Black Forest Cake

 Black Forest Cake simply looks divine topped with clouds of whipped cream and maraschino cherries and covered in a blanket of chocolate shavings. The cake layers are rich and decadent, full of chocolaty glory! Between layers, you will taste the creamy filling infused with the fruit’s flavor. Each bite will surprise you with the sweet fruit, too. I love how each component of this delicious dessert melds well with the others. It is not overly sweet, just right.]

Black Forest Cake preparation

Prepare for baking Preheat the oven to 350 degrees Fahrenheit and prepare the cake pans.

Make the batter Put the dry ingredients in the mixing bowl and combine everything. In another bowl, combine the wet ingredients. Ensure that the eggs will not coagulate by slowly mixing the hot water in. Then, combine both mixtures.

Bake Pour the batter into the cake pans evenly and bake. Then, cool the layers and transfer them to a cooling rack.

Make the syrup Boil together sugar and water in a small pot. Stir in the liqueur and fruits, then, cool. Next, remove the fruits from the syrup.

Prepare the frosting Prepare the whipped cream.

• Assemble: Place one layer on the cake stand, brush with the syrup, spread the whipped cream on top, then arrange the cherries. Repeat.
• Decorate: Frost the outside and top of the cake, pipe out rosettes, and place cherries on top. Decorate the sides with chocolate shavings.
• Serve: Refrigerate, then, serve!

 

Black Forest Cake Recipe

Black Forest Cake is made with rich chocolate layers, cherries, cherry liqueur, and whipped cream. It has a rich flavor, and each bite is a decadent one.

Ingredients

Chocolate Cake:

2 cup all-purpose flour

1 cups granulated sugar

1 cup Dutch unsweetened cocoa powder sifted

8 ounces chocolate chopped and melted

2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1/2 cup vegetable oil

1 cup buttermilk room temperature

1 cup hot water

2 tablespoons espresso

4 large eggs

1 teaspoon vanilla

1 teaspoon cherry liqueur

Cherry Liqueur Syrup:

4 cups bing cherries pitted

1/2 cup granulated sugar

1/2 cup water

1/4 cup cherry liqueur

Whipped Cream Frosting:

3 cup whipping cream cold

1/4 cup powdered sugar sifted

Garnish:

12 Maraschino cherries

1 cup chocolate shavings

Instructions

Chocolate Cake:

Preheat oven to 350 degrees F.

Grease four 8 or 9" round cake pans and dust with cocoa powder. Line bottoms with parchment paper. Set Aside.

Add all the dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine on low speed.

In a medium bowl, using a hand mixer, whisk eggs with oil, buttermilk, espresso, vanilla, cherry liqueur, melted chocolate, once combined, slowly whisk in the hot water, careful not to cook the eggs.

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

Pour the batter evenly into the prepared pans.

Bake for 25-30 mins in the preheated oven or until a cake tester inserted in the center of the cakes comes out mostly clean.

Cool the cakes 10 minutes in the pans then invert onto a wire rack to cool completely.

Cherry Liqueur Syrup: Place sugar and water into a small pot over medium heat and stir to bring to a boil.

Simmer for 1 min then remove from heat and stir in cherry liqueur, after that add the cherries. Allow to cool completely before using it.

Once cooled, remove the cherries from the syrup and place in a bowl.

Whipped Cream Frosting:

Prepare the whipped cream when you are ready to assemble the cake.

Add cream and sugar to a very cold bowl and whip until stiff peaks form.

Refrigerate for 30 minutes.

Assemble the Cake:

Flatten the chocolate layers.

On a cake stand, place a dollop of whipped cream and add on top one chocolate cake layer. Brush generously with the cooled cherry syrup.

Top with about 1 cup of cold whipped cream and spread it evenly.

Top with about 1 cup of cherries and gently press them into the whipped cream.

Repeat with remaining layers.

When done frost the outside of the cake and top of the cake with whipped cream.

If needed, make more whipped cream and pipe rosettes on top of the cake. Garnish each rosette with one maraschino cherry.

Decorate the sides of the cake chocolate shavings or chocolate bark.

Chill for 12 hours before serving.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week.