Tittle : BLACK FOREST CAKE
link : BLACK FOREST CAKE
BLACK FOREST CAKE
Beautiful Black Forest Cake covered in whipped cream and chocolate. This two layer chocolate cake is coated in a sweet cherry syrup, whipped cream, grated chocolate and fresh cherries.
Let’s talk homemade Black Forest Cake.
Chocolate cake, cherries and whipped cream all combine to make one heavenly dessert. If you love chocolate cake and can eat whipped cream with a spoon, you’ll fall madly in love with this gorgeous layer cake.
It’s surprisingly easy to make and will wow a hungry crowd.
If you’re on the hunt for a beautiful Christmas dessert, you can’t go past this Black Forest Cake. Honestly, it’s my new favourite cake. My husband and I went absolutely mad for it.
I had to take all the leftovers into work because it was too good not to share.
But even though it looks impressive with its lovely layers, thick frosting and oodles of cherries, it’s surprisingly simple.
Let’s start with the chocolate cake. It’s a spinoff of the deliciously moist choccy cake that I use in my Death By Chocolate Layer Cake. It’s the best. You can use it as the base cake for almost anything.
And it’s perfect for this easy Black Forest Cake. Super quick and easy, but packed with flavour – plus it’s super tender and moist.
Next up, is the simple cherry syrup.
Now often Black Forest Cake recipes call for kirsch or a cherry liquor of some kind. But I never have cherry liquor on hand so I wanted a sweet syrup that could be made in a flash. Plus this one is kid-friendly.
My cherry syrup is made by heating the sweet cherry juice from the morello cherries with a little sugar and cornflour on the stove, until it forms a thick and sweet cherry syrup.
This then gets brushed all over the chocolate cakes for extra cherry flavour 🍒
But perhaps the best part is the clouds of whipped cream that literally cover the top, sides and middle of the cake. Add sour cherries, fresh cherries and grated chocolate and you’re done.
A gorgeous two layer masterpiece that’ll wow your family and friends. Merry Christmas! xx
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below.
BLACK FOREST CAKE
DESCRIPTION
Beautiful Black Forest Cake covered in whipped cream.
INGREDIENTS
Chocolate cake
315 grams (2 and 1/4 cups) plain flour
80 grams (1 cup) cocoa powder
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
300 grams (1 and 1/2 cups) caster sugar
90 grams (1/2 cup) brown sugar
240 ml (1 cup) buttermilk
180 ml (3/4 cup) vegetable oil
2 teaspoon vanilla extract
3 large eggs, room temperature
1 tablespoon sour cream
240 ml (1 cup) hot water
Cherry syrup
500 grams Morello cherries, in syrup
50 grams (1/4 cup) caster sugar
1 tablespoon cornflour or corn starch
Whipped cream
720 ml (3 cups) thickened or heavy cream, whipped
75 grams (1/2 cup) good quality dark chocolate, grated
Fresh cherries, to decorate
INSTRUCTIONS
Preheat oven to 160 C (320 F). Grease and line two 8 inch round cake tins with baking or parchment paper. In a large mixing bowl, sift the flour, cocoa powder, baking powder and baking soda. Then add the sugars. Whisk together.
In a separate mixing bowl, add the buttermilk, vegetable oil, vanilla, eggs and sour cream. Whisk together. Boil the kettle and pour out 1 cup of hot water.
Add the wet ingredients to the dry ingredients. Start to fold together, slowly pour in the hot water, and continue to mix until all the ingredients are incorporated. Divide the mixture evenly into two cake tins and bake for approximately 25-30 minutes or until a skewer inserted comes out clean.
Leave for 10 minutes before gently removing the cakes from their tins and leave them to cool completely on a wire rack.
To make the cherry syrup, set aside one cup (200 grams) of Morello cherries, reserving one cup (240 ml) of cherry syrup. In a small saucepan, add syrup, sugar and cornflour. Heat on medium-low, stirring constantly, for approximately 3-4 minutes or until syrup thickens. Set aside to cool completely.
Use a serrated knife to level the tops of both cakes, to ensure they are flat and even. To assemble the cake, place one chocolate cake on a plate or cake stand. Brush cherry syrup all over the top.
Add a generous amount of cream on top and spread out into one even layer. Scatter morello cherries all over the top. Drizzle a little extra cherry syrup. Place second chocolate cake on top (I like to place it upside down).
Brush more cherry syrup over the top of the chocolate cake. Spread cream all over the top and sides of the cake. Decorate with grated chocolate and fresh cherries.
NOTES
Store cake in the fridge.
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