How to Make Black Forest Cake | Allrecipes.com
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 degrees.
Place a medium-sized mixing bowl into the freezer for later use.
Grease two 9-inch round cake pans and flour them.
Line the bottom of each pan with a 9-inch circle of parchment or waxed paper.
In a mixing bowl, place 2 and 1/8 cups of flour (2 cups plus 2 tablespoons).
Add 2 cups of sugar, 3/4 cup of unsweetened cocoa powder, 1 and 1/2 teaspoons of baking powder, 3/4 teaspoon of baking soda, and 3/4 teaspoon of salt. Stir until combined.
Transfer the dry ingredients to the bowl of a stand mixer. Add 3 eggs, 1 cup of milk, 1/2 cup of vegetable oil, and 1 tablespoon of vanilla extract.
Beat the batter until well blended.
Divide the batter evenly between the two prepared cake pans.
Place the cake pans in the oven and bake for about 35 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool on wire racks for about 10 minutes.
Use a knife to loosen the edges of each cake layer and invert them onto a cooling rack.
In a 2-quart saucepan, place 2 (20 ounce) cans of pitted sour cherries and reserve 1/2 cup of the cherry juice.
Add 1 cup of sugar and 1/4 cup of cornstarch to the cherries and reserved juice.
Cook and stir this mixture over low heat until it thickens.
Stir in 1 teaspoon of vanilla extract and remove the pan from heat. Set aside to cool completely.
Once the cake layers and cherry filling have cooled, remove the chilled mixing bowl from the freezer.
Pour in 3 cups of chilled heavy whipping cream and add 1/3 cup of confectioner's sugar.
Beat the cream and sugar with an electric mixer at high speed until stiff peaks form.
Remove 1 and 1/2 cups of the whipped frosting to another bowl and set aside.
Remove the parchment paper from the bottoms of the cakes.
Using a long serrated knife, split each layer in half horizontally to create four layers.
Crumble one of the layers into a small bowl and set aside.
Gently brush the loose crumbs from each cake layer.
Place one layer on a cake plate and spread it with 1 cup of whipped frosting.
Top with 3/4 cup of the cherry topping.
Add the second cake layer and repeat with another cup of whipped frosting and cherry topping.
Top with the third cake layer and spread whipped frosting on the sides of the cake.
Pat the reserved cake crumbs onto the sides of the cake.
Fill a pastry bag fitted with a star decorator tip with the reserved whipped frosting.
Pipe the whipped frosting around the bottom edge of the cake and around the top edge.
Spoon the remaining cherry topping onto the top of the cake.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Contains AlcoholAllergens
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