BLACK FOREST CAKE

This Black Forest Cake combines rich chocolate cake layers with fresh cherries, cherry liqueur, and a simple whipped cream frosting.

Course: Dessert

Cuisine: Cake

Prep Time: 2 hours

Cook Time: 45 minutes

Total Time: 2 hours 45 minutes

Servings: 14

INGREDIENTS

Chocolate Cake:

• 2 cup all-purpose flour (Maida)
  
• 2 cups granulated sugar
  
• 3/4 cup Processed cocoa powder sifted
  
• 2 tsp baking soda
  
• 1 tsp baking powder
  
• 1 tsp salt
  
• 1/2 cup vegetable oil
  
• 1 cup buttermilk room temperature
  
• 1 cup hot water
  
• 2 large eggs
  
• 2 tsp vanilla
  

Cherry Liqueur Syrup:

• 1/2 cup granulated sugar
  
• 1/2 cup water
  
• 1/4 cup cherry liqueur
  

Whipped Cream Frosting:

• 3 cup whipping cream cold
  
• 1/4 cup powdered sugar sifted
  

Chocolate Bark:

• 250 g good quality dark chocolate chopped
  

Assembly:

• 2 1/2 cups cherries pitted and cut in half
  
• 1 bar dark chocolate for shavings (optional)
  
• cherries
  

INSTRUCTIONS

Chocolate Cake:

• Preheat oven to 350F, grease two 8″ round baking pans and dust with cocoa powder. Line bottoms with parchment.
  
• Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
  
• In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs).
  
• Add wet ingredients to dry and mix on medium for 2-3 mins. The batter will be very thin.
  
• Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
  
• Bake for 45 mins or until a cake tester comes out mostly clean.
  
• Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.
  

Cherry Liqueur Syrup:

• Place sugar and water into a small pot. Stir and bring to a boil. Simmer for 1 min then remove from heat. Stir in cherry liqueur and allow to cool completely.
  

Whipped Cream Frosting:

• Whip cream and powdered sugar until stiff peaks. Ideally in a cold bowl with a cold whisk.
  

Chocolate Bark:

• Melt chocolate over a double boiler or in 20-second bursts in the microwave.
  
• Using a large offset spatula, spread the melted chocolate in a thin layer on a large sheet of parchment.
  
• Roll up from the short side of the parchment. Place on a baking sheet and refrigerate or freeze until firm.
  
• Unroll to create chocolate bark.
  

Assembly:

• Cut each cake layer in half horizontally.
  
• Place one layer of cake on a cake stand or serving plate. Brush generously with cherry syrup.
  
• Top with approximately 1 cup whipped cream and spread evenly. Top with approximately 1 cup of cherries and gently press them into the whipped cream. Repeat with remaining layers and frost the outside of the cake.
  
• Decorate with chocolate bark, chocolate shavings, rosettes, and cherries if desired.