Black Forest Cake
The moment you step into the kitchen with the intention of creating a Black Forest Cake, your senses are instantly captivated. The rich aroma of cocoa swirling in the air, the sights of dark chocolate glistening in the sunlight, and the anticipation of that first forkful — it creates a moment full of joy. Picture those luscious layers of chocolate cake, slathered with fluffy whipped cream, studded with cherries that burst with flavor, all coming together in delicious triumph.
Table of Contents
I remember the first time I attempted this cake for my best friend’s birthday — it felt like a loving hug served on a plate! The laughter, the chatter, and the delight in everyone’s eyes as they took their first bites made all the effort worthwhile. Whether it’s a summer gathering or a cozy winter celebration, this cake is perfect for any occasion. With this recipe, you can create your own chocolate masterpiece that will warm your heart and the hearts of those you serve. Now, let’s get baking!
Why You’ll Love This Recipe
- Simple & Quick: This stunning cake can be whipped up in just about 1.5 hours, making it perfect for those spontaneous celebrations.
- Irresistible Flavor: Layers of dark chocolate combined with sweet cherries and smooth whipped cream create a flavor explosion that’s unforgettable.
- Eye-Catching Appeal: The elegant layers and drizzled ganache make this cake a showstopper on any dessert table.
- Flexible Serving: Whether it’s a party, a family dinner, or even just a special treat for yourself, this cake fits any occasion perfectly.
- Diet-Friendly Options: Want to make it gluten-free? Just swap the all-purpose flour with a gluten-free blend!
Ingredients You’ll Need
- All-purpose flour: Essential for structure, you can substitute with gluten-free flour for a gluten-free version.
- White granulated sugar: Sweetens the cake and balances flavors; brown sugar can add a caramel touch if you prefer.
- Cocoa powder: Unsweetened cocoa gives that rich chocolate flavor; Dutch-process cocoa adds a deeper color.
- Baking powder & baking soda: Leavening agents for that perfect rise; don’t skip these!
- Salt: Enhances all the flavors; a little goes a long way.
- Large eggs: Adds richness and moisture; room-temperature eggs mix better.
- Whole milk: Use milk for creaminess; buttermilk or a non-dairy milk can be great substitutes.
- Vegetable oil: For moisture; melted coconut oil also works well.
- Vanilla extract: Pure vanilla enhances flavor; a vanilla bean is even better!
- Heavy cream/double cream: Needed for whipping; don’t substitute with light cream — you want that luscious texture!
- Icing sugar (powdered sugar): Sweetens the whipped cream; you can make your own by blending granulated sugar until fine.
- Brandy: Adds depth; feel free to leave it out if desired.
- Vanilla bean: For the ultimate aroma; use extra vanilla extract if needed.
- Gelatine: Stabilizes the whipped cream filling, ensuring it holds its shape.
- Cherries from Amarena cherry conserve: The star ingredient, their sweet and tangy flavor is essential; morello cherries can be used if necessary.
- Amarena cherry syrup: Sweet, luscious syrup to brush on the cake; cherry juice can be a substitute.
- Dark chocolate: For the ganache; you can use semi-sweet chocolate if preferred.
- Fresh cherries: For decoration; who doesn’t love a cherry on top?
How to Make Black Forest Cake
Preheat and Prepare: Begin by preheating your oven to 350°F (180°C). Grease and flour two 8-inch round cake pans. This will ensure your cakes don’t stick and slide out smoothly once baked, making your assembly much easier.
Combine Dry Ingredients: In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. This sifting helps to aerate the ingredients, giving your cake a light and fluffy texture.
Whisk Wet Ingredients: Add in the eggs, milk, vegetable oil, and vanilla extract, beating the mixture on medium speed for about 2 minutes until smooth. The batter will be thick and glossy, which is exactly how you want it to look before moving on.
Bake Until Golden: Pour the batter evenly into your prepared pans and place them in the oven. Bake for approximately 30 minutes or until a toothpick inserted comes out clean. Let the cakes cool in the pans for a few minutes, then transfer them to a wire rack to cool completely.
Dissolve Gelatine: While the cakes are cooling, create your gelatine mixture. In a cup, combine the cold water with the gelatine. Let it sit for about 2 minutes, then heat in the microwave for 15 seconds until dissolved, stirring well.
Flavor the Whipped Cream: Use an electric mixer to beat the heavy cream along with the icing sugar, the seeds from the vanilla bean, and the brandy. Gradually drizzle the warm gelatine mixture into the cream while beating until soft peaks form. This will stabilize your whipped cream filling beautifully!
Assemble the Layers: Once cooled, slice each cake in half horizontally, creating four layers in total. Brush the tops of the layers with a mixture of amarena cherry syrup and brandy — this adds depth and keeps the cakes incredibly moist.
Fill and Frost: Start layering with whipped cream and chopped cherries between each layer, leaving a portion of the whipped cream aside for the sides and top. Spread the reserved whipped cream on the sides and top of the cake, creating a lovely finish.
Prepare the Ganache: In a saucepan, gently heat ½ cup of heavy cream until it just begins to simmer. Remove it from heat and pour it over the chopped dark chocolate, letting it sit for a minute before stirring until smooth. This silky ganache will give your cake a luxurious finish.
Decorate Delightfully: Drizzle the chocolate ganache over the edge of the cake, allowing it to cascade down the sides. Pipe rosettes along the top edge, top with fresh cherries, and sprinkle grated chocolate for that extra flair. Your **Black Forest Cake** is now a stunner, ready to impress!
Chill and Set: Finally, place the finished cake in the refrigerator for at least an hour to let the whipped cream stabilize and the ganache set. Not only does chilling enhance the flavors, but it makes serving a breeze!
Storing & Reheating
To keep your Black Forest Cake at room temperature, store it in an airtight container for up to two days. If you’re keeping it longer, refrigerate it for up to a week, again in an airtight container. You can freeze the cake for up to three months; just remember to wrap individual slices well to avoid freezer burn. When you’re ready to enjoy, simply let it thaw in the refrigerator, and if you want to refresh the texture, a quick zap in the microwave for about 10 seconds can work wonders!
Chef’s Helpful Tips
- Avoid Dry Cake: Don’t overbake! Check for doneness a couple of minutes early to keep your cake moist.
- Use Room-Temperature Ingredients: Eggs and milk mix in more easily when they’re at room temperature, leading to a uniform batter.
- Layering Ease: Use a serrated knife to gently slice your cake layers evenly for beautiful stacking.
- Flavor Boost: Start with high-quality chocolate and fresh cherries for the most deliciously rich flavors!
- Make Ahead: You can bake the cake layers a day in advance and assemble it just before serving to save time.
With this delightful Black Forest Cake, you’re not just making dessert; you’re creating memories! Enjoy the process and don’t shy away from making this beautiful cake your own. I can’t wait for you to share this with your loved ones — it’s a journey worth indulging in!
Recipe FAQs
Can I make this cake in advance?
Absolutely! You can bake and frost the Black Forest Cake a day ahead. Just keep it refrigerated until you’re ready to serve it. This actually lets the flavors marry beautifully!
Is there a non-alcoholic option for the brandy?
Certainly! If you prefer not to use brandy, feel free to substitute it with a splash of cherry juice or simply leave it out. The cake will still be delicious!
Can I use fresh cherries instead of Amarena cherries?
Yes! While Amarena cherries add a unique flavor, you can absolutely use fresh or frozen cherries. Just make sure to sweeten them slightly to match the cake’s flavor.
How do I store leftover cake?
To keep your leftover Black Forest Cake delicious, store it in an airtight container in the refrigerator for up to a week. Just make sure to slice individual pieces if you’re freezing it to enjoy later!
PrintMore Desserts & Appetizers Recipes
- Oreo Balls (Valentine)
- Sweet Potato Tots
- Heart Palmiers That Look Bakery-Made but Are So Simple
- Cottage Cheese Brownies Delicious High Protein
- Clementine & Almond Flour Tea Cake (Naturally Gluten-Free)
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Black Forest Cake
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: German
Description
This Black Forest Cake combines rich dark chocolate layers with luscious whipped cream and sweet cherries, creating a delightful dessert for every occasion.
Ingredients
- 2 cups all-purpose flour
- 1 ¾ cups white granulated sugar
- ¾ cup cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 ½ cups heavy cream
- ½ cup icing sugar
- 2 tbsp brandy (optional)
- 1 vanilla bean
- 1 tbsp gelatine
- 1 cup cherries from Amarena cherry conserve
- ½ cup amarena cherry syrup
- 200g dark chocolate
- Fresh cherries for decoration
Instructions
- Preheat the oven to 350°F (180°C). Grease and flour two 8-inch round cake pans.
- Sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a bowl.
- Whisk in eggs, milk, oil, and vanilla on medium speed for about 2 minutes.
- Pour batter into prepared pans and bake for 30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for a few minutes then transfer to a wire rack to cool completely.
- Dissolve gelatine in water and heat to dissolve completely.
- Beat heavy cream with icing sugar, vanilla seeds, and brandy; add warm gelatine gradually until soft peaks form.
- Slice each cooled cake in half horizontally to create four layers.
- Brush cake layers with amarena cherry syrup and brandy mixture.
- Layer with whipped cream and chopped cherries, and frost the top and sides with remaining whipped cream.
- Heat cream for ganache, pour over chopped chocolate, and stir until smooth; drizzle ganache over the cake.
- Decorate with rosettes of whipped cream, fresh cherries, and grated chocolate. Chill for at least an hour before serving.
Notes
Use room-temperature ingredients for best results.
Store leftovers in an airtight container for up to one week.
For a gluten-free option, substitute the all-purpose flour with gluten-free flour.
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 40g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 80mg
