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I Baked A gluten-free Black Forest Cake

Ursa Major

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Ursa Major Collaborator
Ursa Major
Posted

I am so excited that I need to share. I used to be well known for my fabulous Black Forest Cake, but haven't baked (or attempted to bake) one for the past two years. We are having guests today, and I decided to give it a try. If it tastes as good as it looks, it will be a winner!

Anyway, gotta go, if you have questions, I'll answer them tomorrow.

I am going to put it as my Avatar in a moment, so you can see it (meant to do that first, but got carried away needing to tell) :D .

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lonewolf Collaborator
lonewolf
Posted

Wow! That is beautiful. I'm sure it will taste great too. Can you share your recipe?

stitchy woman Rookie
stitchy woman
Posted

That does look very nice! Would love to know how the taste and texture turned out.

blueeyedmanda Community Regular
blueeyedmanda
Posted

Ursa

That Cake is amazing looking! I am practically drooling on my keyboard :):):)

mamatide Enthusiast
mamatide
Posted
I am so excited that I need to share. I used to be well known for my fabulous Black Forest Cake, but haven't baked (or attempted to bake) one for the past two years. We are having guests today, and I decided to give it a try. If it tastes as good as it looks, it will be a winner!

Anyway, gotta go, if you have questions, I'll answer them tomorrow.

I am going to put it as my Avatar in a moment, so you can see it (meant to do that first, but got carried away needing to tell) :D .

Wow! Congratulations on such a stunning cake! You'll have to share with us how it turned out... certainly looks fabulous!

mamatide

confused Community Regular
confused
Posted

looks so good, my hubby was even drooling over it, cant wait to hear how it taste

paula

EBsMom Apprentice
EBsMom
Posted
I am going to put it as my Avatar in a moment, so you can see it (meant to do that first, but got carried away needing to tell) :D .

WOW! What a gorgeous cake! Did it taste as good as it looked? That picture is stimulating my sweet tooth!

Rho

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Darn210 Enthusiast
Darn210
Posted

OK Ursa,

It's been over 24 hours since you've posted your beautiful cake . . . Time to share some details. Was it as good as you hoped? Got any secret recipes to share? There's only thousands of people that peruse this sight. I'm sure we can all keep a secret :D .

Ursa Major Collaborator
Ursa Major
Posted
  • Author

Well, even though I have a migraine, I will tell you what happened. Everybody absolutely LOVED that cake! My son said, that it was the best cake I have ever made (he is 24, so 'ever' is quite a while here :P ). And that obviously includes all the gluteny cakes I've ever baked, too.

If I wouldn't have told people it was gluten-free, nobody would ever have guessed. Personally, I thought I needed to experiment a little (and said so), and try baking it from scratch next time. I didn't like it quite as well as the original.

One girl, who is 13, said, "Please let us know when you decide to do another experiment!" And her dad (who she got her sense of humour from) said, "Good idea, our number is..............". It was funny.

So, this is how I made it:

Ingredients:

Batter:

2 packages of Glutino chocolate cake

4 eggs

2 cups of rice milk

about 3/4 cup of ground almonds

2 squares of grated Baker's chocolate (semi-sweet)

Filling and decoration:

1/2L of whipping cream (the tall carton)

strawberry jam

2 large jars of destoned sour cherries in light syrup

2 squares of grated semi-sweet chocolate squares

a little cherry liquor (Kirsch) or some artificial rum flavour (which is what I used)

Method:

Make the batter as instructed, (using rice milk instead of dairy if you can't tolerate dairy), but at the end add the almonds and the grated chocolate. Bake in two round Bundt pans of the same size (or bake them one after the other if you don't have two pans) for 35 minutes.

The next day cut the round top part off the one cake, let kids/husband etc. eat it. :lol: Cut the other cake into two layers. Drain the cherries, keeping the juice. Take about two cups of the juice and add some liquor or rum flavouring. Beat the whipping cream, sweeten with some maple syrup before you do so (add some vanilla if desired). Grate the chocolate, soften the jam by stirring it.

Move the bottom layer (the one from which you cut the top off) to the serving plate you want it on. Use four waxed paper rectangles to put part way under the cake, overlapping, to catch crumbs, cream etc. that would dirty your serving plate (you can easily pull them out from under the cake when you are done).

Select 13 perfect cherries for decorations, set aside in a bowl (make sure you tell whoever is watching that these are OFF LIMITS!).

Sprinkle flavoured cherry juice onto all the layers, to soak in before you do anything else (don't soak them, but don't just barely wet it, either). Spread a thin layer of jam onto the bottom layer. Cover with a layer of whipped cream. Arrange cherries in rounds, starting with the outer round, covering the layer. Cover with whipped cream.

Put second layer on. Spread jam and whipped cream. Put whole cherries around the whole outside, but cut cherries in half to fill the middle (otherwise you need three jars of cherries, and they aren't cheap, but it's your choice). Cover cherries with whipped cream.

Put top on (which also has been soaked with cherry juice). Cover top and sides evenly with whipped cream. Cover top and sides with grated chocolate. Decorate with whipped cream and saved cherries. Let stand at least four hours, it is even better if you have the time to let it stand overnight.

There you have it. For decorating use your imagination, or copy from my picture.

wowzer Community Regular
wowzer
Posted

Dear Ursa, That cake looks awesome. I haven't ventured into cake baking since I went gluten free. I have had great luck with muffins using Fearns brown rice baking mix. I've did have great success converting my alltime favortie molasses cookies into gluten free. I still want to master shortbread if anyone has managed that one. I'm sure that everyone enjoyed your cake, it looks so delicious. Thanks for sharing. Wendy

natalie Apprentice
natalie
Posted

Ursa,

Thank you!!!! It looks amazing. My father is from Germany, so cake is a big deal in our family. My birthday is in a few weeks and I was just thinking about missing out on cake, well, thanks to you, I'm going to have black forest, one of my favorites.

Natalie :D

Ursa Major Collaborator
Ursa Major
Posted
  • Author

Well, I've had so many PMs asking for this recipe, that I think I better bump it up! :D

natalie Apprentice
natalie
Posted

Whenever I make the Glutino cake mixes I use buttermilk instead or regular milk...it makes it really moist! It may need to bake a little longer though.

Guest Doll
Guest Doll
Posted
I am so excited that I need to share. I used to be well known for my fabulous Black Forest Cake, but haven't baked (or attempted to bake) one for the past two years. We are having guests today, and I decided to give it a try. If it tastes as good as it looks, it will be a winner!

Anyway, gotta go, if you have questions, I'll answer them tomorrow.

I am going to put it as my Avatar in a moment, so you can see it (meant to do that first, but got carried away needing to tell) :D .

That cake looks too awesome Ursa! I bet is tastes as good as it looks! Hey, want to bake my wedding cake? ;)

JNBunnie1 Community Regular
JNBunnie1
Posted
That cake looks too awesome Ursa! I bet is tastes as good as it looks! Hey, want to bake my wedding cake? ;)

Doll, I know it's OT, but I was just looking at your signature, and good grief! I hope some of those allergies go away........

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