Black Forest Cherry Cake
Indulge in the timeless elegance of a classic Black Forest Cherry Cake, a show-stopping dessert layered with rich chocolate sponge, luscious whipped cream, and tart cherries. This German-inspired masterpiece combines the perfect balance of sweetness and tanginess, enhanced by a hint of Kirsch liqueur for an authentic depth of flavor. The light yet decadent chocolate layers are soaked with cherry syrup and stacked with velvety cream and juicy cherries, creating a melt-in-your-mouth sensation with every bite. Topped with dark chocolate shavings and fresh cherries for a hint of sophistication, this cake is as beautiful as it is delicious. Whether for celebrations or special occasions, this Black Forest Cherry Cake is guaranteed to impress your guests and satisfy any sweet tooth.
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Ingredients
- 120 grams All-purpose flour
- 45 grams Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 4 large Eggs
- 200 grams Granulated sugar
- 60 grams Unsalted butter (melted)
- 1 teaspoon Pure vanilla extract
- 500 milliliters Heavy whipping cream (cold)
- 50 grams Powdered sugar
- 300 grams Canned or jarred cherries (preferably sour cherries)
- 2 tablespoons Kirsch (cherry liqueur)
- 50 grams Dark chocolate (shaved or grated)
- 8 pieces Fresh cherries (for garnish, optional)
Directions
Step 1
Preheat your oven to 180°C (350°F). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
Step 2
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set this dry mixture aside.
Step 3
In a large bowl, use an electric mixer to beat the eggs and granulated sugar together on high speed until the mixture is thick and pale in color, about 5 minutes.
Step 4
Gradually fold the dry ingredients into the egg mixture using a spatula. Be gentle to avoid deflating the batter.
Step 5
Fold in the melted butter and vanilla extract until just incorporated.
Step 6
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 7
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 8
While the cakes cool, prepare the whipped cream. In a large bowl, beat the cold heavy whipping cream and powdered sugar with an electric mixer until stiff peaks form. Set aside in the refrigerator.
Step 9
Drain the cherries, reserving 100 ml of the cherry syrup. Stir the Kirsch into the reserved syrup for soaking the cake layers.
Step 10
Once the cakes have cooled, carefully slice each cake horizontally to create four thin layers in total.
Step 11
Place one cake layer on a serving plate and brush it generously with the Kirsch syrup. Spread a thin layer of whipped cream on top, then evenly scatter a portion of the cherries over the cream.
Step 12
Repeat this process with the next two layers of cake, syrup, whipped cream, and cherries.
Step 13
Place the final layer of cake on top and frost the top and sides with the remaining whipped cream.
Step 14
Press the dark chocolate shavings onto the sides of the cake and sprinkle some over the top. Decorate with fresh cherries, if desired.
Step 15
Chill the cake in the refrigerator for at least 2 hours before serving to allow the flavors to meld. Slice and enjoy!
Nutrition Facts
| Serving size | 1629.5 grams (1629.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4597 |
| Total Fat 280.40g | 359% |
| Saturated Fat 170.00g | 850% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 1442mg | 481% |
| Sodium 1521mg | 66% |
| Total Carbohydrate 471.80g | 172% |
| Dietary Fiber 30.70g | 110% |
| Total Sugars 327.40g | |
| Protein 63.70g | 127% |
| Vitamin D 397IU | 1987% |
| Calcium 621mg | 48% |
| Iron 21mg | 117% |
| Potassium 2130mg | 45% |
Source of Calories