Hershey’s Black Forest Cake Recipe

Paula Deen Hershey Bar Cake Recipes

this is a good one

Provided by Patsy Fowler

Steps:

• 1. Combine cake mix, vanilla pudding, eggs, oil and water according to cake mix package instructions. Beat until smooth and pour into 2-8 inch pans greased and floured with cooking spray. Bake at 350 for 35 minutes. Remove and cool layers.
• 2. With a stand mixer important unless you have a really strong arm beat cream cheese and sugar for 20 minutes. Add in the confectioners sugar and beat just until smooth. Fold in whipped topping, chopped pecans and grated hershey bar.
• 3. Frost cooled cake and enjoy. So good. Even better the next day. Scant means just slightly short of a cup.

Black Forest Cake Decoration

The whole outside of this Black Forest Cake is covered in homemade whipped cream, dusted with chocolate shavings, and topped with more cherries. For more information about making homemade whipped cream< see here!

While I absolutely adore whipped cream, I totally get if you prefer cool whip. Its more stable and ready to use. Or if youd rather use an actual frosting recipe my Buttercream Frosting would work great.

And if you dont want to buy a block of chocolate and shave it down, just buy a bag of mini chocolate chips!

Why This Cake Is The Best

As much as I love it, I rarely order chocolate cake in restaurants. Even the best restaurants usually serve a slightly dry chocolate cake and I cannot stand that.

So I adapted the Hersheys Chocolate Cake recipe to include vegetable oil and butter as well as an extra egg yolk to ensure the cake is moist and tender and not at all dry.

What I love about this cake is that its so easy. And although throwing everything in one bowl to mix up a cake seems a little counter-intuitive to the precise nature of cake-making, it works so well for this cake that I dont know why we dont use this method for every cake!

Its literally all made in one bowl.< < < < < < –

This Hersheys Chocolate Cake is so easy, you almost cannot mess it up.

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Why Is It Called A Black Forest Cake

Many people think that the black forest cake is named after the Black Forest. In fact, the cake is named after a tart-cherry alcoholic liquor called Schwarzwälder Kirschwasser, also known as Black Forest Kirsch. I rarely cook with liquors, but you could certainly make your own cherry pie filling with kirsch.

History Of The Milky Way Candy Bar

After making this cake and researching this post, I wondered about the history of this great American candy bar.

According to this post by Snack History, the Milky Way Bar was invented by Franklin Clarence Mars in 1923. It was first sold in 1924 and had $800,000 of sales that year. By 1926 there were two versions of the bar, the chocolate nougat with milk chocolate coating, and vanilla nougat with a dark chocolate coating. Both versions are still sold today.

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How To Make Black Forest Cake Layers:

If youve never made a European Sponge Cake, watch the video before you get started to see what the batter should look like.

Prep: Preheat Oven to 350F. Line bottoms of two 9 round pans with parchment paper .

1. Beat 9 large eggs with the whisk attachment for 1 min on high speed. With the mixer on, gradually add 1 cup sugar and continue beating on high speed a full 8 min. It will be thick and fluffy.

Tip from reader, Hilda: How do you know u get the right consistency? Lift up your beater from the batter. Make a figure 8 using the batter that drip off the beater. Then count to 10 seconds. If the figure 8 still remains on top of the batter, then u have the right consistency. If the figure 8 sinks into the batter before 10 secs, then u need to beat it longer.

Tip: the mixture it should fall off the whisk and still stand up on the cake mixture

2. Whisk together 1 cup flour and 1/2 cup cocoa powder and sift in thirds into the batter, folding with a spatula between each addition. Once all flour is in, continue to fold just until no streaks of flour remain, scraping the bottom of the bowl to get any pockets of flour hiding at the bottom do not over-mix or you will deflate the batter.

4. Let cool in pans for 10 min then run a knife or thin edged spatula around the edges to loosen cake. Transfer to a wire rack and remove parchment backing. When cakes are at room temp, and youre ready to assemble, slice cake layers in half with a long serrated knife.

Assembling Three Layer Black Forest Cake

When all of the components are prepared, its time to assemble your three-layered cake. First, place a layer of chocolate cake on your serving plate. Invert the cheesecake on top of the first cake layer. Then remove the cake pan bottom and parchment paper.

Next, add the second chocolate cake layer. If there is a hump on top of the cake, trim it off with a sharp serrated knife.

Finally, ice your cake with the frosting. This recipe makes enough frosting to coat the cake in a thin layer and add a piped border.

To pipe a pretty edge around your cake, fill a piping bag or a Ziplock bag with a piping tip. I used Wilton tip #4B. Pipe a decorative border around the top of the cake.

Finally, gently spoon the cherries and filling on top of the cake inside your frosting border.

To add chocolate shavings, use a vegetable peeler to shave a dark chocolate bar into elegant chips. Then use a spoon to scoop the chocolate shavings around the sides of the cake. Gently press the shavings into the sides around the base.

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How To Make Chocolate Cake

To make the chocolate cake, all you need is a bowl and a whisk! For this cake, I used three 7 round cake pans. You could also use three 8 pans.

What Ingredient Makes A Cake Rise Baking Soda Or Baking Powder

Both raising agents are used in this recipe to ensure it rises enough. The sponge itself contains oil, which is quite a heavy ingredient that normally creates a dense result. Using both raising agents together balance this out to provide just the right amount of rise.

If your cakes turn out flat, make sure you check expiry dates. Keep in mind both baking powder and soda will lose their effectiveness if kept too long in your pantry.

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How To Make Black Forest Cake

Step 1. Make the chocolate cake.

Start by preparing all the baking pans and ingredients to make sure you have everything on hand. Sift all the dry ingredients in a medium-sized bowl. Make sure to measure your ingredients accurately. Use a kitchen scale or measuring cup.

In a separate bowl, mix all the wet ingredients except for the coffee. then add the dry ingredients in four additions to avoid big lumps and avoid overmixing. Add the coffee slowly to the cake batter and mix until well blended.

Use a kitchen scale to divide and pour the cake batter evenly into the 3 greased round baking pans lined with parchment paper. Tap them on the table to release some air bubbles.

Put cake strips on each baking pan to have a flat-top cake and to avoid crusty edges on the cake. This also helps to make the cake moist.

How to make aluminum foil cake strips?

To make the cake strips, cut off a foil long enough to wrap around the baking pans or overlap two pieces of aluminum foil.

Lay the wet three strips of paper towel and place them onto the foil overlap the same length of the foil. Fold the foil in half lengthwise to seal the wet paper towel inside.

Wrap the cake strips around each baking pan. Fold the ends of the foil strips to lock.

Bake in preheated oven to 350°F for about 25 minutes or until the inserted cake tester in the middle comes out clean.

Cool in a pan for 10 minutes then on a cooling rack to cool completely.

Pit the Cherries.

Step 4. The Cake Assembly

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Chocolate Candy Bar Cake Icing Step By Step

How To Serve & Store Black Forest Cake

Cheesecake is similar to ice cream it cuts best with a warmed knife. Run a knife under hot water, then dry the blade, and it should cut through easily.

Before storing the cake, I recommend chilling it in the refrigerator for 1 hour to set the frosting so it is no longer tacky. Once the frosting is set, wrap the cake in plastic wrap and keep in the fridge. Bring the cake to room temperature for serving.

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Cherry Layer And Syrup

Black Forest Cake is sandwiched with cherries, and the cake layers are also soaked with cherry syrup which imparts flavour and moisture to the sponge layers which are often too dry otherwise. Heres what you need:

Just a note on a couple of items:

• Morello / sour cherries in a can or jar, in syrup or juice Yes, jarred not fresh cherries! Ive tried this cake with fresh cherries and although lovely when summer cherries are in their prime, the cake just isnt the same. Canned fruits are softer and juicier, and just make more sense here. Even when fresh cherries are cooked down to make a sauce the texture just wasnt as good. So, canned cherries it is!

  Also, we use the flavoured syrup from the jar as the base for the cherry syrup used to brush the cake layers.

  Cant find canned cherries? Use frozen pitted cherries + cherry juice instead. Thaw completely . Top up using cherry juice to make up the cherry liquid called for in the recipe

• Kirsch or cherry liqueur This is a German-origin, cherry-flavoured brandy. Authentic Black Forest Cake uses it in the cherry syrup. If you prefer not to use alcohol, just substitute with more reserved cherry juice.

Frosting Options And Tips

Personally, I think the ultimate way to eat black magic cake is with homemade chocolate frosting. The double chocolate combo is so decadent its any chocolate lovers dream!

But that doesnt mean thats the only way to finish this cake!

Try my favorite buttercream frosting or cream cheese frosting. Or you could get a bit creative and pair this black magic cake with peanut butter frosting or !

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How To Make Chocolate Bark

The chocolate bark on the side of the cake is much easier to make than it looks. I first saw this on my friend Irish Chocolate Cake. She has a video tutorial to show you how to make it, and I basically followed her steps: melt chocolate, spread on parchment, chill, unroll.

The only difference is that I popped mine into the freezer for 20mins instead of the fridge for 30mins because Im mega impatient.

I actually didnt think it would work out, to be honest, since it was my first time trying it and all, but it worked great!

I actually thought my pieces were too big/thick and was thisclose to re-melting it and trying it again, but after I placed them on the cake they looked perfect.

You will have to work quickly with this chocolate bark since the chocolate isnt tempered, it will melt on contact.

I recommend using food safe latex gloves so that youre not touching the chocolate directly. It will help a ton. I also popped the chocolate shards back in the fridge/freezer here and there to cool them off it was a hot day too, so that didnt help my plight.

At one point I actually had the cake and bark in the fridge and was placing the shards on the cake with the fridge door open .

Desperate times. Is it Fall yet??

I used a vegetable peeler on a block of chocolate to create the chocolate shavings on top, and then used a 1M tip to pipe rosettes out of the whipped cream on top.

It is much better than the ones you can get at the grocery store, I promise!

Assembling Your Black Forest Cake:

1. Place first cake layer on a cake stand and brush with 1/4 of the syrup. Cover the top with about 3/4 cup frosting and top with 1/3 of the chopped cherries. Repeat with remaining layers and top with the flattest layer. Transfer 1 1/2 cups frosting to a pastry bag with a large flower tip and refrigerate until ready to use . Fill the cracks along the sides of cake with frosting then frost the top and sides with remaining frosting.

2. To make chocolate shavings, you can either melt chocolate in the microwave, spread it thin over the back of a baking sheet with the help of a food scraper, then refrigerate a few minutes and use a food scraper to create bark-like shavings. This is the more authentic way. Alternatively, you can use a potato peeler to shave a chunk of chocolate, It will still be pretty but it wont have the same black forest cake feel to it.

3. Cover sides and top of cake with chocolate shavings leaving a 1 perimeter on top for piping frosting. Pipe rounds of frosting around the top of the cake and place a whole cherry over each one. Refrigerate cake for at least 4 hours or overnight before serving for the flavors to meld.

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How To Make A Milk Chocolate Bar Cake

Bake at 325° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. Beat cream cheese, powdered sugar, and granulated sugar at medium speed with an electric mixer until mixture is creamy. Chop 8 candy bars finely.

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The Best Chocolate Cake Recipe

Chocolate flavour oozes all through this cake even though its only made with cocoa powder, like our very own Fudgy Chocolate Cake. With a crumb so incredibly tender, this cake stays moist for a good 4-5 days. Whether you eat it plain, dust it with powdered sugar or serve with dollops of cream or scoops of ice cream, it truly is perfectly perfect!

Of course, smothering it with a buttercream frosting never hurt anyone.

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Hershey Cake From Chocolate Bars

Why is this cake so amazing? Its because it is literally made with Hershey chocolate bars. They are easily melted down and flavor this whole cake with their chocolatey goodness.

Plus you can make this moist Hershey cake recipe in just a few easy steps! So if you think its going to be hard to make, do not worry, its not! This would be a great cake recipe for beginners.