How to make Black Forest Cake?

Many people in the US are in love with Black Forest Cake and request it as their birthday cake. However, due to the lack of carefully prepared recipe, most citizens have to be dependent upon grocery stores which might sell dry and bland cakes. In this post, I’d like to give you some instructions on making Black Forest Cake.

Firstly, let’s learn about what’s Black Forest Cake. Black Forest Cake is a kind of traditional German dessert, typically made of chocolate sponge cakes, sandwiched together with fresh whipped cream, cherry filling and Kirsch.

Before starting making Black Forest Cake, you need to have the following ingredients in place:

Chocolate Cake:

• 1¾ cups (250 g/8.8 oz.) all-purpose flour, sifted

• ⅔ cup (65 g/2.3 oz.) natural unsweetened cocoa powder, sifted

• 2 teaspoons baking soda

• 1 teaspoon baking powder

• 1 teaspoon salt

• 2 cups (400 g/14 oz.) granulated sugar

• 2 large eggs

• ½ cup (120 ml) neutral oil, such as canola or vegetable oil

• 2 teaspoons pure vanilla extract

• 1 cup (240 ml) buttermilk

• 1 cup (240 ml) hot water

Cherries and Cherry Syrup:

• 1 cup drained, canned cherries

• ¼ cup Kirsch, or another cherry liqueur

• cherry juice from canned cherries (drain cherries and reserve the juice)

Whipped Cream Frosting:

• 3 cups heavy cream, cold

• ½ cup powdered sugar, sifted

Optional Decorations:

• 200 g/7 oz. chocolate shavings

• Fresh whole cherries

After preparing all the necessary ingredients, you may start by following instructions below while making Black Forest Cake:

1. To make the chocolate cake: Preheat oven to 350°F/180°C. Generously butter two 8-inch cake pans that are at least 2-inches high, and dust with cocoa powder, tapping the ramekins slightly to remove any excess.

2. In a large bowl, place flour, cocoa powder, baking powder, baking soda, salt, and sugar. Mix until combined. Set aside.

3. In a medium bowl, mix together eggs, oil, vanilla, buttermilkand water (pour the water slowly so it won’t cook the eggs). Whisk until smooth. Add egg mixture into flour mixture and mix until smooth. Don’t overbeat – batter will be lumpy at first, but mix gently and eventually stir with a whisk just until smooth. The batter will be thin and liquid. That’s ok.

4. Scrape batter into prepared pans. Bake cakes for 30-35 minutes (depending on your oven - this might take longer), or until a skewer inserted into the center comes out clean or with just a few moist crumbs. Allow to cool for 10 minutes in the pan before unmolding, then let cakes cool completely on a wire rack. I recommend wrapping the cakes in plastic wrap and refrigerate or freeze them for several hours before cutting them. Cut each cake layer in half horizontally.

5. To make the syrup: place drained cherries in a medium bowl, and add to the bowl ¼ cup Kirsch and ½ cup cherry juice from can. Leave to soak at room temperature for 30 minutes or more, then drain cherries in a sieve over a bowl, keeping both the cherries and syrup. Add more cherry juice to the syrup to get 3/4 cup syrup (you won't need the rest of the juice, discard it or save for another use). This will be the soaking syrup for the cake layers.

6. To make the whipped cream: Using a whipped cream charger, beat heavy cream and powdered sugar until stiff peaks form.

7. Assembly: Place one cake layer on a cake stand or plate and brush with 1/3 of the cherry syrup. Cover top with a thick layer of whipped cream frosting (about 1 cup) and top with 1/3 of the cherries. Repeat twice more with remaining layers and top with the last cake layer (there’s no need to soak the top layer with syrup). Frost the top and sides of the cake with whipped cream. If you want, reserve some of the whipped cream, about 1½ cups, for decorating the top. Use a pastry bag with a large flower tip, and pipe rounds around the top. Top with whole cherries. Cover the sides and top with chocolate shavings, if desired. Store cake in the fridge, covered, for up to 4 days.

Making Black Forest Cake can be not that difficult as you think as long as you listen to my suggestions in this post. Now you can enjoy the classical cake with your family and friends.

In terms of making perfect whipped cream, I’d like to recommend you Blue Flag. Compared with other brands, this N2O whipped cream charger brand has been proven to be much safer, affordable and  productive. If you are considering buying whipped cream chargers, Blue Flag is definitely a good choice for you.

How to make Apple Toffee Crunch Cake?

Apple Toffee Crunch Cake is a very popular dessert among American citizens. But making it on your own seems not simple. To help Toffee Crunch Cake fans master the skill of making the cake, I’d like to offer some instructions in this post.

Toffee Crunch Cake is made of various ingredients, so you need to prepare:

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon cinnamon

• 1/2 teaspoon salt

• 3/4 cup Dixie Crystals Extra Fine Granulated Sugar

• 1/2 cup Dixie Crystals Light Brown Sugar

• 1/2 cup (1 stick) unsalted butter, melted

• 1/2 cup vegetable oil

• 3 large eggs

• 1/4 cup sour cream

• 1 tablespoon vanilla extract

• 3/4 cup whole milk

• 1 can (20 oz.) can apple pie filling, diced

• 1 1/2 cups toffee chips, divided

• 1 1/4 cups caramel sauce, divided

• 1 (16 oz.) whipped cream topping or Crème Chantill

After all ingredients mentioned above are in place, you can start making your Apple Toffee Crunch Cake by following steps below:

1. Preheat oven to 350°F. Grease a 9x13-inch baking dish. Set aside.

2. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.

3. In a large bowl, whisk together both sugars. Add butter and vegetable oil, stirring to combine. Add eggs, sour creamand vanilla extract, whisk till smooth.

4. Add flour mixture, alternating with milk, whisking until smooth.

5. Pour 1/2 the batter into prepared baking dish. Spread top of batter with apple pie filling and sprinkle with 1 cup toffee chips. Pour remaining batter on top and spread to the edges with a spatula. Bake for 35 - 40 minutes, until the cake is golden brown on top and a toothpick inserted into the center comes out clean.

6. Remove cake from the oven. While still hot, poke holes in the top of the cake with a fork or straw. Pour 1 cup caramel sauce over the top.

7. Allow cake to cool completely, about 45 minutes. Top with whipped creamtopping, drizzle with remaining caramel sauce and sprinkle with toffee chips.

8. Serve immediately or cover cake and store in the refrigerator until ready to serve.

As long as you follow my instructions, I believe you will succeed in making a yummy Apple Toffee Crunch Cake.

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Easy Chocolate Mousse Recipe

This easy chocolate mousse is the stuff chocolate dreams are made of, and the fact that it's so unbelievably simple to make is thanks to an unlikely secret ingredient: mini marshmallows.

Yep, that's right! This chocolate mousse is egg free, fuss free, and pure silken chocolate pleasure with every bite. Spoon into little demitasse cups to serve at a party, or fill a graham cracker crust shell to make a chocolate mousse pie. As for the marshmallows, well, that can be our little secret. I won't tell a soul.

Course Dessert

Cuisine French

Keyword chocolate, marshmallows, mousse

Prep Time 30 minutes

Cook Time 5 minutes

chilling 1 hour

Total Time 35 minutes

Servings 6 servings

Calories 299kcal

4 cups mini marshmallows

3/4 cup whole milk

3 ounces bittersweet chocolate finely chopped

3/4 cup heavy cream chilled

1 teaspoon vanilla extract

Whipped cream for garnish, optional

Chocolate shavings for garnish

Fill a large bowl with ice. The bowl should be large enough to hold a medium saucepan.

In a medium saucepan over low heat, combine marshmallows, milk, and chocolate. Whisk constantly until melted and smooth, about 5 minutes.

Set the saucepan inside the large bowl with ice. Let stand, whisking occasionally, until the chocolate mixture has cooled and thickened, about 20 minutes.

In a standing mixer with the whisk attachment, or using an electric hand mixer, whip cream and vanilla together until soft peaks form, about 3 minutes.

Fold whipped cream into chilled chocolate mixture (do not overmix). Spoon into wine glasses or ramekins and cover with plastic wrap (the plastic should be directly on the surface of the mousse). Refrigerate at least 6 hours or overnight.

Garnish with whipped cream and chocolate shavings before serving if desired.

Nutrition

Calories: 299kcal

If homemade Angel Food Cake has always seemed just outside of your comfort zone, this is the recipe to tackle. It has everything you need to know to bake the lightest, fluffiest, most heavenly Angel Food Cake ever.

Do you love strawberry shortcake and other fruit desserts? This naturally healthy and dairy-free cake is the perfect dessert during berry season, especially with a dollop of whipped cream.

If homemade Angel Food Cake has always seemed just outside of your comfort zone, this is the recipe to tackle. It has everything you need to know to bake the lightest, fluffiest, most heavenly Angel Food Cake ever.

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Even though it’s not difficult whatsoever to make, it does help if you follow some simple baking rules. So, without further adieu, here is what you need to know to make the perfect Angel Food cake, for desserts, trifles, or just a special breakfast for the angel in your life.

What do you need to make Angel Food Cake?

An angel food cake pan

Egg whites, lots of 'em: You can use frozen egg whites that you've saved up from other recipes, or crack them up (save the yolks—some great recipes down below)

Cake flour: cake flour makes all the difference for chiffon cakes and Angel Food Cake. There's an easy way to make it at home, too--keep reading.

Cream of tartar

Vanilla extract

Sugar

Salt

Lemon juice

Almond extract, or any flavored extract you feel like using.