Black Forest Cake Bake Along | Cupcake Jemma | Cake Ideas | baking ideas

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Black Forest Cake Bake Along | Cupcake Jemma

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Cake Ideas

baking ideas

It’s Bake-Along time! You guys have been restless, I know. But POW! I’m back with an old favourite from my childhood, the Black Forest Cake. I have so many memories of having this at kids parties in the 80s but I don’t think we should right it off just yet. It’s still a massive crowd pleaser and I’ve made a few adjustments here and there and I hope you’re going to love it!

You will need…

For the sponges – 3 x 7″ tins, greased
5 lg eggs, separated
90ml vegetable oil
150ml water
1tsp vanilla extract
280g caster sugar
40g cocoa powder
225g plain flour
3/4 tsp bicarbonate of soda
3/4 tsp salt

For the syrup –
1.5 tbs Kirsch, Eau de Vie
2 tbs Amarena cherry syrup OR cherry juice/syrup from canned cherries

For the buttercream –
200g unsalted butter, soft
330g icing sugar, sifted
3-4 tbsp cherry syrup/kirsch/milk/combo!

For filling & topping –
Amarena cherries for extra specialness!
OR
Tinned cherries, halved if they’re big
OR Fresh cherries, halved
Chocolate for shaving!

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MERCH MERCH MERCH!:
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Cake Ideas

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42 Comments

  1. Asha C V says:

    whether gelatin can stabilise whipped cream

  2. Tongyao Pu says:

    The reason why I like to eat Black Forest Cake is because they do not use buttercream as icing 🙁

  3. Lora F says:

    I know this video was a long time ago but please does anyone know where I can get that cake stand?

  4. Jenna Alderson says:

    Would love to see a banana bread recipe and also whoopie pies 😊😊 xx

  5. Sara J says:

    Are you using natural cocoa powder or dutch? My guess is natural

  6. Audrey Stielstra says:

    What size jar of cherries did you use?

  7. Joshua Gibson says:

    … you mean you don't think we should 'write' it off just yet? 😛

  8. Karen Escobar says:

    I would love to see a classic strawberry shortcake, the real one, I have so much hard time to get the big whole sponge cake on the right way, thank you! You rock!

  9. DIVYA LAKSHMI says:

    Can I use this cake for a 3 tier wedding cake

  10. Snoww Wwhite says:

    kirsch aka kirschwasser is not a liqueur, it is a cherry brandy! no doubt the liqueur is nice but its not kirsch(wasser) it is kirchlikoer

  11. Claire McKinley says:

    My friend and I are having a joint birthday party in a few weeks and I’m making this Black Forest cake for him and either a rainbow or tres leches cake for me, haven’t decided yet. Thanks for the recipe Jemma, looks delicious

  12. Cathy Cute Kurite says:

    Hi Jemma can the sponge be converted into cupcakes?

  13. Jeri Coleman says:

    Talk talk talk til you got to the stabilized whip cream and then you didn't use it. Lame

  14. Stifanny Yap says:

    Hi jemma may I cut the sugar half for the recipe?

  15. rediate w. says:

    @CupcakeJemma hi jemma why is my cake collapsing or sinking in the middle after i take it out from the oven ????? pls help

  16. Pearl X says:

    Thanks for the video Jemma! Vegetable Gelatine can be used to stabalize the cream.

  17. Shuzela Abid says:

    I want to bake these in two 6 inch tins

  18. Jo Lucas says:

    How do you store this? Fridge or room temp?

  19. Sumaira Arsalan says:

    Hi jemma

  20. Sumaira Arsalan says:

    Hru i love your recipe z

  21. Shuhui li says:

    This is a emergency !!! I did not hve the size pan mentioned so i used what i had is a smaller pan. I hve already baked it for extra 25 minutes n its still not cooked . When ever i stick in a skewer to check it comes out wet

  22. Cynthia Nyambura says:

    This is such a simple and beautiful cake. A must try.

  23. Mark Dodson says:

    I stabilize with cream cheese. Don't know the conversions, but in the US, it's 2 C cold cream to 1 pkg (8 oz) room temp cream cheese. Whip the cheese and 1/4 C of sugar for a few minutes then add the cream and 2 tsp of vanilla extract. Whip on high until stiff peaks.

  24. Apparat Oana says:

    Does anyone know if I can use this cake as a base to apply fondant on it? is it sturdy enough?

  25. Renata910 says:

    I looooove your videos but enough with the buttercream!! I wish there were more videos of cakes using other frostings and not all buttercream. I can't get past the taste of just… butter!

  26. Claire Deacon says:

    Hi jemma, can i use this mix to make cupcakes instead of a big cake?

  27. Jessica Wolf says:

    Are you going to start these bake-alongs back up again?

  28. lizie1110 says:

    As someone who lives a stone’s throw away from a cherry orchard, with several others nearby, I am astonished that apparently in the UK you can barely get cherries even though they grow plenty of other “tree fruits” like apples, pears, etc? Makes no sense.

  29. lightsaber dude says:

    She looks like a man right here

  30. keitumetse selolwane says:

    What do you do with the cut pieces of cake

  31. Sara Pitcher says:

    what temp and for how long should you bake them at if you’re doing sheet cakes?

  32. Leanne Doyle says:

    Plz can u do red velvet cake

  33. jijsta says:

    These naked cakes are do much better… less frosting.. better for everyone!

  34. jijsta says:

    These naked cakes are do much better… less frosting.. better for everyone!

  35. JessikaKate says:

    hi there
    this looks lush, i was just wondering if i would be able
    to cook this in one tin and then cut the cake after?

  36. iantha serieux says:

    Amen to relying on the recipe for moisture. Have I said I just love watching you and u make me want to bake all day and all night.

  37. Shadow Wither says:

    I’m studying this video so I can make it for my mums birthday this weekend… so no unfortunately I’m not eating it by myself😔

  38. Mitchell Robless says:

    how long is your baking time

  39. Maral Phayer says:

    Gemma thank you, but I want to know where do you buy your bakings tins and all the nice tools and pans ? thank you

  40. Rhea Dias says:

    Hi Jemma I saw this recipe a few weeks ago with a 2×7 inch recipe quantities….can you re post the recipe please

  41. Alice Helin says:

    Can I make the same recipe in 2 8 inch tins??

  42. Nati Banco says:

    I love your informative videos but the background music is annoying….

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