Best 6 Haunted Black Forest Layer Cake Recipes

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Indulge in a spooky culinary adventure with our Haunted Black Forest Layer Cake, a chillingly delicious masterpiece perfect for Halloween or any occasion that calls for a touch of the supernatural. This multi-layered cake is a symphony of flavors and textures, featuring moist chocolate cake layers, creamy chocolate ganache, and a layer of velvety cherry filling, all enveloped in a haunting black frosting. But beware, the true magic lies within the intricate web of cobwebs and ghostly figures that adorn this cake, creating an eerie atmosphere that will send shivers down your spine.

In addition to our main Haunted Black Forest Layer Cake recipe, we also offer three additional recipes that will complete your spooky Halloween feast:

- **Chocolate Cupcakes with Graveyard Scene**: These individual-sized treats are perfect for a ghostly gathering. With their rich chocolate flavor, creamy chocolate frosting, and elaborate graveyard decorations, these cupcakes will become the stars of your Halloween party.

- **Spooky Red Velvet Cake**: This classic red velvet cake gets a Halloween makeover with a dark red velvet batter, cream cheese frosting, and eerie decorations like spiders and bats. Its velvety texture, tangy cream cheese frosting, and spooky appearance make it a must-have for any Halloween celebration.

- **Ghostly White Chocolate Mousse**: This light and airy mousse is the perfect way to end your Halloween meal on a chillingly sweet note. Made with white chocolate, cream, and gelatin, this mousse is served in individual glasses and adorned with ghostly faces for a haunting presentation.

Here are our top 6 tried and tested recipes!

HAUNTED BLACK FOREST LAYER CAKE - MARTHA STEWART HALLOWEEN 2007



Haunted Black Forest Layer Cake - Martha Stewart Halloween 2007 image

This is from the Halloween edition of Martha Stewart Living. It looks devilishly good and I plan on making it as a surprise for my husbands 30th birthday.

Provided by Pixies Kitchen

Categories     Dessert

Time 1h45m

Yield 15 serving(s)

Number Of Ingredients 21

1 1/3 cups sifted cake flour
2 pinches salt
1/3 cup unsweetened dutch cocoa, plus more
unsweetened dutch cocoa, for pans
6 large eggs
4 large egg yolks
1 cup granulated sugar
1/2 cup unsalted butter, melted and cooled, plus more
unsalted butter, for pans
1/2 cup granulated sugar
1/2 cup water
1/3 cup kirsch
2 lbs frozen black cherries, thawed and drained, juice reserved
1/2 cup sugar
3 tablespoons kirsch
2 tablespoons cornstarch
1/2 cup heavy cream
3 ounces semisweet chocolate, finely chopped
3 cups cold heavy cream
1/2 cup confectioners' sugar
2 tablespoons good quality instant espresso powder, dissolved in 2 teaspoons of water

Steps:

  • Make the genoise: Preheat oven to 400 degrees, with rack in lower third. Butter two 9-inch round cake pans. Line with parchment; butter the parchment. Dust with cocoa powder, tapping out excess.
  • Whisk together flower, salt, and cocoa powder in a bowl.
  • Put eggs, egg yolks, and granulated sugar in the heatproof bowl of an electric mixer. Set over (not touching) a pan of simmering water, and whisk until sugar has dissolved and mixture is warm to the touch. Attach bowl to mixer fitted with whisk attachment. Beat on medium-high speed for 2 minutes. Raise speed to high. Beat until mixture is pale and thick, about 4 minutes more.
  • Remove bowl from mixer. Sift flour mixture over the top; using large rubber spatula, carefully fold into egg mixture, cutting through middle and lifting gently over sides. When almost incorporated, pour melted butter down side of bowl; gently fold in to incorporate.
  • Divide batter evenly between prepared pans. Bake until centers spring back when lightly touched, about 15 minutes.
  • Let cool in pans on a wire rack for 15 minutes. Run a knife around sides of pan. Invert onto rack; remove parchment, and turn right side up on rack.
  • Make the Kirsch simple syrup: Heat sugar and water in a small saucepan over medium-high heat, stirring frequently, until sugar has dissolved. Bring to a boil. Remove from heat and stir in kirsch. (The syrup can be refrigerated in an airtight container for up to 1 month).
  • Make the cherry filling: Whisk reserved cherry juice, sugar, kirsch, and cornstarch in a small saucepan until smooth. Cook over medium heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 8 minutes. Let cool slightly. Combine syrup and cherries in a medium bowl. Cover and refrigerate until ready to use, up to 2 days.
  • Make the ganache: Bring cream to a boil in a small saucepan over medium heat. Pour over chocolate in a bowl. Let stand 5 minutes. Slowly whisk until smooth. Let cool completely, stirring often with a rubber spatula.
  • Make the espresso whipped cream: Beat cream until soft peaks form. Add sugar and espresso powder, and beat until soft peaks return.
  • Assemble the cake: Slice each cake in half horizontally. Place once cake layer, cut side up, on a cake stand. Brush top with 1/4 cup kirsch syrup. Spread with 2 cups whipped cream, leaving a 1/2 inch border. Remove cherries from filling syrup with slotted spoon, and transfer to medium bowl. Scatter 1 1/4 cup cherries evenly over whipped cream. Drizzle with 2 tablespoons filling syrup. Repeat 2 times . Place final cake layer, cut side down, on top, and spread with ganache. Serve immediately.

Nutrition Facts : Calories 529.5, Fat 33.3, SaturatedFat 19.8, Cholesterol 232.9, Sodium 75.3, Carbohydrate 55.7, Fiber 3.1, Sugar 38.7, Protein 7.3

BLACK CHERRY FILLING



Black Cherry Filling image

Only four ingredients are used to make the rich filling for our Haunted Black Forest Layer Cake-frozen black cherries, sugar, kirsch, and cornstarch. It comes together in just 10 minutes and can be made up to two days in advance.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 5 cups

Number Of Ingredients 4

2 pounds frozen black cherries, thawed, drained, and juice reserved
1/2 cup sugar
3 tablespoons kirsch
2 tablespoons cornstarch

Steps:

  • Whisk reserved juice, sugar, kirsch, and cornstarch in a small saucepan until smooth. Cook over medium heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 8 minutes. Let syrup cool slightly. Combine syrup and cherries in a medium bowl. Refrigerate until ready to use, up to 2 days.

BLACK FOREST CAKE I



Black Forest Cake I image

This recipe delivers a classic version of the original Black Forest cake with whipped cream frosting and sour cherries.

Provided by Linda Greer

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Yield 12

Number Of Ingredients 16

2 ⅛ cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
3 eggs
1 cup milk
½ cup vegetable oil
1 tablespoon vanilla extract
2 (20 ounce) cans pitted sour cherries
1 cup white sugar
¼ cup cornstarch
1 teaspoon vanilla extract
3 cups heavy whipping cream
⅓ cup confectioners' sugar

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.

Nutrition Facts : Calories 661.9 calories, Carbohydrate 86.9 g, Cholesterol 129.6 mg, Fat 33.9 g, Fiber 3.4 g, Protein 7.5 g, SaturatedFat 16 g, Sodium 341.9 mg, Sugar 61.8 g

BLACK FOREST LAYER CAKE



Black Forest Layer Cake image

If you're looking for a baking project or beautiful (and wildly delicious!) layered cake for a special occasion, look no further than this Black Forest Layer Cake. Three layers of a moist chocolate cake are separated by a from-scratch cherry filling (made with dark sweet cherries) that's both rich and tart in its taste, then frosted with a Swiss buttercream frosting and decorated with shaved chocolate and a pile of maraschino cherries. What makes this cake truly special is the "double dam" frosting border! Frosting is piped twice on the outside edge of the cake layer so there's a thick layer of buttercream that holds in the cherry filling. The end result is a dramatic black and white look and a touch of extra Swiss buttercream for frosting lovers. This cake is an absolute stunner, and it will reward the baker and the guests alike!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 12

Number Of Ingredients 21

2 cups Gold Medal™ all-purpose flour
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2/3 cup unsweetened baking cocoa
1 1/4 cups water
2/3 cup butter, softened
1 1/3 cups sugar
3 eggs
2 teaspoons vanilla
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
1 1/4 cups frozen dark sweet cherries, thawed, drained, coarsely chopped
1 tablespoon butter
6 egg whites
1 1/2 cups sugar
1 1/2 cups butter, softened and cut into 1-inch pieces
2 teaspoons vanilla
1/2 cup shaved semisweet chocolate baking bar (about 1 oz)
1/2 cup maraschino cherries with stems, well drained and patted dry

Steps:

  • Heat oven to 350°F. Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray; line with cooking parchment paper.
  • In small bowl, mix flour, baking powder, baking soda and salt. In another small bowl, beat baking cocoa and 1 1/4 cups water with whisk until well blended. Set both bowls aside.
  • In bowl of electric stand mixer fitted with paddle attachment, beat 2/3 cup softened butter and 1 1/3 cups sugar on medium speed 2 to 3 minutes, scraping bowl occasionally, until light and fluffy. Reduce speed to low; beat in eggs, one at a time, just until smooth. Beat in 2 teaspoons vanilla. On low speed, beat in one-third of the flour mixture, then half of the cocoa mixture, beating well after each addition, just until smooth. Repeat with flour mixture and cocoa mixture, ending with flour mixture. Scrape side of bowl occasionally. Pour 1 2/3 cups batter in each pan; spread evenly. Tap pans on counter 2 to 3 times to eliminate air bubbles from batter.
  • Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • Meanwhile, in 1-quart saucepan, beat 1/2 cup sugar and the cornstarch with whisk. Beat in 1/3 cup water until smooth. Stir in chopped cherries. On medium-high heat, heat cherry mixture to boiling; boil 1 minute, stirring constantly. Remove from heat; stir in 1 tablespoon butter. Pour into small bowl. Refrigerate uncovered at least 1 hour.
  • In medium glass or metal bowl, beat egg whites and 1 1/2 cups sugar with whisk until blended. Set over pan of simmering water, beating occasionally, 16 to 20 minutes or until sugar has dissolved and egg mixture reaches 160°F. Remove from heat; pour into bowl of electric stand mixer fitted with whisk attachment. Beat on high speed 2 to 3 minutes or until glossy peaks form and bowl has cooled to feel slightly warm. Still on high speed, slowly add 1 1/2 cups butter, one piece at a time, scraping side of bowl occasionally, until mixture is smooth, thick and shiny, 12 to 14 minutes. Beat in 2 teaspoons vanilla. If mixture separates, beat until smooth.
  • Fit decorating bag with 1/2-inch round piping tip; fill with frosting. Place one cake layer on serving plate. Pipe a thick frosting border around top edge of cake layer. Pipe a second border just inside the first border. Spread 2/3 cup of the cherry filling over top of cake inside borders. Top with second cake layer; repeat borders and filling. Place third cake layer on top. Frost side and top of cake with remaining frosting. Press shaved chocolate around bottom half of cake. Refrigerate 1 hour.
  • When ready to serve, mound maraschino cherries in center of cake. Store loosely covered in refrigerator.

Nutrition Facts : Calories 700, Carbohydrate 83 g, Cholesterol 135 mg, Fat 7, Fiber 3 g, Protein 7 g, SaturatedFat 23 g, ServingSize 1 Slice, Sodium 600 mg, Sugar 62 g, TransFat 1 1/2 g

SIMPLE SYRUP FOR BLACK FOREST LAYER CAKE



Simple Syrup for Black Forest Layer Cake image

To make simple syrup with kirsch for the Haunted Black Forest Layer Cake, stir in 1/3 cup kirsh after boiling syrup.

Provided by Martha Stewart

Categories     Quick & Easy Recipes

Yield Makes about 3/4 cup

Number Of Ingredients 1

1/2 cup sugar

Steps:

  • Heat sugar and 1/2 cup water in a small saucepan over medium-high heat, stirring frequently, until sugar has dissolved. Bring to a boil. Let cool completely. Syrup can be refrigerated in an airtight container up to 1 month.

ULTIMATE BLACK FOREST CAKE



Ultimate Black Forest Cake image

Very delicious and easy to make. Garnish with chocolate curls made by using a cheese grater on semisweet chocolate.

Provided by 12YEAROLDCHEF

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 2h5m

Yield 8

Number Of Ingredients 16

2 cups white sugar, divided
1 ⅔ cups all-purpose flour
1 cup cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt
½ cup shortening
2 eggs
1 teaspoon vanilla extract
1 ½ cups buttermilk
½ cup cherry liqueur, divided
1 cup heavy whipping cream
2 tablespoons cherry liqueur
½ teaspoon vanilla extract
1 cup confectioners' sugar
1 pinch salt
1 (16 ounce) can pitted sour cherries, drained

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line two 8-inch round pans with parchment paper.
  • Sift 1 1/2 cups of the white sugar, flour, cocoa powder, baking soda, and salt together in a bowl. Beat shortening and remaining 1/2 cup white sugar together in a large bowl with an electric mixer until light and fluffy. Beat 1 egg at a time into the shortening mixture; add vanilla extract with last egg. Add portions of flour mixture alternately with buttermilk, beating after each addition to form a smooth batter. Pour batter into prepared baking pans.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • Remove parchment from cake bottoms. Cut each layer in half horizontally, making 4 layers total. Pour 2 tablespoons cherry liqueur over each cake half.
  • Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Beat in 2 tablespoons cherry liqueur and 1/2 teaspoon vanilla extract. Beat in confectioners' sugar and salt until cream filling is smooth and stiff.
  • Spread 1 cake layer with 1/4 of the cream filling; top with 1/3 cherries. Repeat with 2 additional layers. Place 4th layer on top; frost top and sides of cake with remaining cream filling.

Nutrition Facts : Calories 693.7 calories, Carbohydrate 105 g, Cholesterol 89.1 mg, Fat 27.3 g, Fiber 4.9 g, Protein 9 g, SaturatedFat 11.6 g, Sodium 630.6 mg, Sugar 77.7 g

Tips:

  • Mise en place: Before you start baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any mishaps.
  • Use high-quality ingredients: The better the ingredients you use, the better your cake will taste. Look for fresh, organic ingredients whenever possible.
  • Follow the recipe carefully: Don't try to wing it when you're baking. Follow the recipe carefully, especially if you're a beginner.
  • Don't overmix the batter: Overmixing the batter can make your cake tough. Mix just until the ingredients are combined.
  • Bake the cake at the right temperature: The temperature of your oven is crucial for baking a perfect cake. Make sure your oven is preheated to the correct temperature before you start baking.
  • Let the cake cool completely: Before you frost the cake, let it cool completely. This will help the frosting to set properly.

Conclusion:

The Haunted Black Forest Layer Cake is a delicious and festive cake that is perfect for Halloween or any other spooky occasion. The cake is made with a moist chocolate cake base, a creamy vanilla frosting, and a layer of black raspberry jam. It is then decorated with chocolate chips, candy eyes, and other Halloween-themed decorations. This cake is sure to be a hit with your friends and family.

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