Lindas Black Forest Cake Recipes

REAL BLACK FOREST CAKE

Steps:

• 1. Preheat oven to 350 degrees. grease and line with wax paper 3 - 9 inch round layer pans. Pour boiling water over cocoa and mix until smooth, and then cool. Cream butter and vanilla together. Add sugar gradually, then the eggs beating them in one at a time. Continue beating until very light. Add sifted dry ingredients alternately with cocoa mixture. Beating just until combined. Divide batter equally in the 3 - 9" layer pans and bake at 350 degrees for 45 to 50 minutes. Cool 5 minutes in pans and turn onto racks. Cool to room temperature. Cut each layer in half horizontally making a total of 6 layers. Spray or mist the top of each layer with a little Kirsch Syrup.
• 2. Kirsh Syrup: Bring to a boil 1/2 cup sugar, 2/3 cup water. Boil uncovered over medium heat for 5 minutes. Cool to lukewarm, add 1/3 cup of Kirsch Liqueur.
• 3. Chocolate Cream Filling: Melt 1 (4oz) bar German Sweet Chocolate, then cool to room temperature. Fold gently into 1 cup heavy cream, whipped. Chill until needed.
• 4. Cherry Filling: Drain 1 (1 pound) can of dark sweet cherries, pitted. Reserve 1/2 cup of the syrup. Cut the cherries in halves and pour over them 1/3 cup Kirsch syrup. **NOTE: Let this stand 1/2 hour to 4 hours (The longer they stand the more pronounced the Kirsch flavor)** Mix 4 teaspoons of cornstarch or arrowroot and reserved 1/2 cup cherry syrup. Stir in cherries and Kirsch. Cook overlow heat until mixture starts to boil. Cook a few minutes longer, stirring. Chill covered in refrigerator until thickened.
• 5. Kirsch Cream Filling **prepare this only right before you are ready to assemble the cake** Soak 2 teaspoons plain gelatin in 3 Tablespoons of Kirsch, then dissolve over hot water. Whip 2 cups heavy cream until it thickens and holds shape. quickly beat in 1/3 cup sifted confectioners sugar. Beat about 1/2 cup of the whipped cream into gelatin, then fold gelatin mixture into rest of whipped cream.
• 6. To Assemble Cake: You should have already cut each cake in half horizontally and sprayed or misted each layer with the Kirsch syrup. Place one layer on your serving plate and cover with 1/4 of the Kirsch Cream. Set a second layer on top and cover with 1/2 of the Chocolate Cream. Set a third layer on top and spread with another 1/4 of the Kirsch Cream Set a fourth layer on top and cover with the remaining 1/2 of the Chocolate Cream. Cover with fifth layer and spread on the Cherry Filling. Top with the sixth layer and spread top and sides with remaining 1/2 of Kirsch Cream.
• 7. Garnish by gently pressing chilled chocolage curls on the sides of cake and sprinkle a few on top. Arrange the Marachino Cherries on top of the cake. Refrigerate before serving. ENJOY!

BLACK FOREST CAKE I

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.

LINDA'S BLACK FOREST CAKE

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. Reserve 1 1/2 cups frosting for decorating cake. Set aside.
• With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs and 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 and top with 3/4 cup cherry topping. Top with second cake layer and 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.

BLACK FOREST CAKE I BY LINDA GREER

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.

BLACK FOREST CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour.
• Make and bake cake as directed on box for 8- or 9-inch rounds. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium bowl, beat whipping cream with electric mixer on high speed until slightly thickened. Gradually beat in powdered sugar until stiff peaks form. Fold in brandy. In another small bowl, mix pie filling and almond extract.
• On serving plate, place 1 cake layer, rounded side down. Spread with half of the whipped cream, then 1 cup cherry mixture to within 1 inch of edge. Top with second layer, rounded side up. Frost top with remaining whipped cream. Spoon remaining cherry mixture over top. Sprinkle with sliced almonds. Store covered in refrigerator.