Black Forest Angel Food Cake Recipes

BLACK FOREST CAKE

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.

BEST ANGEL FOOD CAKE

Steps:

• Preheat oven to 375°F and have an ungreased tube pan. 2
• . Combine half of the sugar, flour and salt and sift them together 5 times. Set aside.
• . Whip egg whites with a mixer on low speed until they get frothy, then add the cream of tartar and vanilla extract.
• . Increase speed to medium and continue whipping, adding remaining sugar 1 tablespoon at a time. Wait 5-10 seconds between each addition to give time for the sugar to incorporate.
• . Increase to medium-high speed and whip until it reaches stiff peaks.
• . Using a rubber spatula, gently fold the flour mixture into the egg whites 1/4 cup at a time. Sift the flour mixture again as you add it to the egg whites. Repeat until all the flour mixture has been added.
• . Pour the batter into the ungreased pan and smooth evenly, then run a knife through the batter to break up any air bubbles. I like to run it around the outside wall and inside wall of the pan as well. Air bubbles that sit against the sides of the pan can give it little air pockets on the edges once baked.
• . Bake until lightly golden on top and a toothpick inserted in the middle comes out clean, about 28-30 minutes.
• . Immediately after removing from the oven, turn the cake upside down to cool. Your tube pan should have little feet to rest on white it cools. Allow it to cool for about an 1 hour.
• 0. Once cooled, turn it right side up and run a knife or spatula along the outside and inside walls of the pan to loosen it. Invert the cake onto a serving plate.
• 1. Slice the cake with a serrated knife and use a careful sawing motion so that you don't smash the cake. Serve as is or with fresh fruit, whipped cream or other toppings. Cake is best when stored at room temperature in an air tight container for 3-4 days.

ANGEL FOOD CAKE

Steps:

• Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C).
• In a food processor or blender, pulse the sugar until fine and powdery. Remove 1 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor. Pulse 5-10 times until sugar/flour/salt mixture is aerated and light.
• In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites and cream of tartar together on medium-low until foamy, about 1 minute. Switch to medium-high and slowly add the 1 cup of sugar you set aside. Whip until soft peaks form, about 5-6 minutes. See photo and video above for a visual. Add the vanilla extract, then beat just until incorporated.
• In 3 additions, slowly sift the flour mixture into the egg white mixture using a fine mesh strainer, gently folding with a rubber spatula after each addition. To avoid deflating or a dense cake, don't add the flour mixture all at once. Sift and very slowly fold in several additions. This is important! Pour and spread batter into an ungreased 9 or 10 inch tube pan. Shimmy the pan on the counter to smooth down the surface.
• Bake the cake until a toothpick inserted comes out clean, about 40-45 minutes. Rotate the pan halfway through baking. The cake will rise up very tall while baking. Remove from the oven, then cool the cake completely upside-down set on a wire rack, about 3 hours. (Upside-down so the bottom of the tube pan is right-side up, see photo and video above.) Once cooled, run a thin knife around the edges and gently tap the pan on the counter until the cake releases.
• If desired, dust with confectioners' sugar. Slice the cake with a sharp serrated knife. Regular knives can easily squish the cake. Serve with whipped cream and fresh berries.
• Store leftovers in the refrigerator for up to 5 days.

30-MINUTE BLACK FOREST CAKE

Steps:

• Preheat the oven to 375 degrees F. Lightly spray a rimmed 17-by-12-inch sheet pan with baking spray and line it with parchment paper, then lightly spray the parchment with baking spray. Set aside.
• Combine the cocoa powder and hot water in a large glass measuring cup and stir to combine. Stir in the cold water and set aside.
• Combine the sugar and butter in the bowl of an electric mixer and beat until smooth. Beat in the vanilla. Beat in the egg, beating until incorporated and scraping down the sides of the bowl as needed. Add the flour, baking powder and baking soda, then pour in the cocoa mixture. Beat for 2 minutes on high speed, scraping down the sides of the bowl as needed, until completely blended with no visible streaks.
• Pour the batter into the prepared sheet pan, spreading evenly. Bake 10 minutes. Do not overbake.
• Place a sheet of parchment paper on the countertop and invert the baked cake on top of it. Peel off the parchment on top of the cake. Spread the Cherry Kirsch Compote (minus 1/2 cup reserved for the Cherry Cream) evenly across the cake. Roll the cake into a log from the short end, place on a serving platter and set aside.
• When ready to serve, pour the Microwave Dark Chocolate Ganache over the top of the cake, spreading it smoothly with an offset spatula and allowing it to drip down the sides of the cake. Serve each slice of cake with a large spoonful of the Cherry Cream on top.
• Combine the cherries, jam, kirsch, lemon zest and juice, cinnamon and salt in a medium saucepan. Place over medium-high heat and cook, stirring occasionally, until the cherries are soft and mixture is thickened, about 10 minutes. Allow to cool completely; reserve 1/2 cup of the cooled compote for the Cherry Cream (recipe follows). Can be refrigerated for up to 2 weeks. Makes 2 1/2 cups.
• Place the chocolate chips in a medium heatproof bowl. Microwave the cream in a glass measuring cup for 1 minute. Pour the cream over the chocolate chips and stir until smooth. Whisk in the instant espresso, whisking until completely smooth. Can be refrigerated for up to 1 week and reheated as necessary. Makes about 2 cups.
• Place the heavy cream, sour cream, sugar and vanilla in a stand mixer fitted with the whisk attachment and whip on medium-high speed until soft peaks form. The cream can be refrigerated at this point in a fine-mesh strainer set over a bowl for up to 24 hours. When ready to serve, gently fold the compote into the prepared whipped cream. Makes about 1 1/2 cups.

BLACK FOREST CAKE

Steps:

• Make the cake: Preheat oven to 350 degrees F. Butter three 7-inch cake pans, line them with wax paper and butter and flour the paper.
• In the top of a double boiler set over simmering water melt the chocolate with the butter, vanilla and water, stirring until smooth. Remove the pan from heat.
• Into a bowl sift together the flour and salt. In a bowl with an electric mixer beat the eggs with the sugar for 5 to 10 minutes, or until batter ribbons when beaters are lifted. Fold flour mixture into egg mixture until just combined and fold in chocolate mixture gently but thoroughly.
• Pour batter into pans, smoothing the tops, and bake for 10 -15 minutes, or until cake tester inserted in center comes out clean. Let cool in pans 5 minutes. Run knife around edge of pans and invert onto racks to cool completely.
• Make the filling: In a saucepan combine reserved cherry juice, sugar, and cornstarch. Bring mixture to a boil over moderate heat, stirring, and simmer, stirring, for 1 to 2 minutes, or until thickened. Stir in cherries and kirsch, transfer to a bowl and let cool. Filling may be made 1 day in advance and kept covered and chilled.
• Make the syrup: In a saucepan combine the sugar and water, bring to a simmer, stirring, and simmer until sugar is dissolved. Remove pan from heat and stir in liqueur. Let cool.
• Make the whipped cream topping: In small saucepan combine gelatin and liqueur and let soften 5 minutes. Gently heat mixture over low heat, stirring, until liquid is clear. Remove from heat. In chilled bowl with chilled beaters beat cream until it holds soft peaks, add sugar and vanilla and beat until it holds stiff peaks. Add gelatin mixture in stream, beating, and beat until it holds stiff peaks.
• Assemble cake: Invert one layer of cake onto a cardboard round, brush with some of syrup and spread half cherry filling over it. Spread 1 1/2 cups of whipped cream over cherries, sprinkle with 1/4 cup chocolate shavings and invert second layer of genoise onto cake. Brush with syrup, spread with remaining cherry filling and top with 1 1/2 cups whipped cream, spreading it into an even layer. Sprinkle with 1/4 cup of chocolate shavings and invert third genoise layer onto cake. Brush top with syrup and spread remaining whipped cream over top and sides of cake reserving about 2/3 cup for gamish. Coat side of cake with some of remaining chocolate shavings. Transfer remaining whipped cream to a pastry bag fitted with a large star tip, pipe rosettes decoratively around top edge of cake and top each rosette with glaceed cherry. Sprinkle top of cake with remaining chocolate shavings and let cake stand, covered and chilled, for at least 3 hours and up to 8 hours.
• Recommended Wine: Pedro Ximenez Montilla Alvear

BLACK FOREST CAKE

Steps:

• To Make the Cake:
• Preheat the oven to 350°. Place the rack in the center of the oven. Butter and flour a 10-inch cake pan that is 3 inches deep such as a springform mold.
• Sift the 1/2 cup flour, the cocoa, and the salt together onto a sheet of parchment paper and set aside. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, sugar, and vanilla at high speed until the mixture has tripled in volume and is very thick, about 8 minutes. When the whisk is lifted, the batter will form a thick ribbon as it falls back into the bowl.
• Lower the speed to stir and carefully tap the dry ingredients into the egg mixture. As soon as all the flour has been added to the eggs, stop the machine. Pour in the melted butter, making sure to leave the white, milky solids behind. With a large rubber spatula, using as few strokes as possible, finish folding the flour mixture and butter into the batter until evenly mixed.
• Immediately scrape the batter into the prepared pan, place the pan on a baking sheet, and bake until the cake feels just firm to the touch, about 40 minutes. Transfer the cake to a rack and let it cool for about 5 minutes. Then turn the cake upside down onto a rack to cool. This will flatten the slightly domed top.
• To Make the Syrup:
• Place the sugar and 1/2 cup water in a small saucepan over medium-high heat. Bring the mixture to a boil while stirring to dissolve the sugar. Add the kirsch and remove from the heat. Pour the syrup into a small cup or bowl and set it aside.
• To Assemble the Cake:
• In a large bowl, whip the cream with the sugar and vanilla on medium-high speed until it holds firm peaks. Do not overbeat; the whipped cream should be smooth and firm. Divide the cream into 4 equal portions and set them aside. (This helps prevent getting to the last bit of decorating and discovering you have run out of cream.) Drain the cherries and divide them into 2 equal piles. Reserve 8 to 12 cherries to garnish the top of the cake if you do not have fresh cherries.
• Place the cake on a work surface with its original top up. Trim off any hard crusts. With a long serrated knife, cut the cake horizontally into 3 even layers. Transfer the top layer to a serving plate, arranging it top side down. Brush it liberally with the syrup. With an offset spatula or rubber spatula, smooth on a 1/2-inch layer of whipped cream. Push the cream a little beyond the edge of the cake. (This prevents gaps when you settle the next layer on top.) Nestle half of the cherries into the whipped cream, scattering them evenly over the top.
• Place the middle cake layer on top of the cherries, pressing it lightly into the whipped-cream layer. Brush with syrup, spread with whipped cream, and scatter the remaining half of the cherries over the cream.
• Finally, add the last cake layer, cut side up, on top of the cherries, again settling it into the whipped-cream layer. Brush with syrup. With an icing spatula or a large rubber spatula, spread a thin layer of whipped cream over the top of the cake. Spread a thicker layer onto the sides.
• Pastry shops add a decorative scalloped edge of ground dark chocolate around the base of the cake. Fill your cupped palm with some of the ground chocolate and lift and tilt it onto the base of the cake all around the bottom edge. Rotate the cake between handfulls. It's the heel of your hand that forms the scalloped edge.
• Rotate the edge of a sharp knife against the block of chocolate to make curls or cut shavings with a vegetable peeler. Pile them on top of the cake.
• Scoop the remaining whipped cream into a pastry bag fitted with a medium star tip. Pipe fat rosettes all around the top edge of the cake. Press a fresh or spirited cherry into the center of each rosette. Refrigerate the cake for at least 4 hours to let the flavors meld. Just before serving, dust the top with powdered sugar.
• Alcohol-Free Variation
• Use about 24 ounces of preserved sour cherries in syrup. Drain the cherries, reserving the syrup and cherries separately. In a small saucepan, bring to a boil 1/3 cup espresso or strong coffee, the reserved syrup, and 3/4 cup sugar (or to taste), stirring until the sugar dissolves. Remove from the heat and reserve until needed.
• Bûche de Noël de Henri Variation
• For our Christmas menu in 2010, we used Black Forest flavors for our bûche de Noël. We baked the génoise as a sheet cake, soaked it with the kirsch syrup, spread it thickly with the whipped cream, and then scattered the cherries over the cream before rolling up the cake. We iced it with the traditional chocolate buttercream. This makes a lighter-than-usual bûche, and our guests cleaned their plates.

"PRETTY MUCH A PIECE OF HEAVEN" BLACK FOREST CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
• Combine chocolate cake mix and instant pudding mix in a large bowl. Add eggs, water, and vegetable oil; mix well to combine. Mix in 1/2 cup maraschino cherry juice until smooth. Stir in cherry pieces and chocolate chips. Divide cake batter between prepared pans, filling each halfway.
• Bake cakes in the preheated oven until toothpicks inserted in the centers come out clean, 26 to 32 minutes. Remove from oven and let cool, 10 minutes. Remove from pans and transfer to wire racks to cool completely, about 1 hour.
• Beat heavy cream in a chilled glass or metal bowl with an electric mixer on low speed until foamy, about 1 minute. Add sugar and cream of tartar. Increase speed to high and beat until stiff peaks form, 4 to 6 minutes.
• Spread 1/4 of the whipped cream evenly over the bottom cake layer. Cover whipped cream with a thin layer of pie filling. Place second layer of cake on top. Spread another 1/4 of the whipped cream over the second layer; cover with pie filling. Place third layer of cake on top. Spread remaining whipped cream on top; cover with remaining pie filling.