Oven Baked Best Black Forest Cake Recipe
- Yield: 12 slices
- Servings: 12
- Prep Time: 25m
- Cook Time: 25m
- Ready In: 50m
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Oven baked best black forest cake recipe. The famous black forest cake baked in the oven. This impressive dessert is a low-fat and low-calories version of the classic recipe. This delectable cake has its origin in Europe and opens up a fascinating new field of cooking.
There are innumerable ideas for flavoring and decorating this cake. It is often decorated with water-packed pitted cherries and whipped cream.
Black forest cake may be served at morning and afternoon tea or coffee parties, and may also be included in a dinner menu as the dessert. Remember, this cake is very rich and therefore small portions should be served. The cake will keep moist if covered and should be stored in a refrigerator.
There are too many variations of this excellent cake. You may like baked Black Forest Cake by Betty Crocker
Oven Baked Black Forest Cake Recipe
Makes 12 servings
Ingredients: 1 box Betty Crocker™ SuperMoist™ devil’s food cake mix, water, vegetable oil and eggs called for on cake mix box
For Filling and Topping: 2 cups (500 ml) whipped cream, 1/2 cup powdered ( caster) sugar, 2-3 tablespoons brandy, 21 oz (630 ml) can cherry pie filling, 1/2 teaspoon almond extract, 2 tablespoons sliced almonds
Instructions: Preheat the oven to 375º F (190º C). Grease two 8-9-inch (20-22.5 cm) round cake pans with nonstick cooking spray.
Bake cake in preheated oven according to cooking instructions. Remove from the oven and cool 10 minutes, then remove from the pans and transfer to cooling rack. Cool completely, for about 1 hour.
Meanwhile, in a medium mixing bowl, beat whipped cream with an electric mixer, until slightly thickened. Gradually stir in powdered ( caster) sugar until stiff peaks form.Fold in brandy.
In another medium mixing bowl, combine pie filling and almond extract. Mix well.
On a serving plate, place one cake layer, rounded side down. spread with a half of whipped cream, top with 1 cup cherry mixture. Top with the second layer, rounded side up. Top with remaining whipped cream, then with cherry mixture.Sprinkle with sliced almonds.
Cover and refrigerate for at least 2 hours.
Oven Baked Best Black Forest Cake Recipe
- 6 tablespoons unsifted cocoa powder
- 6 tablespoons sifted cake flour
- 1 cup plus 2 tablespoons granulated sugar
- 1/8 teaspoon salt
- 8 large egg whites
- 1 teaspoon cream of tartar
- 1½ teaspoons vanilla extract
- 1 can (480 ml) water-packed pitted sour cherries, drained, with 1/2 cup (125 ml) juice reserved
- 2 tablespoons water
- 1 teaspoon unflavored gelatin
- 4 teaspoons light brown sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon grated lemon rind
- 1/3 cup (80 ml) heavy cream
- 4 teaspoons caster sugar
- 1/3 cup (80 ml) ice-cold evaporated skim milk
- 1 teaspoon freshly squeezed lemon juice
Preheat the oven to 375 F (190 C). Line the bottom of 2 8-inch (25 cm) round layer cake pan with wax paper.
Using a sheet of wax paper, stir together the cocoa powder, flour, 1 cup granulated sugar, and salt. Set aside.
In a large bowl of an electric mixer, beat 8 egg whites at medium speed until foamy. Stir in the cream of tartar and remaining 2 tablespoons granulated sugar, one at a time. Beat until the whites hold soft peaks. Switch speed to medium-high, then add 1 teaspoon vanilla extract and beat for further 1 minute (the whites should be soft and firm).
Using a rubber spatula, fold the cocoa mixture into the egg whites, about 1/3 at a time. Pour batter into prepared greased cake pans.
bake the layers in preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove pans from the oven and cool on a wire rack upside down in the pans. When cakes layers reach room temperature, loosen their sides, using a metal spatula. Turn them out on a work surface, then remove wax paper.
To make the filling, place the cherries in a bowl, saving a few for final decoration. Set aside.
Pour water in a small saucepan. Sprinkle the gelatin on top. allow staying for 5 minutes to soften. Cook over very low heat, stirring, until gelatin dissolves, for about 5 minutes. Remove from the heat and set aside.
Using another small saucepan, combine brown sugar, cornstarch, and lemon rind. Whisk in reserved cherry juice until smooth. Bring mixture to a boil over medium heat, stirring occasionally. Boil for 1 minute, then remove from the heat, add drained cherries and mix well. Set aside.
In the small glass bowl, beat heavy cream with an electric mixer at high speed until it holds soft peaks. Add caster sugar and remaining extract. Beat until stiff peaks.
In another small bowl, combine evaporated milk and lemon juice. Beat with electrical cream at high speed until very stiff. Stir in cold gelatin mixture and fold in whipped cream.
To assemble, place one cake layer on a cake plate. Top with the cherry mixture then spread 1 cup (250 ml) whipped cream over. Top with a second layer. Using a large pastry bag fitted with a star tip, pipe rosettes on the remaining whipped cream mixture around the edge and in the center of the cake. Decorate with reserved cherries. Cover and refrigerate.