Hello, I’m Clara. Today, I will show you a way to make black forest cake recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Black Forest Cake Recipe
Black Forest Cake is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Black Forest Cake is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can cook black forest cake using 17 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Black Forest Cake:
- Take 12 Serves:
- Get 265 g plain flour
- Make ready 400 g caster sugar
- Get 65 g unsweetened cocoa powder
- Make ready 1 1/2 teaspoons baking powder
- Prepare 3/4 teaspoon bicarbonate of soda
- Prepare 3/4 teaspoon salt
- Make ready 3 eggs
- Get 250 ml milk
- Make ready 120 ml vegetable oil
- Prepare 1 tablespoon vanilla extract
- Prepare 3 (425 g) tins black cherries
- Prepare 200 g caster sugar
- Make ready 4 tablespoons cornflour
- Prepare 1 teaspoon vanilla extract
- Take 750 ml whipping cream
- Get 5 tablespoons icing sugar
Instructions to make Black Forest Cake:
- Preheat oven to 180 C / Gas 4. Grease and flour two 23cm (9 in) round cake tins; cover bottoms with baking parchment.
- In a large bowl, combine flour, 400g sugar, cocoa, baking powder, bicarb and salt. Add eggs, milk, oil and 1 tablespoon vanilla; beat until well blended. Pour cake mixture into prepared tins.
- Bake for 35 minutes, or until a skewer inserted into centre comes out clean. Cool layers in tins on wire racks for 10 minutes. Loosen edges, and remove to racks to cool completely.
- To make the cherry topping: Drain cherries, reserving 125ml juice. Combine reserved juice, cherries, 200g sugar and cornflour in a 2 litre saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
- To make the whipped cream icing: Combine whipping cream and icing sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
- With long serrated knife, split each cake layer horizontally in half. Break one split layer apart into cbs; set aside. Reserve 1/4 of the whipped cream icing for decorating cake; set aside. Gently brush loose cbs off top and side of each cake layer with pasty brush or hands.
- To assemble: Place one cake layer on cake plate. Spread with whipped cream icing, then top with 180ml cherry topping. Top with second cake layer; repeat layers of whipped cream icing and cherry topping. Top with third cake layer. Ice side of cake. Pat reserved cbs onto icing on side of cake. Spoon reserved icing into pastry bag fitted with star tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.
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