Dessertsculinaryhill4.7
Black Forest Cake
The best Black Forest Cake doesn't come from a box or a bakery; it comes from your kitchen once you have this chocolate cake recipe in your arsenal. I'll walk you through how to make layer cake that will have everyone swooning over the rich chocolate, cherry, and cream flavors.
👥 14 Servings⏱️ Prep & Cook: 2h 5m⏳ Prep: 1h 15m🔥 Cook: 45 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●spatula
- ●knife
- ●mixing bowl
📝 Preparation Steps
1
To make the cake layers:
2
Preheat oven to 350 degrees. Line the bottoms of two 9" round cake pans with parchment. Do not grease the sides of the pans.
3
In a medium bowl, whisk together flour and cocoa powder. Set aside.
4
In a stand mixer with the whisk attachment, or with an electric hand mixer, beat eggs on high for ⏱️ 1 minute. With the motor running, gradually add 1 cup sugar and continue beating on high speed a full ⏱️ 8 minutes. The mixture will be thick and fluffy.
5
Using a spatula, add the dry ingredients in 3 batches by hand, mixing just until no streaks remain. Scrape the bottom of the bowl to make sure all ingredients are incorporated. Do not over-mix and deflate the batter.
6
Gently fold in butter and vanilla in a steady stream, folding and scraping as you pour to keep butter from pooling at the bottom. Fold until just incorporated. Once butter is added, the cake must be baked right away or the batter will deflate.
7
Divide batter equally between two prepared cake pans and bake immediately for ⏱️ 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8
Let cool in pans for ⏱️ 10-15 minutes, then run a thin-edged knife around edges to loosen cake. Invert layers onto a wire rack and remove parchment paper. When cakes cool completely and you're ready to assemble the cake, slice each layer in half horizontally with a long serrated knife.
9
To make the syrup:
10
Place chopped cherries in a medium bowl with 3 tablespoons kirsch. Let sit at room temperature for at least ⏱️ 30 minutes, stirring occasionally.
(or 1 pound) bing cherries pitted and roughly chopped (see note 2)4 cupskirsch (a cherry liqueur, see note 3)3 tablespoonskirsch (a cherry liqueur)1 tablespoon
11
Using a sieve, drain cherries and reserve both cherries and syrup. Add 1/4 cup cold water to the syrup (you should have roughly 1/3 cup of syrup).
12
To make the frosting:
13
For best results, freeze the mixing bowl and whisk attachment ⏱️ 15 minutes prior to using. Beat heavy cream with whisk attachment on high speed until soft peaks form, then add powdered sugar and remaining 1 tablespoon kirsch and beat on high until stiff and spreadable, ⏱️ 1-2 minutes. Refrigerate until ready to use.
(or 1 pound) bing cherries pitted and roughly chopped (see note 2)4 cupskirsch (a cherry liqueur, see note 3)3 tablespoonskirsch (a cherry liqueur)1 tablespoon
14
To assemble the cake:
15
Place first layer on a cake stand and brush with 1/4 of the syrup. Spread 3/4 cup frosting over the top of first layer, then top with 1/3 of the chopped cherries. Repeat with the remaining layers, using the flattest layer to top the cake.
16
Transfer 1 1/2 cups frosting to a pastry bag with a large flower tip and refrigerate until ready to use (try not to handle the bag too much or the cream will soften). Fill the cracks along the sides of cake with frosting then frost the top and sides with remaining frosting.
17
Cover sides and top of cake with chocolate shavings leaving a 1" perimeter on top for piping frosting. Pipe rounds of frosting around the top of the cake and place a whole cherry over each one. Refrigerate cake for at least ⏱️ 4 hours or overnight before serving.
Nutrition Facts
calories
515 kcal
fat Content
35 g
serving Size
1 slice
fiber Content
4 g
sugar Content
28 g
sodium Content
67 mg
protein Content
9 g
trans Fat Content
0.1 g
cholesterol Content
196 mg
carbohydrate Content
41 g
saturated Fat Content
21 g
unsaturated Fat Content
12 g
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