Black Forest Cake
I made this cake for my grandpa’s birthday. I’ve never made or had Black Forest cake and I actually loved it! The rich chocolate cake is soaked in kirsche (a cherry liquor) and added in the whipped cream, with flavorful cherries makes for the best cake! let’s get baking!
INGREDIENTS FOR CAKE:
- 1 1/2 sticks unsalted butter, at room temperature, plus more for the pans
- 7 ounces semisweet chocolate, finely chopped
- 2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1 3/4 cups sugar
- 3 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
FOR THE SYRUP:
- 1/2 cup water
- 1/2 cup granulated sugar
- 1/3 cup Kirsche
FOR THE WHIPPED CREAM FROSTING:
- 1 1/2 pints heavy cream cold
- 1/3 cup powdered sugar plus more to taste.
- 1 1/2 tbsp Kirsche
DIRECTIONS FOR CAKE:
- Preheat the oven to 350 degrees F. Grease a 6 in. Cake pan and line a baking tray with cupcake liners.
- Melt chocolate in the microwave or over the stove until completely melted and smooth. Let cool slightly.
- In a medium bowl, whisk the flour, cocoa powder, baking soda and salt. In a large bowl, beat the butter with the sugar until light and fluffy.
- Beat in the eggs and egg yolk, one at a time, then add in the vanilla. At low speed, beat in the buttermilk and the flour mixture in 3 alternating batches, ending with the flour mixture. Fold in the melted chocolate until incorporated.
- Scrape the batter into the prepared pan and cupcake liners. Bake for about 30 minutes, until a toothpick inserted comes out clean for both.
FOR THE SYRUP:
- Add the water and sugar to a small pot then bring to a boil.
- Allow to boil for about a minute then remove from heat and stir in the cherry liqueur. Transfer to a bowl and allow to cool before using.
FOR THE WHIPPED CREAM FROSTING:
- Add the cold cream, powdered sugar, and Kirsche to the bowl of your stand mixer fitted with a whisk attachment then beat on high until soft peaks form. I always chill my bowl and whisk for a fast whip but this is optional.
FOR ASSEMBLY:
- Cover the first cake layer with whipped cream then press cherry halves all over the top. Put the next layer of cake on.
- Spread whipped cream all over the cake. Smooth with bench scraper or offset spatula.
- Press chocolate chunks on the bottom side of the cake.
- Fill a piping bag with whipped cream, fitted with a 2D tip. Pipe circles on top of the cake and stick cherries in the middle. Serve and enjoy!
Thanks for baking!
~ Natalie
