Black Forest Cake: A Decadent Classic Reimagined
This Black Forest Cake features rich, moist chocolate cake layers infused with cherry liqueur, fresh cherries, and a simple yet luscious whipped cream frosting.
A Nostalgic Treat with a Twist (Black Forest Cake)
Growing up, Black Forest Cake was a staple in my household. My mom absolutely adored the store-bought version with those unmistakable, neon-red maraschino cherries. Every birthday (and quite a few other occasions), she’d have one proudly sitting on the table. For me, though, it was always a bit of a letdown.
Why take a perfectly good chocolate cake and drench it in overly sweet, artificially flavored cherries? Needless to say, I strategically ate around them, but their flavor had already seeped into the cake and frosting. Not ideal.
A New Take on an Old Favorite (Black Forest Cake)
Fast forward 20-something years, and I decided it was time to recreate this classic—on my own terms. No artificial cherries. No overly sweet syrup. Just pure, fresh flavors. This version of Black Forest Cake is easier to make than it looks and is absolutely worth the effort.
The Key Ingredients & Process (Black Forest Cake)
- Chocolate aCake – A deeply rich, moist chocolate cake serves as the perfect base.
- Cherry Syrup – Made with real cherry liqueur (kirsch) to add an authentic flavor. You can substitute with a non-alcoholic version if preferred.
- Whipped Cream Frosting – Light and airy, balancing the richness of the cake.
- Chocolate Bark – Adds a sophisticated touch but is surprisingly simple to make.
- Fresh Cherries – Because nothing beats the real thing!
Making the Chocolate Bark (Black Forest Cake)
One of the most eye-catching parts of this cake is the chocolate bark. If you’ve never made it before, don’t worry—it’s incredibly easy.
- Melt high-quality dark chocolate.
- Spread it onto a parchment sheet in a thin layer.
- Roll the parchment gently and refrigerate until set.
- Unroll to create beautiful chocolate shards.
Pro tip: Work quickly! The chocolate will melt with the warmth of your hands, so using food-safe gloves can help keep things neat.
Assembly and Decoration
To assemble, slice the cake layers in half and generously brush each layer with the cherry syrup. Layer with whipped cream and fresh cherries, then repeat until fully stacked. Finish with a rustic coating of whipped cream, then decorate with chocolate bark, shavings, and extra cherries for a stunning presentation.
Tips for the Perfect Black Forest Cake
- Skip the artificial cherries – Fresh is always better.
- Chill your tools – A cold mixing bowl and whisk will help your whipped cream whip up perfectly.
- Serve fresh – This cake is best enjoyed within 1-2 days.
If you’ve never been a fan of Black Forest Cake, this version just might change your mind. It’s rich, fresh, and miles better than anything from the store. Try it out and let me know what you think!
Ingredients:
For the Chocolate Cake:
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (75g) Dutch-processed cocoa powder, sifted
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- ½ cup (120ml) vegetable oil
- 1 cup (240ml) buttermilk, room temperature
- 1 cup (240ml) hot water or hot coffee
- 2 large eggs
- 2 tsp vanilla extract
For the Cherry Syrup:
- ½ cup (100g) granulated sugar
- ½ cup (120ml) water
- ¼ cup (60ml) cherry liqueur (Kirsch) or cherry juice for a non-alcoholic version
For the Whipped Cream Frosting:
- 3 cups (720ml) cold heavy whipping cream
- ¼ cup (30g) powdered sugar, sifted
For the Chocolate Bark (Optional):
- 250g (8 oz) dark chocolate, chopped
For Assembly:
- 2½ cups (400g) fresh cherries, pitted and halved
- 1 bar of dark chocolate for shavings (optional)
- Whole cherries for decoration
Instructions:
Step 1: Bake the Chocolate Cake
- Preheat the oven to 350°F (175°C). Grease two 8-inch (20cm) round cake pans, dust with cocoa powder, and line the bottoms with parchment paper.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together vegetable oil, buttermilk, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients while mixing on low speed.
- Slowly pour in the hot water or coffee, mixing until smooth. (The batter will be thin, but that’s normal.)
- Divide the batter evenly between the cake pans and bake for 45 minutes, or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
you can use this chocolate Pure Original Ingredients Cocoa Powder (2 lb) Pure & Natural
Step 2: Prepare the Cherry Syrup
- In a small saucepan, combine sugar and water over medium heat. Stir until the sugar dissolves, then bring to a gentle boil for 1 minute.
- Remove from heat, stir in cherry liqueur (Kirsch) or cherry juice, and let it cool completely.
Step 3: Make the Whipped Cream Frosting
- In a chilled bowl, whip cold heavy cream and powdered sugar until stiff peaks form.
- Store in the refrigerator until ready to use.
Step 4: Make the Chocolate Bark (Optional)
- Melt chopped dark chocolate using a double boiler or microwave in 20-second intervals, stirring between each.
- Spread the melted chocolate thinly onto a large sheet of parchment paper.
- Roll up the parchment paper from the short side and place it in the fridge for 30 minutes (or freezer for 20 minutes) to harden.
- Unroll carefully to create chocolate bark pieces.
Step 5: Assemble the Cake
- Slice the cake layers: Once cooled, cut each cake horizontally to create four layers.
- Brush with cherry syrup: Generously brush each layer with the cooled cherry syrup.
- Add whipped cream and cherries: Spread a layer of whipped cream over the first cake layer, then sprinkle fresh cherries on top. Repeat with the remaining layers.
- Frost the outside: Use the remaining whipped cream to frost the entire cake.
- Decorate: Press chocolate bark onto the sides, add chocolate shavings, and top with whole cherries.
Step 6: Serve and Enjoy!
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together. Enjoy a slice of this decadent Black Forest Cake with a cup of coffee or tea!
you can make this also
Homemade Hazelnut Cake is soft, moist, – A Nutty, Buttery Delight 1!
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