Craving a dessert that’s both decadent and delightful? Look no further than this Black Forest Cake with a double chocolate twist! Rich, fudgy cake layers embrace boozy cherries and airy whipped cream, all drizzled with a seductive chocolate glaze. It’s a classic reinvented, with layers of flavor guaranteed to tantalize your taste buds. Whether you’re a seasoned baker or a kitchen newcomer, this recipe is surprisingly simple, taking you from mixing bowl to masterpiece in under an hour (plus chilling time). So preheat your oven, gather your ingredients, and get ready to indulge in a double dose of pure chocolatey bliss!
This Black Forest Cake isn’t just a dessert; it’s an experience. Imagine sinking your fork into moist, chocolatey cake that melts on your tongue. Then, tart surprise of juicy cherries, their sweetness infused with a hint of cherry brandy (if you dare). Finally, a pillowy cloud of whipped cream that balances the richness with its delicate vanilla kiss. Each bite is a symphony of textures and flavors, leaving you wanting more. So are you ready to embark on this delicious journey? Let’s get baking!
Double Chocolate Heaven: Dive into rich, fudgy cake layers made with both cocoa powder and melted chocolate chips. Get ready for an explosion of chocolatey goodness in every bite!
Boozy Cherries Delight: Tangy sweet cherries simmered in a touch of cherry brandy (optional) create a vibrant filling that bursts with flavor. This boozy twist adds a sophisticated edge to the classic dessert.
Whipped Dream Cream: Light and airy whipped cream, infused with the delicate sweetness of vanilla, perfectly complements the rich chocolate and tart cherries. It’s like a fluffy cloud you can indulge in!
Black Forest Cake (Double Duty!): Frequently Asked Questions
This decadent Black Forest Cake with a double chocolate twist is sure to impress, but you might have some questions before you get baking. Here are some common FAQs and their answers to help you create this masterpiece:
Q: Can I substitute regular flour for all-purpose flour?
A: While all-purpose flour is the best choice for this recipe due to its gluten content, you can substitute whole wheat flour in a pinch. However, keep in mind that the cake may be slightly denser and have a less tender crumb. You might need to adjust the baking time slightly, so keep an eye on the toothpick test!
Q: How can I make the cake even more chocolatey?
A: Craving that extra chocolate kick? Here are a few ideas:
- Swap out half of the all-purpose flour for unsweetened cocoa powder.
- Use all dark chocolate instead of a mix of chocolate chips and cocoa powder.
- Add a teaspoon of instant espresso powder to the batter for a deeper chocolate flavor.
- Drizzle the top of the cake with even more melted chocolate after it’s been decorated.
Q: Can make this cake ahead of time?
Absolutely! This cake actually tastes even better the next day, as the flavors have time to meld. You can bake the cake layers and make the filling up to two days in advance. Assemble and frost the cake the day you plan to serve it, and keep it refrigerated until then.
Q: How can I make the whipped cream extra stable?
Here are a few tips for ensuring your whipped cream stays fluffy and doesn’t weep:
- Make sure your bowl and whisk are completely clean and dry. Any trace of moisture can affect the texture of the whipped cream.
- Use cold ingredients: heavy cream straight from the fridge and chilled bowls will help the cream whip up faster and hold its shape better.
- Don’t overmix! Beat the cream until it forms stiff peaks, but stop mixing once it reaches that point. Overmixing can lead to a grainy texture.
- Add a stabilizer: you can use a teaspoon of powdered gelatin or cornstarch to help the whipped cream hold its shape better. Simply sprinkle it over the cream before whipping.
Black Forest Cake (Double Duty!)
Equipment
- Two 8-inch round cake pans
- Mixing bowls (various sizes)
- Hand mixer or stand mixer with whisk and paddle attachments
- Spatula
- Pastry brush
- Offset spatula
- Wire rack
- Measuring cups and spoons
- Whisk
- Piping bag (optional)
Ingredients
- Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk or milk simply
- Cherry Filling:
- 15 oz sweet cherries drained and pitted
- 1 tablespoon cornstarch
- 1 tablespoon water
- Whipped Cream:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Decoration:
- 1/2 cup dark chocolate chips melted
- Additional fresh cherries optional
Instructions
- Preheat oven to 350°F (175°C). Grease and flour your cake pans.
- Whisk dry ingredients: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Cream butter and sugar: In another bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Combine wet and dry ingredients: Add dry ingredients to wet ingredients in batches, alternating with buttermilk, until just combined. Do not overmix.
- Divide batter evenly between prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make cherry filling: While cakes cool, in a small saucepan, combine drained cherries, cherry brandy (if using), cornstarch, and water. Bring to a simmer over medium heat, stirring constantly, until thickened. Let cool slightly.
- Whip cream: In a cold bowl, using a hand mixer or stand mixer with the whisk attachment, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble cake: Once cakes are cooled, level off any uneven tops. Place one cake layer on a serving platter. Spread with cooled cherry filling, then top with a generous layer of whipped cream. Place the second cake layer on top and frost the entire cake with remaining whipped cream.
- Decorate: Drizzle melted chocolate over the top of the cake, creating swirls and drips. Garnish with fresh cherries, if desired.
- Chill for at least 2 hours before serving to allow the flavors to meld and the cake to set.
Notes
- For a more intense chocolate flavor, use all dark chocolate in the cake.
- Substitute chopped walnuts or almonds into the cake batter for added texture.
- If you don’t have cherry brandy, substitute rum, kirschwasser, or even orange liqueur.
- To make piping rosettes with the whipped cream, fill a piping bag fitted with a star tip and pipe onto the top of the cake.
Nice and easy recipe.
Loved it, and did this.