Black Forest Cake Day 2025 is on Friday, March 28, 2025: Best black forest cake recipe?
Friday, March 28, 2025 is Black Forest Cake Day 2025. March 28 – National Black Forest Cake Day National Black Forest Cake Day
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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
Ingredients:
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 (1/4 oz./7g) 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.
Makes 8 to 10 servings.
where can i order a yummy birthday cake(black forest- preferably) and b'day gift.?
Is Black Forest Cake really a cake, isn't it sort of a pie-cake layer thing only without a crust? Anyway I doubt you can order a really good one online. A Black Forest Cake is too moist to ship without damage. It would be a mess when you got it. A lousy one made just for shipping might be available but you did say YUMMY and yummy and shipping just don't go together.
Black forest ANYTHING?
BLACK FOREST BROWNIES
1 pkg. brownie mix
1 can cherry pie filling
1/4 c. oil
2 eggs
1 c. chocolate chips (optional)
Vanilla ice cream
Mix with mixer the dry brownie mix, 1 cup cherry pie filling, oil and eggs. Pour into greased 9x13" pan and bake 30 to 35 minutes. If desired, sprinkle with chocolate chips after baking, let melt, and spread. Top each brownie with ice cream and spoon on remaining pie filling.
OR
BLACK FOREST TRIFLE
1 pkg. chocolate cake mix
2 sm. pkgs. instant chocolate pudding mix
2 cans cherry pie filling
1 lg. carton Cool Whip
3 tbsp. rum flavoring
Bake chocolate cake as directed on package. Let cool. Open cans of cherry pie filling, pour in large bowl and add rum flavoring.
When cake is cool, break in pieces and place half in the bottom of trifle bowl. Prepare instant pudding as directed on package and add 1/2 of it to cover the cake layer; follow with half of the Cool Whip and then add half of the cherry pie filling. Repeat layers, ending with cherries on top. Refrigerate. May be prepared the day before serving.
OR
BLACK FOREST CHEESE CAKE
1 c. chocolate wafer crumbs
3 tbsp. butter, melted
1/4 c. sugar
Mix together, press onto bottom of 9-inch springform pan. Bake at 350 degrees for 10 minutes.
2 (8 oz.) pkg. cream cheese
2/3 c. sugar
2 eggs
1 (6 oz.) pkg. semi-sweet chocolate chips, melted
1/4 tsp. almond extract
Combine cream cheese and sugar, mixing at medium speed until well blended. Add eggs, one at a time. Blend in chocolate chips and extract, pour over crust. Bake at 350 degrees for 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
1 (21 oz.) can cherry pie filling
Frozen whipped topping, thawed
Top cheese cake with cherry pie filling and whipped topping just before serving. 10-12 servings.
OR
BLACK FOREST PARFAITS
1 (8 oz.) pkg. softened cream cheese
2 c. cold milk
1 pkg. chocolate pudding
1 (21 oz.) can cherry pie filling
1 tbsp. cherry liqueur (opt.)
1/2 c. chocolate wafer crumbs
Beat cream cheese with 1/2 cup milk on low with mixer until smooth. Add pudding mix and remaining milk. Beat until smooth, 1 to 2 minutes. Mix together cherry pie filling and cherry liqueur. Reserve a few cherries for garnish if desired. Spoon 1/2 of the pudding mixture evenly into individual dessert dishes, sprinkle with wafer crumbs. Cover with pie filling, top with remaining pudding mixture. Chill until ready to serve. Garnish with reserved cherries and wafer crumbs. Makes 4 to 6 servings.
OR
BLACK FOREST TORTE
1 can cherry pie filling
1 can cherries in juice (or more)
1 box chocolate cake mix
Eggs, oil, water needed to make cake mix
Put cherry pie filling and cherries in the bottom of a 9x13 pan. Put in oven and heat to steaming point.
Make cake mix following directions. Pour over hot cherries and bake until done.
OR
BLACK FOREST BARS
1 box German chocolate or Swiss chocolate cake mix (Duncan Hines)
2 eggs, beaten
1 tsp. almond extract
1 (21 oz.) can cherry pie filling (Thank you brand)
ICING:
1/2 c. butter
1/3 c. cocoa
1/4 tsp. salt
1 (small) can evaporated milk
2 c. white sugar
1/2 tsp. vanilla
Combine first 4 ingredients by hand. Put in greased and floured 13 x 9 inch cake pan or sheet cake pan. Bake 350 degrees for 20 to 30 minutes. Cool and frost.
ICING: Melt butter slowly. Add all else except vanilla. Boil 3 minutes. Remove from heat. Add vanilla, cool. Beat to spreading consistency, ice cake. Sprinkle 1 cup chopped pecans over
JM
