Black Forest Cake

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By Sneji
May 27, 2021

Black Forest Cake is a chocolate sponge cake with a rich cherry filling based on the German dessert Schwarzwälder Kirschtorte. Typically, Black Forest Cake consists of several layers of chocolate sponge cake sandwiched with whipped cream and cherries. It is decorated on the top with whipped cream, maraschino cherries and chocolate shavings.

This cake is my version of this German dessert. I replaced the chocolate shavings with chocolate ganache on the top of the cake. I made it with chocolate and butter, because I wanted it to be a little crunchy. If you don’t like it you can make the regular ganache with chocolate chips and cream.

I used the syrup from the jarred cherries to keep the cake moist and to add extra flavor. Also, I put the cherries between the layers. In order to do that, I prepared a sticky cream which holds the cherries between the cake layers very well. This cream allowed me to use whole cherries inside the cake. If you like cherries, chocolate and sweetness, try this cake.

My daughters loved it. The last time I made it, they finished it so fast. The cake is different, moist and delicious and you can make it for any event.

Here are some other recipes for Cakes :

Spinach and Raspberry Jam Cake

Spinach is definitely not the first ingredient you’d think of when you’re making any kind of dessert. However, against all odds, it makes an amazingly and surprisingly delicious cake! Here, I will show you the recipe for this unique and beautiful holiday themed cake.

Red Velvet Cake

This is my favorite cake! It’s incredibly soft, moist, buttery and fluffy. Today I’ll share with you my recipe for Homemade Red Velvet.

Black Forest Cake

Ingredients

  • 2 cups flour
  • ¾ cup cocoa powder
  • 2 cups sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 250 ml buttermilk
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 250 ml hot water
  • 1 tbsp instant coffee
  • 150-200 g candy cherries ( maraschino cherries )

Cherry filling

  • 1 jar of cherries
  • 2 tbsp cornstarch
  • 2 cups whipping cream
  • ¼ cup powdered sugar

Chocolate ganache

  • 1⅓ cups chocolate chips ( 50% cocoa )
  • 20 g unsalted butter

Instructions

  • In a medium bowl sift the flour and cocoa powder. Add the sugar, baking soda, baking powder and salt. Mix well with a wire whisk. Set aside.
  • In another small bowl, beat two eggs and add the buttermilk, the oil and vanilla. Beat well. In a bowl or larger glass, put warm water and dissolve the instant coffee (Nescafe) in it. Once it has dissolved well, add it to the egg mixture. After that add this mixture to the flour one. Mix well, first with a spatula then with a wire whisk to eliminate all lumps.
  • Divide the mixture into three 8-inch pre-greased and parchment lined cake pans. Bake in a preheated 350 F oven for about 45 minutes. Of course, each oven is different, so if a toothpick inserted in the center of the cakes comes out clean, then take it out of the oven and put it aside to cool down. Wait about 10 minutes and take them out of the pans and let them cool.

Cherry filling

  • Separate the cherries and syrup from the jar. In a small bowl, separate 30-40 ml of the syrup to pour in over the cakes to make them soft. In another bowl, separate another 20-30 ml of the syrup to dissolve the cornstarch. And the remaining 140-150 ml will be needed to prepare a very thick cream.
  • Put the cornstarch in a small bowl and pour the already separated 20-30 ml of syrup. Beat the cornstarch well and add it to the remaining 140-150 ml of syrup and put it on the stove to thicken. Turn the hob to medium and stir. The cream is not a large amount and therefore it thickens very quickly, up to 5 minutes maximum and it’s ready. Pour it into another bowl and add the drained cherries. Mix well so that the cream sticks to the cherries and set it aside.
  • In a medium bowl, pour the whipping cream and powdered sugar and beat into a fluffy cream.
  • Take the already cooled cakes and carefully cut the upper part. The goal is to have 3 identical in height cakes.

Assembling the cake

  • Put the first layer of cake in a prepared serving dish. I always turn them upside down. We pour the cherry syrup that we set aside in the beginning over the cake. Then we divide the cherries and distribute them evenly over the entire cake. We start adding a little of the whipped cream so that it envelops the cherries well.
  • Then put the second layer of cake and repeat – syrup, the second half of the cherries and whipped cream. At the end we put the third cake layer over which we only pour the syrup. Cover it all with cream on the top and on the sides. Refrigerate for fifteen minutes while we prepare the chocolate ganache.
  • Melt the chocolate in a water bath, leaving ⅓ of the chocolate in advance to temper with it. Add the butter to the chocolate. Stir well to melt and add the remaining chocolate. Once everything is well dissolved, pour the chocolate into a pre-prepared bottle. If you do not have one, you can make the decoration with a spoon. Make your decoration and leave for a while in the refrigerator (15-20 minutes are enough to harden the chocolate). Then place the hardened chocolate on your cake and the candied cherries on top of it.

Bon Appétit!

Black Forest Cake

The cake is different, moist and delicious and you can make it for any event.
Servings 12
Prep Time 45 minutes
Cook Time 50 minutes

Ingredients
  

  • 2 cups flour
  • ¾ cup cocoa powder
  • 2 cups sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 250 ml buttermilk
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 250 ml hot water
  • 1 tbsp instant coffee
  • 150-200 g candy cherries ( maraschino cherries )

Cherry filling

  • 1 jar of cherries
  • 2 tbsp cornstarch
  • 2 cups whipping cream
  • ¼ cup powdered sugar

Chocolate ganache

  • 1⅓ cups chocolate chips ( 50% cocoa )
  • 20 g unsalted butter

Instructions
 

  • In a medium bowl sift the flour and cocoa powder. Add the baking soda, baking powder and salt. Mix well with a wire whisk. Set aside.
  • In another small bowl, beat two eggs and add the buttermilk, the oil and vanilla. Beat well.In a bowl or larger glass, put warm water and dissolve the instant coffee (Nescafe) in it. Once it has dissolved well, add it to the egg mixture. After that add this mixture to the flour one. Mix well, first with a spatula then with a wire whisk to eliminate all lumps.
  • Divide the mixture into three 8-inch pre-greased and parchment lined cake pans. Bake in a preheated 350 F oven for about 45 minutes. Of course, each oven is different, so if a toothpick inserted in the center of the cakes comes out clean, then take it out of the oven and put it aside to cool down. Wait about 10 minutes and take them out of the pans and let them cool.

Cherry filling

  • Separate the cherries and syrup from the jar. In a small bowl, separate 30-40 ml of the syrup to pour in over the cakes to make them soft. In another bowl, separate another 20-30 ml of the syrup to dissolve the cornstarch. And the remaining 140-150 ml will be needed to prepare a very thick cream.
  • Put the cornstarch in a small bowl and pour the already separated 20-30 ml of syrup. Beat the cornstarch well and add it to the remaining 140-150 ml of syrup and put it on the stove to thicken. Turn the hob to medium and stir. The cream is not a large amount and therefore it thickens very quickly, up to 5 minutes maximum and it’s ready. Pour it into another bowl and add the drained cherries. Mix well so that the cream sticks to the cherries and set it aside.
  • In a medium bowl, pour the whipping cream and powdered sugar and beat into a fluffy cream.
  • Take the already cooled cakes and carefully cut the upper part. The goal is to have 3 identical in height cakes.

Assembling the cake

  • Put the first layer of cake in a prepared serving dish. I always turn them upside down. We pour the cherry syrup that we set aside in the beginning over the cake. Then we divide the cherries and distribute them evenly over the entire cake. We start adding a little of the whipped cream so that it envelops the cherries well.
  • Then put the second layer of cake and repeat – syrup, the second half of the cherries and whipped cream. At the end we put the third cake layer over which we only pour the syrup. Cover it all with cream on the top and on the sides. Refrigerate for fifteen minutes while we prepare the chocolate ganache.
  • Melt the chocolate in a water bath, leaving ⅓ of the chocolate in advance to temper with it. Add the butter to the chocolate. Stir well to melt and add the remaining chocolate. Once everything is well dissolved, pour the chocolate into a pre-prepared bottle. If you do not have one, you can make the decoration with a spoon. Make your decoration and leave for a while in the refrigerator (15-20 minutes are enough to harden the chocolate). Then place the hardened chocolate on your cake and the candied cherries on top of it.

Bon Appétit!

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    Author: Sneji
    Course: Dessert
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