake I Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BLACK FOREST CAKE

Some historians trace this famous cherry-chocolate cake (called Schwarzwälder Kirschtorte in German) back to the 16th century, but it was most likely named and popularized by German baker Josef Keller in 1915 Germans take their world-famous dessert seriously: The cake was granted protected status by the European Commission in 2013, meaning that for a dessert to be sold as a Black Forest Cake, it must contain Black Forest kirsch, a brandy made from local cherries.

Provided by Food Network Kitchen

Time 3h10m

Yield 8 to 10 servings

Number Of Ingredients 17



Black Forest Cake image

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; line the bottoms with parchment paper. Butter the parchment and dust the bottoms and sides of the pans with cocoa powder, tapping out the excess.
  • Put the eggs (in their shells) in a medium bowl and cover with hot tap water; let stand 5 minutes (warming the eggs will help them whip better). Sift the cocoa powder, cake flour and salt into a medium bowl, then whisk in the almond flour; set aside.
  • Remove the eggs from the water and crack into a large bowl. Add the granulated sugar and beat with a mixer on low speed to combine. Increase the speed to medium high and beat until pale, fluffy and thick, about 10 minutes. The mixture should fall off the beaters in a ribbon when lifted.
  • Sprinkle one-third of the flour mixture over the egg mixture and gently fold with a whisk until combined. Repeat with the remaining flour mixture in two batches, adding the vanilla with the final addition. Divide the batter evenly between the prepared pans. Bake until the cakes pull away from the sides of the pans and a toothpick inserted into the centers comes out clean, about 25 minutes. Immediately run a small offset spatula around the edges to loosen. Let the cakes cool 5 minutes in the pans, then remove to a rack, parchment-side down, and let cool completely.
  • Meanwhile, make the whipped cream: Whisk the confectioners' sugar and cornstarch in a small saucepan (the cornstarch will help stabilize the whipped cream). Slowly add 3/4 cup heavy cream, whisking, until a paste forms. Bring to a boil over high heat, stirring, until thick and bubbling, about 1 minute. Transfer to a bowl, place a piece of plastic wrap directly onto the surface and refrigerate until completely cooled, about 30 minutes.
  • Meanwhile, make the filling: Bring the cherries, cherry syrup, kirsch and granulated sugar to a simmer in a small saucepan, stirring, until the sugar dissolves, 1 to 2 minutes. Stir in the almond extract and transfer to a bowl. Refrigerate 30 minutes.
  • Finish the whipped cream: Beat the remaining 2 1/4 cups cold heavy cream and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 1 minute. With the mixer running, add the cooked cream mixture and beat until stiff peaks form, 1 to 2 minutes.
  • Drain the cherries and reserve the syrup. Discard the parchment from the cakes. Trim a thin layer off the top of each cake with a long serrated knife. Put one cake cut-side up on a cake stand or serving plate and brush with half of the reserved syrup. Spread about 1 cup whipped cream over the top in a thin layer, then top with all but 1/4 cup cherries. Spread 1 cup whipped cream over the cherries in a thin layer. Top with the remaining cake and brush with the remaining syrup. Spread 1 1/2 cups whipped cream over the top and sides of the cake in a thin layer (some crumbs are OK). Refrigerate 30 minutes.
  • Spread the remaining whipped cream over the top and sides of the cake. Refrigerate 30 minutes. Sprinkle the shaved chocolate around the top of the cake and press into the sides; top with the reserved cherries. Refrigerate overnight; the cake will soak up the syrup.

Unsalted butter, for the pans
1/3 cup unsweetened Dutch-process cocoa powder, plus more for the pans
8 large eggs, at room temperature
3/4 cup cake flour
1/4 teaspoon salt
1/2 cup almond flour
11/3 cups granulated sugar
2 teaspoons pure vanilla extract
1/2 cup confectioners' sugar
1 tablespoon cornstarch
3 cups cold heavy cream
1 teaspoon pure vanilla extract
2 cups cherries in light syrup, such as Morello, drained and chopped, plus 2 tablespoons syrup from one 24-ounce jar)
1 to 2 tablespoons kirsch (cherry brandy; optional)
2 tablespoons granulated sugar
1/2 teaspoon pure almond extract
Shaved chocolate, for topping

GERMAN BLACK FOREST CAKE

As far as I know, this cake recipe can be traced back to my German great-grandma. When I got married, my mother gave me a copy and I hope to someday pass it down to my children. -Stephanie Travis, Fallon, Nevada

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 18



German Black Forest Cake image

Steps:

  • Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans; grease paper., In a large bowl, beat milk, eggs, oil and vanilla until well blended. In another bowl, whisk flour, sugar, cocoa, baking powder, baking soda and salt; gradually beat into milk mixture., Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., Meanwhile, for filling, drain cherries, reserving 1/2 cup juice. In a small saucepan, whisk sugar, cornstarch and reserved juice; add cherries. Cook and stir over low heat 10-12 minutes or until thickened and bubbly. Remove from heat; stir in brandy. Cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form., Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate. Top with 1-1/2 cups whipped cream. Spread 3/4 cup filling to within 1 in. of edge. Repeat twice. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream, reserving some to pipe decorations, if desired. Spoon remaining filling onto top of cake. Refrigerate until serving.

Nutrition Facts : Calories 659 calories, Fat 34g fat (15g saturated fat), Cholesterol 136mg cholesterol, Sodium 329mg sodium, Carbohydrate 84g carbohydrate (59g sugars, Fiber 2g fiber), Protein 7g protein.

1 cup whole milk
3 large eggs
1/2 cup canola oil
3 teaspoons vanilla extract
2 cups plus 2 tablespoons all-purpose flour
2 cups sugar
3/4 cup baking cocoa
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
FILLING:
2 cans (14-1/2 ounces each) pitted tart cherries
1 cup sugar
1/4 cup cornstarch
3 tablespoons cherry brandy or 2 teaspoons vanilla extract
WHIPPED CREAM:
3 cups heavy whipping cream
1/3 cup confectioners' sugar

BLACK FOREST CAKE

Black forest cake, which originated in the Black Forest region of Germany, is typically made with a light chocolate sponge cake, soaked with cherry syrup and cherry brandy (Kirsch), then layered with whipped cream and cherries. This version swaps the chocolate sponge for a denser, fudgier chocolate cake to delicious effect. But slicing a rich chocolate cake into four thin layers can be a bit tricky. To make the job a little easier, cool them completely before slicing. The cherry jam and syrup can be made in advance.

Provided by Samantha Seneviratne

Categories     cakes, dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 21



Black Forest Cake image

Steps:

  • Heat the oven to 350 degrees. Grease two 9-inch round cake pans with oil and line the bottom of each with parchment paper.
  • To prepare the cake, in a large bowl, whisk together the cocoa powder and boiling water until smooth. Add the buttermilk and 1 cup vegetable oil, and whisk to combine. Add the eggs, brown sugar and vanilla extract, then whisk to combine.
  • In a medium bowl, whisk together the flour, baking powder, salt and baking soda. Add the dry ingredients to the wet, then whisk to combine. Divide the batter evenly between the two pans.
  • Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer the cakes to a rack to cool for about 20 minutes, then flip the cakes out onto the rack and let them cool completely. Flip the cakes again, so the domed portion is on top, and trim a bit of the dome off each cake to flatten the top. Carefully cut each layer in half horizontally, creating four layers.
  • While the cake cools, prepare the cherry jam: In a small saucepan, combine the cherries and sugar over medium heat. Cook, stirring occasionally and breaking the cherries down with a wooden spoon or potato masher, until the fruit has released its juice, about 6 minutes.
  • Pass the cherry mixture through a fine-mesh sieve, reserving the syrup in a medium bowl and setting aside the cooked cherries. Measure out 1/2 cup/120 milliliters of the syrup. (If you have more, store the rest in the refrigerator for another use). Transfer 1 tablespoon syrup from the 1/2 cup to small bowl, then stir the Kirsch into remaining syrup; set aside to cool completely.
  • Add 1 teaspoon cornstarch to the reserved 1 tablespoon cherry syrup in the small bowl; whisk to combine. Transfer it to the saucepan, add the cooked cherries and cook over medium, stirring, until the mixture has thickened, 3 to 5 minutes. Transfer to a bowl to cool completely. (You should have about 1 1/4 cups/300 milliliters jam.)
  • Prepare the whipped cream: In a small saucepan, whisk together the confectioners' sugar, cornstarch and 1 cup heavy cream. Bring that mixture to a low boil over medium heat and cook, stirring, until thickened to the consistency of thin pudding, reducing heat as necessary to avoid scorching, about 2 minutes. Transfer cream mixture to a large bowl to cool completely.
  • Assemble the cake: Whisk the cream mixture to loosen it, then add the remaining 3 cups heavy cream. Using an electric mixer on medium, beat the mixture until you have medium-stiff peaks, about 2 minutes. Set one cake layer on a serving plate, cut-side up. Brush it with some of the cherry-Kirsch syrup, spread about 1 cup whipped cream over the top, then 1/3 of the cherry jam. Swirl the jam and the cream together a bit to spread it out evenly. Repeat this process two more times and top it with the last cake layer, cut-side down. Then cover the entire cake with a thin layer of whipped cream. Refrigerate for 30 minutes.
  • To finish, frost the cake with the remaining whipped cream. Prepare the chocolate curls: Warm the chocolate bar in the microwave for 10 to 15 seconds, then use a vegetable peeler to create curled chocolate shavings. Press the chocolate shavings onto the sides of the cake and over a 1-inch of the border on top. Top with the 8 cherries. Store leftovers, well wrapped, in the refrigerator for up to 3 days.

1 cup/240 milliliters vegetable oil, plus more for greasing the pans
1 1/2 cups/140 grams Dutch-process cocoa powder
1 1/2 cups/360 milliliters boiling water
1 cup/240 milliliters buttermilk
4 large eggs
1 1/2 cups/330 grams packed dark brown sugar
1 1/2 teaspoons pure vanilla extract
3 cups/385 grams all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
3/4 teaspoon baking soda
4 cups (about 20 ounces/600 grams) fresh or frozen dark sweet cherries, pitted
1/2 cup/100 grams granulated sugar
1 teaspoon cornstarch
1/4 teaspoon almond extract
1 to 2 tablespoons Kirsch
1/3 cup/40 grams confectioners' sugar
1 tablespoon cornstarch
4 cups/960 milliliters heavy cream
6 ounces/170 grams bittersweet chocolate, shaved into curls
8 fresh or frozen whole dark sweet cherries, pitted

HAUNTED BLACK FOREST LAYER CAKE

Topped with chocolate ganache and studded with cherries, this classic cake recipe is irresistible to all creatures, vampire or otherwise.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 5



Haunted Black Forest Layer Cake image

Steps:

  • To make this cake, you will double the Genoise cake recipe, stirring 1/3 cup unsweetened Dutch-process cocoa powder into the flour and salt. Bake in two 9-inch round cake pans that are buttered, lined with parchment paper, and dusted with cocoa powder. To make simple syrup with kirsch, stir in 1/3 cup kirsch to simple syrup recipe.
  • Slice each cake in half horizontally. Place 1 cake layer on a cake stand. Brush top with 1/4 cup simple syrup. Spread with 2 cups whipped cream, leaving a 1/2-inch border. Remove cherries from filling syrup with a slotted spoon, and transfer to a medium bowl. Scatter 1 1/4 cups cherries evenly over whipped cream. Drizzle with 2 tablespoons filling syrup. Repeat 2 times. Place final cake layer, cut side down, on top, and spread with ganache. Serve immediately.

2 Chocolate Genoise, 9-inch round cakes
3/4 cup Simple Syrup for Black Forest Layer Cake, with kirsch
Espresso Whipped Cream
Black Cherry Filling
Chocolate Ganache for Black Forest Layer Cake

BLACK FOREST CAKE I BY LINDA GREER

I saw this recipe on allrecipes.com and looked for it here, but I didn't see it. Posting here for safekeeping. (Prep time is an estimate.)

Provided by Sammy Mae

Categories     Dessert

Time 2h5m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 16



Black Forest Cake I by Linda Greer image

Steps:

  • 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 pastry 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.

Nutrition Facts : Calories 701.2, Fat 34.1, SaturatedFat 16.2, Cholesterol 130.9, Sodium 328.8, Carbohydrate 97, Fiber 3.2, Sugar 53.6, Protein 7.5

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 sour pitted cherries
1 cup white sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
3 cups heavy whipping cream
1/3 cup confectioners' sugar

BOX-MIX BLACK FOREST CAKE

Make and share this Box-Mix Black Forest Cake recipe from Food.com.

Provided by willowhisper1

Categories     Dessert

Time 50m

Yield 1 cake, 12-16 serving(s)

Number Of Ingredients 11



Box-Mix Black Forest Cake image

Steps:

  • Bake cake according to directions in a 9' x 13' x 2' pan.
  • Mix pie filling and almond flavoring.
  • While cake is still warm, poke top with fork and spread cherry pie filling over cake.
  • While cake cooks, prepare pudding, adding extra vanilla flavoring.
  • Fold in whipped topping.
  • Spread pudding mixture over cake, carefully covering cherry pie filling.
  • Decorate with chocolate sprinkles and maraschino cherries.
  • Cover and refrigerate.

1 (18 ounce) box devil's food cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (8 ounce) container whipped topping (cool whip)
1 tablespoon almond flavoring
2 tablespoons vanilla
1 (5 1/8 ounce) package instant vanilla pudding
1 (20 ounce) can cherry pie filling
1 ounce chocolate sprinkles
maraschino cherry

More about "black forest cake i recipes"

BLACK FOREST CAKE RECIPE | KING ARTHUR BAKING
Web To make the cake: Combine the cocoa, flour, sugar, buttermilk powder, cake enhancer, baking powder, baking soda, and salt. In a separate …
From kingarthurbaking.com
4.7/5 (46)
Total Time 2 hrs 45 mins
Servings 1
  • Preheat the oven to 350°F. Grease two 9" cake round cake pans., To make the cake: Combine the cocoa, flour, sugar, buttermilk powder, cake enhancer, baking powder, baking soda, and salt., In a separate bowl, whisk together the water, oil, and vanilla.
  • Gradually beat the wet ingredients into the dry ingredients., Add the eggs one at a time, beating until well blended.
  • Pour the batter into the prepared pans., Bake the cakes until a tester comes out clean, about 25 to 30 minutes.
  • Cool the cakes in the pans for 15 minutes, then turn them out onto a rack to cool completely., To make the filling: If you're using a jar of sour cherry pie filling, strain the cherries from the syrup and reserve both; add the Kirsch and cherry flavor to the syrup.
black-forest-cake-recipe-king-arthur-baking image


BLACK FOREST CAKE RECIPES
Web Whether it's dump cake, cheesecake, or the traditional, find the best black forest cake recipes here. Black Forest Cake. 480 Ratings. Black Forest Cake Icing. 5 Ratings. Black Forest Cheesecakes. 48 Ratings. Black …
From allrecipes.com
black-forest-cake image


BLACK FOREST CAKE ⋆ MY GERMAN RECIPES
Web Sep 12, 2020 In a separate bowl, mix thedry ingredients: flour, cocoa, corn starch and baking powder. Carefully fold itinto the egg mix. Also carefully add the melted butter and fold it in. Grease the baking pan (26 cm /10 ¼ …
From mygerman.recipes
black-forest-cake-my-german image


AMAZING BLACK FOREST CAKE RECIPE | PRETTY. SIMPLE. SWEET.
Web Jun 13, 2018 Instructions. To make the chocolate cake: Preheat oven to 350°F/180°C. Generously butter two 8-inch cake pans that are at least 2-inches high, and dust with cocoa powder, tapping the ramekins slightly …
From prettysimplesweet.com
amazing-black-forest-cake-recipe-pretty-simple-sweet image


BLACK FOREST OVERNIGHT OATS RECIPE | GEOFFREY ZAKARIAN | FOOD …
Web In a large container with a lid, combine the almond milk, almond butter, preserves, cocoa powder, maple syrup, almond extract and salt. Stir in the oats. Refrigerate overnight until …
From foodnetwork.com
Author Geoffrey Zakarian
Steps 2
Difficulty Easy


BLACK FOREST TRIFLE | OLIVE & MANGO
Web Dec 16, 2022 Place ½ of the cake in the bottom of a trifle bowl. Pressing down a little. Drizzle with ½ the kirsch if using. Top with half of the pudding, then half of the cherries …
From oliveandmango.com


WHITE FOREST CAKE - SUPERGOLDEN BAKES
Web Dec 17, 2022 Make the Cake Layers. Sift the flour, baking powder and cornstarch into a mixing bowl. Add room temperature eggs, softened butter or margarine, the milk, lemon …
From supergoldenbakes.com


BLACK FOREST CAKE - RECIPE GIRL
Web Jul 27, 2017 To make the cake layers: Preheat the oven to 325 degrees F, generously mist three 8-inch diameter by 2-inch high cake pans with non-stick spray, and line with circles …
From recipegirl.com


ब्लैक फॉरेस्ट केक सिंपल डिजाइन | HOW TO MAKE BLACK …
Web ब्लैक फॉरेस्ट केक सिंपल डिजाइन | How to Make Black Forest Cake Icing Recipe | Anvi ki Rasoiबहुत ही टेस्टी के ...
From youtube.com


SLOW COOKER BLACK FOREST DUMP CAKE RECIPE - RECIPESMANUALS.COM
Web In a slow cooker sprayed with nonstick spray (a 4-qt. slow cooker is best), combine cherries, sweetener, and cornstarch. Mix well. Place butter in a small microwave-safe bowl. …
From recipesmanuals.com


EASY BLACK FOREST CAKE RECIPE - MSN.COM
Web Combine the cake mix, eggs, water, and oil in a mixing bowl, and pour the blended mix into the prepared cake tins. Bake for the time listed on the package, around 35 minutes, or …
From msn.com


EASY BLACK FOREST CAKE {WITH CAKE MIX} - CAKEWHIZ
Web Feb 11, 2019 Instructions. In a mixing bowl, add butter, eggs milk, chocolate pudding and mix until smooth. Add cake mix and mix until just combined. Pour this batter into 2 …
From cakewhiz.com


FORGET THE FRUITCAKE—BLACK CAKE SHOULD BE THE FLAVOR OF THE SEASON
Web Dec 19, 2022 The phrase “nutty as a fruitcake” entered the American lexicon in the 1920s or ‘30s, a reference to the large number of nuts in the cake. The USDA also recognizes …
From news.yahoo.com


FORGET THE FRUITCAKE—BLACK CAKE SHOULD BE THE FLAVOR OF THE …
Web Dec 19, 2022 Black cake brings a new meaning to the word patience since cooks often macerate — or soak — the fruit in rum and red wine or brandy for months or even a year. …
From thegrio.com


BLACK FOREST CAKE - CHEF DENNIS
Web Sep 29, 2022 Preheat the oven to 350 degrees F. Grease two 9" round baking pans and dust the pans with cocoa powder. Line the bottoms of the pans with parchment. Place …
From askchefdennis.com


BLACK FOREST CAKE | RECIPETIN EATS
Web May 14, 2021 2. Cherry syrup and cherries. While the cake is baking / cooling, prepare the cherries and syrup for sandwiching. Drain cherries: Drain jar of cherries, reserving the …
From recipetineats.com


BLACK FOREST CAKE RECIPE - SIMPLY RECIPES
Web Nov 16, 2020 Heat the oven to 350 ̊F. Place parchment paper circles in the bottoms of two 8-inch wide, 1 1/2-inch deep round cake pans; coat the pans with nonstick spray. Place …
From simplyrecipes.com


EASY BLACK FOREST CAKE RECIPE | FLIPBOARD
Web 2 days ago Tasting Table - www.tastingtable.com • 3h. Easy Black Forest Cake Recipe Prep Time: Cook Time: 1 devil's Food cake mix • 3 eggs • 1 cup water • ½ cup oil • 8 …
From flipboard.com


TOP 48 BLACK FOREST CAKE RECIPES USING CAKE MIX
Web Easy Black Forest Cake {With Cake Mix} - CakeWhiz . 2 days ago cakewhiz.com Show details . In a mixing bowl, add butter, eggs milk, chocolate pudding and mix until …
From tidak.churchrez.org


BLACK FOREST CAKE RECIPE - GERMAN BAKERY CAKE RECIPE …
Web Mar 08, 2022 Grease and flour a 10-inch springform pan and preheat the oven to 350F. Separate the eggs into two bowls. Beat egg whites with a pinch of salt until stiff peaks …
From alltastesgerman.com


SOUTHERN LIVING DESSERT RECIPES MAGAZINE - NOVEMBER 1996 BLACK …
Web Southern Living Magazine Nov November 2021 Pies recipes squash Thanksgiving. $2.49. + $4.89 shipping.
From ebay.com


BLACK FOREST CAKE RECIPE - LAUREN'S LATEST
Web Nov 26, 2021 Instructions. The first thing to do to make this black forest cake is to make the chocolate cake! Be sure to make enough for two 8 inch cakes. Bake and cool …
From laurenslatest.com


FOUR SHOW-STOPPING MARTINI RECIPES PERFECT FOR CHRISTMAS AND NEW …
Web Dec 19, 2022 3 fresh Blackberries. 3 dashes Chocolate Bitters. Half a pipette of Foamer. Method: Muddle blackberries with syrup. Add all other ingredients and dry shake …
From womenshealthmag.com


BLACK FOREST YULE LOG CAKE RECIPE | THE CAKE BOUTIQUE
Web Nov 24, 2022 Tis the season everyone! My black forest yule is a twist on a classic made with a soft chocolate sponge, boozy whipping ganache, amarena cherries and it is all …
From thecakeboutiquect.com


Related Search