BLACKFOREST CAKE

This Black Forest cake recipe is easy to make. It is moist, and the combination of cherries, whipped cream, and chocolate cake is delightful.

Black forest cake is one of my favorites. It brings back memories of my friends when I used to stay in Kodaikanal, a beautiful hill station in India.

When I stayed in Kodaikanal, during the weekends I would go to a bakery with my friends and would often buy a slice of black forest cake. This cake reminds me of simpler, sweeter times.

Ever since I tried it there, I couldn’t stop eating it whenever I got a chance.

It is said that this cake got its name from a liquor of that region called Schwarzwälder Kirsch (wasser) which is distilled from tart cherries.

This is the ingredient that gives the dessert its distinctive cherry-pit flavor and alcoholic content.

Some say that the name of the cake is inspired by the traditional costume of the women of the Black Forest region, with a characteristic hat with big, red pom-poms on top, called Bollenhut.

INGREDIENTS USED IN THIS RECIPE

For the cake

Butter: Use unsalted butter at room temperature.

Sugar: Use super fine sugar.

Eggs: I have used 3 large eggs at room temperature.

Vanilla extract: You can use store bought or homemade extract. Make sure it is of good quality.

All-purpose flour:  Measure it correctly. Spoon the ingredient into the measuring cup and level off the top.

Baking powder, baking soda: Use fresh packs. Use the exact amount.

Cocoa powder: Use good quality cocoa powder.

For the filling

Powdered sugar, whipping cream, brandy, canned pitted morello cherries, cherry water is used.

You can also use kirsch, or cherry juice instead of brandy.

To garnish

I have used grated plain dark chocolate and a few whole cherries and garnished the cake.

HOW TO MAKE BLACKFOREST CAKE

To make this cake, first I made a chocolate cake, allowed it to cool completely and then divided it into three equal layers.

Then I soaked each layer with cherry water mixed with brandy, after pricking the cake here and there using a skewer.

Then I sandwiched the pieces with a filling of whipped cream and cherries.

Then I covered the whole cake with more whipped cream and topped the cake with some whole cherries.

Also, I covered the sides of the cake with some chocolate shavings.

VARIATION

You can make this cake into a black forest trifle. After dividing the cake into layers, sprinkle cherry water mixed with brandy.

In large glass cups, set one layer of cake in the bottom followed with a layer of whipped cream, top with cherries.

Repeat the layers, ending with a generous topping of whipped cream.

Garnish with some grated chocolate and a whole cherry.

Refrigerate for some time and serve.

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Ingredients

• For the cake

• 150 grams of butter

• 3/4 cups of superfine sugar

• 3 large eggs beaten

• 1/2 to 1 teaspoon of vanilla extract

• 3/4 cup of all-purpose flour (measured in a 250ml cup)

• 3/4 teaspoon of baking powder

• 1/4 teaspoon of baking soda

• 2 tablespoons of cocoa powder

• A pinch of salt

• For the filling

• 1 or 2 teaspoons of powdered sugar

• 500 ml of whipping cream

• 2 teaspoons of kirsch or brandy or cherry juice

• 300 grams of canned pitted morello cherries

• 1/2 cup of cherry water

• To garnish

• 40 grams of plain dark chocolate

• Few whole cherries

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Directions

• To make the cake
• Prepare a 8 ” diameter cake pan.
• Pre heat the oven to 180 °C.
• Into a bowl sift together the flour, cocoa powder, baking soda, baking powder and the salt and keep aside.
• Cream together the butter and the sugar until light and fluffy. Add the beaten eggs gradually, beat after each addition.
• Add the vanilla extract and mix.
• Add the flour mixture into the creamed butter and egg mixture in two or three batches and mix gently until evenly mixed.
• Transfer into a prepared baking tray.
• Bake it for 30 minutes or until a toothpick inserted comes out clean.
• Transfer the cake on a wire rack and cool completely..
• When the cake is cooled completely, level the top of the cake.
• Then cut into three equal layers.
• Drain the cherries and reserve the water.
• Strain the reserved cherry water into a bowl and add the kirsch or brandy or the cherry juice and mix. Prick the cake slices and sprinkle with this cherry juice mixture until the cake slices are fully soaked.
• For the filling
• Place the whipping cream into a mixing bowl and whip until it starts to thicken. Add the powdered sugar and whip until stiff peaks are formed. Keep aside.
• From the drained cherries, set aside few cherries as whole and cut the remaining cherries into half.
• Grate the chocolate and keep.
• To assemble the cake
• Place one layer on a cake stand or a serving plate, spread a thick layer of whipped cream and top with cherries.
• Place the second layer over it, again spread with a thick layer of whipped cream and top with remaining halved cherries.
• Then place the third layer of the cake over it. Spread the remaining whipping cream on the top and all around the sides of the cake.
• Sprinkle the grated chocolate around the cake. Decorate the top with the reserved whole cherries.
• Refrigerate for 2 hours and serve.

STEP BY STEP PICTURES

Into a bowl sift together the flour, cocoa powder, baking soda, baking powder and the salt

and keep aside.

Cream together the butter and the sugar

until light and fluffy.

Add the beaten eggs gradually, beat after each addition.

Add the vanilla extract

and mix.

Add the flour mixture into the creamed butter and egg mixture in two or three batches

and mix gently until evenly mixed.

Transfer into a prepared baking tray.

Bake it for 30 minutes or until a toothpick inserted comes out clean. Transfer the cake on a wire rack and cool completely

When the cake is cooled completely, level the top of the cake. Then cut into three equal layers.

Drain the cherries, set aside few cherries as whole and cut the remaining cherries into half

and reserve the juice.

Strain the reserved cherry juice into a bowl and add the kirsch or brandy or the cherry juice and mix.

Prick the cake slices

and sprinkle with this cherry juice mixture until the cake slices are fully soaked.

Place the whipping cream into a mixing bowl and whip until it starts to thicken. Add the powdered sugar

and whip until stiff peaks are formed. Keep aside.

Place one layer on a cake stand or a serving plate, spread a thick layer of whipped cream and

top with cherries.

Place the second layer over it, again spread with a thick layer of whipped cream

and top with remaining halved cherries

Then place the third layer of the cake over it. Spread the remaining whipping cream on the top and all around the sides of the cake.

Sprinkle the grated chocolate around the cake. Decorate the top with the reserved whole cherries.

Recipe notes

Do not overmix the batter.  For a light and fluffy cake, after adding the flour mixture, gently mix the batter just until the ingredients are incorporated, do not overmix.

Kirsch is the traditional liqueur used in black forest cake, if you do not have it you can use brandy. To make the cake alcohol-free you can replace it with cherry juice.

Do not overwhip the cream. Overwhipping the whipping cream will turn it into butter.

You can store it in the fridge up to three days in an airtight container.