Spread about 1 cup whipped cream over the top in a thin layer, then top with all but 1/4 cup cherries. Sprinkle one-third of the flour mixture over the egg mixture and gently fold with a whisk until combined. Traditionally, the cake is also topped with real black cherries (I personally frown on the use of maraschino cherries in anything that is not a sundae). Set aside. Ingredients:. Place one layer of chocolate cake on a serving platter. 210g castor sugar . This Black Forest Cake combines rich chocolate cake layers with fresh cherries, cherry liqueur, and a simple whipped cream frosting. 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. Spread half the cherries on the cake, and top with about 1/3 of the whipped cream frosting. Black Forest Cake has been around for ages and is a traditional German cake known for its layers of chocolate cake, whipped cream, cherries and most importantly, a clear liqueur made from sour cherries called kirschwasser. Spread 1 cup whipped cream over the cherries in a thin layer. Pour batter into pans, smoothing the tops, and bake for 10 -15 minutes, or until cake tester inserted in center comes out clean. 125g butter. Gently fold together the drained sour cherries and the slightly warmed jam. Beat the sugar and egg yolks together until light and creamy. Then spread each layer with cream and cherries. Finally top with the remaining cream and cherries and decorate with chocolate curls. This Black Forest Cake Recipe is a creamy, chocolate-cherry dream! Make frosting: In a medium heatproof bowl, sprinkle gelatin over … Black forest cake is traditionally finished with chocolate shavings, but I took it a step further and opted for chocolate ganache. Sprinkle the shaved chocolate around the top of the cake and press into the sides; top with the reserved cherries. The crowning glory is … Okay, enough with the history lesson. Bake at 350 degrees for 45 minutes. Drain cherries, reserving 1/2 cup juice. ; Cherry syrup to soak the cake layers, and cherries to add between the layers. Here is my Black Forest cake recipe: For the sponge. Spread 1 1/2 cups whipped cream over the top and sides of the cake in a thin layer (some crumbs are OK). 1/3 cup unsweetened Dutch-process cocoa powder, plus more for the pans, 2 cups cherries in light syrup, such as Morello, drained and chopped, plus 2 tablespoons syrup from one 24-ounce jar), 1 to 2 tablespoons kirsch (cherry brandy; optional). Sign up for the Recipe of the Day Newsletter Privacy Policy. Add milk and icing sugar and mix until smooth. Add the oil and vanilla essence and fold into the dry ingredients. Sift the flour, baking powder, cocoa powder and salt together. Meanwhile, make the whipped cream: Whisk the confectioners' sugar and cornstarch in a small saucepan (the cornstarch will help stabilize the whipped cream). Repeat with the remaining flour mixture in two batches, adding the vanilla with the final addition. Refrigerate 30 minutes. Bake cake, as directed, in two 9-inch layer cake pans. Top with the remaining cake and brush with the remaining syrup. Grease and line 2 x 20 cm cake tins with baking paper. This delicious cake recipe is completely made from scratch and perfect for special occasions! Print Recipe Pin Recipe Rate this Recipe… Mix together: cake mix, beaten eggs, almond extract, cherry pie filling and 1 cup … © 2020 Discovery or its subsidiaries and affiliates. With the mixer running, add the cooked cream mixture and beat until stiff peaks form, 1 to 2 minutes. Discard the parchment from the cakes. Cake: Preheat oven to 180 degrees C. Grease and flour two 20cm round cake tins then cover bottoms with baking paper. 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.