Black Forest Cake is a decadent dessert known for its layers of chocolate sponge cake, whipped cream, cherries, and chocolate shavings. Here’s a traditional recipe to guide you through making this delightful cake:
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Ingredients:
For the Chocolate Sponge Cake:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or 1/2 cup milk + 1/2 tablespoon vinegar or lemon juice)
For the Filling and Topping:
- 2 cups heavy cream, chilled
- 1/4 cup powdered sugar (confectioner’s sugar)
- 1 teaspoon vanilla extract
- 1 can (14 oz) cherries in syrup, drained (reserve some cherries for decorating)
- 1/2 cup cherry liqueur or Kirsch (optional)
- Dark chocolate bar for shaving (or chocolate curls)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Make the Chocolate Sponge Cake:
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- In a large bowl, whisk together sugar, oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Prepare the Whipped Cream:
- In a large mixing bowl, whip the chilled heavy cream with powdered sugar and vanilla extract until stiff peaks form. Be careful not to over-whip.
- Assemble the Black Forest Cake:
- If using, poke holes in the top of each cake layer using a skewer and brush with cherry liqueur or Kirsch for added flavor (optional).
- Place one cake layer on a serving plate. Spread a layer of whipped cream over the cake.
- Arrange a layer of drained cherries over the whipped cream.
- Place the second cake layer on top. Spread the remaining whipped cream over the top and sides of the cake, smoothing it with an offset spatula.
- Decorate the Cake:
- Use a vegetable peeler to create chocolate shavings from the dark chocolate bar. Sprinkle the chocolate shavings over the top of the cake.
- Garnish with reserved cherries on top for a decorative finish.
- Chill and Serve:
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.
Serving Suggestions:
- Slice and serve the Black Forest Cake chilled. It pairs wonderfully with coffee or tea.
- Store any leftovers in the refrigerator.
Enjoy your homemade Black Forest Cake, a classic treat that’s sure to impress!