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! đ
It is based on the German dessert âSchwarzwälder Kirschtorteâ or âBlack Forest cherry-torteâ. 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. Sheâs my lovely little daughter đ
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 doesnât matter if it is a sponge cake or not. Â 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! đ
Ingredients:
For the cake:
- 1 ž cups All-purpose flour
- ž 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
- Â 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:
- Line the bottom of two 8 inch round cake tins with parchment paper, lightly grease the sides and set aside.
- Pre-heat oven at 350°F/180°C
- In a large mixing bowl, sift together the flour, cocoa powder, salt, baking powder and baking soda together and set aside.
- In another bowl, add oil, sugar and eggs. Whisk until combined.
- Add yogurt to this mixture and whisk until combined.
- Then add freshly brewed coffee and vanilla and give a quick stir.
- Slowly add wet ingredients to the dry ingredients, whisking in gently, just until combined.
- 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.
- Cool completely before levelling or frosting.
For the cherry filling:
- In a saucepan, add the cherries, sugar and water and cook on medium heat, stirring continuously, until it resembles a jam like consistency.
- Turn off the heat and mash the cherries into tiny bits.
For the frosting:
- In a deep mixing bowl, pour the whipping cream and add powdered sugar.
- Beat using a hand mixer or stand mixer on high speed until medium peaks.
- Add vanilla extract and beat until stiff peaks.
- 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:
- 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.
- 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.
- Then frost it with the whipped cream frosting.
- Repeat for all the three layers.
- 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.
- Now do a crumb coat and refrigerate for 15 to 20 minutes.
- Frost completely and decorate on top by piping dollops of frosting, add chocolate bits and cherries.
Decorating is oneâs prerogative, you can try any alternate styles.
Enjoy! đ
Wow, this looks absolutely delicious! I guess it would take ages for me to acquire these baking skills !!
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Thank you Megala. Iâm also in a continuous learning process đ itâs easy just need a little practice.
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lovely cake looks so moist and tempting!
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Looks delicious, great recipe!đđ
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Thank you đ
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Looks amazing…could we replace the eggs…
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Yes you can. I havenât tried it personally though. Have ready few posts related to this. I believe these two will work best:
1/2 banana mashed for each egg
or
grind 1 tbsp flax seed with 3 tbsp water for each egg.
Hope this helps. Let me know how it turns out for you đ
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This looks soo good !!!
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Thank you đ
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Thank you for dropping by my blog.
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Thank you too đ
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What an amazing recipe! Thanks for sharing!
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Thank you đđđť hope you will try it out
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That’s a beautiful Cake!
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Looks yummy. And the way you have decorated. Amazing
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Thank you Renuka, will surely check it out đđťđ
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Wow. Looks scrumptious!
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Thank you so much đ
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