Cake recipes · Dessert recipes

Black Forest Cake

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It is indeed a delight to share this recipe. It is one of my all-time favorites, the Black Forest Cake! I can even wake up from sleep to grab a bite and trust me, I am not exaggerating! 🙂

It is based on the German dessert ‘Schwarzwälder Kirschtorte’ or ‘Black Forest cherry-torte’. Traditionally prepared with chocolate sponge cake layers and filled with cherries soaked in kirschwasser (brandy made from sour cherries) and whipped cream and topped off with chocolate bits. However, I am sharing the alcohol free recipe, which you would normally find in bakeries. I prefer it that way, as I have a little cheeky monkey at home, waiting to grab a bite. She’s my lovely little daughter 🙂

Though it normally consists of sponge cake layers, I have tweaked my recipe with a normal chocolate cake. Oh wait! I would be understating if I call it just a normal cake. It is rather a super moist chocolate cake which pairs really well with the cherry syrup and whipped cream. It really doesn’t matter if it is a sponge cake or not.  The flavors blend really well and you end up with a bakery like Black Forest cake. In fact, even better than a store bought cake.

For those who have never tried making this, let me tell you, this is one of the easiest cakes to make and it is a classic!

Here you go! 🙂

Ingredients:

For the cake:

  • 1 ¾ cups All-purpose flour
  • ¾ cup cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • ½ cup vegetable oil
  • 2 cups granulated sugar
  • 2 large eggs (room temperature)
  • 1 cup yogurt (room temperature)
  • 1 tablespoon coffee powder brewed in 200 ml of water
  • 2 teaspoons vanilla extract

For the cherry filling:

  • 250 grams fresh or frozen cherries
  •  cup granulated sugar
  • 1 tablespoon water

For the frosting:

  • 4 cups cold heavy whipping cream (at least 38% fat content)
  • 1 to 1 ½ cups powdered sugar (depending on your sweet preference). I used 1 cup.
  • 2 tablespoons vanilla
  • Chocolate bits
  • 8 to 10 cherries for decorating

Instructions:

For the cake:

  1. Line the bottom of two 8 inch round cake tins with parchment paper, lightly grease the sides and set aside.
  2. Pre-heat oven at 350°F/180°C
  3. In a large mixing bowl, sift together the flour, cocoa powder, salt, baking powder and baking soda together and set aside.
  4. In another bowl, add oil, sugar and eggs. Whisk until combined.
  5. Add yogurt to this mixture and whisk until combined.
  6. Then add freshly brewed coffee and vanilla and give a quick stir.
  7. Slowly add wet ingredients to the dry ingredients, whisking in gently, just until combined.
  8. Divide the batter equally between two pans. Spread it evenly with a spatula and bake for 30 minutes or until a toothpick inserted comes out clean.
  9. Cool completely before levelling or frosting.

For the cherry filling:

  1. In a saucepan, add the cherries, sugar and water and cook on medium heat, stirring continuously, until it resembles a jam like consistency.
  2. Turn off the heat and mash the cherries into tiny bits.

For the frosting:

  1. In a deep mixing bowl, pour the whipping cream and add powdered sugar.
  2. Beat using a hand mixer or stand mixer on high speed until medium peaks.
  3. Add vanilla extract and beat until stiff peaks.
  4. Transfer some frosting into a piping bag with star tip for decorating. Use the remaining cream for frosting.

Tip: Using chilled bowl and  whisks makes the process faster.

Assembling the cake:

  1. Level the cakes to get flat layers. Cut into 4 layers (2 x 2). It is recommended to have layers as it can absorb more filling and give the rich cherry taste.
  2. On a cake board/plate, place the first layer of the cake, add a generous amount of the cherry filling just until the layer is evenly covered with the filling.
  3. Then frost it with the whipped cream frosting.
  4. Repeat for all the three layers.
  5. For the last layer, make sure you are placing the flat bottom side of the cake on top. Frost it only with the whipped cream as you need a neat finish.
  6. Now do a crumb coat and refrigerate for 15 to 20 minutes.
  7. Frost completely and decorate on top by piping dollops of frosting, add chocolate bits and cherries.

Decorating is one’s prerogative, you can try any alternate styles.

Enjoy! 🙂

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18 thoughts on “Black Forest Cake

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