What kind of cherries for black forest cake

This site uses Akismet to reduce spam. Learn how your comment data is processed. Skip to primary navigation Skip to main content Skip to primary sidebar menu icon. Facebook Instagram Pinterest. Servings: Black Forest Cake is a fluffy chocolate sponge cake with a delicious homemade cherry filling and whipped cream.

A flavorful and beautiful German dessert! Prep Time: 1 hour 30 minutes. Cook Time: 30 minutes. Cooling Time: 30 minutes. Total Time: 2 hours 30 minutes.

Course: Baking. Cuisine: German. Calories: kcal. Author: Julia Foerster. Ingredients Cups — Metric. Cook Mode Prevent your screen from going dark. Instructions Preheat the oven to degrees F degrees C and line the bottom of an 8-inch springform pan with parchment paper.

Transfer to a large bowl and set aside. Beat at medium speed until thick and creamy. The mixture will change color from yellow to a paler color. Add egg yolk mixture to the egg white mixture and carefully fold it in with a spatula, DON'T stir the mixture. Combine all-purpose flour, baking powder, cornstarch, and cocoa powder. Sieve over the egg mixture and fold in carefully until combined. Transfer to the springform pan and smooth top with a silicone spatula. Bake for 25 minutes or until a skewer interested in the center comes out clean with only a few crumbs attached.

Remove the ring of the springform pan and carefully turn cake onto a parchment paper-lined cooling rack, peel of parchment paper from the bottom and let cool completely.

When the cake is cooled completely use a serrated bread knife to cut the cake into three even layers. To make the cherry filling, remove 4 Tbsp of cherry juice from 1 cup of cherry juice and combine it in a small bowl with the cornstarch and sugar. Bring the remaining cherry juice in a small saucepan to a simmer, remove from the heat and whisk in the cornstarch mixture.

Bring back to a simmer while whisking constantly until it starts to thicken. Again, the booze is optional. This cake is not difficult to make , even though there are a longer list of ingredients needed than most other cake recipes. And trust me. Can I recommend breaking it up into separate days though? Caster Sugar — also known as super fine sugar. Granulated sugar will not work as well in this recipe. Vanilla Extract — Always use good quality vanilla extract in desserts. Especially when adding it to chocolate desserts.

It really helps elevate the chocolate flavor. And because everyone eats with their eyes, you want really nice-looking ones on top. Kirsch — Also known as cherry liqueur. This is an ingredient that makes you feel little twinges of dizzy. Not in an, OMG I feel drunk kind of way. Heavy cream — this is the type of cream you use when whipping cream.

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Nick Makrides is an ex Navy for 7 weeks before I realised it was a major mistake , graphic designer and pastry chef. Although he likes to think of himself as a home, self taught, pop queen baker. I want to make this cake for my bday. Do you know if I can transport it safely without cream being ruined?

Save my name, email, and website in this browser for the next time I comment. Desserts Cakes Cake Cherries Chocolate.

Cake — I love how soft the cake is. Kirsch — this is also known as cherry liquer and is optional. What does it taste like? What are the ingredients I need? Cocoa powder — Use the unsweetened kind. Whipped Cream Heavy cream — this is the type of cream you use when whipping cream.

Other Recipes You Might Like! Happy baking! Prep Time: 30 mins. Cream — We need a hefty amount of cream for this recipe! This recipe does not call for stabilised cream ie. I prefer the pure, unadulterated flavour of plain whipped cream. It does however lose aeration after a few days. Having said that, the cake is still perfectly scoff-able even on Day 4! Cherries for decorating — Use any cherries you want here. Sift flour and cocoa: Sift the flour and cocoa into a bowl to remove any pesky lumps.

This is important for this cake batter so you can minimise the amount of mixing required when you fold the flour into the aerated eggs. I hate sifting too, so I promise I only do it when essential!! Beat eggs: Beat eggs briefly to combine, then slowly add the sugar in over 45 seconds while beating. Fold in flour: Gently fold in the flour and cocoa powder until most of it is incorporated see video for folding technique. A few flour streaks are fine, we will mix them through in the next step.

Use a rubber spatula or a large metal spoon to make short work of this. The less you mix, the better your cake will rise!

Fold in butter: Add butter and gently fold that through as well, until you have a smooth batter;. The batter should be thin enough to be pourable into the cake pans, rather than having to scoop and dollop.

You will still need to scrape the bowl out though. If your oven is not large enough to fit 3 cake pans on one shelf, do as I do: Put 2 pans in the middle shelf, and one on a lower shelf right underneath. Take the top 2 pans out at 25 min, and leave the bottom cake pan in for an extra 2 minutes;. Cool: Check to ensure the cakes are cooked by inserting a skewer into the centre and ensuring it comes out clean. If there is batter on the skewers, it means the cake needs to be cooked more so just return it to the oven.

Bring to a gentle simmer to dissolve the sugar. Then add the cornflour slurry and bring to a simmer. Cook for 1 minute or until it thickens into a thin syrup. We want the syrup to be quite thin so it soaks the cake layers all the way through rather than settling on top;. Soak cherries, cool: Now pour the syrup over the drained cherries and allow to cool completely before using.

In this step, the cherries get soaked with the extra flavour from the kirsch. This step is entirely optional because it does take a bit of practice. In fact, most Black Forest Cakes are decorated with chocolate shavings rather than fancier curls! Spread over back of baking tray: Break up the block of chocolate and place in a microwave-safe bowl. Gently melt in a microwave by heating over three second bursts, stirring in between.

Pour the melted chocolate over the back of a baking pan and spread out with a spatula as thinly as possible;. Scrape curls: Using something with a sharp straight edge I use a bench scraper, spatula or the back of a knife also works , hold it at a 45 degree angle and scrape along the tray away from you to create curls.

Do a small test patch first. If the chocolate is too hard, the curls may break or flake. Leave to soften slightly and try again. Refrigerate more to harden; and. Whip cream: Just prior to assembling the cake, beat the cream until stiff. Refrigerate until required. Layer cherries: Top the cream layer with half the cherries in a single layer , using a slotted spoon to drain well.

You will have some syrup leftover. Spread the remaining cream over the top and side of the cake;. Use the smaller broken shavings to coat the base of the sides of the cake with cold hands, scoop some shavings, press on side, repeat.

Top with cherries, and rest cake: Top each cream dollop with a maraschino cherry. All those layers, all those elements — this is the glory of the Black Forest Cake! This week I shared recipes to make your very own German feast at home. On the menu we have:.

German Potato Salad — A warm, German-inspired potato salad with a bacon vinaigrette. And with that, another theme week menu is done! What cuisine shall we tackle next?

Leave a comment below! Hungry for more? Subscribe to my newsletter and follow along on Facebook , Pinterest and Instagram for all of the latest updates. You just need to cook clever and get creative! I agree with the reviewer who suggested starting the cherries first. It took me almost the entire baking time to cook the cherries, and I cooled them in the refrigerator while the cake cooled.

But they were still a little warm when I started to put it all together. Had my kitchen been warm today, that might have been a problem. Thank you for a great recipe. I will definitely be making it again. I've never seen cans of sour cherries only available in the USA? This cake won't dry out before it gets eaten. Thanks Linda. This cake is absolutely delicious! I took the advice of making the cherry filling before making the cake part, and it had plenty time to cool down.

I followed the recipe as is, and was very happy with the results - as was everyone else who ate it! I would suggest that if possible, try making this cake 1 day before you plan on serving it - there's no comparison on how much better it tastes. At minimum, try to make it the morning of the day you want to serve it. Rating: 4 stars. I made this recipe for my boyfriend's birthday at his request.

I modified it gently into cupcake format because I have a cupcake fetish. The cake was delicious, the cherry topping and whipped cream spectacular. My only adjustment to the recipe itself was adding an egg - a nod to the cupcakes - but I was very pleasantly surprised by this cake and found it pretty easy to make.

For my purposes, I had a lot of leftover cherry topping and whipped cream - I ended up making a parfait with the cupcake tops.

The cake was already pretty moist, so while that tasted good, it needs to be used sparingly on a cake mix cake. I also stabilized the whipped cream by adding unflavored gelatin directions below since I was taking it to a party and I needed the whipped cream to hold up and not get droopy. Everyone loved it. Next time I will reduce the sugar a little and use the dark sweet cherries instead to see if I like that better!

To stabilize 2 cups of whipping cream, dissolve 1 tsp. Heat over simmering water just until gelatin dissolves; cool slightly. In bowl whip cream and confectioner's sugar just to soft peaks. Add dissolved gelatin and whip just a little more until stiffer peaks form. This will help the whipped cream hold its shape for a day or two, and it doesn't make it rubbery. Good one.