Best Black Forest Pound Cake Recipes

BLACK FOREST POUND CAKE WITH CHERRY SAUCE RECIPE - (4/5)

Steps:

• 1. Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 1 1/3 cups granulated sugar and 2/3 cup brown sugar, beating until light and fluffy (about 5 minutes). Add eggs, 1 at a time, beating just until blended after each addition. Beat in 1 tsp. vanilla. 2. Whisk together flour and next 3 ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chopped chocolate. 3. Pour batter into a greased and floured 10-inch round cake pan (with sides that are 3 inches high). 4. Bake at 325° for 1 hour and 10 minutes to 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan to wire rack; cool completely (about 1 hour). 5. Meanwhile, prepare Cherry Sauce. Place cake on a serving plate or cake stand. Slowly pour Cherry Sauce over cake. Beat heavy cream, 1 Tbsp. granulated sugar, and remaining 1/4 tsp. vanilla at medium-high speed until soft peaks form. Dollop whipped cream onto cake, and sprinkle with shaved chocolate. Cherry Sauce: Stir together cherries, sugar, cold water, and cornstarch in a medium saucepan. Cook over medium-low heat, stirring often, 12 to 15 minutes or until thickened. Remove from heat, and stir in Kirsch or brandy, vanilla, and salt. Cool completely (about 1 hour). Note: Settle down with a stout or porter. Both styles will stand up to the rich chocolate cake and fruit. Try Sue imperial porter, Yazoo Brewing Company (Tennessee) or Happy Ending imperial stout, SweetWater Brewing Company (Georgia)

BLACK FOREST POUND CAKE

Steps:

• Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 1 1/3 cups granulated sugar and 2/3 cup brown sugar, beating until light and fluffy (about 5 minutes). Add eggs, 1 at a time, beating just until blended after each addition. Beat in 1 teaspoons vanilla.
• Whisk together flour, cocoa, 1/2 tsp salt and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chopped chocolate. Pour batter into a greased and floured 10-inch round cake pan (with sides that are 3 inches high). Bake at 325° for 1 hour and 10 minutes to 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan to wire rack; cool completely (about 1 hour).
• Meanwhile, prepare Cherry Sauce. Stir together cherries, sugar, cold water, and cornstarch in a medium saucepan. Cook over medium-low heat, stirring often, 12 to 15 minutes or until thickened. Remove from heat, and stir in Kirsch or brandy, vanilla, and salt. Cool completely (about 1 hour).
• Place cake on a serving plate or cake stand. Slowly pour Cherry Sauce over cake. Beat heavy cream, 1 tablespoons granulated sugar, and remaining 1/4 teaspoons vanilla at medium-high speed until soft peaks form. Dollop whipped cream onto cake, and sprinkle with shaved chocolate.

BLACK FOREST POUND CAKE

Steps:

• Preheat oven to 325F. Grease (with shortening) and flour a 10 inch round cake pan (with sides at are 3 inches high). Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 1 1/3 cups sugar and 2/3 cup brown sugar, beating until light and fluffy (about 5 minutes). Add eggs, 1 at a time, beating just until blended after each addition. Beat in 1 teaspoon vanilla.
• Whisk together flour and next 3 ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chopped chocolate. Pour batter into cake pan.
• Bake at 325F for 1 hour and 10 minutes to 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan to wire rack; cool completely (about 1 hour).
• Make cherry sauce: Stir together cherries, sugar, 1/3 cup cold water, and cornstarch in a medium saucepan. Cook over medium-low heat, stirring often, 12-15 minutes or until thickened. Remove from heat, and stir in kirsch or brandy, vanilla, and salt. Cool completely (about 1 hour).
• Place cake on a serving plate or cake stand. Slowly pour cherry sauce over cake. Beat heavy cream, 1 tablespoon sugar, and remaining 1/4 teaspoon vanilla at medium-high speed until soft peaks form. Dollop whipped cream onto cake, and sprinkle with shaved chocolate.