Black forest cake is a delicious and popular dessert that people of all ages often enjoy. This cake is made from a mixture of cake, chocolate frosting, and cherries. It’s a popular cake for special occasions, such as birthdays or weddings.
Brief History and Origin
Black forest cake has a long and rich history dating back to the 16th century in Germany. The cake was originally made with only three ingredients: Morello cherries, sugar, and cream. Today, the cake has evolved to include chocolate, Kirschwasser (a cherry-flavored liqueur), and other ingredients.
The cake gained popularity in the 19th century and became a staple of German cuisine. It was often served at special occasions and celebrations. In the 20th century, the cake became popular in other parts of Europe and the United States.
How to make Black Forest Cake
- Preparation Time: 50 mins
- Cooking Time: 35 mins
- Additional time: 1 hrs. 30 minutes
- Total time: 2 hrs 55 min
- Servings:
Ingredients
- 96gr. (¾ cup) cocoa powder, unsweetened
- 290gr. (2 ⅛ cups) all-purpose flour
- 400gr. (2 cups) white sugar
- ¾ tsp. baking soda
- 1 ½ tsp. baking powder
- 235ml. (1 cup) milk
- 3 eggs
- 1 tbsp. vanilla extract
- 120gr. (½ cup) vegetable oil
- ¾ tsp. salt
For the Topping
- 475gr. (2 ½ cups) sour cherries, pitted
- 30gr. (¼ cup) cornstarch
- 200gr. (1 cup) white sugar
- 1 tsp. vanilla extract
For the Frosting:
- 35gr. (⅓ cup) confectioners’ sugar
- 720ml. (3 cups) heavy whipping cream
Instructions
- Prepare oven and preheat to 177 degrees C (350 degrees F). Also, prepare two 9″ round cake pans by greasing and flouring, and line the bottom with parchment paper.
- Add salt, baking soda, baking powder, cocoa, sugar and flour in a large mixing bowl, and mix well. Then add vanilla, oil, milk and eggs, beat gently until completely combined and transfer to the prepared cake pans.
- Bake for 35 minutes or until the inserted toothpick in the center of the cake comes out clean.
- When ready, take out of the pan, lose the cake using a paring knife, carefully invert onto racks and leave for 1 to 2 hours until cool completely.
- In the meantime, prepare the topping. Drain cherries, reserve ½ cup of juice and transfer both to a 2-quart saucepan over low heat. Add sugar and cook until thickened, stirring frequently.
- Then add vanilla and remove from heat, allow to cool for 30 minutes, then transfer to the refrigerator until cool thoroughly.
- Add confectioner’s sugar and whipping cream in a chilled medium bowl, beat using an electric mixer at full speed until stiff peaks appear, and reserve 1 ½ cup frosting for decoration.
- Use a long serrated knife to split each cake layer in half horizontally, smash one layer into crumbs and set aside.
- Start assembly by placing one layer of cake on a cake plate, spread 1 cup of frosting and top with ¾ cup of cherry topping. Repeat the process to make another layer. Finally, place the third layer of cake on top and apply frost on the sides of the cake.
- Sprinkle crumbs on the sides of the cake, pat gently and transfer the reserved frosting to a pastry bag fitted with a star decorator tip. Pipe around the bottom and top edges of the cake and place the cherry topping on top of the cake.
- Cover and transfer the cake to the refrigerator until ready to serve.
Popular variations
Here are a few ways you can change this basic recipe to adjust it to your liking:
- Gluten-free version:Don’t want gluten in your cake? No problem at all.
- Eggless version:If you want an eggless cake, you can make it!
- Vegan version:Enjoying a black forest cake on a vegan diet is possible. Just replace a few ingredients.
- Cherry Liqueur and chocolate barks: Give the traditional recipe a lift by using a few unique flavors.
- Coffee and chocolate: Adding coffee to your cake will intensify flavors.
