Black Forest Cake. The best black forest cake recipe I've tried, and I've tried a lot. The cake baked up beautifully, the cherries were perfect, and the whole thing just came together wonderfully. Taste of Home has the best black forest cake recipes from real cooks like you, featuring reviews, ratings, how-to videos and tips.
Black Forest Cake is a traditional German dessert made with chocolate sponge cake layers filled with whipped cream and cherries. This delicious cake recipe is completely made from scratch and perfect for special occasions! Being born in Germany this cake was always one of my favorite desserts! You can have Black Forest Cake using 19 ingredients and 8 steps. Here is how you cook it.
Ingredients of Black Forest Cake
- It's 1 2/3 cup of cake flour.
- Prepare 2 of eggs.
- Prepare 4 oz of kirsch (brandy).
- Prepare 12 oz of buttermilk.
- It's 16 oz of heavy whipping cream.
- It's 1 1/2 tsp of baking soda.
- Prepare 3 1/2 cup of confectioner's sugar.
- You need 1 oz of semisweet baking chocolate.
- You need 4 oz of shortening.
- You need 1/2 tsp of vanilla extract.
- It's 1 pinch of salt.
- You need 8 oz of butter.
- You need 2/3 cup of unsweetened cocoa powder.
- Prepare 3 tsp of kirsch.
- It's 1 tsp of salt.
- You need 1 tsp of coffee (very strong).
- You need 14 oz of sweet cherries in heavy syrup, drained.
- It's 12 oz of sugar.
- You need 1 tsp of vanilla extract.
It is served at every special family occasion and always a hit! Sift the dry cake ingredients together. Black forest cake is traditionally finished with chocolate shavings, but I took it a step further and opted for chocolate ganache. The crowning glory is a layer of dazzling chocolate ganache that gently drapes over the sides for mega drama. (Because when it comes to chocolate cake, there's gotta be drama!) Black Forest gâteau (British English) or Black Forest cake (American English) is a chocolate sponge cake with a rich cherry filling based on the German dessert Schwarzwälder Kirschtorte (pronounced [ˈʃvaʁt͡svɛldɐ ˈkɪʁʃˌtɔʁtə]), literally "Black Forest Cherry-torte".
Black Forest Cake step by step
- In a mixing bowl, combine cake flour, baking soda, cocoa and one teaspoon salt through a sieve, mix well and keep it aside..
- Cream shortening in a medium-sized mixing bowl and add sugar to it. Stir continuously till the mixture becomes light and fluffy. Add eggs along with the vanilla essence into it and mix thoroughly..
- Add the above mixture into the flour mixture, along with 8 ounces of buttermilk (alternatively). Mix well till all the ingredients are blended completely..
- Take two 8 inch round pans and place parchment circles at the surfaces and pour the prepared cake mixture into it. Bake both the pans in a 350°F preheated oven for at least 35-40 minutes or till it is completely done. Do the toothpick test to check whether the cake is baked fully before taking it out..
- Let the baked cakes cool completely on a wire rack. Once this is done, slice the cakes from the center horizontally. Pour 1 ounce kirsch each on the cut side of both the cakes and set aside..
- Beat the butter in another bowl till it becomes light and fluffy. Add a pinch of salt, coffee, remaining buttermilk, confectioners sugar and mix well..
- Take one layer of the cake on a plate and spread 1/3 of the filling on it evenly. Place 1/3 of the cherries on top of it and place another layer of cake above it and repeat the same procedure..
- Once all the layers have been filled, make a mixture with 3 teaspoons kirsch and 1/2 teaspoon vanilla and pour over the cake. Prepare icing by whisking cream in a bowl and adding it to the uppermost layer. To decorate the cake, sprinkle chocolate shavings on top of the cake..
Typically, Black Forest gateau consists of several layers of chocolate sponge cake sandwiched with whipped cream. Since he loves Black Forest Cake and until now has only had the grocery store bakery version this was a special treat. The chocolate cake part is pretty basic but the Kirschwasser lifts it up and the rich buttercream is a nice contrast to the outside coating of whipped cream. Although the origins of Black Forest cake are a bit fuzzy, many historians believe it originated in the Black Forest region of Germany, a large mountain range on the southwest side of the country. The area is known for producing a cherry brandy called kirschwasser (or simply kirsch), a clear, colorless spirit used in many Black Forest cake recipes.
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