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Easy Black Forest Cake Recipe

Easy Black Forest Cake Ingredients

  • Easy Black Forest Cake Recipe
    Easy Black Forest Cake Recipe

    1 (125 ounce) package devil’s food cake mix with pudding

  • 3 eggs
  • 1 tablespoon almond extract
  • 1 (21 ounce) can cherry pie filling
  • 1 1/2 cups semisweet chocolate chips
  • 1 tablespoon butter
  • 2 tablespoons milk
  • 1/2 cup confectioners’ sugar

How to make Easy Black Forest Cake

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix together: cake mix, beaten eggs, almond extract, cherry pie filling and 1 cup semisweet chocolate chips. Stir until just combined. Pour batter into a greased 9×13 inch pan.
  • Bake in a 350 degree F (175 degree C) oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool.
  • To Make Glaze: Heat 1/2 cup semisweet chocolate chips, butter or margarine, and milk in a saucepan over medium high heat. Once semisweet chocolate chips are melted and mixture is combined stir in confectioners’ sugar.
  • Spread glaze over cooled cake. Serve cake as is or with whipped cream and a cherry.
  • Easy Black Forest Cake is ready to serve.

Servings:18

Black Forest Trifle Pampered Chef Recipe

Black Forest Trifle Ingredients

  • black forest trifle pampered chef recipe
    black forest trifle pampered chef

    1 pkg (18-21 oz) brownie mix (plus ingredients to make cake-like brownies)

  • 2 bars (1.55 ounces each) milk chocolate candy, divided
  • 3 cups cherry pie filling
  • 1 tsp almond extract
  • 1/2 cup cranberry-cherry juice
  • 2 cups cold 2% milk
  • 2 pkg (3.3 oz each) white chocolate instant pudding and pie filling
  • 1 container (8 oz) frozen whipped topping, thawed

How to make Black Forest Trifle

  • Preheat oven to 350°F. Prepare brownie mix according to package directions for cake-like brownies; spread batter over bottom of Large Bar Pan. Bake 18-20 minutes or until wooden pick inserted in center comes out clean. Cool completely.
  • Loosen brownie from sides of bar pan and invert onto flat side of Large Grooved Cutting Board. Cut brownie into 1-in. cubes; set aside. Chop 11/2 of the chocolate bars using Food Chopper. Reserve remaining chocolate for garnish.
  • combine pie filling and almond extract in Small Batter Bowl; set aside 1/2 cup for garnish. Stir juice into batter bowl.
  • Pour milk into Classic Batter Bowl; add pudding mix and whisk until mixture begins to thicken. Fold in whipped topping.
  • To assemble trifle, place half of the brownie cubes into bottom of Trifle Bowl. Layer with half of the pie filling mixture. Sprinkle with half of the chopped chocolate; top with half of the pudding mixture. Repeat layer one time.
  • Make chocolate curls with reserved chocolate using Vegetable Peeler (see Cook’s Tip). Garnish top of trifle with reserved pie filling mixture and chocolate curls. Refrigerate at least 30 minutes before serving.
  • Pampered Chef, Black Forest Trifle is ready to serve.

Yield: 16 servings

Black Forest Cake without Egg Recipe

Eggless Black Forest Cake Ingredients

  • Black Forest Cake without Egg Recipe
    Black Forest Cake without Egg Recipe

    1 package Swiss chocolate cake mix

  • 2 tablespoons lemon juice
  • 8 ounces softened cream cheese
  • 2 cans cherry pie filling
  • 1 package vanilla ready to spread frosting

How to make Black Forest Cake without Egg Recipe

  • In a medium sized mixing bowl, combine ready to spread vanilla frosting and cream cheese together. Pour in the lemon juice and stir till the mixture becomes soft and creamy.
  • While you get this mixture ready, bake the cake by following the directions given in the cake mixture box. Slice the cake horizontally according to the number of layers you want.
  • Place one cake layer on the plate and fill 1/3 of cream filling on it. Add the cherries as per number of layers you are making. Once all the layers have been filled, spread the left out filling as well as cherries on top of the cake. Keep the black forest cake in the refrigerator till the time of use.

Black Forest Trifle Recipe

Black Forest Trifle Ingredients:

Black Forest Trifle Recipe
Black Forest Trifle Cake

  • 9 eggs, separated
  • 2 cups sugar
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1/2 cup cocoa powder
  • 1/2 cup milk, mixed with 1 tablespoon baking powder

Compote

  • Cherry Compote

For Assembly

  • 1/3 cup kirschwasser or white rum
  • 2 cups whipping cream
  • 1/4 cup sugar
  • One large trifle bowl – preferably 9 inches in diameter or larger

How to make Black Forest Trifle

  • Preheat oven to 350 degrees. Grease three 8-inch round cake pans.
  • In a separate bowl sift or mix together the flour and cocoa powder. Set aside.
  • Beat together egg yolks and sugar until thick and pale; add the vanilla.
  • Add flour/cocoa mixture alternately with the milk mixture.
  • Beat egg whites to stiff peaks. Stir about a third of whites into batter, then fold in the remainder until completely blended. Pour batter into prepared pans – 3/4 full. You may have left over batter – bake an extra round layer if you like.
  • Bake on middle rack of oven until cake tests done, 30 to 35 minutes. Cool on a rack for 2 hours.
  • Remove cakes from pans. Using a large knife, remove part of cake tops to make an even surface. Also if layers are too big to fit your trifle bowl, cut cake around its perimeter to fit. Sprinkle cake with kirschwasser.
  • Beat whipping cream and sugar until stiff.
  • Place one cake layer in bottom of trifle bowl; place about 1/3rd of cherry compote on top of cake layer then 1/3rd whipped cream. Repeat until all cake layers are used and whipped cream is on top layer.
  • Sprinkle chocolate shavings on top of trifle, Chill overnight and serve.

Black Forest Cake Recipe

Ingredients:

  • Black Forest Cake Recipe
    Black Forest Cake Recipe

    ½ cup (110 g) butter, softened

  • 1+¼ cup (275 g) sugar
  • 2 eggs
  • 1+¼ cup (140 g) all-purpose flour
  • ½ cup (50 g) unsweetened cocoa powder, natural
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ¾ cup (1.8 dl) buttermilk

Ingredients For filling:

  • ¼ cup Kirschwasser (Kirsch/cherry brandy), optional
  • 2 cans (14 oz or 400 g) cherry pie filling or pitted cherries
  • 3 cups (7.2 dl) heavy whipping cream, chilled
  • ¼ cup confectioners’ sugar
  • Milk chocolate curls or shavings, for garnish
  • Maraschino cherries or sweet cherries, for garnish, optional

Method:

  • Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
  • Line a 9 inch (23 cm) cake pan with greaseproof or other non-stick paper.
  • With an electric mixer, beat the softened butter with sugar until white and fluffy.
  • Add one egg at a time, mix well between each egg.
  • Add sifted flour, cocoa powder, baking powder, baking soda, and buttermilk, and mix until the batter is smooth.
  • Transfer to a cake pan and bake at 350 degrees just until set in the middle, approximately 45-60 minutes. A wooden pick inserted in center should come out with just a few moist crumbs on it. Do not over-bake!
  • When cake is cool, use a long serrated knife to cut the cake horizontally into 3 equal layers. It is easier to cut if kept in a refrigerator for a few hours before cutting.

Filling:

  • Drain cherry pie filling in a colander to remove most of the thickened juices.
  • Beat the whipping cream with confectioners’ sugar until it thickens.
  • Using a vegetable peeler, shave chocolate; refrigerate until the cake is assembled.

Assembling:

  • Sprinkle each layer of the cake with Kirschwasser.
  • Place one cake layer on a serving plate.
  • Spread about one fifth of the whipped cream on the layer, and strew half of the cherries on top of the whipped cream.
  • Add the second cake layer.
  • Spread one fifth of the whipped cream on the second layer and the remaining cherries on top.
  • Add the third cake layer.
  • Spread one fifth of the whipped cream on top and one fifth on the sides. Gently press chocolate curls on the sides and/or on top of the cake.

Variations:

  • You may substitute the cherry pie filling with cherry jam. In that case spread first the jam on the cake layers, then whipped cream on top.
  • You may use three cake tins intead of one. In that case the baking time must be shortened.
  • If cake flour is used, the cake comes out much fluffier