Black Forest cake

Black Forest cake, or Schwarzwälder Kirschtorte, is a classic German dessert featuring layers of chocolate cake, whipped cream, and cherries. Here’s a recipe to help you make this decadent treat at home:

Ingredients:

For the Chocolate Cake:

• 1 ½ cups (190g) all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup (65g) unsweetened cocoa powder
• 1 cup (200g) granulated sugar
• ½ cup (100g) packed brown sugar
• 2 large eggs
• 1 cup (240ml) buttermilk (or milk with 1 tablespoon vinegar or lemon juice)
• ½ cup (120ml) vegetable oil
• 1 teaspoon vanilla extract
• 1 cup (240ml) boiling water

For the Cherry Filling:

• 1 jar (24 oz) Morello cherries or sour cherries, drained (reserve some juice)
• ¼ cup (50g) granulated sugar (adjust according to the sweetness of the cherries)
• 2 tablespoons cornstarch
• 1 tablespoon Kirsch (cherry brandy) or additional cherry juice (optional)

For the Whipped Cream:

• 2 cups (480ml) heavy cream
• ¼ cup (30g) powdered sugar
• 1 teaspoon vanilla extract

For Assembly:

• Chocolate shavings or grated chocolate (for garnish)
• Fresh cherries (for garnish, optional)

Instructions:

1. Prepare the Chocolate Cake:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, granulated sugar, and brown sugar.

3. Combine Wet Ingredients: In another bowl, beat the eggs. Add the buttermilk, vegetable oil, and vanilla extract, and mix well.

4. Combine and Bake: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the boiling water until the batter is smooth (it will be thin). Divide the batter evenly between the prepared pans.

5. Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Prepare the Cherry Filling:

1. Cook the Cherries: In a saucepan, combine the drained cherries, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens. If using Kirsch, stir it in at the end. Let the cherry filling cool.

3. Prepare the Whipped Cream:

1. Whip the Cream: In a large bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

4. Assemble the Cake:

1. Level the Cakes: If necessary, level the tops of the cooled cakes with a knife to ensure even layers.

2. Layer and Fill: Place one cake layer on a serving plate. Brush the top with some of the reserved cherry juice or Kirsch. Spread half of the cherry filling over the cake layer, then top with a layer of whipped cream.

3. Add Second Layer: Place the second cake layer on top and repeat the process with the remaining cherry filling and whipped cream.

4. Frost and Garnish: Frost the sides and top of the cake with the remaining whipped cream. Garnish with chocolate shavings or grated chocolate and fresh cherries if desired.

5. Serve:

• Chill the cake for at least 1 hour before serving to allow the flavors to meld and the whipped cream to set.

Enjoy your Black Forest cake! It’s a delightful blend of rich chocolate, tart cherries, and fluffy whipped cream.