I have to confess that I wasn’t really looking forward to bringing home this weeks dessert. I’ve never been a huge Black Forest Cake fan, because I think the American version of devils food cake and cherry pie filling honestly ruined it for me. Truth is, Black Forest Cake, the authentic version, isn’t meant to be super sweet. Instead, it’s a torte meant to be rich in flavor and full of booze soaked cherries.
Ohhhh okay, that idea I can get behind.
Once the cake was all torted and iced, I took some of the cake scraps, whipped cream and left over cherries and made myself a little snack. This cake is seriously growing on me, I told my table partner. Must’ve been the rich cake with the pillow of cream and those boozy cherries. We were given the option for cherries soaked in Kirsch or cherries soaked in just plain old syrup.
Uh. No brainer there.
You might be thinking that the recipe looks a little finicky, but honestly, once you bake the cake and whip the cream, it all comes together very fast. For someone who wasn’t too fond of Black Forest Cake before, I was quite excited to be bringing this home. I would definitely put this on the must bake again list, having already scoped out which store in my town sells sweet black cherries by the can. This is certainly dinner party worthy and just screams celebration cake, no?
I’m learning something new every single week. This week, it wasn’t so much about the cake itself, but the realization that it’s perfectly okay to make a cheater version of recipes sometimes. I’m completely obsessed with the cheater version of homemade ice cream (like this version) and I’m okay with that. I made this no bake cake out of jelly rolls and it is completely alright with me. I use cake mix sometimes. I’ve even used store bought pie crust on occasion (yup, here). But Black Forest Cake?
Going to have to stay authentic on this one.
Have a great week friends,
This classic Black Forest Cake uses a rich devils food cake along with fresh whipped cream and sweet cherries. Use cherries soaked in Kirsch for an authentic cake! Worth the effort!
- 235gr sugar
- 80gr unsalted butter
- 2gr salt
- 160gr pastry flour
- 45gr cocoa
- 20gr whole milk powder
- 5gr baking powder
- 2.5gr baking soda
- 160ml water
- 2.5gr vanilla
- 125gr eggs, about 3
- 3 cups heavy whipping cream
- 50gr sugar
- 300gr sweet black cherries in heavy syrup, reserve syrup and let cherries drain on paper towel (or soak cherries in 1/2 cup Kirsch 1 hour before using and still reserve the syrup for cake layers)
- 100gr chocolate shavings
- 1 cup of chocolate sprinkles
- 12 maraschino or sweet cherries for the garnish
- Preheat oven to 350 degrees and spray and line one 9x 2" cake pan with parchment.
- To make the cake, sift together the flour, cocoa, milk powder, baking powder and baking soda; set aside.
- In the bowl of a stand mixer, cream together the butter salt and sugar. Slowly add the sifted flour mixture. Next pour in the water and vanilla. Mix for 5 minutes, stopping once to scrape down the bowl.
- Next, add the eggs, one at a time, making sure each egg is well blended before adding the next. Once the last egg has been blended, stop mixing.
- Pour the batter into the prepared pan. Tap the pan on the counter to remove any air bubbles and level out the cake mix.
- Bake for approximately 30-40 minutes or until cake tester inserted comes out clean. Unmold cake from the pan and cool on a wire rack.
- Once the cake is cool, whip the heavy whipping cream until foamy and add the 50gr of sugar. Continue to whip until firm peaks form; set in the fridge while you prepare the cake layers.
- Using a serrated knife, carefully cut the cooled cake into 3 even layers. Brush each layer with the syrup from the cherries.
- Put the first layer down on a cake board or serving platter. Spread a thin layer of whipped cream on the layer. Press in half of the drained cherries. Top with another thin layer of whipped cream.
- Place the second cake layer on top of the whipped cream. Add a thin layer of whipped cream and the remaining cherries. Cover the cherries with another thin layer of the whipped cream.
- Add the third cake layer to the top. Use the remaining whipped cream to ice the entire cake. Ass the chocolate sprinkles to make a border around the bottom edge of the cake. Pipe 12 rosettes on the top of the finished cake and place a cherry in the center of each rosette. Sprinkle the chocolate shavings in the center for garnish.
- Refrigerate the cake until ready to serve.
- Note: For a truly authentic cake use cherries soaked in Kirsch for the filling as well as the garnish.