Black forest cake...
Color and Spices
Color and Spices
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  • 10 inch double layered cake
  • Sugar (granulated)
  • 2/3 cup Vanilla extract: 1 tsp Flour: 1/2 cup Cocoa powder: 1/2 cup Baking powder: 1 tsp Salt : 1 tsp Butter (melted): 3 tbsp
  • 2 cups Sugar (powdered): 3 tbsp Vanilla extract: 1 tsp
  • 3 cups Sugar
  • 3 tbsp Brandy
  • 1. If using fresh cherries, pit the cherries
  • 2. If using canned cherries, drain the cherries from the syrup. Add a tablespoon of brandy to the syrup and mix. Add a tablespoon of brandy with drained cherries and keep aside. Traditionally Kirsch, a cherry brandy is used. Any other fruit brandy or rum can also be used, if Kirsch is not available. Or else one can completely opt out the alcohol and use the syrup of the canned cherries.
  • 5. Take a saucepan one third filled with water and let the water boil. In a heat proof bowl take the eggs and sugar. Mix well with a wire whisk. Place the bowl over the saucepan with boiling water and beat the egg and sugar with the wire whisk till the egg mixture feels warm to touch.
  • 8. Take the butter in a microwave safe bowl and melt it. Add the butter gradually to the cake batter and mix gently with a wire whisk or spatula.
  • 375 F or
  • 180 C for
  • 12. While the cake is cooling down beat the heavy cream with sugar and vanilla extract till soft peaks are formed. I used the stand mixer with wire whip attachment and beat the cream for 4



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