Black Forest Cake Recipe
The black forest cake recipe, known for its rich and decadent layers, is a true indulgence for dessert lovers. With velvety chocolate cake, luscious cherry filling, and a cloud of whipped cream frosting, this cake is a symphony of flavors and textures. Each bite offers the deep richness of cocoa balanced with the tartness of cherries and the smooth creaminess of whipped topping. Traditionally adorned with chocolate shavings and fresh cherries, the black forest cake recipe is a showstopper at any event, perfect for celebrations or when you want to impress with a classic dessert.
Ingredients Breakdown
A successful Black Forest Cake Recipe depends on a few key ingredients, each chosen for its ability to create the perfect balance of flavor and texture.
For the Chocolate Cake:
The foundation of this dessert is its rich chocolate cake, which relies on a combination of all-purpose flour, sugar, and unsweetened cocoa powder. The inclusion of baking soda and baking powder ensures the cake rises beautifully, while salt brings out the complexity of the chocolate. The hot coffee is a unique addition that not only enhances the chocolate flavor but also keeps the cake moist. Butter and vegetable oil provide richness, while eggs, milk, and vanilla extract add structure and flavor.
For the Cherry Filling:
The cherry filling is what sets the Black Forest Cake Recipe apart from other chocolate cakes. Canned sweet dark cherries in syrup give the filling its signature flavor, while cornstarch helps to thicken it to the perfect consistency. The addition of Kirsch, a cherry liqueur, infuses the filling with an authentic Black Forest touch, though it can be adjusted for sweetness depending on personal taste.
For the Whipped Cream Frosting:
The whipped cream frosting is light, airy, and the perfect contrast to the rich cake layers. Using heavy cream and confectioners’ sugar ensures a thick, sweet frosting that holds its shape without overpowering the other elements. Achieving the right consistency is crucial, as overbeating can turn the cream into butter, while underbeating may cause it to deflate too quickly.
Decorative Accents:
Chocolate shavings and fresh cherries are not just decorative but essential to the traditional presentation of a Black Forest Cake. Using a vegetable peeler on semisweet chocolate bars creates delicate curls, while fresh cherries add a burst of color and a hint of natural sweetness. These accents elevate the cake, giving it that signature Black Forest elegance.
Step-by-Step Baking Instructions
The magic of a Black Forest Cake Recipe lies not just in the ingredients but in the method of preparation.
Preparing the Cake:
Begin by preheating the oven to 350°F (175°C) and preparing your cake pans. It’s important to grease and flour the pans to prevent sticking. The reverse creaming method is used here, which involves mixing the dry ingredients together first, then slowly incorporating the softened butter. This technique creates a tender, moist crumb. The wet ingredients are whisked separately, then slowly added to the dry mixture. Once the batter is smooth, hot coffee is poured in, making it beautifully runny and easy to pour into the pans. The cakes should bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Making the Cherry Filling:
While the cakes cool, you can prepare the cherry filling. Begin by draining the syrup from the cherries and thickening it with cornstarch on the stove. Stir constantly to prevent lumps, and once it’s thickened, gently fold in the cherries and a splash of Kirsch. Adjust the sweetness and flavor as needed. The filling should cool before being added to the cake, as this will help it set properly between the layers.
Whipping the Cream:
The key to perfect whipped cream is keeping everything cold. Chilling the bowl and beaters before whipping the cream ensures it reaches stiff peaks quickly. Once the cream begins to thicken, gradually add confectioners’ sugar and continue beating until the peaks hold their shape. Be mindful not to overbeat, as this can result in butter rather than whipped cream.
Cake Assembly:
Start with one layer of cake on your serving plate. Brush the surface lightly with Kirsch to enhance the cherry flavor, then spread a layer of cherry filling, stopping about half an inch from the edges. Next, spread a layer of whipped cream over the cherries. Repeat with the second and third cake layers, brushing each with Kirsch and adding the filling and whipped cream. Once the layers are assembled, frost the entire cake with whipped cream, making sure to cover the top and sides evenly.
Recipe Tips
- Handling the Cake Layers: Be gentle when working with the layers as the cake is soft and moist. It helps to chill the cake slightly before assembling to make handling easier.
- Perfecting the Whipped Cream: Whipped cream should be made just before assembly for optimal freshness. To stabilize it, you can add a tablespoon of powdered gelatin dissolved in water if needed.
- Chocolate Shavings: Room temperature chocolate is easiest to work with when making curls. Use a sharp vegetable peeler for best results.
- Adjusting the Sweetness: Taste the cherry filling before using it, and if necessary, add a little sugar or more Kirsch for the right balance of tartness and sweetness.
What to Serve With This Recipe
Beverage Pairings:
A slice of Black Forest Cake Recipe pairs beautifully with bold beverages that can stand up to its rich flavors. Try serving it with a freshly brewed cup of coffee or an espresso for an afternoon treat. For an evening dessert, a glass of dessert wine like Port or a cherry-flavored liqueur can enhance the flavors of the cake.
Accompaniments:
Since this cake is rich and indulgent, a light side like a fruit salad can offer a refreshing contrast. Vanilla ice cream is another classic accompaniment that adds extra creaminess without overwhelming the palate. A dollop of whipped cream on the side could also tie the flavors together nicely.
Storing and Freezing Tips
Storing the Cake:
A Black Forest Cake Recipe should be refrigerated to maintain the freshness of the whipped cream. Store it in an airtight container or cover it with plastic wrap to prevent the cake from drying out. It can stay fresh for up to 3 days in the fridge.
Freezing Instructions:
If you want to make the cake ahead of time, you can freeze it. To do so, freeze the cake layers individually by wrapping them tightly in plastic wrap and then in foil. When you’re ready to assemble, let the layers thaw completely before adding the cherry filling and whipped cream. Once assembled, the cake can also be frozen for up to a month, but keep in mind that the whipped cream may lose some of its volume after thawing.
Black Forest Cake Recipe
Ingredients
For the Chocolate Cake
- 2 ¾ cups all-purpose flour 322g
- 2 cups granulated sugar 400g
- 1 cup unsweetened cocoa powder 82g, sifted after lightly spooning into the cup
- 2 teaspoons baking soda 10g
- ½ teaspoon baking powder 2g
- ½ teaspoon salt 2g
- 226 g 2 sticks unsalted butter, softened at room temperature (slice into 1-inch pieces and leave for 8-10 minutes; avoid softening in the microwave)
- ¼ cup vegetable oil 54g, preferably canola
- 4 large eggs brought to room temperature (if short on time, submerge eggs in warm water for 5 minutes)
- 1 cup milk 220g
- 1 teaspoon vanilla extract 4g
- 1 cup hot coffee 220g, brewed or instant
For the Cherry Filling
- 15 oz can of sweet dark cherries pitted and packed in heavy syrup (drain and separate cherries from syrup)
- 1 cup cherry syrup add water to the syrup if needed to reach this measurement
- 2 tablespoons cornstarch known as corn flour in the UK
- 2 tablespoons Kirsch cherry liqueur plus extra for brushing cake layers
- For the Sweetened Whipped Cream Filling and Frosting
- 3 cups heavy cream
- ¾ cup confectioners’ sugar
Decorative Accents
- 8 oz semisweet baking chocolate two 4 oz bars for chocolate shavings
- 8-10 fresh cherries with stems for decoration alternatively, maraschino cherries can be used
- Large star piping tip Ateco 869 or any preferred large star tip
Instructions
For the Chocolate Cake
- Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing and flouring them thoroughly.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk the dry ingredients together for one minute to ensure even distribution.
- Add the softened butter gradually, while mixing on low speed. Continue mixing until the dry ingredients are fully moistened and resemble coarse sand. Scrape down the sides and bottom of the bowl to ensure no dry pockets remain.
- In a separate bowl, whisk together the eggs, milk, oil, and vanilla extract until fully blended.
- Begin the reverse creaming method by slowly adding half of the egg mixture to the dry ingredients while the mixer is on low speed. Once combined, increase to medium speed and mix for 1½ minutes, ensuring the batter is smooth but not overworked. Scrape the bowl thoroughly.
- Add the remaining egg mixture in two parts, beating for about 20 seconds after each addition. Scrape the bowl as necessary to incorporate all ingredients.
- Pour the hot coffee into the batter and mix for an additional 30 seconds until the batter becomes smooth and runny—this is normal.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back to the touch.
- Allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
For the Cherry Filling
- Pour the cherry syrup into a measuring cup. If needed, add water to reach one cup of liquid.
- In a small bowl, mix the cornstarch with a few tablespoons of the cherry syrup until smooth. Then, stir this mixture back into the remaining syrup in a saucepan.
- Cook the syrup and cornstarch mixture over medium heat, stirring constantly until it thickens. Keep in mind that it will continue to thicken as it cools.
- Gently stir in the drained cherries and 2 tablespoons of Kirsch. If desired, adjust the sweetness by adding sugar to taste, and balance the flavor by adjusting the amount of Kirsch.
For the Chocolate Shavings
- Use a vegetable peeler to shave the chocolate bars into curls and shavings. Hold the chocolate at room temperature for easier peeling.
For the Sweetened Whipped Cream
- Chill a mixing bowl and the beaters (or whisk attachment if using a stand mixer) in the freezer for about 10 minutes.
- Beat the heavy cream on high speed until it begins to thicken. Gradually add the confectioners’ sugar and continue beating until stiff peaks form. Be careful not to overbeat, as this could turn the cream into butter. Stiff peaks hold their shape when the beaters are lifted.
Cake Assembly
- Place the first layer of cake onto your serving base. Lightly brush the surface with Kirsch liqueur.
- Spread a layer of the cooled cherry filling over the cake, leaving about ½ inch from the edge.
- Spread a layer of whipped cream on top of the cherry filling.
- Add the second cake layer and repeat the process: brush with Kirsch, add cherry filling, and spread whipped cream.
- Place the third layer of cake on top, brush with Kirsch, and frost the entire cake—top and sides—with whipped cream.
- Press the chocolate shavings around the sides of the cake and sprinkle some over the top.
- Use a star piping tip to pipe a decorative whipped cream border around the top edge of the cake. Evenly space fresh cherries atop the piped border for a finished look.