Home Made Black Forest Cake

  Black Forest Cake:

 Black forest cake is a party cake, German black forest cake comes from the Black Forest region of Germany. The first written recipe for this cake came in 1934. We start this recipe by making the chocolate cake that has a light and airy texture perfect for absorbing cherry syrup.

Black forest cake has three main ingredients sour Morello cherries give it the flavor that perfectly complements the rich chocolate ganache and frosting with whipped cream makes a perfect combination of this moist dessert.

Black Forest Cake


Yield: 12 serving
Prep Time: 1hour and ½ hour

Cook Time: 30minutes Total   
Total Time: 1hr 30minutes


1 and ¾ cups (220g) all-purpose flour
1tsp baking powder
2tsp baking soda
1tsp salt
¾ cup (65g) unsweetened cocoa powder
1 and ¾ cups (350g) granulated sugar
½ cup vegetable oil
2 eggs at room temperature
¾ cup (180g) full fat cream
½ cup buttermilk at room temperature
2tsp vanilla extract
½ cup of warm water
2 cans (15 ounces) cherries in heavy syrup
2tbsp cherry liquor, optional (Kirsch)

Chocolate Ganache:
1 cup (480ml) heavy cream
2 (226g) semi-sweet chocolate bars, finely chopped

Whipped Cream:
2 cups (480ml) cold whipped cream
½ cup (30g) confectioners’ sugar
1 teaspoon vanilla extract


Preheat the oven to 350degree F. And prepare three 9-inch pans; grease pans & line parchment paper and grease parchment paper.

For the cake: whisk flour, cocoa powder, sugar, baking soda, baking powder, and salt together in a bowl. Use stand mixer beat oil, eggs, cream, buttermilk, and vanilla until combined well. Pour dry ingredients into wet ingredients and add hot water, beat to completely combine.

Divide batter evenly into 3 pans and bake for 30minutes, when cakes are done check them with a toothpick inserted in the center of the cake comes out clean. Remove the cakes from the oven and allow them to cool for 30 minutes in the pan on the wire rack.

Drain the cherries, reserve ¾ cups syrup. Shimmer cherry syrup and cherry liquor in a small saucepan on low heat until reduced to ¼ cup. Pour this syrup over the cakes while assembling the cake.

Make Ghanche: heat the cream in a saucepan on medium flame to bring simmer, add chopped chocolate and let it sit for 2-3 mins, slowly stir to combine melted chocolate. Allow it cool for 15 minutes set aside.

Make Whipped cream: use a stand mixer; whisk cream, sugar, and vanilla extract on medium to high speed about 3 minutes.

Assemble Cake: Using a serrated knife to slice a thin layer to flat the cakes. Place a layer on cake platter spread a cup of whipped cream on top and spread cherries and reduced syrup over the cream layer. Top 2nd layer in the same manner and so on 3rd. Spread the remaining whipped cream on top and all around the sides using an icing spatula. Also, use a bench scraper to smooth out the cream on the sides of the cakes.

Pour chocolate ganache on top of the cake allowing it to gently drip down the sides. Top whole cherries and refrigerate for 30minutes before serving. Store leftover cake at room temperature for 1-2 days.


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