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Black Forest Cake
Black Forest Cake
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
190 minutes
Indulgent Black Forest Cake: Layers of moist chocolate cake infused with cherry syrup, filled with cherries and whipped cream. Perfect for any special occasion.
Ingredients:
  • For the chocolate cake:
  • Nonstick cooking spray
  • 1 1/4 cup (246 grams) granulated sugar
  • 1/2 cup (110 grams) packed dark brown sugar
  • 1 3/4 cup (219 grams) all-purpose flour
  • 1 cup (86 grams) cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons kosher salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 tablespoon chocolate or vanilla extract
  • 3/4 cup hot coffee
  • For the cherry filling and syrup:
  • 24 ounces frozen sweet fresh cherries, coarsely chopped
  • 1/4 cup (49 grams) granulated sugar
  • 2 tablespoons Kirschwasser
  • For the whipped cream:
  • 2 cups heavy cream
  • 1/3 cup (40 grams) powdered sugar
  • 1 teaspoon vanilla extract
  • To decorate:
  • Shaved (preferably) dark chocolate
  • Luxardo maraschino cherries or fresh cherries
Instructions:
  • Preheat the oven to 350°F and line two 8-inch round cake pans with parchment paper circles; lightly coat with nonstick spray. Chill the bowl and whisk for whipping cream in the freezer.
  • Prepare the cake batter: Combine granulated and brown sugars in a large bowl, breaking apart any clumps of brown sugar. Add flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine. In a separate bowl, whisk eggs, buttermilk, oil, and extract. Combine wet ingredients with dry ingredients and stir until mixed. Gradually whisk in hot coffee until batter is loose.
  • Pour the batter into the cake pans and bake for 30 to 35 minutes until a toothpick comes out clean. Allow the cakes to cool in the pans for 30 minutes, then transfer to a cooling rack for another 30 minutes. Optionally, wrap each cake in plastic wrap and foil to refrigerate for a few days or freeze for up to three months.
  • Simmer the cherries with sugar on medium heat until softened and juicy, about 15-20 minutes. Strain and keep both the liquid and cherries separately. Aim for around 1 cup of cherry juice.
  • In a saucepan, simmer the cherry juice over medium heat until it thickens into a syrup, which should take about 10 to 15 minutes. You should end up with approximately 1/3 cup of syrup. Stir in the Kirschwasser.
  • Prepare and brush the cake rounds with cherry syrup: To avoid sticking, place a square of parchment paper beneath the cakes or have a large cake lifter ready. Cut the cakes horizontally into 4 circles. Brush the cut sides and edges with cherry syrup to keep them moist. Use all the syrup, any extra is fine. Let it soak in for 30 minutes as the cakes cool.
  • Prepare the whipped cream: Take the chilled bowl and whisk out of the freezer. Combine heavy cream, powdered sugar, and extract in the bowl. Whip on medium-high speed until stiff peaks form, ensuring a smooth texture. Stay attentive during the mixing process, especially for stand mixer users as it will come together quickly.
  • For cake assembly and decoration: Start by placing one cake round on a plate, cut-side up. Add a generous portion of whipped cream, ensuring to spread it within a half inch of the edge. Sprinkle a layer of cooked cherries on top. Repeat these steps for the next two layers. Lastly, top the cake with the final round (cut-side down) and cover it with the remaining whipped cream. To finish, adorn the cake with shaved chocolate and cherries to your liking.
  • Enjoy this cake fresh within one to two days of assembly to fully savor its deliciousness and prevent any waste.

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