Black Forest Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Black Forest Cake Recipe Biography

Source(google.com.pk)
Start this impressive German cake by baking moist devil’s food cakes; while they cool, toss canned or jarred cherries with a cherry syrup reduction mixed with kirsch. Brush the cake layers with the syrup, and spread the cherries and some whipped cream between the layers. Frost the outside with more of the billowy whipped cream and decorate with chocolate shavings and cherries. Serve this dessert for a special birthday or holiday celebration.

What to buy: Make sure you get dark sweet cherries in heavy syrup, not cherries packed in light syrup or water. If you can find them, these Bada Bing Cherries from Tillen Farms have great texture, and you can use a single 13.5-ounce jar for the filling instead—just make sure you remove the stems first.

Special equipment: You’ll need a pastry brush for this recipe.
Game plan: You can prepare the cake layers up to 1 day in advance—just wrap them tightly in plastic wrap and store at room temperature. Alternatively, you can prepare the entire cake up to 1 day in advance, refrigerate it, and then let it sit at room temperature for about 30 minutes before serving.
 by Christine Gallary
Heat the oven to 350°F and arrange a rack in the middle. Cut out 2 (8-inch) rounds of parchment paper. Coat 2 (8-inch) cake pans with butter, place the parchment rounds in the pans, and coat the parchment with more butter. Coat the pans and parchment with flour and tap out any excess; set aside.
2Bring the water to a boil over high heat in a medium saucepan. Remove from the heat, add the chocolate and cocoa, and whisk until smooth; set aside to cool for 10 minutes.
3Whisk together the measured flour, baking soda, and salt in a medium bowl until combined; set aside.
4Place the measured butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until fluffy and light in color, about 5 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
5Return the mixer to medium speed. Add the eggs 1 at a time, letting each incorporate fully before adding the next. Add the sour cream and vanilla and beat until just combined the mixture will look slightly curdled. Stop the mixer and scrape down the sides of the bowl and the paddle.
6Add a third of the reserved flour mixture and turn the mixer to low speed, mixing until the flour is just incorporated. Add half of the cooled chocolate mixture and mix until just incorporated. Continue with the remaining flour mixture and chocolate mixture, alternating between each and ending with the flour, until all of the ingredients are incorporated and the mixture is smooth. Stop the mixer, remove the bowl, and stir in any remaining flour streaks by hand, making sure to scrape the bottom of the bowl.
7Divide the batter evenly between the prepared pans and spread it into even layers. Bake side by side on the rack for 15 minutes. Rotate the pans from left to right and continue baking until the cake edges slightly pull away from the pans and a cake tester or toothpick inserted into the center comes out dry with just a few crumbs, about 14 to 15 minutes more.
8Remove the pans from the oven and let them cool on a wire rack for 45 minutes. Run a knife around the perimeter of each cake, turn them out onto the rack, and slowly peel off and discard the parchment rounds. Flip the cakes over and let them cool completely. Meanwhile, make the syrup.
For the cherries and syrup:

1Place a fine-mesh strainer over a small saucepan and pour the cherries and their syrup through the strainer. Cut the cherries in half and place them in a medium bowl.
2Bring the syrup to a boil over medium-high heat. Reduce the heat to medium low and simmer until reduced to 1/3 cup, about 10 to 12 minutes. Remove from the heat and stir in the kirsch and lemon juice.
3Add 2 tablespoons of the syrup to the reserved cherries and stir to combine; set aside. Set aside the remaining syrup until ready to assemble the cake, letting it cool completely, about 30 minutes. Meanwhile, make the whipped cream.

1Place the sugar and cornstarch in a medium saucepan. While stirring constantly, pour in 1 1/2 cups of the cream. Place the pan over medium heat and, stirring constantly, bring to a boil (the mixture will be lumpy, but it’ll smooth out). Remove from the heat, stir in the vanilla, and let cool completely, about 1 hour.
2When the cornstarch-cream mixture has cooled, pour 2 1/4 cups of the cold cream into the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium speed until tracks begin to show in the cream, about 2 minutes. With the mixer still on, slowly add half of the cornstarch-cream mixture (about 3/4 cup) and continue whisking until stiff peaks form, about 1 to 2 minutes more. Transfer to a large bowl and repeat with the remaining 2 1/4 cups of cream and remaining half of the cornstarch-cream mixture. Place in the bowl and stir to combine. Refrigerate until ready to assemble the cake.
To assemble:

1When the cakes are cool, use a serrated knife to trim a thin layer from the top of each to expose the interior; discard the scraps and set the cakes aside. Using a skewer, poke holes all over the tops of the cakes, going about halfway through the layers.
2Place 1 cake cut-side up on a cake stand or serving plate. Use a pastry brush to brush half of the reserved cherry syrup (about 1/4 cup) over the cake. Spread 2 cups of the whipped cream evenly over top of that, leaving a 3/4-inch border.
Using a slotted spoon, evenly scatter all of the reserved cherries over the whipped cream, leaving any syrup in the bowl.

Leaving a 3/4-inch border, dollop 2 cups of the whipped cream over the cherries and spread it into an even layer to enclose the cherries.
Brush the top cake with the remaining half of the syrup.
4Frost the outside of the cake with the remaining whipped cream. If desired, you can reserve up to 2 cups of the whipped cream for piping decorations on the top or base of the cake.
5Line a work surface with a sheet of waxed or parchment paper. Holding the solid piece of semisweet chocolate with a paper towel in one hand, use a vegetable peeler to shave the chocolate onto the paper. Using your hands, press the chocolate shavings into the sides of the cake in an even layer. Evenly place the cherries around the top border of the cake. Serve immediately or refrigerate for up to 1 day. If refrigerated, let the cake sit at room temperature for 30 minutes before serving.

Heat oven to 180C/160C fan/gas 4. Grease and line the base of 3 x 20cm cake tins. Boil the kettle. Put the butter and 75g chocolate broken into chunks in a small pan and gently heat, stirring, until completely melted.
Mix together the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in a mixing bowl. Whisk the eggs and buttermilk or yogurt together. Scrape the melted chocolate mixture and egg mixture into the dry ingredients, add 100ml boiling water and whizz briefly with an electric whisk until the cake batter is lump free.
Divide the mixture between the tins and bake for 25 mins, swapping the tins round after 20 mins if they’re on different shelves. To test they're done, push in a skewer and check that it comes out clean.
Prick the cakes a few times with a skewer. Mix together the 2 tbsp reserved cherry juice and the kirsch or more juice and drizzle over the cakes. Cool the cakes.
Mix together the remaining drained cherries and jam. Tip 200ml of the cream into a small pan and heat until just below simmering point. Chop the remaining chocolate and put in a heatproof bowl, pour over the hot cream and stir until melted. Set aside until spreadable.
When the cakes are cool whisk the remaining cream and the icing sugar together until softly whipped. Spread over two of the cakes, then spoon over the jammy cherries. Stack the cakes together. Spread the chocolate cream over the third cake and sit on top of the other cakes. Pile the fresh cherries in and around the cake and serve
175g salted butter, plus extra for greasing
200g bar dark chocolate
300g plain flour
375g golden caster sugar
25g cocoa
1 tsp bicarbonate of soda
2 medium eggs
200g buttermilk or natural yoghurt
To assemble
425g can pitted cherries, 2 tbsp juice reserved, rest drained
100g morello cherry jam
4 tbsp kirsch or more juice from a can if you want it to be non-alcoholic
500ml tub double cream
3 tbsp icing sugar
1 small punnet fresh cherries optional

The original name of this popular German dessert is Schwarzwälder Kirschtorte aka Black Forest cherry torte. It is known by different names in different parts of the world. In India, its popular as black forest pastry, in the US, as black forest and in the UK, as black forest gateau. The authentic black forest is a multiple chocolate genoise layer cake which is soaked in Kirschwasser liqueur a clear liqueur distilled from cherries and covered with whipped cream and cherry filling.

In India most bakeries that offer black forest on the menu replace the Kirsch liqueur with tinned cherry syrup. The black forest cake that I have eaten and know of has 3 to 4 layers of chocolate cake, with whipped cream and maraschino cherries between each layer, topped with whipped cream and decorated with cherries and grated chocolate or chocolate shards. Family and friends rave about the black forest cake I make at home. Honestly, it is way better than the store bought cake even though I do not make the authentic genoise that Black forest cake calls for. :) If you are planning on preparing sweet recipes for kids for a get together or birthday party, you should consider black forest cake..
I used tinned maraschino cherries and Rich’s whipping cream. I’d suggest you do not skip the brewed coffee which gives a lovely flavor to the cake.
Preheat oven to 175 degrees Centigrade. Grease and flour two 9" cake pans or three 6" cake pans. I used three 6" cake pans.
Add a tbsp of instant coffee powder to the hot water and keep aside.
In a large bowl, sieve the flour, cocoa powder, baking soda, baking powder and salt. Add the sugar and mix well with the dry ingredients.
Make a well in the center and add the milk, oil, vanilla essence and beaten eggs and mix. Finally add the hot coffee mixture and mix. Do not over mix.
Pour the cake batter into the prepared cake pans and bake in the middle rack of the oven for 40 mts or until a skewer comes out clean. Start checking from 35 mts onwards.
Cool on a wire rack for 30 mts before inverting onto a wire rack. Bring to room temperature. If the cake has a dome shape, use a serrated knife and slice the dome off and level the cake till it has a flat top.
While the cake is cooling, prepare the whipping cream. Place a very large bowl and beaters in the freezer for 15 mts before beating the whipping cream..
Place ice cubes in a plate. Place the cold bowl on the ice cubes and pour two cups of whipping cream in the bowl. Beat with an electric mixer at high speed until stiff peaks form, approx 5-6 mts. Place the whipped cream in the fridge till you start assembling the cake.
Open the tinned cherries and drain the liquid (cherry syrup). Measure 1 cup of syrup and add 3 tbsps powdered sugar and mix. This is to reduce the tartness of the cherry syrup.
Pit 1 cup of cherries, chop into small pieces and keep aside. Reserve 1/4 cup of whole cherries for decoration.
To assemble the cake:
On a turntable, place a cake board that has been lined with shiny silver or gold paper. Invert the cake and place it upside down on top of the cake base so that the cake has a flat top.
Drizzle 5 to 6 tbsps of cherry syrup or sugar syrup over the cake layer covering the entire cake. Do not drizzle too much syrup as the cake might get soggy,
Using a spatula spread a cup of whipped cream . Leave a gap of 1" along the edge of the cake. It should be a thick layer. Over the layer spread some of the chopped cherries.
Place another layer of inverted cake over the first layer and repeat the same process with cherry syrup, whipped cream and chopped cherries.
Finally place the inverted cake layer with the flat top and drizzle with cherry syrup all over and spread a thin layer of whipped cream on top and along the sides of the cake.
Use a cake comb along the sides and create a comb effect all around the cake. Place the cake in the fridge for at least 2 to 3 hours at this stage.
Place the remaining whipped cream in a piping bag with a star tip and place in fridge. At the time of serving, remove the cake from the fridge and pipe stars along the top edge of the cake and at the base of the cake as shown in the picture above.
Place a cherry on top of each piped out star and sprinkle grated chocolate. You can also place chocolate shards along the sides. You can decorate as your fancy.
Place the cake in the fridge for at least another hour and serve. If you are rushed for time, you can go ahead and serve the cake.
Tips

The whipping cream makes 4 cups of whipped cream.
Instead of cherry syrup, you can use sugar syrup. Mix 3/4 cup of powdered sugar to 1 1/2 cups of water and mix. Chill till use.
2 tbsp of rum can be added to the cherry syrup for a touch of alcohol. I have not added any rum to the above recipe.
The flavor of the cake is best when the cake sits in the fridge for a minimum of 6 to 8 hours or overnight.
Remove the whipping cream from freezer the earlier day and place in the fridge. The left over whipping cream can be frozen for a few more weeks. But do not store the cream that has been whipped. Use it as required for cake decoration and discard the left over whipped cream or use it to prepare another dessert.
The left over cherry syrup can be stored in a clean plastic or glass container and kept in the freezer up to a few weeks. The left over cherries can be stored in a clean plastic or glass container and kept in the freezer. Discard the can and do not store the left overs in it.
You can skip the step 17 above and complete the final cake decoration and refrigerate the cake for a few hours and serve.

Black forest cake is a gem among sweet recipes for kids. A German dessert with chocolate cake layers, whipped cream, cherries and garnished with chocolate.
Pit most of the cherries leaving about 10 for decoration on top of the cake. Take the pitted cherries and soak them in a jar of the 1/2 cup Kirsch overnight.

Preheat the oven to 350°F Line the bottom of three 9 inch round cake pans with parchment.
Sift the dry cake ingredients together
Cream the shortening and sugar. Add the eggs and vanilla and mix well.
Add the dry ingredients alternately with the buttermilk and mix well.
Pour evenly into the cake pans. Bake for 20 minutes or until a tooth pick comes out clean.
Cool and remove the cakes. Prick the tops of the cakes with a toothpick and pour the 1/2 cup of Kirsch that the cherries soaked in onto the cake.
In a bowl beat the butter until light and creamy. Add the icing sugar, salt and espresso and mix well. If the icing is too thick add Kirsch or cherry juice.

Cut the cherries into halves.
Place the base layer on top of your cake tray, spread 1/2 of the icing over one top, cover with cherries and top with another layer of cake.
Spread the second half of the filling over that layer of cake, cover with cherries and top with the third layer of cake. Cover this and let sit in the fridge for a day or two to allow the kirsch to soak into the cake and become moist.
The day you're going to serve this cake prepare the icing. Whip the cream until it forms stiff peaks.
Gently fold in the dry milk and icing sugar.
Add the vanilla and pour in the Kirsch until it's a good consistency
If you like more icing double this recipe. Spread the icing over all of the cake.
Place the fresh, intact cherries on top for decoration and cover the top with the chocolate shavings. Serve and enjoy.

Black Forest Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Black Forest Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Black Forest Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Black Forest Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Black Forest Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Black Forest Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Black Forest Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Black Forest Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Black Forest Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Black Forest Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Black Forest Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu