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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 Gateau Recipe

Black Forest Gateau Ingredients

Sponge

  • Black Forest Gateau Recipe
    Black Forest Gateau Recipe

    175g Unsalted butter, softened

  • 175g Caster sugar
  • 6 Medium eggs, separated
  • 125g Self-raising flour
  • 75g Cocoa powder
  • 1 tsp Instant espresso powder

Filling & topping

  • 50g Caster sugar
  • 2 tbsp Kirsch
  • 350ml Double cream
  • 1 tbsp Icing sugar
  • 400g Cherries, pitted, a few with stalks
  • 2 tbsp Black cherry jam
  • 25g Dark chocolate, grated

How to make Black Forest Gateau

  • Preheat the oven to 180°C/gas Line the base of a 20cm cake tin with greased baking parchment. Beat the butter in a warmed mixing bowl with the sugar until light, pale and fluffy. Beat in the yolks one at a time. Sieve the flour, cocoa powder and coffee onto a plate.
  • In a separate bowl, whisk the egg whites to soft peaks. Fold the whites and the flour mixture gently into the butter mixture in alternate spoonfuls. Pour into the tin; bake for 45 minutes until the sides have shrunk away from the tin. (If using a fan oven, turn down to 170°C/gas 3 after 30 minutes). Cool for 5 minutes, then turn out onto a rack.
  • Make a syrup by dissolving the sugar with 2 tbsp boiling water in a pan. Take off the heat and add the kirsch. Whisk the cream into peaks; mix in the icing sugar halfway through. Chop 200g cherries; fold into half the cream. Slice the cooled cake in two. Place one half crumb-side upwards and trickle over half the kirsch syrup. Spread over the jam and cover with the cherry-cream mixture. Put the other cake half on top and drizzle with the remaining syrup. Spread the plain cream mixture over and pile the rest of the cherries on top, including those with stalks. Sprinkle over the chocolate.
  • Black Forest Gateau is ready to serve.

Preparation time : 1 hour
Cooking time : 45 minutes, plus cooling
Total time : 1 hour 45 minutes, plus cooling

Serves: 10