Black Forest Cake Day 2025 is on Friday, March 28, 2025: how do you prepare black forest cake ?
Friday, March 28, 2025 is Black Forest Cake Day 2025. National Black Forest cake day – Eatocracy - CNN.com Blogs National Black Forest cake day
Chocolate, cherries and cream take presctiption recption menus for Black Forest Cake Day. Black forest cake, or Black Forest gateaux would be the British names for that German dessert, Schwarzwälder Kirschtorte, which means Black Forest cherry torte
For The Cake:
6 ounces bittersweet chocolate, cut into bits
6 tablespoons (3/4 stick/3 oz/85g) unsalted butter
1 teaspoon vanilla extract
l/3 cup water
6 large eggs, at room temperature
1 cup granulated sugar
1 cup cake flour
1/2 teaspoon salt
For The Filling:
2 pounds canned sour cherries, drained, reserving the juice
l/3 cup granulated sugar
5 teaspoons cornstarch
2 tablespoons Kirsch (cherry liqueur or brandy)
For The Syrup:
1/2 cup granulated sugar
1/2 water
l/4 cup Kirsch (cherry liqueur or brandy)
For The Chocolate Whipped Cream Topping:
l envelope of unflavored gelatin
3 tablespoons Kirsch (cherry liqueur or brandy)
3 cups well-chilled heavy cream
3/4 cup unsweetened cocoa powder
1/3 cup sifted confectioners' sugar
l teaspoon vanilla extract
For Garnish:
1-1/2 cups chocolate shavings or chocolate curls
Glaceed or Maraschino cherries
Instructions:
To Make the Cake:
Preheat oven to 350 degrees F (180 C). Butter three 7-inch cake pans, line them with wax paper and butter and flour the paper. In the top of a double boiler set over simmering water melt the chocolate with the butter, vanilla and water, stirring until smooth. Remove the pan from heat. Into a bowl sift together the flour and salt. In a bowl with an electric mixer beat the eggs with the sugar for 5 to 10 minutes, or until batter ribbons when beaters are lifted. Fold flour mixture into egg mixture until just combined and fold in chocolate mixture gently but thoroughly.
Pour batter into pans, smoothing the tops, and bake for 10 to 15 minutes, or until cake tester inserted in center comes out clean. Let cool in pans 5 minutes. Run knife around edge of pans and invert onto racks to cool completely.
To Make the Filling:
In a saucepan combine reserved cherry juice, sugar and cornstarch. Bring mixture to a boil over moderate heat, stirring, and simmer, stirring, for 1 to 2 minutes, or until thickened. Stir in cherries and kirsch, transfer to a bowl and let cool. Filling may be made 1 day in advance and kept covered and chilled.
To Make the Syrup:
In a saucepan combine the sugar and water, bring to a simmer, stirring, and simmer until sugar is dissolved. Remove pan from heat and stir in Kirsch. Let cool.
To Make the Whipped Cream Topping:
In small saucepan combine gelatin and Kirsch and let soften 5 minutes. Gently heat mixture over low heat, stirring, until liquid is clear. Remove from heat. In chilled bowl with chilled beaters beat cream until it holds soft peaks, add sugar, cocoa, and vanilla and beat until it holds stiff peaks. Add gelatin mixture in stream, beating, and beat until it holds stiff peaks.
Assembling the Cake:
Invert one layer of cake onto a cardboard round, brush with some of syrup and spread half cherry filling over it. Spread 1 1/2 cups of whipped cream over cherries, sprinkle with 1/4 cup chocolate shavings and invert second layer of genoise onto cake. Brush with syrup, spread with remaining cherry filling and top with 1 1/2 cups whipped cream, spreading it into an even layer. Sprinkle with 1/4 cup of chocolate shavings and invert third genoise layer onto cake. Brush top with syrup and spread remaining whipped cream over top and sides of cake reserving about 2/3 cup for garnish. Transfer remaining whipped cream to a pastry bag fitted with a large star tip, pipe rosettes decoratively around top and bottom edge of cake and top the rosettes (on top edges of cake) with glaceed cherries. Sprinkle top of cake with remaining chocolate shavings and let cake stand, covered and chilled, for at least 3 hours and up to 8 hours. Store cake in refrigerator.
how do you prepare black forest cake ?
For The Cake:
6 ounces bittersweet chocolate, cut into bits
6 tablespoons (3/4 stick/3 oz/85g) unsalted butter
1 teaspoon vanilla extract
l/3 cup water
6 large eggs, at room temperature
1 cup granulated sugar
1 cup cake flour
1/2 teaspoon salt
For The Filling:
2 pounds canned sour cherries, drained, reserving the juice
l/3 cup granulated sugar
5 teaspoons cornstarch
2 tablespoons Kirsch (cherry liqueur or brandy)
For The Syrup:
1/2 cup granulated sugar
1/2 water
l/4 cup Kirsch (cherry liqueur or brandy)
For The Chocolate Whipped Cream Topping:
l envelope of unflavored gelatin
3 tablespoons Kirsch (cherry liqueur or brandy)
3 cups well-chilled heavy cream
3/4 cup unsweetened cocoa powder
1/3 cup sifted confectioners' sugar
l teaspoon vanilla extract
For Garnish:
1-1/2 cups chocolate shavings or chocolate curls
Glaceed or Maraschino cherries
Instructions:
To Make the Cake:
Preheat oven to 350 degrees F (180 C). Butter three 7-inch cake pans, line them with wax paper and butter and flour the paper. In the top of a double boiler set over simmering water melt the chocolate with the butter, vanilla and water, stirring until smooth. Remove the pan from heat. Into a bowl sift together the flour and salt. In a bowl with an electric mixer beat the eggs with the sugar for 5 to 10 minutes, or until batter ribbons when beaters are lifted. Fold flour mixture into egg mixture until just combined and fold in chocolate mixture gently but thoroughly.
Pour batter into pans, smoothing the tops, and bake for 10 to 15 minutes, or until cake tester inserted in center comes out clean. Let cool in pans 5 minutes. Run knife around edge of pans and invert onto racks to cool completely.
To Make the Filling:
In a saucepan combine reserved cherry juice, sugar and cornstarch. Bring mixture to a boil over moderate heat, stirring, and simmer, stirring, for 1 to 2 minutes, or until thickened. Stir in cherries and kirsch, transfer to a bowl and let cool. Filling may be made 1 day in advance and kept covered and chilled.
To Make the Syrup:
In a saucepan combine the sugar and water, bring to a simmer, stirring, and simmer until sugar is dissolved. Remove pan from heat and stir in Kirsch. Let cool.
To Make the Whipped Cream Topping:
In small saucepan combine gelatin and Kirsch and let soften 5 minutes. Gently heat mixture over low heat, stirring, until liquid is clear. Remove from heat. In chilled bowl with chilled beaters beat cream until it holds soft peaks, add sugar, cocoa, and vanilla and beat until it holds stiff peaks. Add gelatin mixture in stream, beating, and beat until it holds stiff peaks.
Assembling the Cake:
Invert one layer of cake onto a cardboard round, brush with some of syrup and spread half cherry filling over it. Spread 1 1/2 cups of whipped cream over cherries, sprinkle with 1/4 cup chocolate shavings and invert second layer of genoise onto cake. Brush with syrup, spread with remaining cherry filling and top with 1 1/2 cups whipped cream, spreading it into an even layer. Sprinkle with 1/4 cup of chocolate shavings and invert third genoise layer onto cake. Brush top with syrup and spread remaining whipped cream over top and sides of cake reserving about 2/3 cup for garnish. Transfer remaining whipped cream to a pastry bag fitted with a large star tip, pipe rosettes decoratively around top and bottom edge of cake and top the rosettes (on top edges of cake) with glaceed cherries. Sprinkle top of cake with remaining chocolate shavings and let cake stand, covered and chilled, for at least 3 hours and up to 8 hours. Store cake in refrigerator.
im looking for recipe black forest cake?
Kirsch is cherry liqueur or cherry brandy. It is great for flavoring and sipping. Here is your recipe. <3
Black Forest Boule-de-Neige
Chocolate and cherry — the flavors of Germany's famous Black Forest torte — combine in this moist, fudgy cake. Baked in a metal bowl and covered with whipped cream, it resembles a snowball (boule-de-neige). Begin making this at least one day ahead.
Ingredients:
Cake:
Nonstick vegetable oil spray
1/3 cup cherry preserves
2 tablespoons kirsch (clear cherry brandy)
1 1/2 cups dried tart cherries (about 8 ounces)
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
1 cup (2 sticks) unsalted butter
1 1/4 cups sugar
1 teaspoon vanilla extract
6 large eggs
1/3 cup all purpose flour
Kirsch Whipped Cream:
2 cups chilled whipping cream
1/4 cup powdered sugar
4 teaspoons kirsch (clear cherry brandy)
1/4 teaspoon almond extract
16 candied violet petals (Available at specialty foods stores can also be ordered from chefshop.com.)
Preparation:
Cake:
Position rack in lowest third of oven and preheat to 350°F. Line 10-cup metal bowl with foil, extending 3 inches over sides. Spray foil with nonstick spray. Stir preserves with kirsch in medium skillet over medium heat until preserves melt. Add dried cherries; bring to boil. Cover; remove from heat. Let cool.
Melt chocolate with butter in heavy large saucepan over medium-low heat, stirring until smooth. Remove from heat. Whisk in sugar and vanilla, then whisk in eggs 1 at a time. Mix in flour, then cherry mixture. Transfer batter to prepared bowl.
Bake cake in bowl 30 minutes. Fold foil overhang over edges of cake to prevent overbrowning. Continue to bake cake until top is cracked and dry and tester inserted into center comes out with some moist batter attached, about 55 minutes longer. Cool cake completely in bowl on rack (cake may fall in center). Press edge of cake firmly to level with center of cake. Cover and let stand at room temperature overnight.
Kirsch Whipped Cream:
Using electric mixer, beat cream, powdered sugar, kirsch, and almond extract in large bowl until cream holds peaks.
Invert cake onto platter. Peel off foil. Spoon whipped cream into large pastry bag fitted with medium star tip. Pipe whipped cream stars over cake, covering completely. Pipe additional stars over top flat center of cake to form dome. (Can be made 1 day ahead; cover with cake dome and chill.) Decorate with candied violets.
