black forest cake | woolworths

I add a little bit of coffee to the water and it turns out so good. I should have known better! I was wondering what kind of canned cherries are best to use : cherries canned in water or cherries canned in heavy syrup? Is this the liquid the canned cherries come in or a water sugar syrup? You can use 9″ but the layers will be thinner. Hi Liv, just tried this recipe the other day as black forest is my absolute favourite cake growing up. The details are in the recipe — I used two 8″ round cake pans but the recipe also works with three 6″ rounds , Thank you for confirming. Can I use brown sugar instead of granulated sugar in the recipe please? The cake was slightly drier than I usually like (It was probably fine, but I love moist cakes). Wonderful recipe! How deep are the 8” pans used? Set aside 8 of the cherries … Hi Tony! Can I use milk chocolate cooking bar for the bark and shavings? This was epically disappointing to me. I think that would work totally fine Let me know how it turns out! In order to keep it traditional, I also made a cherry syrup (using kirsch – cherry liqueur) to brush onto the cake layers. Everyone loved it. Hello, Why hot water? Surely the layers with squish the cream?.. Die. You know, the grocery store kind with the nuclear red maraschino cherries? Hi, could I possibly replace buttermilk with something else? Which method would be better do you think? I am taking care of my my… so for 6 months I am out of town. If so would it be a 1:1 ratio? I’ve tried it both ways (with buttermilk and the substitute) and both times are great. I want to try this in 3 6″ cake pans, could you suggest what the baking time would be? Is it sweet? What temperature and cooking time should I apply to either setting? My son is celiac so It has to be gluten free. Would love to show you a photo of it! Thank you. What is the alternative for cherry liquor? So happy I found this recipe. Also to help keep the cake cool, wrap the outside of the Tupperware container with a damp towel that has been chilled to almost frozen. Let me know how they turn out . . Any advice appreciated . I’m so happy to hear you loved this recipe , I there Olivia, beautiful cake by the way. Im making this for the fifth time for St Stephens day today. Hi Megan! We made this cake last weekend- it was terrific! It should make 18-24 depending on size. – maybe soaking fresh cherries in kirsch overnight, Hi Hans! Unfortunately I can’t find any actual kirsch locally. Hi, I’m confused on the Black Forest cake. Yes, it will work fine for cupcakes! Cake turned out nice, good flavour! I substituted a cup of coffee for the cup of water. Hmmm, I don’t think the gas oven would affect it but are you at high elevation by chance? Hi Austin. It might be a little small for all the batter, but as long as you don’t fill the pan more than 3/4 full, you should be ok. Baking time will be longer. I had to use different brand cherry syrup as it was the only one available to ship soon from amazon. Hi Cheyenne! Hi Evelyn! Allow it to set up until firm before adding the whipped cream frosting. Hi Devynn! It was just a mistake in one of the headings. Can’t wait! Not impossible, but it wouldn’t look as clean as it would on a chilled, firm buttercream. I also saved out the extra simple syrup and we spooned 2 spoonfuls over each slice before eating. Thanks so much for all your feedback and tips! I think it’s like…the least thrilling cake out there. Thanks for a great recipe, I’ll be making it again! The Gorgeous Decadence of Black Forest Cake. Can I use normal cocoa powder? My husband and me baked it together for his Birthday , Hi Suhani! Hi Mackenzie! . Thanks so much Barbara! Hi Kay! Whyyyyy? Hi Em! Black Forest Cake has been around for ages and is a traditional German cake known for its layers of chocolate cake, whipped cream, cherries and most importantly, a clear liqueur made from sour cherries called kirschwasser. It’s an amazing recipe. The chocolate bark is the star on this cake’s appearance. I used organic (pitted) frozen cherries. Hi Ashley! So glad everyone like the cake. Also, if I use raspberry how can I make raspberry syrup? That is a great substitution! Hi Dora! My brother has requested it for his birthday and I was thinking of doing it as a naked cake with a drip, would this work with the whipped cream frosting? For sure, you can just set the Servings to half of what it shows to get the amounts. Let me know if you try it! Those are some pretty big changes. Can the dry ingredients be added to the wet instead of the other way around? For the bark. I was wondering what your thoughts are on turning this recipe into cupcakes. Hi there! Still delicious cake though. Black Forest Cake $ 37.50 – $ 190.00. I made the cake (but mini cupcakes and a 6″ cake), and the icing from the strawberry cake with mascarpone buttercream recipe and it was amazing! I’ll be making it again very soon. A big shift, but it was still delicious! I made cherry pie filling following a different recipe and spread it over the cake, then topped with frosting. I used a whole bag of Trader Joe’s chocolate which was 284gm. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html. It turned out amazing (didn’t have the heaviness that gf usually has). . Hi Dhwani! How can I make buttermilk since I cannot find it in the market? Hi Doreen! It looks very yummy. If you soak the skewers in water (wipe them so they are not dripping wet) for 30-60 min before inserting them into the cake…. Thanks for sharing your recipe! Instead I soaked the halved cherries in some brandy. I only had a 9-inch pan and I ‘padded’ it out with foil, then lined with a sheet of foil to make it smaller. It doesn’t take too long to thaw them at room temperature (1 hour or so). Thanks for the feedback! Simple. Taste great, not mushy, and still have the stems for a pretty top. Thank you! That way you will get the taste of the German Liqueur without the saturation throughout the cake. This cake looks amazing! . Hi Calline! Hi Shannon! Should it be added in there or mixed with the rest of the dry ingredients? When cake is cool, use a long serrated knife to cut the cake horizontally into 3 equal layers. Batter will be very thin. Hi Kat! We are at approximately 5300 feet in elevation. The classic cake is decorated with chocolate and fresh cherries. I am usually not a big fan of vegetable-derived oils (except olive oil, because I’m Italian because of the chemical process of extraction they go through, but I am sure some are better than others. Can you change this to raspberry instead of cherry? It’s ideal due to the whipped cream frosting — it just doesn’t hold up as well as a standard buttercream does. 1 cup of pie filling per layer would be a bit much I think, I would start with half of that and see. Awesome! Also, I only have a 9 inch pan! Your cake looks gorgeous! Fresh cherries. Second, I had never had a Black Forest cake before but chocolate and cherries sounded like a winning combination and it is, especially with real, fresh cherries. I find it best to cut them when the cake layers are chilled a bit. I totally recommend it! 3. Hi Ludivine! just have it as chocolate cake with cream. Hope I can do this chocolate right like u said, it looks so delicious, can’t wait til I can get up the stuff to make this. Another question…. I made a strawberry puree,layered puree,cream and fresh slices of strawberries. Thank you for the awesome feedback, I’m so glad you like it . Used the juice from the cherry jar to brush on the cake layers. How I wish I shared aome with you. and I’ll definitely try to make this cake.Thank you so much. Thank you. I assembled the cake in a jar by the way. Oh shoot, if only I’d read this about trader jos cherries…making cake today and only have the canned ones. ahhhhh. Wonderful recipe! Yes, it should be fine as long as it’s not too warm. Thank you very much. But your recipes are great as always. but to stabilize my cakes in transport, I use 4 – 5 long bamboo skewers insert into the top of the cake through to the bottom But alas not….. so…. Thank you for the quick response! Glad the springform pan mostly worked! My springform one is about 3.75 inches tall. This is my husband’s favorite cake. The nutritional information and metric conversions are calculated automatically. Thanks. I would do an ermine frosting (https://livforcake.com/ermine-frosting/). Hi Patti! I recommend freezing only leftovers, and then thaw overnight in the fridge. https://livforcake.com/almost-scratch-cake/ It yields such a good cake! I would do the whipped cream filling and assemble the cake the day you plan to serve it, for best results. Really so confused at this mystery of why they didn’t rise perhaps something to do with having a gas oven? The only difference is that I popped mine into the freezer for 20mins instead of the fridge for 30mins because I’m mega impatient. Hi this recipe looks great! May I know the weight of this cake? Excellent not too sweet, not too heavy, CONSISE directions! I’ll do that then! I think frozen cherries would be ok, but the texture would be different (mushy?) And maybe I will give the homemade ones a try , LOL…ok I have a post from 2012 where I share my disdain for maraschino cherries, as well! Hi! Oh that was so helpful thank you so much. You can just use regular cocoa in place of Dutch and it should be fine , Is organic cocoa powder the same thing roughly? I recommend baking up my vanilla cake recipe instead https://livforcake.com/vanilla-cake/, Thank you so much for your suggestion and for your quick reply. Hello, I tried your recipe. Hi Kayla! So, I set off to re-create the decades-old Black Forest Cake my way. Thank you very much for your reply. I will make this cake for my birthday this Saturday using your Vanilla cake recipe instead of chocolate. Hi Jessica! Hi Piu! Hello, my name is Ludivine and I am French. Copyright © 2010 - 2020, Liv for Cake. I’ve never made one before, but he requested black forest cake. Hi Penny! Black forest cake is traditionally made with layers of moist chocolate cake soaked in a cherry syrup. Just combine all the wet ingredients together, minus the hot water. I have frozen sour cherries in the freezer…could I use those instead of sweet cherries? Hi Olivia – Have you tested the recipe using weight measurements? If you want to leave it out, replace it with more cherry juice. Hope to hear from you soon. Can I bake the cake days before I decorate? I am planning on making this for a party on Saturday. So happy you loved this one. thank you so much. And if you’re not, maybe this recipe will convert you. For best results, I recommend using the recipe as-is. I’ll try doing that:) do you have any decorating tips for when I do it? Thanks in advance! That would be totally fine. Hi Olivia, I’m a fun of yours and been baking this for 3rd time now and never let me down with nice comments. Hi Summer! Thanks for the feedback! Loved the bark idea! The 8 inch seems so small. This might still make more than you need, so be sure to not fill your pans more than half full. What would you recommend? Also, I had the same way/trick whenever I whip some whipping cream – I was so glad that you do the same way Thank you for this wonderful and informative recipe, Olivia! But you could also mix a bit into the filling if you’d like more of a kick . The cake frosted would not freeze well since it’s whipped cream, otherwise it would freeze perfectly fine too. Hi Shaw! It says use cherry pie filling (which I dont like) I like to use tart cherries. The cake was so moist! I keep meaning to try that! This looks amazing! Won an office baking contest with this recipe! If you follow the recipe as-is for pan size and cutting the layers in half it will hold up no problem. Thanks for this recipe and your tips/answers. Thanks so much Karen! I can’t think what could have happened. Can i still use those without causing a leak? Hey! My son asked for one this time, and I found this recipe. I know European desserts are not that sweet. Over 50 of my very favorite cake recipes all in one place! I’m hoping doing it that way I won’t need to worry about cutting the cake and I’ll use 4 pans. Can’t wait to make these this week for me and my twin’s birthday. So happy to hear that. Its always a hit and I get to bring my clean serving dish home right away. My family has been begging me to make it again! You’d need a very tall cake pan (4″ tall) and it would take a long time to bake. The black forest cake looks awesome! And will the time be same or a bit more? I have a cake flour that i need to use..can i replace all purpose flour with cake flour? If you read through the comments though a few people have made this recipe using the metric amounts without issue. Is it sturdy enough for traveling if I use a dowel to fix it to the cake drum? Thanks again for your kind and helpful responses. To make 1 cup of homemade buttermilk: take a measuring cup and pour in 1 tablespoon of white vinegar or fresh lemon juice. I want to try an authentic one some day . omg. It is a whipped cream! I like to use sour cherries, but sweet cherries work too. Thank you for the amazing recipe, will most certainly be making again, Hi Melissa! Hi. Once stacked with the cherries it comes out pretty tall. Would it be okay if I reduce the recipe into half? Mine came out a bit messier than photo of course, but delicious and stunning none the less. My springform pan did leak a bit, but I wrapped it with a double layer of aluminum to catch the leaks and a cookie sheet in the lower rack. Hi Neridah! I will add this to my permanent list for that one time a year I have to make my least fav cake. My oven is not the same as yours (I think) so I baked mine for only 25 minutes in a 2 x 7″ pans and they turned out moist! Thank you! I was wondering what recipe you use for stabilized whipped cream? And, have you ever soaked the cherries in Kirschwasser in addition to making the syrup? You would need to increase the recipes to use 9″ pans. You will have to work quickly with this chocolate bark — since the chocolate isn’t tempered, it will melt on contact. I had a question about transport. Do you think, one could make the cake with frozen (defrosted) cherries instead? You can skip the syrup in the cake as the strawberries will be quite strong on their own. Then I cut each of those baked cake layers in half to make four total. Is this cake better served chilled rather than room temp? I am going to attempt to make this today for my sons birthday. Thank you! I have caved and used them as a garnish because I will admit, they look pretty and just go with certain desserts, but they get plucked right off before eating the cake. I updated the recipe, thanks for calling it out! If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool. 2. Thanks for being so gracious in answering all the questions! So happy to hear that it turned out!! Made it twice now & everyone loved it. Can you please tell me what would have been wrong. I got so many compliments! Thanks so much Amy! I would recommend storing it in the fridge prior to the two hours — both due to the bark and the whipped cream frosting. Hi Em! Hi Mary! Boiling hot water or hot tap water? Thanks for the amazing feedback! Can the batter wait 35 minutes. This Black Forest Cake combines rich chocolate cake layers with fresh cherries, cherry liqueur, and a simple whipped cream frosting. Either way, I would bake it with a cookie sheet on the lower rack to catch any potential leakage. The Mocha cake is my favourite. I do have a Cake Safe and I have used a box with frozen water bottles and sealed edges to make a “refrigerated box” to transport a cake that far. Everyone loved it! Hi Amy! Drain off excess Licqour. I’m struggling to get my hands on any too! Let me know how it turns out! Thanks. Note that this will completely fill 9″ pans once baked, so I highly recommend weighing the batter to make sure one isn’t more full than the other. Can i use cherry jam as a substitute or what can you recommend i use? If I simmer fresh cherries to make the syrup can I still use the softened cherries in the cake as a decoration? I haven’t tried it with coconut oil. Hi Olivia, how big cake form have you used for this black forest recipe? I have fallen in love with this cake! Hi Lisa! thanks! It was a nice and delicouse recipie thanks for sharing it,but i have a problel with chicolate bars,they didnt stay in the shape:(. Very strange! This could cause the second cake to collapse if it’s not set yet. Plus I’ll be using berries. I am wondering that as well as I need to do that too, can you advise? Do you remove the bark pieces before slicing? The remains 40% whip cream I used on the outside of the cake. Hi Chloe, I usually don’t recommend freezing whipped cream frosting, but I did freeze a few pieces of this cake myself and they kept well. The place I live in is very hot, and I don’t really want all the chocolate to melt right off. I am really looking forward to making this for a birthday. For the buttermilk I used one cup of milk and added a table spoon of lemon juice. It is not this recipe, but from my experience, if you use an 9 inch pan it will not be as moist and will be more on the dry side. That’s really all you need. I can’t say for sure as I’ve never transported this cake. Do you think I could make this recipe as it is and use those 9-inch pans, or would I have to “one-and-a-half” the recipe? If I am to bake again is it alright to bake the whole quantity at once in a single pan and layer it? Here are some general guidelines if you’re at 3000ft: If you’re higher up than 3000ft, you will need to increase/decrease the ingredients incrementally. Either way just be sure not to fill the pans more than half full. Thank you!!! While assembling… my cake collapsed. Sorry for the delayed reply. Thank you very much for sharing! I could also double the recipe and use three 9-inch pans, but that’s a lot of cake. Brush generously with cherry syrup. 10″ DEEP or round? I will be trying out your Mocha cake this weekend , Hi Jackie! What a wonderful recipe! It was absolutely devine. Next time, we are going to double the number of cherries (2 cans) — as is you don’t get many cherries between the layers in each slice. Make the filling. I had to add close to 1 cup of sugar instead of 1/4 cup. I made this recipe for my Dad’s birthday and it was a massive hit! I am making this cake for an 18 year olds birthday, this is her favourite cake, and I need it will be an hour or so in transit. If you’re a Black Forest Cake fan, I hope you try this version! Took me 8 hours!!!!!!!!!!!!!!!!... 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