Black Forest Cake
User Reviews
5
Black Forest Cake
Description
This Black Forest Cake recipe uses a batter made from flour, cocoa, butter, buttermilk, sugar, eggs, and coffee to give the cake a rich texture and flavor. The batter is evenly divided into cake pans and baked until centers are set but moist. After cooling, a syrup made with water, sugar, and cherry liqueur is brushed over the layers to add moisture and a cherry flavor.
The whipped cream frosting incorporates powdered sugar and cherry liqueur, whipped to soft peaks, then layered between cake tiers along with fresh cherries. The cake is traditionally assembled with more cherries and topped with bittersweet chocolate for added texture and a hint of bitterness to balance sweetness. Proper flour measurement and using cake strips help achieve flat, moist layers.
The distinctive cherry layers prevent the frosting from squeezing out and contribute significantly to the overall flavor and texture. This cake can be made with either three 6-inch or two 8-inch cake pans.
Ingredients
For the Cake
- 2 cups all-purpose flour 240g
- 1 1/2 cup sugar 300g
- 1 cup butter 227g, room temperature, unsalted
- 1 cup buttermilk 236mL
- 1/2 cup cocoa powder 58g
- 1/2 tsp baking powder 2g
- 1/2 tsp baking soda 3g
- 1 tsp salt 5g
- 1 tbsp coffee 15mL
- 2 egg
- 2 egg yolk
For the Syrup
- 1/2 cup water 120mL
- 1/2 cup sugar 100g
- 1/3 cup Cherry Kirsche is cherry in German
For the Whipped Cream Frosting
- 1 1/2 pints heavy cream cold
- 1/3 cup powdered sugar plus more to taste.
- 1 1/2 tbsp Cherry 22mL, Kirsche is cherry in German
For the Assembly
- 2 cups Cherry plus more for decorating
- 1 bittersweet chocolate
Instructions
For the Cake
- Butter and flour 3 six inch cake pans. Preheat oven to 350F.
- Sift the flour baking soda and powder, salt and cocoa powder.
- Cream the butter and sugar together until light and fluffy. Beat the eggs and yolks in one at a time, then add in the coffee.
- In three batches, mix in the flour mixture alternating with the buttermilk. Don't over-mix!
- Divide batter evenly into pans and bake at 350f for about 25 - 30 minutes or until the centers are done. Allow to cool in pans for about 10 minutes and then invert onto a wire rack.
For the Syrup:
- Add the water and sugar to a small pot then bring to a boil. Allow to boil for about a minute then remove from heat and stir in the cherry liqueur. Transfer to a bowl and allow to cool before using.
For the Whipped Cream Frosting
- Add the cold cream, powdered sugar, and Kirsche to the bowl of your stand mixer fitted with a whisk attachment then beat on high until soft peaks form. I always chill my bowl and whisk for a fast whip but this is optional.
For the Assemby
- Melt about 1/4 cup or dark chocolate with two tablespoons of cream. Whisk together and set aside.
- Wash, halve and pit about about 2 cups of cherries then transfer to a bowl and set aside.
- Carefully shave the chocolate using a knife or vegetable peeler. and set aside.
- Cover the first cake layer with whipped cream then press cherry halves all over the top. These cherry pieces are actually structural as they will hold the cake up, whipped cream is TOO soft for a three layer cake on it's own. Repeat the process with the other layers until the cake is assembled.
- Give the cake a quick smooth and push in any errant cherries. Cover the cake with more whipped cream then smooth the top and side.
- Gingerly press shaved chocolate onto the bottom half of the cake. You can also toss the chocolate at the cake as the frosting is quite soft and easy to disturb.
- Pour or pipe ganache onto the cake's top then smooth out. Leave about an inch from the edge uncovered.
- Transfer the remaining whipped cream to a piping bag fitted with a large closed star tip (849) Pipe dollops on the top then top with cherries.
Notes
- Measure flour by weight or use the fluff, spoon and level method to avoid excess flour that dries out the cake.
- Consider using cake strips around pans to produce flat, evenly baked layers.
- Keep cherries in halves or quarters and use enough between layers to prevent frosting from squeezing out.
- The recipe adapts both three 6-inch layers or two 8-inch layers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 632 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 632kcal | 32% |
| Carbohydrates | 62g | 21% |
| Protein | 7g | 14% |
| Fat | 41g | 63% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 198mg | 66% |
| Sodium | 305mg | 13% |
| Potassium | 252mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 42g | 84% |
| Vitamin A | 1493IU | 30% |
| Vitamin C | 2mg | 2% |
| Calcium | 95mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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