Black Forest Cake

This Black Forest Cake From Scratch is the Best! Chocolate cake infused with Cherry Liqueur and filled with whipped cream and cherry filling!

INGREDIENTS

FOR THE CHOCOLATE CAKE (I USE THE REVERSE CREAMING METHOD WITH THIS RECIPE)

• 2 cups (400g) granulated sugar
  
  
• 2 3/4 cup (322g) all-purpose flour
  
  
• 1 cup (82g) unsweetened cocoa (lightly spoon into cup then sift)
  
  
• 2 teaspoons ((10g) baking soda
  
  
• 1/2 teaspoon (2g) baking powder
  
  
• 1/2 teaspoon (2g) salt
  
  
• 1 cup (2 sticks) (226g) unsalted butter, softened (do not soften in microwave) I cut the butter into 1 inch pieces onto waxed paper leaving on the countertop for 8 to 10 minutes. I
  
  
• 1/4 cup (54g) vegetable oil
  
  
• 4 large eggs at room temperature
  
  
• 1 cup (220g) milk
  
  
• 1 teaspoon (4g) vanilla extract
  
  
• 1 cup (220) hot coffee, it can be instant or brewed
  
  

FOR THE CHERRY FILLING

• 1 can (15 oz) Sweet Dark Cherries (pitted) in heavy syrup. Separate cherries from syrup.
  
  
• 2 Tablespoons Cornstarch (corn flour in the UK)
  
  
• Cherry Kirsch Liqueur (2 Tablespoons for filling, plus additional for brushing over layers)
  
  

FOR THE SWEETENED WHIPPED CREAM FILLING AND FROSTING

• 3 Cups Heavy Cream
  
  
• 3/4 Cup Confectioners Sugar
  
  

DECORATIVE ACCENTS

• 2 (4 oz) Bars Semisweet Baking Chocolate for Shavings
  
  
• Approximately 8-10 Fresh Cherries with stems for top of cake ( you could also use maraschino cherries)
  
  
• Large star piping tip for top border (we used an Ateco 869)
  
  

INSTRUCTIONS

For the Chocolate Cake

Preheat oven to 350 degrees

Grease and flour THREE 8 inch cake pans

In a mixing bowl, add the dry ingredients: sugar, flour, cocoa, baking soda, baking powder, and salt. Whisk for 1 minute to blend.

Add softened butter a few pieces at a time while the mixer is on low speed. Mix until the dry ingredients look like coarse sand and the dry ingredients are moistened. Scrape the bottom and sides of the bowl.

In a separate bowl whisk the eggs, milk , oil and vanilla until blended.

Method is important when using the Reverse Creaming Method. With the mixer on low speed, SLOWLY add approximately 1/2 of the egg mixture to the dry ingredients. Increase the speed to medium and mix for 1 1/2 minutes at medium speed. Don't mix above medium speed. Scrape the bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each pour. Scrape the sides and bottom of bowl.

Slowly add the cup of hot coffee and mix another 30 seconds until blended. The batter will be very runny. Don't worry!
Pour into 3 prepared 8" pans and bake at 350 degrees for 25 to 30 minutes or until the center of the cake springs back to the touch and a toothpick comes out clean.

Cool the cakes 10 minutes on a rack and then turn out of the pans.

For the Cherry Filling





(If you want a sweeter filling, add sugar at this point. Taste and adjust to your liking, the same is true with the amount of Kirsch.)
For the Chocolate Shavings
I used a vegetable peeler to create chocolate curls and shavings. Just glide over the room temperature chocolate bars to create lots of curls and shavings.
For the Sweetened Whipped Cream

[list="box-sizing: inherit; margin: 10px 0px 10px 30px; padding-right: 0px; padding-left: 0px; font-size: 16px;"][*]Chill a glass/metal mixing bowl and beaters in the freezer for about 10 minutes, if using a stand mixer use the whisk attachment

[*]Beat the heavy cream on high speed until it begins to thicken (to around the soft peak stage), then gradually add the confectioners sugar, continuing to beat until the stiff peak stage -- this can happen quickly so keep an eye on it. (Peaks hold their shape when the mixer is pulled from the bowl). Don't over-beat or you will wind up with butter! I like to do this step with a hand mixer but if you'd prefer, you can do it with the whisk attachment of your stand mixer.

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Cake Assembly
Place first cake layer on your pedestal or cake base. Brush over the top with a thin coating of the Kirsch cherry liqueur. Follow with a layer of the cooled cherry filling. (I like to spread to about 1/2 inch from the edge of the cake.)



Spread a layer of whipped cream over the filling.
Add the second cake layer.
Brush over the second layer with the cherry liqueur, and repeat above steps. Add the third chocolate cake layer, brush with a light coating of the liqueur, and frost top and sides with whipped cream.
Press chocolate shavings around the side and on the top center of the cake. Pipe a border of whipped cream stars (I used an Ateco 869 but a Wilton 6B, 8B or your large star tip of choice is good.) I placed the fresh cherries into every other piped star so that they are evenly spaced.

 

 
 
 
 
 






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