Black Forest Cake
Hello! It’s been a while. Yet, I have a great recipe today and just couldn’t stop myself from sharing it. Funny that this cake I’ve probably made the most times and I’ve just been waiting for the day I would manage to take a proper picture. This is it, the incredible Black Forest, the super combo of chocolate, sweet cream and cherries. Who doesn’t like that?
Black Forest Cake
This cake is big enough to serve a crowd of 14-16 people. When it comes to decorations, I usually cover the sides and pour some chocolate ganache on top. This time, the frosting turned out thick, so it looked beautifully as it was. The recipe is adapted from here.
*Originally, the cherry filling is made by adding some cornstarch into the cherries to thicken it. I have tried a few times, it was always too liquid and just made a disaster out of the cake. Since then, I just remove excess juice and only use cherries for my cake.
- 2 cups sugar
- 2 cups flour
- 1 cup cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 eggs
- 1/2 cup vegetable oil
- 1 cup milk
- 1 cup boiling water
- 90 g dark chocolate
- 1/3 cup whipping cream
- 1 tablespoon butter
- 300 g fresh or frozen cherries
- 1/2 cup sugar
- 1 l heavy whipping cream
- 250 g mascarpone cheese
- 2/3 cup icing sugar
- Chocolate shavings
- Preheat the oven to 180 °C. Grease 3 x 20 cm diameter baking tins.
- Make the cake. Sift the flour, baking powder, baking soda, salt and cocoa powder. Add the sugar, combine.
- In a separate bowl, beat the eggs with oil and milk, pour into the flour mixture and beat on low using an electric mixer until incorporated. Add the boiling water and beat again until smooth.
- Divide the batter into three prepared tins. Bake until the inserted toothpick comes out clean, about 20 min. Remove from the oven and let them cool completely on a wire rack.
- Make the chocolate ganache. Break the chocolate into pieces, place in a bowl and set aside. On medium low heat, heat the cream and butter until the sides start to bubble. Pour immediately over the chocolate. Let it sit for a few minutes, stir well until the mixture is uniform. Spread a thin layer of ganache on top of the cooled chocolate cakes. Let set for an hour in the fridge.
- Make the cherry filling. Heat the cherries with sugar in a pan over medium heat until boiling, allow to cool completely. Remove the excess juice*.
- Make the frosting. Beat the mascarpone with cream until soft peaks form, add the icing sugar and beat until stiff. Use immediately.
- Assemble the cake. Place the first layer of cake on a serving plate, spread about 1/3 of the frosting, add 1/2 of the cherries, place the second cake layer, 1/3 of the frosting, 1/2 of cherries. Finish with the third cake and the remaining 1/3 of the frosting to cover the top of the cake. Let the cake set in the fridge.
- Decorate with chocolate shavings. Use within 2 days or so.
- Enjoy 🙂