Black Forest Cake Recipe

 

 

Black Forest Cake Recipe

Ingredients:

For the Chocolate Cake:

1 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsweetened cocoa powder

1 cup granulated sugar

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

1/2 cup hot water (or hot coffee for a richer flavor)

For the Cherry Filling:

1 1/2 cups fresh or jarred cherries, pitted and halved (or use a jar of maraschino cherries, drained)

1/2 cup cherry juice or the juice from the jar (or use fresh juice)

2 tablespoons sugar

1 tablespoon cornstarch (optional, to thicken)

1 teaspoon lemon juice (optional, to enhance flavor)

For the Whipped Cream Frosting:

2 cups heavy whipping cream, chilled

1/4 cup powdered sugar

1 teaspoon vanilla extract

For Decoration:

1/4 cup chocolate shavings or curls (dark or milk chocolate)

Whole cherries for garnish (preferably fresh or maraschino)

Optional: 1 tablespoon kirsch (cherry schnapps) for soaking the cake layers (optional for an adult version)

Instructions:

Make the Chocolate Cake:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.

 

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

 

In a large bowl, whisk together the sugar, oil, eggs, and vanilla extract until smooth.

 

Add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients. Mix until smooth.

 

Gradually pour in the hot water (or coffee), mixing just until the batter is well combined. The batter will be thin, but that’s normal.

 

Divide the batter evenly between the two prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

 

Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Make the Cherry Filling:

In a small saucepan, combine the cherry juice, sugar, and cornstarch (if using). Heat over medium heat, stirring until the mixture thickens and becomes syrupy (about 3–5 minutes).

 

Once thickened, remove from heat and stir in the lemon juice (optional).

 

Add the cherries and stir gently to combine. Let it cool to room temperature while you prepare the other components.

Make the Whipped Cream Frosting:

In a large mixing bowl, beat the chilled heavy cream with an electric mixer until soft peaks form.

 

Add the powdered sugar and vanilla extract, then continue to beat until stiff peaks form. Be careful not to over-beat the cream.

Assemble the Black Forest Cake:

Once the cakes have cooled completely, slice each cake layer in half horizontally to create four layers in total (use a serrated knife for an even cut).

 

Place one layer of cake on a serving platter. If you're using kirsch, lightly brush the top of the layer with the cherry schnapps for added flavor.

 

Spread a layer of whipped cream on top of the cake layer, then spoon a generous amount of the cherry filling over the cream.

 

Add the second layer of cake and repeat the process with whipped cream and cherries. Continue stacking and frosting each layer, finishing with the top layer.

 

Cover the top of the cake with the remaining whipped cream, spreading it evenly to cover the surface.

Decorate the Cake:

Decorate the top and sides of the cake with chocolate shavings or curls. Garnish with whole cherries on top.

 

Optionally, add a little more whipped cream or a few additional chocolate decorations around the sides.

 

Chill and Serve:

Chill the cake in the refrigerator for at least 1-2 hours before serving to allow the flavors to meld.