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Hope this is what you're looking for:
Black Forest Cake
(Cuisine at home, December 2005, Issue 54, p. 48)
Makes: One 8 inch Layer Cake Total Time: About 11/2 Hours + Cooling Rating: Intermediate
For the Dark Chocolate Cake—
Whisk Together:
2 cups all-purpose flour
1 1/3 cups sugar
1/3 cup cocoa powder
1 t. baking soda
1/2 t. table salt
Combine:
1 1/3 cups hot water
1/2 cup vegetable oil
4 t. distilled white vinegar
2 t. instant coffee granules
2 t. vanilla extract
For the Cherry Compote—
Simmer; Stir in:
1/2 cup cherry juice
1/3 cup dried tart cherries
1/4 cup cherry preserves
1 T. sugar
1 t. balsamic vinegar
Pinch of salt
1/2 lb. frozen dark cherries, partially thawed and halved
Combine; Whisk in:
1 T. water
2 t. cornstarch
1/4 t. almond extract
For the Whipped Cream—
Combine; Cook and Cool:
3/4 cup heavy cream
1/2 cup powdered sugar
1 T. cornstarch
Whip; Add:
1 1/2 cup heavy cream
1/4 cup powdered sugar
1 t. vanilla extract
Cooled cornstarch mixture
Assemble Cake with:
1/4 cup dark rum or brandy
1/2 cup semisweet chocolate, grated (about 2 oz.)
Milk chocolate curls
Preheat oven to 350°; coat two 8" cake pans with nonstick spray and line with parchment paper.
Whisk flour, sugar, cocoa, soda, and salt together for the cake in a large bowl.
Combine water, oil, vinegar, coffee, and vanilla and add to dry ingredients, whisking just to blend. Divide batter between prepared pans (about 21/4 cups in each) and bake for 25–30 minutes, or until a toothpick comes out clean. Cool cake layers in the pans on a rack for 15 minutes; unmold, peel off the parchment, and cool completely before splitting.
Simmer cherry juice, dried cherries, preserves, sugar, vinegar, and salt in a saucepan for 10–15 minutes, or until liquid is reduced by half. Stir in dark cherries and cook for 2 minutes.
Combine water and cornstarch, then whisk it into the cherry mixture; simmer 1 minute and remove from heat. Cool before whisking in the almond extract.
Combine 3/4 cup cream, 1/2 cup powdered sugar, and 1 T. cornstarch in a saucepan over medium heat. Cook until pudding-like, then transfer to a bowl to cool completely. Stir often to prevent a “skin” from forming.
Whip 11/2 cups cream, 1/4 cup powdered sugar, and vanilla just until it begins to thicken. With the mixer running, add the cooled cornstarch mixture; continue to beat to soft peaks. Chill until ready to assemble the cake.
Assemble cake as shown below.
Nutrition Information (Per 1/12):
499 calories 51% calories from fat 29g total fat 57g carb. 219mg sodium 2g fiber 3g protein
Cis
Cis
Empress for Life
Posts: 8
Threads: 0
Joined: Nov 2008
Hi chucha,
I ordered the black forest cake in my nephew's birthday.It's delicious.The cake was from my friend's cake shop so i can try to get recipe for the balck forest cake for you.
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