Black Forest Cake Recipe

Black Forest Cake is very common cake. Black Forest Cake gets its taste from cherries mixed with cornstarch dressed on sponge cake, and sugar icing on top.
Black Forest Cake picture

Summary

CourseMethod
Dish

Ingredients

 Canned bing cherries14 Ounce
 Sugar1⁄2 Cup (8 tbs)
 Cornstarch1 Tablespoon
 Kirsch2 Ounce
 Chocolate fudge sponge cake/Cocoa sponge cake1
 Chantilly cream2 1⁄2 Cup (40 tbs)
 Fresh cherries8
 Chocolate shavings1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3915 Calories from Fat 2302

% Daily Value*

Total Fat 257 g395.8%

Saturated Fat 165 g824.9%

Trans Fat 0 g

Cholesterol 891.6 mg

Sodium 516.6 mg21.5%

Total Carbohydrates 305 g101.6%

Dietary Fiber 9.3 g37.2%

Sugars 245.7 g

Protein 13 g25.5%

Vitamin A 133.2% Vitamin C 214.9%

Calcium 45.8% Iron 15.3%

*Based on a 2000 Calorie diet

Directions

Drain cherries, reserving juice.
In a small saucepan, melt sugar in a little cherry juice.
In a small bowl, dilute cornstarch in remaining cherry juice.
Fold into syrup in saucepan.
While stirring, bring to a boil.
Remove from heat.
Let cool.
Add kirsch.
Slice spongecake into 3 layers.
With a pastry brush, spread one third cherry syrup over first layer.
Top with 2/3 cup (160 mL) ChantiUy cream, then half the cherries.
Cover with second spongecake layer.
Brush with second third cherry syrup.
Spread with 2/3 cup (160 mL) Chantilly cream, then remaining cherries.
End with last spongecake layer, then remaining cherry syrup.
Cover top and sides of cake with Chantilly cream.
Using a pastry bag with a fluted nozzle, pipe swirls of whipped cream onto cake.
Add a fresh cherry to each.
Garnish sides of cake with chocolate shavings.
Place a few shavings on top of cake.
Refrigerate 1 hour or so before serving.
Quantcast