Best 4 Black Forest Cake Shake Recipes

BLACK FOREST CAKE SHAKE

Steps:

• Dip chocolate donuts in glaze and let stand until dry. Meanwhile, blend chocolate ice cream and milk until smooth and just pourable. Spread some hot fudge sauce on the sides of a tall glass. Add 1 scoop vanilla ice cream. Crumble half a donut on top. Drizzle with more hot fudge sauce. Add a spoonful of boozy cherries with some of their juices. Top with milkshake; do not fill to the top of the glass or it will overflow when toppings are added. Pipe on whipped cream, as desired. Top with remaining donut and more cherries and fudge sauce (reheat in the microwave, as needed). Serve with a straw, a bowl and a spoon.

BLACK FOREST CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; line the bottoms with parchment paper. Butter the parchment and dust the bottoms and sides of the pans with cocoa powder, tapping out the excess.
• Put the eggs (in their shells) in a medium bowl and cover with hot tap water; let stand 5 minutes (warming the eggs will help them whip better). Sift the cocoa powder, cake flour and salt into a medium bowl, then whisk in the almond flour; set aside.
• Remove the eggs from the water and crack into a large bowl. Add the granulated sugar and beat with a mixer on low speed to combine. Increase the speed to medium high and beat until pale, fluffy and thick, about 10 minutes. The mixture should fall off the beaters in a ribbon when lifted.
• Sprinkle one-third of the flour mixture over the egg mixture and gently fold with a whisk until combined. Repeat with the remaining flour mixture in two batches, adding the vanilla with the final addition. Divide the batter evenly between the prepared pans. Bake until the cakes pull away from the sides of the pans and a toothpick inserted into the centers comes out clean, about 25 minutes. Immediately run a small offset spatula around the edges to loosen. Let the cakes cool 5 minutes in the pans, then remove to a rack, parchment-side down, and let cool completely.
• Meanwhile, make the whipped cream: Whisk the confectioners' sugar and cornstarch in a small saucepan (the cornstarch will help stabilize the whipped cream). Slowly add 3/4 cup heavy cream, whisking, until a paste forms. Bring to a boil over high heat, stirring, until thick and bubbling, about 1 minute. Transfer to a bowl, place a piece of plastic wrap directly onto the surface and refrigerate until completely cooled, about 30 minutes.
• Meanwhile, make the filling: Bring the cherries, cherry syrup, kirsch and granulated sugar to a simmer in a small saucepan, stirring, until the sugar dissolves, 1 to 2 minutes. Stir in the almond extract and transfer to a bowl. Refrigerate 30 minutes.
• Finish the whipped cream: Beat the remaining 2 1/4 cups cold heavy cream and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 1 minute. With the mixer running, add the cooked cream mixture and beat until stiff peaks form, 1 to 2 minutes.
• Drain the cherries and reserve the syrup. Discard the parchment from the cakes. Trim a thin layer off the top of each cake with a long serrated knife. Put one cake cut-side up on a cake stand or serving plate and brush with half of the reserved syrup. Spread about 1 cup whipped cream over the top in a thin layer, then top with all but 1/4 cup cherries. Spread 1 cup whipped cream over the cherries in a thin layer. Top with the remaining cake and brush with the remaining syrup. Spread 1 1/2 cups whipped cream over the top and sides of the cake in a thin layer (some crumbs are OK). Refrigerate 30 minutes.
• Spread the remaining whipped cream over the top and sides of the cake. Refrigerate 30 minutes. Sprinkle the shaved chocolate around the top of the cake and press into the sides; top with the reserved cherries. Refrigerate overnight; the cake will soak up the syrup.

BLACK FOREST CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
• In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
• Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
• Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
• Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
• With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.

BLACK FOREST CAKE

Steps:

• To Make the Cake:
• Preheat the oven to 350°. Place the rack in the center of the oven. Butter and flour a 10-inch cake pan that is 3 inches deep such as a springform mold.
• Sift the 1/2 cup flour, the cocoa, and the salt together onto a sheet of parchment paper and set aside. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, sugar, and vanilla at high speed until the mixture has tripled in volume and is very thick, about 8 minutes. When the whisk is lifted, the batter will form a thick ribbon as it falls back into the bowl.
• Lower the speed to stir and carefully tap the dry ingredients into the egg mixture. As soon as all the flour has been added to the eggs, stop the machine. Pour in the melted butter, making sure to leave the white, milky solids behind. With a large rubber spatula, using as few strokes as possible, finish folding the flour mixture and butter into the batter until evenly mixed.
• Immediately scrape the batter into the prepared pan, place the pan on a baking sheet, and bake until the cake feels just firm to the touch, about 40 minutes. Transfer the cake to a rack and let it cool for about 5 minutes. Then turn the cake upside down onto a rack to cool. This will flatten the slightly domed top.
• To Make the Syrup:
• Place the sugar and 1/2 cup water in a small saucepan over medium-high heat. Bring the mixture to a boil while stirring to dissolve the sugar. Add the kirsch and remove from the heat. Pour the syrup into a small cup or bowl and set it aside.
• To Assemble the Cake:
• In a large bowl, whip the cream with the sugar and vanilla on medium-high speed until it holds firm peaks. Do not overbeat; the whipped cream should be smooth and firm. Divide the cream into 4 equal portions and set them aside. (This helps prevent getting to the last bit of decorating and discovering you have run out of cream.) Drain the cherries and divide them into 2 equal piles. Reserve 8 to 12 cherries to garnish the top of the cake if you do not have fresh cherries.
• Place the cake on a work surface with its original top up. Trim off any hard crusts. With a long serrated knife, cut the cake horizontally into 3 even layers. Transfer the top layer to a serving plate, arranging it top side down. Brush it liberally with the syrup. With an offset spatula or rubber spatula, smooth on a 1/2-inch layer of whipped cream. Push the cream a little beyond the edge of the cake. (This prevents gaps when you settle the next layer on top.) Nestle half of the cherries into the whipped cream, scattering them evenly over the top.
• Place the middle cake layer on top of the cherries, pressing it lightly into the whipped-cream layer. Brush with syrup, spread with whipped cream, and scatter the remaining half of the cherries over the cream.
• Finally, add the last cake layer, cut side up, on top of the cherries, again settling it into the whipped-cream layer. Brush with syrup. With an icing spatula or a large rubber spatula, spread a thin layer of whipped cream over the top of the cake. Spread a thicker layer onto the sides.
• Pastry shops add a decorative scalloped edge of ground dark chocolate around the base of the cake. Fill your cupped palm with some of the ground chocolate and lift and tilt it onto the base of the cake all around the bottom edge. Rotate the cake between handfulls. It's the heel of your hand that forms the scalloped edge.
• Rotate the edge of a sharp knife against the block of chocolate to make curls or cut shavings with a vegetable peeler. Pile them on top of the cake.
• Scoop the remaining whipped cream into a pastry bag fitted with a medium star tip. Pipe fat rosettes all around the top edge of the cake. Press a fresh or spirited cherry into the center of each rosette. Refrigerate the cake for at least 4 hours to let the flavors meld. Just before serving, dust the top with powdered sugar.
• Alcohol-Free Variation
• Use about 24 ounces of preserved sour cherries in syrup. Drain the cherries, reserving the syrup and cherries separately. In a small saucepan, bring to a boil 1/3 cup espresso or strong coffee, the reserved syrup, and 3/4 cup sugar (or to taste), stirring until the sugar dissolves. Remove from the heat and reserve until needed.
• Bûche de Noël de Henri Variation
• For our Christmas menu in 2010, we used Black Forest flavors for our bûche de Noël. We baked the génoise as a sheet cake, soaked it with the kirsch syrup, spread it thickly with the whipped cream, and then scattered the cherries over the cream before rolling up the cake. We iced it with the traditional chocolate buttercream. This makes a lighter-than-usual bûche, and our guests cleaned their plates.