Description
Create a stunning Black Forest Cake with layers of rich chocolate sponge, whipped cream, cherries, and chocolate curls. A timeless dessert perfect for birthdays, celebrations, and special occasions. Keyword: Black Forest Cake Recipe.
Ingredients
Units
Scale
For the Chocolate Cake:
- 200g (1 3/4 cups) all-purpose flour
- 50g (1/2 cup) cocoa powder
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 200g (1 cup) granulated sugar
- 100g (1/2 cup) brown sugar
- 120ml (1/2 cup) vegetable oil
- 2 large eggs
- 240ml (1 cup) buttermilk
- 1 tsp vanilla extract
- 120ml (1/2 cup) hot water
For the Cherry Filling:
- 250g (1 cup) cherries (fresh or jarred)
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 tbsp water
For the Whipped Cream Frosting:
- 480ml (2 cups) heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
For Decoration:
- Chocolate curls or shavings
- Fresh cherries
Instructions
- Make the Chocolate Cake:
- Preheat the oven to 175°C (350°F). Grease and line two 8-inch round cake pans.
- Sift together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
- In another bowl, whisk sugar, brown sugar, oil, eggs, buttermilk, and vanilla. Gradually mix in the dry ingredients, followed by the hot water.
- Divide the batter evenly between the pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean. Cool completely.
- Prepare the Cherry Filling:
- Heat cherries, sugar, and cornstarch mixed with water in a saucepan over medium heat. Cook until thickened, about 5 minutes. Cool completely.
- Whip the Cream:
- Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Chill until ready to use.
- Assemble the Cake:
- Place one chocolate cake layer on a serving plate. Spread a thin layer of whipped cream, then add a layer of cherry filling.
- Place the second cake layer on top. Frost the entire cake with whipped cream.
- Decorate:
- Pipe whipped cream swirls around the edges, add fresh cherries, and garnish with chocolate curls.
- Serve:
- Refrigerate for at least 1 hour before slicing to let the flavors meld.
Notes
- For a boozy twist, brush the cake layers with cherry liqueur (Kirsch) before assembling.
- Chocolate curls can be made by scraping a bar of chocolate with a vegetable peeler.
- Use jarred or canned cherries in syrup if fresh cherries aren’t available.
- Toast the pecans for extra flavor before adding them to the caramel.
