Description
This Black Forest Cake features layers of rich chocolate, fluffy whipped cream, and fresh cherries. Perfect for celebrations or whenever you need a sweet treat.
Ingredients
Scale
- 2 cups all-purpose flour (plus more to dust the pans)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1/2 cup unsweetened cocoa powder
- 1 cup unsalted butter (at room temperature)
- 11/2 cup granulated sugar
- 2 large eggs (at room temperature)
- 2 large egg yolks (at room temperature)
- 1 tbsp hot coffee or espresso powder
- 1 cup buttermilk (at room temperature)
- 1/2 cup water
- 1/2 cup sugar
- 1/3 cup cherry liquor (kirsch)
- 1 1/2 pints heavy cream (or whipping cream, cold)
- 1/3 cup powdered sugar (plus more to taste)
- 1 1/2 tbsp cherry liquor (kirsch)
- 3 ounces semi-sweet chocolate chips
- 2-3 tablespoons heavy cream (or whipping cream)
- 2 cups fresh cherries (washed, pitted and cut in half, plus more for decorating)
- 1 bar dark or bittersweet chocolate (for shavings)
Instructions
- In a small saucepan, combine water and sugar; bring to a boil for about a minute, then stir in cherry liqueur and let cool completely.
- Preheat oven to 350°F (177ºC). Grease three 6-inch cake pans and dust with flour.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cocoa powder; set aside.
- Beat butter in a stand mixer until creamy; add sugar and beat until light and fluffy.
- Add eggs and yolks one at a time, mixing well after each addition; mix in coffee or espresso powder.
- With mixer on low, alternate adding flour mixture and buttermilk, starting and ending with flour.
- Divide batter among prepared pans and bake for 25 to 30 minutes until set; let cool for 10 minutes before inverting onto wire racks.
- For the ganache, combine chocolate chips and heavy cream in a bowl and microwave until melted; mix until smooth.
- For the whipped cream, beat cold cream, powdered sugar, and cherry liquor until soft peaks form; chill bowl and whisk beforehand if possible.
- Assemble the cake: trim cakes if needed, brush with syrup, and layer with whipped cream and halved cherries as described in the original instructions.
- Spread remaining whipped cream over the entire cake and smooth it out.
- Add chocolate shavings at the bottom, pour ganache on top, and pipe remaining whipped cream for decoration with cherries.
- Refrigerate for 2 hours before serving.
Notes
Ensure all ingredients are at room temperature for best results.
Chill your mixing bowl and whisk for the whipped cream to achieve better peaks.
Use fresh cherries for the best flavor and decoration.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg