Best 9 Martha Stewart Black Forest Cake Recipes

BLACKBERRY FOREST CAKE

Steps:

• Cakes: Preheat oven to 400 degrees. Butter two 9-by-2-inch round cake pans. Line with parchment, then butter parchment. Dust with flour, tapping out excess. Whisk together flour, cocoa, and salt in a bowl. Place butter in another bowl.
• Combine eggs, yolks, and granulated sugar in a heatproof bowl set over a saucepan containing 2 inches of simmering water. Heat, whisking, until sugar is dissolved and mixture is warm. Remove from heat. With an electric mixer, whisk on medium speed 2 minutes. Increase speed to high and whisk until pale and thick, 4 to 5 minutes.
• Sift together dry ingredients over top of egg mixture, then gently fold in. When almost incorporated, fold 1 cup batter into butter, then gently fold butter mixture into remaining batter. Divide batter evenly between prepared pans and bake until tops spring back, 10 to 11 minutes. Invert cakes onto a wire rack, top-sides up; let cool completely.
• Syrup: Heat creme de cassis, granulated sugar, and 3 tablespoons water in a small saucepan over medium, stirring until sugar is dissolved.
• Glaze: Place chocolate in a heatproof bowl. Heat cream in a small saucepan just until bubbling around edges; pour over chocolate. Let stand 5 minutes, then stir until chocolate is melted and mixture is combined. Stir in corn syrup. Let stand until slightly thickened, about 10 minutes.
• Assembly: Stir together jelly and lemon juice in a bowl, then fold in berries. In another bowl, whisk cream with confectioners' sugar to medium-stiff peaks. Brush bottom and sides of cakes generously with syrup (using all of syrup). Place one cake on a serving platter, syrup-side up. Pour 1/2 cup glaze over cake, spreading to edges. Top with 3 cups berry mixture, then dollop evenly with cream. Top with second cake, syrup-side down.
• Pour remaining glaze on top of cake, spreading to edges and allowing to drip down sides. (If glaze gets too thick, reheat in microwave, in 10-second increments.) Refrigerate cake and remaining berry mixture at least 4 hours and up to overnight before serving cake, topped with berry mixture.

BLACK FOREST BROWNIE CAKE

Steps:

• Heat oven to 300 degrees. Butter and sugar an 8-inch springform pan, and set aside.
• Chop chocolate into small pieces, and place in a double boiler or heatproof bowl with the butter. Place over a pan of barely simmering water, and stir occasionally until completely melted. Remove from heat, and set aside.
• Place 3 yolks, whole egg, salt, and 2/3 cup sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium high until thick and pale yellow, about 5 minutes. Transfer to a medium bowl.
• Wash mixer bowl and whisk; add the 6 egg whites and 1/3 cup sugar to the clean bowl. Whisk until mixture is stiff and shiny, about 4 minutes.
• Pour chocolate mixture into the egg-yolk mixture, and fold together. Gently fold in egg-white mixture until just combined. Pour into prepared pan, and bake until cake has risen quite high and top has begun to crack, about 1 hour 10 minutes. The center of cake should be set but not at all dry. Allow to cool completely on rack, then remove sides of pan.
• Cut each cherry in half by running the tip of a paring knife around each, starting at the stem. Gently twist cherries to separate halves, and carefully remove pits. Place cherries and remaining 2 tablespoons sugar in medium skillet set over medium heat. Cook until sugar is dissolved and cherries release their juice, about 5 minutes. Remove pan from heat, add kirsch, and transfer carefully back to heat. Allow to cook until liquid is slightly thickened, about 2 minutes.
• In a medium bowl, whip cream to soft peaks. Serve chocolate cake with warm cherry mixture and a dollop of whipped cream.

BLACK FOREST UPSIDE-DOWN CAKES

Steps:

• Preheat oven to 350 degrees. Place 1 tablespoon butter, 1 tablespoon brown sugar, and 1/2 teaspoon cherry juice in the bottom of each of two 8-ounce ramekins. Microwave ramekins until butter and brown sugar are melted and bubbling, about 1 minute. Arrange cherries in a tightly packed layer in the bottom of each ramekin.
• In a small bowl, whisk together flour, cocoa, baking powder, and salt. In another small bowl, stir together 2 tablespoons butter and 1/3 cup brown sugar with a wooden spoon until light and fluffy, about 3 minutes. Stir in egg yolk, then flour mixture and milk. Divide batter between ramekins.
• Place ramekins on a rimmed baking sheet. Bake until a toothpick inserted in center of a cake comes out with only a few crumbs attached, about 30 minutes. Let cool on a wire rack, 20 minutes. Meanwhile, in a small bowl, beat cream, 1 tablespoon brown sugar, and rum until soft peaks form. Run a paring knife around edge of each cake and invert onto a plate. Serve cakes with rum whipped cream.

HAUNTED BLACK FOREST LAYER CAKE

Steps:

• To make this cake, you will double the Genoise cake recipe, stirring 1/3 cup unsweetened Dutch-process cocoa powder into the flour and salt. Bake in two 9-inch round cake pans that are buttered, lined with parchment paper, and dusted with cocoa powder. To make simple syrup with kirsch, stir in 1/3 cup kirsch to simple syrup recipe.
• Slice each cake in half horizontally. Place 1 cake layer on a cake stand. Brush top with 1/4 cup simple syrup. Spread with 2 cups whipped cream, leaving a 1/2-inch border. Remove cherries from filling syrup with a slotted spoon, and transfer to a medium bowl. Scatter 1 1/4 cups 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.

HAUNTED BLACK FOREST LAYER CAKE - MARTHA STEWART HALLOWEEN 2007

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.

INSIDE-OUT BLACK FOREST CAKE

Steps:

• For the cake.
• Preheat oven to 350 degrees.
• Butter three 8 inch round cake pans-line bottoms with parchment paper.
• Butter parchment paper and dust with flour, tapping out excess.
• Set aside.
• In a large mixing bowl sift together all the flour, cocoa, baking soda and salt.
• With a mixer on medium speed cream all the butter and granulated sugar until fluffy.
• Add the brown sugar beating until fluffy.
• Add the eggs, one at a time, beating well after each addition.
• Mix in the sour cream.
• Reduce speed to low.
• Add the flour mixture in three batches, alternating with the buttermilk.
• Divide batter evenly among the prepared cake pans.
• Bake for 25 to 30 minutes or until a toothpick inserted in the centers comes out clean.
• Place on wire racks and cool completely.
• When cool run a knife around sides of pans to loosen-remove cakes.
• Drain cherries, reserving 1/4 cup plus 2 tablespoons juice.
• Combine juice and kirsch.
• Using a serated knife cut off the tops of cakes so that they are level.
• Brush tops of cakes with the kirsch mixture.
• Place a cake layer on a serving plate.
• Spread 1 and 1/2 cups pastry cream evenly over cake.
• Arrange 15 drained cherries evenly over top.
• Place second cake layer, brushed side up on top.
• Spread with remaining pastry cream, top with 15 drained cherries.
• Place third cake layer, brushed side DOWN.
• To serve warm ganache in a bowl set over a pan of simmering water, JUST until spreadable.
• Pour onto the middle of top cake layer.
• Spread evenly, allowing some to drizzle down sides.
• Garnish with remaining cherries.
• Pastry Cream.
• With an electric mixer on medium high whisk whole eggs, yolks and 1/2 cup sugar until pale and thick.
• Sift in cornstarch.
• Whisk on medium low speed until combined.
• Prepare a ice water bath.
• In a medium saucepan bring milk and remaining 1/4 cup sugar to a boil.
• Whisking constantly slowly pour half the milk mixture into the egg mixture whisking until smooth.
• Pour mixture back into saucepan with remaining milk-whisk over medium heat until mixture reaches the consistency of mayo-around 3 minutes.
• Pass through a fine sieve into a large bowl-discard solids.
• Add butter a few pieces at a time stirring until melted.
• Set bowl in ice-water bath until chilled.
• Stir in vanilla.
• Cover with plastic wrap pressing directly onto surface.
• Chill until set-around 2-3 hours.
• Ganache.
• Finely chop chocolate in a food processor.
• In a small saucepan stir together cream and honey.
• Bring to a boil.
• With food processor running slowly pour hot cream mixture through the feed tube.
• Process until well combined.
• Transfer to a bowl-cover with plastic wrap.
• Refrigerate at least 3 hours-up to two days.

BLACK FOREST COOKIES

Steps:

• Preheat oven to 350 degrees. Line three baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder; and salt; set aside.
• Place chopped chocolate and butter in a large heatproof bowl set over a pan of simmering water; stir until melted and smooth. Remove from heat; whisk in sugars, then eggs, until smooth.
• Whisk in dry ingredients just until combined (do not overmix). Fold in chocolate chunks and dried cherries; press plastic wrap directly onto surface of dough, and refrigerate until firm, 30 to 45 minutes.
• Drop mounds of dough (equal to 2 level tablespoons) about 2 inches apart onto prepared sheets. Bake just until edges are firm (but not darkening), 11 to 13 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.

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 CUPCAKES

Steps:

• Preheat oven to 350 degrees. Brush standard muffin tins with butter; dust with cocoa powder, tapping out excess. Whisk together flour, cocoa, baking soda, and salt.
• With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Add brown sugar, and beat until fluffy. Add eggs, one at a time, beating until well incorporated and scraping down sides of bowl as needed. Mix in sour cream. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and mixing until just combined after each.
• Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until tops are firm to the touch and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
• To finish, drain cherries, reserving 1/4 cup plus 2 tablespoons syrup. Cut each cherry in half. Combine reserved syrup and kirsch in a small bowl. Using a serrated knife (and a gentle sawing motion), split cupcakes in half horizontally. Brush both cut sides with kirsch mixture. Arrange halved cherries over cupcake bottoms; spoon about 1 heaping tablespoon pastry cream evenly over cherries. Replace top halves. Spoon 2 tablespoons glaze over tops. Refrigerate 30 minutes before serving.