Black Forest Cake (Double Duty!)
Indulge in a double chocolate delight with this Black Forest Cake twist! Rich chocolate cake layers embrace boozy cherries and whipped cream, all topped with a decadent cherry drizzle and chocolate shavings. This recipe combines simplicity with stunning results, perfect for beginner and seasoned bakers alike.
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.