BLACK FOREST CAKE I
This recipe delivers a classic version of the original Black Forest cake with whipped cream frosting and sour cherries.
Provided by Linda Greer
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 12
Number Of Ingredients 16
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 pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.
Nutrition Facts : Calories 661.9 calories, Carbohydrate 86.9 g, Cholesterol 129.6 mg, Fat 33.9 g, Fiber 3.4 g, Protein 7.5 g, SaturatedFat 16 g, Sodium 341.9 mg, Sugar 61.8 g
BLACK FOREST MOUSSE CAKE
This recipe is super fast, easy and fun to make. It's also extremely delicious!! I found it in the Kraft magazine 4 or 5 years ago and think it's perfect for a sunday night dessert or pot luck. I also think it can be manipulated quite easily to be lower in fat and calories (e.g. using no fat Cool whip, low fat pudding, etc.). I hope you enjoy it as much as I do!
Provided by jen.lavallee
Categories Dessert
Time 25m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Pour milk into a large bowl and add the pudding mix.
- Beat, with a wire wisk, for 2 minutes or until mix is well blended.
- Gently fold in 1/2 cup of the whipped cream.
- Crush 10 of the cookies (coarsely) and stir into pudding mix.
- Spoon half of the mix into a bowl then spread 3/4 cup of whipped cream overtop.
- Top this with 1 cup of the cherry pie filling and then the remaining pudding mix.
- Spread the remaining cherry pie filling overtop and then the remaining whipped cream.
- Crush the last 6 cookies and sprinkle on top.
Nutrition Facts : Calories 204, Fat 7.2, SaturatedFat 3.1, Cholesterol 14.2, Sodium 275.4, Carbohydrate 33.1, Fiber 0.6, Sugar 17.7, Protein 2.5
BLACK FOREST MOUSSE
"If you like chocolate and cherries, you'll love this smooth, light dessert," assures Deanna Richter from Elmore, Minnesota. Pantry staples such as instant pudding and canned pie filling make it quick to fix and inexpensive at 32¢ a serving.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, beat milk and pudding mix for 2 minutes or until smooth. Let stand 2 minutes or until thickened. Stir in pie filling. Gently fold in whipped topping. Spoon into individual dessert dishes; refrigerate until serving.
Nutrition Facts : Calories 222 calories, Fat 5g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 247mg sodium, Carbohydrate 40g carbohydrate (32g sugars, Fiber 1g fiber), Protein 2g protein.
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
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.
More about "black forest mousse cake recipes"
AMAZING BLACK FOREST CAKE RECIPE | PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
5/5 (46)Total Time 2 hrs 5 minsServings 8
- 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 to remove any excess.
- In a large bowl, place flour, cocoa powder, baking powder, baking soda, salt, and sugar. Mix until combined. Set aside.
- In a medium bowl, mix together eggs, oil, vanilla, buttermilk, and water (pour the water slowly so it won’t cook the eggs). Whisk until smooth. Add egg mixture into flour mixture and mix until smooth. Don’t overbeat – batter will be lumpy at first, but mix gently and eventually stir with a whisk just until smooth. The batter will be thin and liquid. That's ok.
- Scrape batter into prepared pans. Bake cakes for 30-35 minutes (depending on your oven - this might take longer), or until a skewer inserted into the center comes out clean or with just a few moist crumbs. Allow to cool for 10 minutes in the pan before unmolding, then let cakes cool completely on a wire rack. I recommend wrapping the cakes in plastic wrap and refrigerate or freeze them for several hours before cutting them. Cut each cake layer in half horizontally.
RECIPE: BLACK FOREST MOUSSE GATEAU
From cbc.ca
- Heat oven to 350 F. Spray three 7-inch cake pans with cooking spray and line bottom of two with parchment. Line sides of 3-inch high 8-inch springform pan with 5-inch wide acetate. Set aside.
- In a small saucepan, heat cherry purée over medium heat with sugar until sugar is dissolved, about 2 to 3 minutes. Remove from heat and stir in liqueur, lemon juice and gelatin until gelatin is melted. Pour into prepared unlined pan and chill until set, about 45 minutes.
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