Black Forest Cake Recipe

By Ellie

16 Person

100 Minutes

0 Calories

Easy Black Forest Cake Recipe - layers of chocolate cake, brushed with cherry liqueur, whipped cream, and cherry filling. Gorgeous cake, with amazing flavors, light, chocolatey, boozy and fruity. Perfect for a celebration. Sweet cake with chocolate icing or chocolate sauce, and then enjoy the chocolate cake alone or share with family and friends, regardless of the taste of the chocolate cake is irresistible. Here you will see a variety of ways to make chocolate, I believe there is always the one you like, of course, each flavor will not let you down!

Ingredients

Other:

1 cup fresh cherries for garnishing

For the Chocolate Ganache:

4 oz. heavy whipping cream — 120 ml
4 oz. semi-sweet chocolate — 100 gr

For the Whipped Cream:

2 tsp. vanilla extract
1/3 cup powdered sugar
3 cups heavy cream

For the Cherry Filling + Cherry Kirsch Syrup:

1/4 cup Kirsch
1/4 cup sugar
18 oz. cherries — 500 grams

For the chocolate Sponge Cake Layers:

2 tbsp. butter — melted, cooled
2 oz. dark chocolate (or semi sweet) — melted
1/4 cup cocoa powder
3/4 cup all-purpose flour
1 tsp. vanilla extract
1 cup granulated sugar
6 eggs — large

Method

01

Preheat Oven to 350˚F. Line bottoms of 2 9″ cake pans with parchment paper, lightly spray with cooking spray on top of the paper and the sides of the pans.
02

For the Cherry Filling + Cherry Kirsch Syrup: Pit cherries and cut in half (or quarter). Place on a bowl. Pour 1/4 cup cherry liqueur over them and let them soak for 15 minutes. Drain, reserving the liqueur (brandy) to brush the cake layers later.
03

For the Whipped Cream: In the bowl of a stand mixer, whip cream on medium-high until soft peaks form.
04

For the Chocolate Ganache: In a small saucepan, heat heavy cream until it just begins to boil and remove immediately.
05

To Assemble: Place one cake layer on a cake platter or a large plate.
06

In the bowl of a stand mixer fitted with the whisk attachment, beat eggs on medium speed and slowly add the sugar. Continue beating on high speed for 8 minutes until light and thick. we need the egg-sugar mixture to be very fluffy. Add vanilla.
07

For the Cherry Filling + Cherry Kirsch Syrup: Combine cherries and sugar in a saucepan. Cook on medium heat for 10 minutes, stirring frequently. If the fillings look too thick and dry, add 2-3 tbsp water. Cool to room temperature.
08

For the Whipped Cream: Add powdered sugar and vanilla extract and continue whipping until stiff peaks form.
09

For the Chocolate Ganache: Place chocolate in a bowl and pour hot cream on top. Let it sit for 1 minute, then stir with a rubber spatula. Stir continuously, until the mixture gets smooth. Let it cool to room temperature, then pour over the cake.
10

To Assemble: Brush layer with cherry Kirsch syrup.
11

In a bowl combine flour and cocoa powder. Add flour mixture to the eggs and using a rubber spatula, fold flour cocoa mixture into the eggs.
12

To Assemble: Spread whipped cream on top (1/3 of the total whipped cream). Spread 1/3 of the cherry filling, leaving about 1 cm around the edges.
13

This step is tricky, make sure there are no thick pockets of flour. Keep scraping the sides and bottom of the bowl. Do not over mix. Stop folding, when there are no pockets of flour.
14

To Assemble: Repeat with the second and third layers. Top with the fourth layer.
15

Add melted (cooled) chocolate and carefully mix it into the batter. Add melted butter and carefully mix it into the batter.
16

To Assemble: Pour chocolate ganache on top, smooth with a spatula, so the top if the cake is relatively smooth and the ganache is dripping on the sides.
17

Pour batter into the pans and bake for 25-30 minutes, until cooked through. Remove from the pan, using a knife to loosen the cake. Let it cool on a cooling rack. Using a serrated knife, carefully cut cakes into two thin layers each, through the middle.
18

To Assemble: Top with fresh cherries and chocolate shavings.

Related Tags

Healthy Recipes

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Chocolate Cake Recipes

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Birthday Cake

Black Forest Cake Recipe

3.6

( By Ellie )

01 Information

Grade easy
Serving 16 servings
Prep Time 20 Mins
Cook Time 80 Mins
Total Time 100 Mins

02 Ingredients

Other:

1 cup fresh cherries for garnishing

For the Chocolate Ganache:

4 oz. heavy whipping cream — 120 ml

4 oz. semi-sweet chocolate — 100 gr

For the Whipped Cream:

2 tsp. vanilla extract

1/3 cup powdered sugar

3 cups heavy cream

For the Cherry Filling + Cherry Kirsch Syrup:

1/4 cup Kirsch

1/4 cup sugar

18 oz. cherries — 500 grams

For the chocolate Sponge Cake Layers:

2 tbsp. butter — melted, cooled

2 oz. dark chocolate (or semi sweet) — melted

1/4 cup cocoa powder

3/4 cup all-purpose flour

1 tsp. vanilla extract

1 cup granulated sugar

6 eggs — large

03 Method

Step 1

Preheat Oven to 350˚F. Line bottoms of 2 9″ cake pans with parchment paper, lightly spray with cooking spray on top of the paper and the sides of the pans.

Step 2

For the Cherry Filling + Cherry Kirsch Syrup: Pit cherries and cut in half (or quarter). Place on a bowl. Pour 1/4 cup cherry liqueur over them and let them soak for 15 minutes. Drain, reserving the liqueur (brandy) to brush the cake layers later.

Step 3

For the Whipped Cream: In the bowl of a stand mixer, whip cream on medium-high until soft peaks form.

Step 4

For the Chocolate Ganache: In a small saucepan, heat heavy cream until it just begins to boil and remove immediately.

Step 5

To Assemble: Place one cake layer on a cake platter or a large plate.

Step 6

In the bowl of a stand mixer fitted with the whisk attachment, beat eggs on medium speed and slowly add the sugar. Continue beating on high speed for 8 minutes until light and thick. we need the egg-sugar mixture to be very fluffy. Add vanilla.

Step 7

For the Cherry Filling + Cherry Kirsch Syrup: Combine cherries and sugar in a saucepan. Cook on medium heat for 10 minutes, stirring frequently. If the fillings look too thick and dry, add 2-3 tbsp water. Cool to room temperature.

Step 8

For the Whipped Cream: Add powdered sugar and vanilla extract and continue whipping until stiff peaks form.

Step 9

For the Chocolate Ganache: Place chocolate in a bowl and pour hot cream on top. Let it sit for 1 minute, then stir with a rubber spatula. Stir continuously, until the mixture gets smooth. Let it cool to room temperature, then pour over the cake.

Step 10

To Assemble: Brush layer with cherry Kirsch syrup.

Step 11

In a bowl combine flour and cocoa powder. Add flour mixture to the eggs and using a rubber spatula, fold flour cocoa mixture into the eggs.

Step 12

To Assemble: Spread whipped cream on top (1/3 of the total whipped cream). Spread 1/3 of the cherry filling, leaving about 1 cm around the edges.

Step 13

This step is tricky, make sure there are no thick pockets of flour. Keep scraping the sides and bottom of the bowl. Do not over mix. Stop folding, when there are no pockets of flour.

Step 14

To Assemble: Repeat with the second and third layers. Top with the fourth layer.

Step 15

Add melted (cooled) chocolate and carefully mix it into the batter. Add melted butter and carefully mix it into the batter.

Step 16

To Assemble: Pour chocolate ganache on top, smooth with a spatula, so the top if the cake is relatively smooth and the ganache is dripping on the sides.

Step 17

Pour batter into the pans and bake for 25-30 minutes, until cooked through. Remove from the pan, using a knife to loosen the cake. Let it cool on a cooling rack. Using a serrated knife, carefully cut cakes into two thin layers each, through the middle.

Step 18

To Assemble: Top with fresh cherries and chocolate shavings.

04 Author