Black Forest cake - 5 best recipes

"Black Forest" is a dessert from Germany, popular all over the world. At home, he is known as the "Black Forest". By the way, the cake itself is much nicer for the tongue than its original name. The main ingredients - chocolate and cherry - make it recognizable among other sweets and incredibly tasty.

The classic recipe for the Black Forest cake

If you like the combination of the sweetness of chocolate and cherry sourness, the Black Forest cake is a great option for a festive table treat. Cooking can seem like a hassle, but the results are well worth the effort.

Cooking time - 3 hours

Cooking time - 6 hours

Serving - shape 23 cm

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  Let's start making a biscuit. Prepare a water bath. To do this, boil water in a saucepan, then reduce the heat on the stove so that the liquid boils calmly, but does not boil. Place an ovenproof bowl in a saucepan. Break eggs in there and add sugar.
• 
  Using a whisk, stir the mixture constantly and vigorously until it heats up to 40-43 degrees. The temperature is easy to check with your finger. If the mixture is slightly warmer than body temperature, then it is ready. Remove from the bath and begin to beat with a mixer at high speed. The mass should triple.
• 
  Sift flour into a separate container, mix it with soda, starch and cocoa powder. Add dry ingredients to the egg and sugar mixture. Stir gently with a spatula or spoon up and down.
• 
  Melt the butter until liquid. Separate some of the dough into another bowl and combine with butter. Gently mix the mixture into the bulk of the dough. Transfer the workpiece to the mold and send it to the oven, preheated to 180 degrees. Bake for 30-40 minutes, until dry. That is, when you pierce the biscuit with a match and the stick is dry, the dough is ready. After a while, remove the sponge cake from the oven and let it stand for 15 minutes without removing it from the mold. Then completely empty the cake and leave to cool.
• 
  While the biscuit is baking, prepare the filling. Pour cherries and sugar into a dipper. Place over medium heat and bring to a boil. Reduce heat and simmer for 3-5 minutes. Remove from heat and discard cherries in a colander to drain the juice. If you do not want to saturate the biscuit with alcohol, you can use the resulting syrup.
• 
  Prepare your decoration. Melt half of the chocolate in a water bath or in the microwave. Spread it thinly over a flat plate. Refrigerate until solidified.
• 
  Cream queue. Whip the cream and icing sugar. Add the dry ingredient in portions to make the cream as sweet as you like. Separate two-thirds of the whipped cream and add cocoa to it. Whisk lightly to mix.
• 
  Start assembly. Divide the cooled biscuit into 3 pieces. Place the first crust on a large plate. Saturate it with liqueur or syrup. Spiral the chocolate cream using a piping bag. They should cover the entire surface of the cake. Place the cherries between the circles of the cream. It will take half of the chocolate cream and berries.Cover with a second crust and repeat the same process. Place the last layer of biscuit on top. Saturate it and brush the top and sides of the cake with white cream.
• 
  Remove the frozen chocolate from the refrigerator. Use a wide spatula or knife to cut into coarse shavings. Use a vegetable peeler to cut the remaining chocolate into finer crumbs.
• 
  Decorate the sides of the cake with fine shavings. On the top, make 12 cream roses, put a cherry on top of each. Decorate the center of the cake with large chocolate chips.
• 
  Leave the cake in the refrigerator for 4-6 hours to soak properly.

Enjoy your tea!

Black Forest cake with sour cream at home

Black Forest cake is a popular dessert all over the world. Delicate chocolate sponge cake soaked in sour cream, with a slight sour cherry, will not leave indifferent any sweet tooth. Try repeating this recipe at home to delight your household with a magical treat!

Cooking time - 3 hours

Cooking time - 4 hours

Serving - shape 23 cm

Ingredients:

For biscuit:

• Eggs - 6 pcs.
• Sugar - 150 gr.
• Flour - 170 gr.
• Cocoa powder - 30 gr.
• Baking powder - 2 tsp

For filling:

• Canned cherries - 700 gr.
• Sugar - 60 gr.
• Starch - 30 gr.
• Cherry juice - 250 ml.

For the cream:

• Sour cream - 500 gr.
• Sugar - 4 tablespoons
• Vanilla sugar - 10 gr.

For decoration:

• Dark chocolate - 150 gr.

Cooking process:

1. Break 6 eggs into a bowl. It is desirable that they be at room temperature. Add sugar and begin to beat the mixture with a mixer until a white thick foam.
2. Sift flour into a separate bowl. Add cocoa and baking powder to it. Stir and transfer dry ingredients to egg mass. Stir the dough gently with a spoon or spatula.
3. Take a metal baking dish and line the bottom with parchment paper. Spread the dough out evenly. Send the biscuit to bake in an oven preheated to 180 degrees for 30-35 minutes. Remember to check the doneness with a toothpick.
4. Take care of the stuffing. Strain the canned cherries through a sieve. Place the berries in one bowl and pour the juice into another.
5. Pour the juice into a saucepan. Add starch and sugar there, mix thoroughly. Send the saucepan over low heat and, stirring, boil the mass. The syrup should turn out to be thick, like jelly.
6. In a separate bowl, use a mixer to combine sour cream, sugar and vanilla sugar.
7. When the biscuit is baked and cooled a little, remove it from the mold and divide it into 3 parts.
8. Start collecting the cake. Place the first crust on a flat plate. Saturate it with cherry juice. Top with half the cherry filling. Try to place it so that 1-1.5 cm is left to the edge of the cake.
9. Add a third of the cream on top of the berry layer. Cover with a second crust and repeat with it. Place the third layer of biscuit on top. Be careful when carrying the dough to avoid tearing it.
10. Cover the top and sides of the cake with the remaining cream. Refrigerate the cake for at least 3 hours. It must be soaked and cooled.
11. Decorate the cake with dark chocolate shavings. It can be done with a grater or vegetable peeler. You can also garnish the cake with cherries and whipped cream.

Enjoy your tea!

Incredibly delicious Black Forest cake recipe with mascarpone

No two cakes are alike. Even if the recipe is the same, there are hundreds of variations in ingredients and cooking methods. Today we will show one of the ways how to make a great Black Forest cake even tastier, using not classic whipped cream for the cream, but dessert mascarpone cheese.

Cooking time - 3 hours

Cooking time - 12 hours

Serving - Form 16 cm

Ingredients:

For biscuit:

• Flour - 260 gr.
• Baking powder - 15 gr.
• Sugar - 330 gr.
• Cocoa powder - 120 gr.
• Eggs - 4 pcs.
• Vegetable oil - 250 gr.
• Vanilla powder - 5 gr.
• Milk 3.5% - 250 gr.
• Boiling water - 250 gr.
• Cherries - 150 gr.
• Cognac - 120 gr.

For the cream:

• Butter 82.5% - 100 gr.
• Powdered sugar - 100 gr.
• Vanilla extract - 5 gr.
• Mascarpone cheese - 300 gr.

For filling:

• Cherry puree - 400 gr.

Cooking process:

1. Start with a biscuit. Sift flour into a deep bowl, add baking powder, sugar, cocoa and vanilla powder. Add milk, vegetable oil to dry ingredients, break eggs into a bowl. Stir with a mixer until smooth.
2. Prepare boiling water and pour the water into the dough. Stir again until smooth, there should be no lumps. The dough will turn out to be pretty runny.
3. Pour into three metal baking tins. To prevent the batter from flowing out, wrap the foil around the rings from below. Place a cherry in each mold. Pre-soak the berries in cognac for at least 3 hours. This will give them a special tart taste. You can take both fresh and frozen cherries.
4. Send the cakes to the oven and bake at 140-150 degrees for an hour and a half. Readiness can be recognized by how the biscuit rose, and with the help of a wooden skewer. If the stick is dry, the dough is ready.
5. Wrap the cakes in plastic wrap and refrigerate overnight. Then cut off the tops and start assembling the cake.
6. While the biscuit is cooling, turn to the cream. Cut the butter into small cubes and place in a bowl. The oil should be cold from the refrigerator. Add powdered sugar.
7. Begin to beat with a mixer at high speed. Continue until you have a smooth, lump-free mass. Add vanilla extract and stir.
8. Add mascarpone cheese and stir with a mixer until smooth.
9. Start collecting the cake. Place the first crust on a flat surface. Using a pastry bag, cover the entire surface with the cream.
10. Place the cherry puree in the grooves of the cream. Cover with a second layer of biscuit and repeat with it. Put the last cake on top and coat the cake with the rest of the cream. Leave to cool. Decorate the cake as you wish. You can use leftover cherries, cream, chocolate, or whipped cream. It all depends on your imagination!

Bon Appetit!

A step-by-step recipe for making a Black Forest cake in a slow cooker

If you like desserts but hesitated to try your hand at baking, today is the time! This recipe for the Black Forest cake is quite simple, even a beginner can handle it. The result will definitely please you!

Cooking time - 2 hours

Cooking time - 2-2.5 hours

Serving - Form 20 cm

Ingredients:

For biscuit:

• Chicken egg - 4 pcs.
• Sugar - 100 gr.
• Butter - 100 gr.
• Vanillin - 5 gr.
• Almonds - 70 gr.
• Flour - 50 gr.
• Starch - 50 gr.
• Cocoa - 3 tablespoons
• Soda - 0.5 tsp
• Salt - 1 pinch

For filling and impregnation:

• Cherries - 200 gr.
• Sugar - 50 gr.
• Cognac - 30 ml.

For the cream:

• Cream 33% - 400 ml.
• Powdered sugar - 100 gr.

For decoration:

• Chocolate - 50 gr.
• Cherries to taste

Cooking process:

1. Prepare the filling. Put the cherries in a container, cover it with sugar and pour over the brandy. Any other strong alcohol can be used, such as rum, liquor or whiskey. Cover and leave for at least an hour.
2. Discard the cherries in a colander and drain. Pour the juice that forms into a separate bowl. It will still be needed for impregnation. The berries will become the filling.
3. Separate the yolks from the whites. Mix them with sugar and vanilla. Add soft butter at room temperature, stir. Add cocoa and ground almonds. Mix thoroughly again.
4. In a separate bowl, beat the egg whites with a pinch of salt. Achieve a firm foam and combine the mass with the dough. Gradually add sifted flour, baking soda and starch. Stir the dough.
5. Put the future biscuit in the multicooker bowl and close the lid. Select the "Bake" mode and set the timer for 45 minutes.
6. While the biscuit is preparing, bring the cherry juice to a boil. Cook it for 5 minutes. Then let cool.
7. For the cream, whisk the heavy cream and powdered sugar with a mixer at maximum speed. After 2-3 minutes, as soon as the cream thickens, beat it for another half minute and stop the mixer. The whipped cream is ready when it lumps on the whisk.
8. Cut the finished cake into 3 pieces and start assembling the cake. Saturate the first layer of dough with cherry juice.
9. Apply a layer of cream to the cake. Spread it evenly over the surface.
10. Place some of the berries on top of the whipped cream.
11. Repeat the same with the second crust. Place the third layer of biscuit on top, saturate it with juice. Brush the surface of the cake with the rest of the cream.
12. Garnish with grated chocolate and cherries. Send the cake to the refrigerator for an hour or two to soak and cool.

Bon Appetit!

How to make a Black Forest cake according to Grandma Emma's recipe?

A good holiday is not complete without a delicious cake. But buying it in a store is too easy. Cooking at home according to grandma's proven recipe is much more pleasant. And you always know what products you use. After all, the main rule of the grandmother is naturalness!

Cooking time - 3 hours

Cooking time - 24 hours

Serving - shape 23 cm

Ingredients:

For biscuit:

• Flour – 150 g
• Butter - 150 gr.
• Sugar - 195 gr.
• Black bitter chocolate - 120 gr.
• Salt - 1 pinch
• Vanilla extract - 1 tablespoon
• Baking powder - 10 gr.
• Chicken eggs - 6 pcs.

For vanilla mousse:

• White chocolate - 100 gr.
• Cream 33% - 250 gr.
• Cherry liqueur - 3 tablespoons
• Gelatin - 6 gr.

For the chocolate mousse:

• Black bitter chocolate - 100 gr.
• Cream 33% - 250 gr.
• Cherry liqueur - 3 tablespoons
• Gelatin - 6 gr.

For the cherry layer:

• Frozen cherries (pitted) - 200 gr.
• Cognac - 150 gr.
• Ground cinnamon - 1 tsp
• Vanilla extract - 1 tablespoon

For cherry jam:

• Frozen cherries (pitted) - 600 gr.
• Corn starch - 30 gr.
• Sugar - 100 gr.
• Ground cinnamon - 1 tsp
• Cherry juice - 20 ml

For decor:

• Black bitter chocolate - 100 gr.

Cooking process:

1. Most of the time in the cooking process will be occupied by the "drunk cherry" filling. Start with it. Place the thawed cherries in a bowl with a lid. Add cinnamon and vanilla extract and stir. Pour alcohol over the berries. Cover and let sit for at least 12 hours.
2. Get some mousse. It also needs to be prepared in advance. Pour all the cream into a saucepan and bring to a boil. Take two bowls. Finely break white chocolate into one, dark chocolate into the other. Pour the warm cream over the chocolate, evenly into each bowl. Stir until the chocolate is dissolved. Use a hand blender to simplify the process. Refrigerate. After that, cover the resulting mixture with cling film in contact, cover the bowls with a lid and send to the refrigerator for 4-6 hours. Over time, the cream will become thicker.
3. For the biscuit, separate the egg yolks from the whites.
4. Whisk in room temperature butter with 45 grams of sugar. Add salt and melted dark chocolate, beat again.
5. Add the yolks and beat again.
6. In a separate bowl, beat the whites with the remaining sugar until firm peaks.
7. Sift flour and add baking powder to it.
8. Combine the chocolate mass, proteins and flour. Mix gently with a spoon.
9. Grease a baking dish and lay out the dough. Bake in the oven at 180 degrees for 25-30 minutes. The readiness of the biscuit can be checked with a wooden skewer or a toothpick. If the stick is dry, the cake is ready.
10. Make cherry jam. Put the defrosted cherries in a saucepan over the fire. Do not drain the juice from the berries, you will still need it! Add sugar, cinnamon and vanilla extract to a saucepan. Pour the starch into a separate bowl and pour in a little liquid from the cherries, stir. Using a blender, beat the cherries until puree, add the prepared starch.
11. Boil the jam until desolate, stir occasionally. Leave to cool.
12. When the cream has thickened, continue to cook the mousse. Soak gelatin in water, then heat without boiling. Stir constantly until the gelatin dissolves. Remove the white and dark chocolate cream from the fridge and whisk again. Add equal amounts of gelatin and cherry liqueur to both mixtures. Whisk thoroughly.
13. Start assembling. Remove the cognac-covered cherries from the dish. The liquid from the cherries will become an impregnation for the cakes. Cut the biscuit into 3 pieces. Place the first crust on a plate. Saturate it with a silicone brush.
14. Take two pastry bags. Fill one with vanilla cream and the other with cherry jam.Place the cream on the crust in small rings. Fill in the gaps with jam and cherries.
15. Cover the layer with a second cake layer, saturate it. Repeat the same process using the chocolate cream. Cover the cake with the last layer of sponge cake, saturate again. Top with the remaining white mousse over the cake.
16. Decorate the cake with chocolate crust. To do this, melt the dark chocolate and apply a thin layer to the parchment. Cover the top with another piece of paper.
17. Roll up into a tube and send to the refrigerator until it solidifies completely. Be careful not to drip the chocolate.
18. After hardening, unfold the parchment roll. The chocolate will break itself into oblong pieces.
19. Decorate with the bark of the sides of the cake. It is convenient to attach it to the rest of the chocolate mousse. Let the cake steep for about 4 hours and can be served!

Bon Appetit!