Here is one of the most popular cakes ever- Black Forest Cake!, With a Chocolate base and Vanilla cream and toppings of Cherries, it is absolutely delicious! So check out this absolutely simple yet delicious cake!
This deliciously moist Black Forest Cake is a cut above the rest with homemade whipped cream, rich chocolate ganache, and sweet spiked cherries.
Today’s blog post is one of the most special you’ll ever read here on SBA. I am both honored and excited to partner with KitchenAid for its 100 Year Celebration.
This once-in-a-century celebration commemorates 100 years of KitchenAid inspiring culinary passion and creating new possibilities in the kitchen. The same core value launching KitchenAid back in 1919 is continuously instilled in the products created today: an inspiration by those who love to make…and I am certainly one of those people.
What is Black Forest Cake?
This is my rendition of the traditional German black forest cake aka Schwarzwälder Kirschtorte. Today’s towering beauty
Cherries & Whipped Cream
Grab a couple of cans of dark sweet cherries that are soaked in heavy syrup (the can is sold as such). Reduce the syrup down on the stove as the cakes bake. Have any cherry liquor around? Add a splash and brush the mixture all over the cakes while they’re still warm. This cherry soaking syrup guarantees the moistest, most flavorful chocolate cake you will EVER taste. Think of the best chocolate cake you’ve ever eaten. This one’s better and we have the cherry-soaking syrup to thank.
Those cherries from the can? They’ll be layered right into the cake, seeping their magenta juices into the vanilla whipped cream. Swirled pink, the whipped cream is light, billowy, and doesn’t weigh down the cake. While this black forest cake is certainly decadent, it’s not overly heavy. A breath of fresh air considering most chocolate cakes are dense as bricks!
Black Forest Cake Recipe
This deliciously moist Black Forest Cake is a cut above the rest with homemade whipped cream, rich chocolate ganache, and sweet spiked cherries. Most vanilla whipped cream is layered inside the cake, but be sure to reserve some to lightly spread on top and around the cake. This seals in the cake’s moisture. Have I mentioned this cake is moist?
Full Recipe For Black Forest cake
- 2 ⅛ cups all-purpose flour
- 2 cups white sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 3 eggs
- 1 cup milk
- ½ cup vegetable oil
- 1 tablespoon vanilla extract
- 2 (20 ounce) cans pitted sour cherries
- 1 cup white sugar
- ¼ cup cornstarch
- 1 teaspoon vanilla extract
- 3 cups heavy whipping cream
- ⅓ cup confectioners’ sugar
Method For Step By Step
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
Bake for 35 minutes, or until a wooden toothpick inserted in the centers comes out clean. Cool layers in pans on wire racks for 10 minutes. Loosen edges, and remove racks to cool completely.
Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar, and cornstarch in a 2-quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
Combine whipping cream and confectioner’s sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
With a long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off the top and side of each cake layer with a pasty brush or hands. To assemble, place one cake layer on the cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with a second cake layer; repeat layers of frosting and cherry topping. Top with a third cake layer. Frost side of the cake. Pat reserved crumbs onto frosting on side of the cake. Spoon reserved frosting into a pastry bag fitted with a star decorator tip. Pipe around the top and bottom edges of the cake. Spoon remaining cherry topping onto top of the cake.
Per Serving: 662 calories; protein 7.5g; carbohydrates 86.9g; fat 33.9g; cholesterol 129.6mg; sodium 341.9mg. Full Nutrition
#Full Recipe For Black Forest cake #BlackForestcake