Black Forest Cake Recipe
Recipe Information
Black Forest Cake
Cultural Context
Originating from the Black Forest region of Germany, Black Forest Cake is a celebration of rich chocolate, tart cherries, and whipped cream. Traditionally associated with festive occasions, this cake embodies the region's love for cherries and Kirsch, a cherry schnapps. Today, it enjoys global popularity, with many variations adapting to local tastes.
heavy cream
🥗Healthier: Greek yogurt
💰Cheaper: whipped topping
Greek yogurt reduces calories while maintaining creaminess
Kirsch
🥗Healthier: cherry juice
💰Cheaper: vodka + cherry extract
Cherry juice adds flavor without alcohol
Preheat the oven to 350˚F (180C˚). Butter a 9-inch (23cm) cake pan and line the bottoms with parchment paper, grease the sides, and lightly dust with cocoa powder. Set aside.
In a bowl of a stand mixer fitted with a whisk attachment, or in a large bowl, whisk eggs, sugar, and salt for 6-7 minutes until doubled in volume.
In a separate bowl, mix flour, cocoa powder, and baking powder.
Add the flour mixture into the wet mixture and gently fold until combined and smooth. Add melted butter and vanilla extract, and mix until combined. Pour into the prepared pan and bake for 30-35 minutes. Let cool to room temperature.
Meanwhile, make the syrup: In a small saucepan, heat water and sugar. Simmer for 2-3 minutes, then turn off the heat and add the kirsch/liquor. Set aside.
Make the filling: Drain the cherries and set aside. Place the cherry juice in a saucepan, add kirsch (optional), sugar, and cornstarch, and stir well. Bring the mixture to a boil while whisking, then reduce to medium-low heat and whisk constantly until thickened. Remove from heat, add the cherries, and stir. Set aside.
Make the cream filling: In a large bowl, whisk heavy cream and powdered sugar until stiff peaks form. Transfer to a piping bag and set aside.
Assembly: Cut the cake horizontally into 3 even layers. Place the bottom cake layer on a cake stand or plate and brush lightly with the syrup. Pipe whipped cream around the edges of the cake, then spoon half of the cherry mixture in the middle of the cake. Cover the cherry mixture with whipped cream and smooth the top. Place the second layer of chocolate cake and repeat the process. Brush the top of the cake with syrup and cover the top and sides of the cake with the remaining cream. Chill the cake in the fridge for at least 4 hours.
Decoration: Before serving, whip 1/2 cup heavy cream with 2 tablespoons of powdered sugar and instant pudding (optional) until stiff peaks form, transfer to a piping bag. Pipe some whipped cream on top of the cake, place cherries on the whipped cream, and decorate the sides of the cake with chocolate shavings.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Contains AlcoholAllergens
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