Black Forest Cake

Name: Black Forest Cake
Total time: 180 min
Ingredients: 4 oz (100 g) butter; 8 oz (225 g) brown sugar; 4 oz (100 g) plain chocolate; 7 oz (200 g) self-raising flour; ¼ teaspoon ground cinnamon; ¼ pint sour cream; 3 tablespoons strong cold black coffee; 2 eggs; 1 pinch of salt; 4 oz (100 g) cream flour; 1 pinch of salt; 2 oz (50 g) icing sugar; 2 oz (50 g) Irish butter; 1 egg yolk; a few drops of vanilla essence; 1 pint cream; 1 tin (1 lb) black cherries; 4 tablespoons black cherry jam; brandy or cherry juice; 4 oz (100 g) grated chocolate

Black Forest Cake, sometimes called by the French gateau, gateaux or gâteau (meaning "cake"), is a chocolate cake with a strong cherry element.

180 min

Ingredients

4 oz (100 g) butter
8 oz (225 g) brown sugar
4 oz (100 g) plain chocolate
7 oz (200 g) self-raising flour
¼ teaspoon ground cinnamon
¼ pint sour cream
3 tablespoons strong cold black coffee
2 eggs
1 pinch of salt
4 oz (100 g) cream flour
1 pinch of salt
2 oz (50 g) icing sugar
2 oz (50 g) Irish butter
1 egg yolk
a few drops of vanilla essence
1 pint cream
1 tin (1 lb) black cherries
4 tablespoons black cherry jam
brandy or cherry juice
4 oz (100 g) grated chocolate

Steps

Cream the butter and sugar together well.
Melt the chocolate and beat into the creamed mixture, then beat in the eggs.
Sift flour, salt and cinnamon together.
Fold the dry mix lightly into the liquids, then fold in the sour cream and cold coffee.
Pour the mixture into a lined and greased 9-inch round, deep cake tin, and bake for 1 hour and 25 minutes.
Set to cool on a wire rack.
Mix all the ingredients together in a bowl and bind until the mixture stiffens.
Roll the pastry onto a floured board worktable until pastry is about the same size as the base of the cake tin.
Lay out on baking sheet and bake for 20–25 minutes at 350°F, or until a toothpick inserted into the center comes out clean.
Whip cream until it holds its shape.
Put some whipped cream into pastry piping bag with a star tip attached, and reserve this for the decoration.
Slice the cake horizontally into 3 equal-sized layers.
Drain the cherries, reserve 8 for decoration and remove the stones from the remainder.
Put pastry on serving plate and spread the pastry with black cherry jam.
Soak the cakes with brandy or cherry juice.
Put one layer of cake on top of coated pastry.
Spread a layer of cream on the cake, and top with half the stoned cherries.
Add the second layer of cake, then another layer of cream and cherries.
Top with the final layer of the cake.
Cover the entire cake with the remaining cream, and press on the grated chocolate.
Decorate the top with piped rosettes of cream and the reserved whole black cherries.

More recipes with butter, brown sugar, chocolate, flour, cinnamon, sour cream, coffee, eggs, powdered sugar, vanilla, cream, cherries, jam or brandy

Adapted from “Black Forest Cake” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.

Ingredients

4 oz (100 g) butter

8 oz (225 g) brown sugar

4 oz (100 g) plain chocolate

7 oz (200 g) self-raising flour

¼ teaspoon ground cinnamon

¼ pint sour cream

3 tablespoons strong cold black coffee

2 eggs

1 pinch of salt

4 oz (100 g) cream flour

1 pinch of salt

2 oz (50 g) icing sugar

2 oz (50 g) Irish butter

1 egg yolk

a few drops of vanilla essence

1 pint cream

1 tin (1 lb) black cherries

4 tablespoons black cherry jam

brandy or cherry juice

4 oz (100 g) grated chocolate

Steps

Cream the butter and sugar together well.

Melt the chocolate and beat into the creamed mixture, then beat in the eggs.

Sift flour, salt and cinnamon together.

Fold the dry mix lightly into the liquids, then fold in the sour cream and cold coffee.

Pour the mixture into a lined and greased 9-inch round, deep cake tin, and bake for 1 hour and 25 minutes.

Set to cool on a wire rack.

Mix all the ingredients together in a bowl and bind until the mixture stiffens.

Roll the pastry onto a floured board worktable until pastry is about the same size as the base of the cake tin.

Lay out on baking sheet and bake for 20–25 minutes at 350°F, or until a toothpick inserted into the center comes out clean.

Whip cream until it holds its shape.

Put some whipped cream into pastry piping bag with a star tip attached, and reserve this for the decoration.

Slice the cake horizontally into 3 equal-sized layers.

Drain the cherries, reserve 8 for decoration and remove the stones from the remainder.

Put pastry on serving plate and spread the pastry with black cherry jam.

Soak the cakes with brandy or cherry juice.

Put one layer of cake on top of coated pastry.

Spread a layer of cream on the cake, and top with half the stoned cherries.

Add the second layer of cake, then another layer of cream and cherries.

Top with the final layer of the cake.

Cover the entire cake with the remaining cream, and press on the grated chocolate.

Decorate the top with piped rosettes of cream and the reserved whole black cherries.

Adapted from “Black Forest Cake” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.