Black Forest Cake Recipe

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Indulge in the timeless flavors of this Black Forest Cake, a classic German dessert that combines rich chocolate layers, fluffy whipped cream, and tart cherries. This cake is perfect for celebrations or simply as a treat for chocolate lovers. With its moist, chocolatey layers and sweet cherry filling, this cake is sure to impress.

Ingredients

For the Cake

• All-purpose flour – 1 1/4 cups: Forms the base of the cake for a tender crumb.
• Unsweetened cocoa powder – 1/2 cup: Adds deep chocolate flavor.
• Baking powder – 1 1/2 teaspoons: Helps the cake rise.
• Baking soda – 1 teaspoon: Enhances the cake’s light, fluffy texture.
• Salt – 1/4 teaspoon: Balances the sweetness.
• Granulated sugar – 1 cup: Sweetens the cake and helps keep it moist.
• Vegetable oil – 1/2 cup: Adds moisture to make the cake soft.
• Eggs – 2 large: Binds the ingredients and gives structure to the cake.
• Vanilla extract – 1 teaspoon: Adds aroma and enhances the chocolate flavor.
• Buttermilk – 3/4 cup: Keeps the cake tender and moist.

For the Cherry Filling

• Cherry preserves or pie filling – 1 1/2 cups: Provides the classic Black Forest cherry flavor.
• Kirsch (cherry brandy) – 2 tablespoons (optional): Adds authenticity and depth of flavor to the cherry filling.

For the Whipped Cream Frosting

• Heavy whipping cream – 2 cups: Whips up to a light, fluffy frosting.
• Powdered sugar – 1/4 cup: Sweetens and stabilizes the whipped cream.
• Vanilla extract – 1 teaspoon: Adds a hint of sweetness to the cream.

For Garnish

• Fresh cherries – 1/2 cup: Adds a pop of color and a fresh cherry flavor.
• Chocolate shavings – 1/2 cup: Completes the traditional Black Forest look with a rich chocolate garnish.

How to Make Black Forest Cake

Step 1: Prepare the Cake Layers

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. Sift dry ingredients: In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
3. Combine wet ingredients: In a large bowl, whisk together sugar, oil, eggs, and vanilla until smooth. Add the dry ingredients in batches, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
4. Bake: Divide the batter evenly between the pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
5. Cool: Let the cakes cool in the pans for 10 minutes, then turn them onto a wire rack to cool completely.

Step 2: Make the Cherry Filling

1. Combine: In a small bowl, mix cherry preserves with Kirsch (if using).
2. Chill: Set the mixture aside and keep it chilled until ready to assemble.

Step 3: Prepare the Whipped Cream Frosting

1. Whip the cream: In a large mixing bowl, whip the heavy cream on high speed until it begins to thicken.
2. Add sugar and vanilla: Slowly add powdered sugar and vanilla while continuing to whip until stiff peaks form. Be careful not to overwhip, as this can cause the cream to curdle.

Step 4: Assemble the Cake

1. Slice the cakes: If needed, level the tops of the cakes with a serrated knife, then slice each cake horizontally to create four layers in total.
2. Layer with cherry filling and whipped cream: Place the first cake layer on a serving plate, spread a layer of cherry filling, followed by a layer of whipped cream. Repeat with the remaining layers, ending with whipped cream on top.
3. Decorate: Garnish the top with fresh cherries and chocolate shavings. Optionally, pipe small swirls of whipped cream around the top edge.

Step 5: Chill and Serve

1. Refrigerate: Chill the assembled cake for at least 1-2 hours to set the layers.
2. Serve: Slice and serve chilled, allowing the flavors to meld beautifully.

Frequently Asked Questions

Can I make this cake without Kirsch?

Yes, you can omit the Kirsch if you prefer an alcohol-free version. The cherry filling will still be delicious without it.

How long can I store Black Forest Cake?

Black Forest Cake can be stored in the refrigerator for up to 3 days. Keep it covered to maintain freshness.

Can I use canned whipped cream for the frosting?

Freshly whipped cream is recommended for the best taste and texture. Canned whipped cream may not hold up well for layering.

What if I don’t have cherry preserves?

You can use cherry pie filling or even fresh cherries cooked down with a little sugar for a homemade cherry filling.

Do I need to use cake flour?

All-purpose flour works well for this recipe. If you have cake flour, it will create an even lighter texture, but it’s not necessary.

Can I make this cake in advance?

Yes, you can bake the cake layers a day ahead and assemble them the next day. Store the layers tightly wrapped at room temperature.

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