Black Forest cake

black forest cake

After blogging for about a year, I can safely say that this is the most difficult part of it. Coming up with some light conversational preamble smoothly integrating into the recipe. In fact, it feels so challenging that it’s often been the main reason the updates have been so scarce. Somehow, finding the time to photograph and write up a recipe seems easier than having to briefly lead up to it in a paragraph or two. While I have possibly hundreds of recipes I would happily share, I dread needing to introduce them with some sort of non-committal banter. Frankly I am not sure it’s even a necessity to begin with. I personally tend to skip right to the actual recipe because if I wanted to read, I would normally get a book (apologies, fellow bloggers). This is also why I have been trying to keep introductions brief and to the point. So then, here is a Black Forest cake recipe.

As far as cakes go, this is definitely among the favourites. And if I lived in a region where cherries (and berries) (and most fresh produce to be honest) were easier to come by, I would certainly be making it a lot more often. Even when they are relatively easy to come by, they still tend to be on the pricey side. Fortunately, frozen cherries work just as well in this recipe. If you happen to live somewhere with an abundance of fresh cherries, then I am mildly envious and you absolutely should use them to make this Black Forest cake.

Black Forest cake ingredients:

For the cake:

360g (2+1/4c) plain flour
40g (2/3c+3tbsp) dutch processed (alkalized) cocoa powder
2tsp baking powder
2tsp baking soda
pinch of salt
300g (1+1/4c) sugar
2 large eggs
320g (1+1/3c) sour cream
100g (1/2c) melted butter
205ml (2/3c+3tbsp) boiling water

For the cherry filling:

500g pitted cherries
1/2c cherry liqueur
1/4c sugar

For the frosting:

250g mascarpone
500ml (2c) whipping cream (35%)
3tbsp icing sugar

For the ganache:

100g dark chocolate
125ml (1/2c) whipping cream

Directions:

For the cake:

Preheat an oven to 180C (355F). Line and grease three 18cm (7 inch) cake pans. In a large bowl sift 360g flour, 40g cocoa powder, 2tsp baking powder, 2tsp baking soda and pinch of salt. Then stir well to combine.
Add 300g sugar, 2 large eggs, 320g sour cream, 100g melted butter and stir again.
Lastly add 205ml hot water and whisk carefully until the batter is uniform.
Divide the finished batter between prepared cake pans and bake in the preheated oven for 25-30min.
Once baked, let the cakes stand in their pans for 10min.
After the cakes cooled off a little in their pans, take them out and let them cool completely on wire racks.

For the cherry filling:

While the cakes are baking, prepare the cherry filling by combining 500g pitted cherries, 1/2c cherry liqueur and 1/4c sugar in a medium pot.
Bring the contents of the pot to boil, reduce heat to medium-low and simmer for 10min, stirring occasionally.
When finished, strain the cherries over a bowl, reserving the syrup for later.

For the ganache:

Meanwhile, combine 100g dark chocolate and 125ml whipping cream in a small bowl.
Melt the chocolate in the microwave in small bursts, making sure not to overheat and stirring often, until completely liquid. Then set aside to cool to room temperature.

For the frosting:

Finally, prepare the frosting by combining 250g mascarpone and 3tbsp icing sugar in a bowl and beating until well combined.
Then add 500ml whipping cream and whip until peaks form, making sure not to overbeat and split the mixture.

To assemble:

Once the cakes have completely cooled off, level the domes.
Brush each leveled cake with the reserved cherry syrup. Don’t be afraid to use a lot, they can absorb quite a bit of moisture.
Place the first cake layer on your serving dish, spread half the frosting and top with half the cherry filling, pushing the cherries into the frosting so there are no air gaps between layers.
Then repeat the process with the second layer and the remaining frosting and filling. Eventually place the last layer on top of your cake with the bottom up for a smoother finish. At this point you can gently push the cake down with your hands if it seems uneven. And finally spread the cooled chocolate ganache over the top of the cake, pushing it with a spatula so it drizzles over the sides. While it’s unnecessary, you should decorate with mixed berries and/or cherries so the end result is even more visually stunning.