Description
Master the classic Black Forest Cake with zero stress! Quick tricks for sourcing ingredients, layering shortcuts & shiny ganache. Start baking!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot coffee (enhances chocolate flavor)
Cherry Filling:
- 2 cups fresh or canned cherries, pitted
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 2 tablespoons Kirsch (cherry brandy, optional
Whipped Cream Frosting:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Prepare the Cake Batter
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- Sift flour, cocoa powder, baking powder, baking soda, and salt into a bowl.
- In a separate bowl, beat butter and sugar until fluffy. Add eggs one at a time.
- Stir in vanilla, then alternate adding dry ingredients and buttermilk, mixing gently.
- Fold in hot coffee. Pour batter into pans and bake for 30-35 minutes.
Make the Cherry Filling
- In a saucepan, mix cherries, sugar, and cornstarch.
- Cook over medium heat until thickened (about 5 minutes).
- Stir in lemon juice and Kirsch. Let cool.
Whip the Cream
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Assemble the Cake
- Level cake layers. Place one layer on a plate.
- Spread half the cherry filling, then whipped cream.
- Add the second layer, repeating the process.
- Cover with whipped cream, decorate with chocolate shavings and cherries.
- Prep Time: PT30M
- Cook Time: PT25M
- Cuisine: German cuisine
Nutrition
- Calories: ~350
- Sugar: 25g
- Sodium: 150-300mg
- Fat: 20g
- Carbohydrates: 40g
- Protein: 5g
Keywords: Black Forest Cake