black forest cake

This Black Forest Cake combines rich chocolate cake layers with fresh cherries, cherry liqueur, and a simple whipped cream frosting.

Black Forest Cake

all-purpose flour

sugar

Dutch-processed cocoa powder (sifted)

tsp baking soda

tsp baking powder

salt

vegetable oil

buttermilk (room temperature)

water

eggs

vanilla

cherry liqueur

whipping cream (cold)

g chocolate (chopped)

cherries

bar dark chocolate (for shavings (optional))

Preheat oven to 350F, grease two 8" round baking pans and dust with cocoa powder. Line bottoms with parchment.

Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.

In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs).

Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.

Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.

Bake for 45 mins or until a cake tester comes out mostly clean.&nbsp;

Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.&nbsp;

Chocolate Cake:

Place sugar and water into a small pot. Stir and bring to a boil. Simmer for 1 min then remove from heat. Stir in cherry liqueur and allow to cool completely.

Cherry Liqueur Syrup:

Whip cream and powdered sugar until stiff peaks. Ideally in a cold bowl with a cold whisk.

Whipped Cream Frosting:

Melt chocolate over a double boiler or in 20 second bursts in the microwave.

Using a large offset spatula, spread melted chocolate in a thin layer on a large sheet of parchment.

Roll up from the short side of the parchment. Place on a baking sheet and refrigerate or freeze until firm.

Unroll to create chocolate bark.&nbsp;

Chocolate Bark:

Cut each cake layer in half horizontally.

Place one layer of cake on a cake stand or serving plate. Brush generously with cherry syrup.&nbsp;

Top with approximately 1 cup whipped cream and spread evenly. Top with approximately 1 cup of cherries and gently press them into the whipped cream. Repeat with remaining layers and frost the outside of the cake.

Decorate with chocolate bark, chocolate shavings, rosettes, and cherries if desired.

Assembly:

This Black Forest Cake Recipe is&nbsp;made from scratch with my perfect chocolate cake recipe, homemade cherry filling, and vanilla whipped cream!

Black Forest Cake Recipe

recipe Perfect Chocolate Cake (baked and cooled)

cornstarch

tart cherries (+ extra for garnish)

butter

almond extract

heavy whipping cream

chocolate syrup (divided)

chocolate

The first thing to do is make the cake using this recipe! Let the 2-8 inch cakes cool completely.

For the cherry filling, stir sugar and cornstarch together in a cold small pot until combined. Add in cherries and toss. Place over medium-low heat to melt frozen cherries. Once a paste has formed around the cherries, increase the heat to medium and keep stirring until all the liquid has come out of the cherries and mixture is boiling. Continue to stir until it becomes very thick, about 4 minutes or boiling. Be careful to not walk away from this mixture because it can burn easily. Remove from heat and stir in butter and almond extract. Cool completely.

For the cream, whip heavy whipping cream, sugar and vanilla until stiff peaks form. Refrigerate until ready to use.

Slice one 8-inch round in half and place onto a cake plate. Drizzle the inside of cake with 3 tablespoons of chocolate syrup and spread using the back of a spoon. Top with the other half of cake. Add on cooled cherry filling leaving a 1-inch border. You will not use all of it...FYI! I had about 2 tablespoons left.} Place another half an 8-inch round on top of cherry filling. Drizzle with remaining 3 tablespoons of chocolate syrup and spread. Top with remaining cake. Spread entire cake with whipped cream. I find it always better to add way too much and then as I clean up the cake, I remove the excess. This helps ensure not a ton of crumbs get into your cream.

If desired use a vegetable peeler to create chocolate shavings with the chocolate baking bar. Freeze 5 minutes before applying to the sides and top of the cake.

Garnish with cherries if desired. Serve!

To assemble cake-

A delicious black forest cake with chocolate cake layers soaked in a cherry brandy syrup and covered in whipped cream, shaved chocolate, and cherries.

all-purpose flour (240 grams)

sugar (300 grams)

unsalted butter (227 grams, room temperature)

buttermilk (236 milliliters)

cocoa powder (58 grams)

tsp baking powder (2 grams)

tsp baking soda (3 grams)

salt (5 grams)

tbsp coffee (15 milliliters)

water (120 milliliters)

sugar (100 grams)

Kirsche

heavy cream (cold)

tbsp Kirsche (22 milliliters)

cherries (plus more for decorating)

Butter and flour 3 six inch cake pans. Preheat oven to 350F.

Sift the flour baking soda and powder, salt and cocoa powder.

Cream the butter and sugar together until light and fluffy. Beat the eggs and yolks in one at a time, then add in the coffee.

In three batches, mix in the flour mixture alternating with the buttermilk. Don't over-mix!

Divide batter evenly into pans and bake at 350f for about 25 - 30 minutes or until the centers are done. Allow to cool in pans for about 10 minutes and then invert onto a wire rack.&nbsp;

For the Cake

Add the water and sugar to a small pot then bring to a boil. Allow to boil for about a minute then remove from heat and stir in the cherry liqueur. Transfer to a bowl and allow to cool before using. 

For the Syrup:

Add the cold cream, powdered sugar, and Kirsche to the bowl of your stand mixer fitted with a whisk attachment then beat on high until soft peaks form. I always chill my bowl and whisk for a fast whip but this is optional.

For the Whipped Cream Frosting

Melt about 1/4 cup or dark chocolate with two tablespoons of cream. Whisk together and set aside.

Wash, halve and pit about about 2 cups of cherries then transfer to a bowl and set aside.

Carefully shave the chocolate using a knife or vegetable peeler. and set aside.

Cover the first cake layer with whipped cream then press cherry halves all over the top. These cherry pieces are actually structural as they will hold the cake up, whipped cream is TOO soft for a three layer cake on it&#x27;s own. Repeat the process with the other layers until the cake is assembled.

Give the cake a quick smooth and push in any errant cherries. Cover the cake with more whipped cream then smooth the top and side.

Gingerly press shaved chocolate onto the bottom half of the cake. You can also toss the chocolate at the cake as the frosting is quite soft and easy to disturb.

Pour or pipe ganache onto the cake&#x27;s top then smooth out. Leave about an inch from the edge uncovered.

Transfer the remaining whipped cream to a piping bag fitted with a large closed star tip (849) Pipe dollops on the top then top with cherries.

For the Assemby

This delicious black forest cake features luscious chocolate cake layers soaked in a cherry brandy syrup with lots of cherris in between and it's all covered in whipped cream and shaved chocolate. It's a light and perfectly sweet German dessert that is easy to make and a chocolate-lover's dream!

RECIPE: https://preppykitchen.com/1479-2/

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This Black Forest Cake From Scratch is the Best! Chocolate cake infused with Cherry Liqueur and filled with whipped cream and cherry filling!

(400 grams) granulated sugar

(322 grams) all-purpose flour

(82 grams) unsweetened cocoa (lightly spoon into cup then sift)

((10 grams) baking soda

(2 grams) baking powder

(2 grams) salt

(54 grams) vegetable oil

(220 grams) milk

(4 grams) vanilla extract

(220) hot coffee,

(15 oz) Sweet Dark Cherries (pitted)

Tablespoons Cornstarch (corn flour in the UK)

Cherry Kirsch Liqueur (2 Tablespoons

For the Sweetened Whipped Cream Filling and Frosting

Cups Heavy Cream

Cup Confectioners Sugar

(4 oz) Bars Semisweet Baking Chocolate for Shavings

8-10 Cherries

star piping tip

Preheat oven to 350 degrees

Grease and flour THREE 8 inch cake pans

In a mixing bowl, add the dry ingredients:...

In a mixing bowl, add the dry ingredients: sugar, flour, cocoa, baking soda, baking powder, and salt. Whisk for 1 minute to blend.

Add softened butter a few pieces at a...

Add softened butter a few pieces at a time while the mixer is on low speed. Mix until the dry ingredients look like coarse sand and the dry ingredients are moistened. Scrape the bottom and sides of the bowl.

In a separate bowl whisk the eggs, milk...

In a separate bowl whisk the eggs, milk , oil and vanilla until blended.

Method is important when using the Reverse Creaming...

Method is important when using the Reverse Creaming Method. With the mixer on low speed, SLOWLY add approximately 1/2 of the egg mixture to the dry ingredients. Increase the speed to medium and mix for 1 1/2 minutes at medium speed. Don't mix above medium speed. Scrape the bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each pour. Scrape the sides and bottom of bowl.

Slowly add the cup of hot coffee and...

Slowly add the cup of hot coffee and mix another 30 seconds until blended. The batter will be very runny. Don't worry!

Pour into 3 prepared 8" pans and bake...

Pour into 3 prepared 8" pans and bake at 350 degrees for 25 to 30 minutes or until the center of the cake springs back to the touch and a toothpick comes out clean.

Cool the cakes 10 minutes on a rack...

Cool the cakes 10 minutes on a rack and then turn out of the pans.

Drain the cherry syrup into a measuring cup...the...

Drain the cherry syrup into a measuring cup...the juice/syrup will be about 1/2 cup or so. Add water to the syrup to reach the 1 cup mark. Set the cherries to the side and pour the one cup of liquid into a sauce pan.

In a small bowl, combine two tablespoons cornstarch...

In a small bowl, combine two tablespoons cornstarch with a few tablespoons of the cherry syrup mixture stir until well combined. When combined add it back to the saucepan of cherry syrup and stir constantly over medium heat until the mixture thickens. Keep in mind that it will thicken further as it cools. Gently stir in the drained, sliced cherries and Kirsch.

Chill a glass/metal mixing bowl and beaters in...

Chill a glass/metal mixing bowl and beaters in the freezer for about 10 minutes

Beat the heavy cream on high speed until...

Beat the heavy cream on high speed until it begins to thicken (to around the soft peak stage), then gradually add the confectioners sugar, continuing to beat until the stiff peak stage -- this can happen quickly so keep an eye on it. (Peaks hold their shape when the mixer is pulled from the bowl). Don't over-beat or you will wind up with butter! I like to do this step with a hand mixer but if you'd prefer, you can do it with the whisk attachment of your stand mixer.

A simple Black Forest Cake made with delicious layers of rich and fudgy chocolate cake, softly whipped cream, morello cherries, and of course, plenty of grated chocolate! 

250 g (2 cups) plain flour

400 g (2 cups) white sugar

cocoa powder

tsp bi-carbonate of soda

250 g (1 cup) milk

tsp vanilla extract (or essence)

110 g (1/2 cup) vegetable oil

250 g (1 cup) boiling water

cherries (jar, pitted)

55 g (1/4 cup) caster sugar

tbs cornflour

400 ml thickened cream

tbs caster sugar

dark chocolate (grated)

Preheat oven to 170 degrees (fan-forced). Grease two 20cm round cake tins well and set aside.

Sift the plain flour, cocoa powder, baking powder and bi-carb soda into a large bowl. Add the white sugar and salt and mix to combine.

Add the milk, eggs, vanilla extract and vegetable oil and beat until well combined (approximately 30 seconds).

Add the boiling water and increase to high speed for a further 1 minute.

Pour the mixture evenly between the two prepared cake tins. Bake for 30 minutes or until a skewer comes out with just a few crumbs.

Allow to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

Pour the cream into a bowl and add the sugar and vanilla extract. Whip with beaters until firm. Set the whipped cream aside in the fridge until needed.

Drain the morello cherry liquid into a saucepan and set the cherries aside.

Add the sugar and cornflour to the cherry liquid and stir together. Stir continuously over a medium-low heat until the mixture begins to thicken. Add the cherries and stir until slightly thickened. Pour the mixture into a bowl and place into the fridge until completely cold.

To assemble the cake, place one of the chocolate cakes onto your serving plate.

Spread half of the whipped cream over the top of the cake.

Add a few of the cherries (make sure they are completely cold or they will melt the cream).

Place the remaining chocolate cake on top.

Spread over the remaining whipped cream.

Sprinkle the grated chocolate over the outside edge of the cream (leaving a circle in the middle).

Place most of the cherry mixture into the middle of the cake (leave any remaining mixture aside to serve).

Store the cake in an airtight container in the fridge for up to 2 days and bring to room temperature before serving.

Conventional Method

Preheat oven to 170 degrees fan-forced. Grease two 20cm round cake tins well and set aside.

Place the plain flour, white sugar, cocoa powder, baking powder, bi-carb soda and salt into the TM bowl and press Turbo 10 times to sift.

Add the milk, eggs, vanilla extract and vegetable oil and mix for 10 seconds, Speed 5. Add the boiling water and mix for 30 seconds, Speed 4 (with the MC removed).

Pour the mixture evenly between the two prepared cake tins. Bake for 30 minutes or until a skewer comes out with just a few crumbs. Allow to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

Whip the cream in the Thermomix on Speed 3.5, adding the sugar and vanilla once the blades have started turning. Watch it very carefully so as to not over whip (it can take anywhere between 10 seconds and a couple of minutes depending on the freshness of the cream). Set the whipped cream aside in the fridge until needed.

Drain the morello cherry liquid into a saucepan and set the cherries aside. Add the sugar and cornflour to the cherry liquid and stir together. Stir continuously over a medium-low heat until the mixture begins to thicken. Add the cherries and stir until slightly thickened. Pour the mixture into a bowl and place into the fridge until completely cold.

To assemble the cake, place one of the chocolate cakes onto your serving plate. Spread half of the whipped cream over the top of the cake.

Add a few of the cherries (make sure they are completely cold or they will melt the cream). Place the remaining chocolate cake on top. Spread over the remaining whipped cream.

Sprinkle the grated chocolate over the outside edge of the cream (leaving a circle in the middle). Place most of the cherry mixture into the middle of the cake (leave any remaining mixture aside to serve).

Thermomix Method

Recipe video above. The most German of cakes: Black Forest Cake! You&#039;ll love how this cake&#039;s layers are lovely and moist (too often they are terribly dry!), and how this Black Forest Cake is not too sweet so you can actually taste all the elements. It&#039;s a cake that looks rich and decadent, but is actually not that rich at all – so you can eat plenty!TIP: Though it seems a shame not to use fresh cherries when they&#039;re in season, using jarred or canned cherries in between sponge layers really does work better. They&#039;re softer so texturally they make more sense, plus the flavoured syrup from the jar is perfect to brush the cake layers.You MUST make this cake at least 4 hours ahead or even better, overnight, for flavours to develop!

Black Forest Cake (Schwarzwälder Kirschtorte)

eggs (, at room temperature (Note 7))

tsp vanilla extract

caster sugar ((superfine sugar))

dutch processed cocoa powder ((or unsweetened regular cocoa power, Note 1))

plain flour ((all-purpose flour))

/ 10.5 tbsp unsalted butter

kirsch or cherry liqueur ((optional – sub with more reserved cherry juice, Note 3))

icing sugar sugar

/ 3.5 oz dark chocolate / bittersweet chocolate

maraschino cherries

Oven and cake pans: Preheat oven to 180°C / 350°F (160°C fan). Grease 3 x 20cm (8”) cake pans with butter, line with parchment / baking paper.

Sift dry ingredients: Combine dry ingredients by sifting the cocoa and plain flour into a bowl. Set aside.

Beat eggs: Beat eggs for 30 seconds on speed 6 of a stand mixer fitted with a whisk attachment, or hand beater.

Slowly add sugar: With the beater still going, slowly pour the sugar in over 45 seconds, then add the vanilla.

Beat 7 minutes: Beat for 7 minutes more on speed 8, or until tripled in volume and pale in colour. Don&#039;t shortcut this step; this is what makes the cake rise (there&#039;s no baking powder used).

Fold in dry ingredients: Add the flour and cocoa mixture to the batter, folding in with a spatula until just combined (a few streaks of flour remaining is fine). Be gentle here, we don&#039;t want to knock out the air bubbles.

Fold in butter: Add the butter and fold gently through until just combined. Once you can no longer see any flour, stop stirring.

Fill cake pans: Pour the batter into the three prepared pans. The batter should be fairly thin and pourable.

Chocolate sponge cake layers:

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