Black forest cake is a tasty, full cream milk made of of several layers of chocolate cake with whipped cream and cherries between each layer.
Today, we'll learn how to prepare a tasty, yummy, tongue-biting black forest cake. But just before we get to that, here are a few interesting food facts about black forest cake that you didn't know.
1. Typically, Black Forest cake consists of several layers of chocolate cake with whipped cream and cherries between each layer.
2. The cake is named not directly after the Black Forest (Schwarzwald) mountain range in southwestern Germany. The forests in “Hansel and Gretel”, “Snow White”, and “Rapunzel” are based on the Black Forest.
3. The record for the world’s largest authentic black forest cake, weighing 3000 kg, was set at Europa Park, Germany on 16 July 2006, by K&D Bakery.
4. In some European traditions, sour cherries are used both between the layers and for decorating the top.
5. Traditionally, Kirschwasser (a clear liquor distilled from tart cherries) is added to the cake, although other liquors are also used.
Here's a step by step guide on how to make this torte.
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1. 1/8 cups all-purpose flour
2. 2 cups white sugar
3. 3/4 cup unsweetened cocoa powder
4. 1 1/2 teaspoons baking powder
5. 3/4 teaspoon baking soda
6. 3/4 teaspoon salt
7. 3 eggs 1 cup milk
8. 1/2 cup vegetable oil
9. 1 tablespoon vanilla extract
10. 2 cans pitted sour cherries
11. 1 cup white sugar
12. 1/4 cup cornstarch
13. 1 teaspoon vanilla extract
14. 3 cups heavy whipping cream
15. 1/3 cup icing sugar
1. Heat oven to 350°F (175°C). Grease 2 cake pans, or spray with baking spray or flour.
2. Combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt in a large bowl. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
3. Put in the oven and bake for about 30 minutes. Remove from oven and leave to cool.
4. In a saucepan, combine cherry juice, cherries, 1 cup sugar and cornstarch and cook over low heat until it thickenes. Stir in 1 teaspoon vanilla and leave to cool.
5. Mix whipping cream and icing sugar in a bowl. Beat until stiff peaks form.
6. Split each cake layer horizontally in half. Place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around the top and bottom edges of the cake. Spoon remaining cherry topping onto top of cake.
Black Forest cake is ready.