|This is one of my all time favorites and I probably could have googled this, but thought some of you might have a great recipe for this lucious cake. I first had this one summer a cozillion years ago when several college friends and I worked at the Inn of Six Flags in Arlington, TX. It's strange that through the years, I never see or hear of this cake and none of my cookbooks have it and some of those cookbooks are very old.
Once I tried to make it with prepared chocolate cake mix, but it turned out pretty yukky. It's probably one of those cakes where it's best from scratch.
If any of you have make this cake, I'd love the recipe. Thanks.
|The best I've ever made -- or ever had-- is the one found in: |
Rose Levy Beranbaum's "The Cake Bible".
I tried to find the recipe online, but nada. You'll need to find the book. Sorry I can't be more help.
|You don't have the book any more, Westelle? I found the recipe at Recipelink: |
Swiss Black Forest Cake (From the Cake Bible)
Brandied Burgundy Cherries Make 1 pint
In a colander suspended over a deep bowl drain the cherries for 30 min. Reserve ½ cup syrup. There will be about 1 ½ cups cherries.
Moist Chocolate Genoise
Preheat the oven to 350F. Ina heavy saucepan bring the chocolate and water to a boil over low heat, stirring constantly. Simmer, stirring, for 5 minutes or until the chocolate thickens to a pudding like consistency. (It will fall from the spoon and pool slightly before disappearing.) Cool completely.
Super-stabilized whipped cream, make 6 cups
Refrigerate the mixing bowl and beater for at least 15 min.
½ cup chocolate snowflakes:
Assembling the cake:
|This is the recipe I use for family special occasions and birthdays. I know it looks labor intensive, but the end results are well worth it! |
Schwarzwalder Kirschtorte 16 servings
1 recipe cherry filling
To make CHERRY FILLING: Drain two 16 oz. cans pitted tart red cherries, reserving 2/3 C juice. In 2-quart saucepan combine 2/3 C granulated sugar and 1/4 C cornstarch. Stir in reserved juice. Cook and stir 'til mixture is thickened and bubbly. Add cherries; cook 2 min. more. Remove from heat; stir in 1 t. vanilla. Cool.
To make CHOCOLATE BUTTERCREAM: In small mixer bowl cream 3 T butter or margarine. Gradually beat in 1 C sifted powdered sugar. Beat in 1 square (1 oz.) unsweetened chocolate, melted and cooled, 2 T light cream and 1 t vanilla. Gradually beat in another 1 C sifted powdered sugar 'til fluffy. Add a teaspoon or two of light cream, if necessary, to make of piping consistency.
IN A SMALL MIXER BOWL beat egg whites 'til soft peaks form (tips curl over). Gradually add the 1/2 C sugar, beating 'til stiff peaks form.
INTO A LARGE MIXER BOWL sift cake flour, the 1 C sugar, the soda, and salt.
Add oil, and 1/2 C of the milk; beat 1 min. at medium speed of electric mixer, scraping bowl often. Add the remaining milk and the egg yolks; beat 1 min. more. Fold in egg whites.
Pour a third of the batter into a greased and lightly floured 9-inch round cake pan; set aside.
Add cooled 2 squares melted chocolate to remaining mixture in bowl; fold 'til well blended.
Pour chocolate batter into two greased and floured 9-inch round cake pans.
Bake all three layers in 350 degree oven for 20 to 25 minutes. Cool in pan 10 min. Remove and cool on
To ASSEMBLE CAKE: In small heatproof cup soften gelatin in water; place over low heat, stirring just 'til dissolved. Set aside but do not cool. In a large mixer bowl whip cream 'til slightly thickened. Add gelatin all at once; continue beating 'till soft peaks form.
Place one chocolate cake layer on serving plate.
Fit pastry bag with medium rose point (#2F); fill with chocolate buttercream.
Starting a third of the way out from the center of cake, pipe a 3-in. diameter ring of buttercream.
Pipe a second ring two thirds of the way from center.
Pipe a third ring around outer edge of cake. Fill in area between buttercream with some of the cherry filling. Spread a thin layer
Place yellow cake layer atop; drizzle kirsch very slowly over cake. Put about 2 cups of the whipped cream in pastry bag with large rosette tip (#1C); pipe a band of whipped cream about 2 inches wide around outer edge of cake layer (save enough cream for rosette garnish).
Fill center with cherry filling (there will be some filling left over)..
Place second chocolate cake layer over cherries; frost cake with remaining whipped cream.
Press almonds onto side of cake. Pipe rosettes evenly around top of cake. Sprinkle shaved chocolate in center.
Garnish rosettes with cherries. Chill.
NOTES : Since it takes some time to assemble the torte, prepare the cherry filling the day before and keep it chilled.
Spray each layer with the kirschwasser in a plant misting bottle.
|Many thanks...these recipes sound fabulous and I can't wait to try them. Yes, it might be labor intensive, but my taste buds are saying it will be worth it!|
|Here's a real quick recipe with the same flavors! |
Icing for cake (easy!)
|I usually make a chocolate cake (homemade or boxed). Instead of pie filling I will make my own with sour cherries boiled down with sugar and kirsch. Let me know if you are interested in the recipe. I will use real whip cream sweetened with icing sugar. I bake two layers, cut in half, sprinkle the cake with kirsch, add a layer of cherries, layer of whip cream, repeat until all 4 layers are done. I will ice it with whip cream and chop up some semi sweet chocolate for the sides. One of my favourites too. I will even cheat and do the same thing with cool whip and pie filling when feeling lazy.|
|Yes cookie8, please share your recipe...many thanks! I would kill for a few slices NOW!!! |
|Ginger: thanks for posting the recipe... I really had looked all over for it. |
If you'll permit me a story?
Anyway, there was to be a pot-luck party for AFS students and their host families. André wanted to bring a Black Forest Cake -- a real one. So, I hunted down the recipe by Ms Beranbaum, and André and I assembled, combined and produced what he declared was an authentic Black Forest Cake..... and tasted just right.
Ergo, I suggested Rose Levy Beranbaum's recipe.
|Okay, I have The Cake Bible. If you really are interested I can e-mail you the recipe. Sorry, it is about 5 pages long so I would probably scan it instead of posting it here. But here is a cherry topping recipe - which is from the Cake Bible. |
1 3/4 cups tart cherries in juice
1/2 cup sugar
1 1/2 tbsp sugar
toss all into pot and let sit 30 mins.
Cook over moderate heat, stirring constantly, until thickened and boiling. Simmer one minute. The mixture should just barely drop from a spoon. Cool slightly.
So good compared to canned pie filling!
225 gms Maida (all purpose flour)
400 gms Sweetened condensed milk
2-3 tbsp Cocoa powder
1 tsp Baking powder
1 tsp Cooking soda
125 gms Butter
200 ml Aerated cola drink
A pinch of salt
125gms Dairy Milk Chocolate
250 gms Fresh whipped cream
How to make Black Forest Cake:
Return to the Recipe Exchange Forum
Information about Posting
- You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account.
- Please review our Rules of Play before posting.
- Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos.
- After posting your message, you may need to refresh the forum page in order to see it.
- Before posting copyrighted material, please read about Copyright and Fair Use.
- We have a strict no-advertising policy!
- If you would like to practice posting or uploading photos, please visit our Test forum.
- If you need assistance, please Contact Us and we will be happy to help.
Learn more about in-text links on this page here