Black Forest Cake Recipe

08 February 2020 Bookmark • 0

This Black Forest Cake Recipe may be a creamy, chocolate-cherry dream! made up of scratch with my homemade cake , homemade cherry filling, and vanilla topping . it's heaven on a plate.

I am crazy with Black Forest Cake and don’t care who knows it. Believe it or not, I wont to hate this cake growing up. I’m from an enormous family and much of my relations loved it and requested it as a cake . Every gathering or get together would normally have cake and half the time was a terrible store-bought (dry and bland) Black Forest Cake. And thus grew my dismay for this cake.

Black Forest Cake Recipe

One bite of a store-bought Black Forest Cake and that i wanted to die. I don’t realize you, but that's not the reaction i prefer to possess when eating cake. Surely there would be how on behalf of me to form a Black Forest Cake palatable on behalf of me and every one humankind. So, I made this cake completely from scratch with my Perfect cake recipe, added chocolate sauce to stay the crumb extra moist, filled it with a homemade cherry filling, and frosted the entire thing with vanilla topping .

If you're the one that thinks you don’t like Black Forest Cake and/or want to write down it off i urge of you to not . a minimum of not until you are trying my recipe first! I promise it’s not just like the rest! I promise you'll like it! Unless you don’t like cherries or chocolate during which case, these could be more of the type of dessert you’d like.

BUT FIRST, what's Black Forest CAKE?

Black Forest Gateau or Black Forest Cake may be a German dessert, typically made out of chocolate sponge cakes, sandwiched along side fresh topping , cherry filling and Kirsch. This recipe has everything but the Kirsch (but be happy to feature during a healthy splash to the cherry filling if you’re feeling traditional).

INGREDIENTS:

1 recipe Perfect Chocolate Cake baked and cooled

For the cherry filling:

1/2 cup granulated sugar
2 1/2 tablespoons cornstarch
2 cups frozen tart cherries + extra for garnish
1 tablespoon butter
1/4 teaspoon almond extract

For the whipped cream:

1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
2 teaspoons vanilla
6 tablespoons chocolate syrup divided
4 oz. bittersweet baking chocolate I used Ghirardelli (1 bar)

INSTRUCTIONS:

The first thing to do is make the cake using this recipe! Let the 2-8 inch cakes cool completely.
For the cherry filling, stir sugar and cornstarch together in a cold small pot until combined. Add in cherries and toss. Place over medium-low heat to melt frozen cherries. Once a paste has formed around the cherries, increase the heat to medium and keep stirring until all the liquid has come out of the cherries and mixture is boiling. Continue to stir until it becomes very thick, about 4 minutes or boiling. Be careful to not walk away from this mixture because it can burn easily. Remove from heat and stir in butter and almond extract. Cool completely.
For the cream, whip heavy whipping cream, sugar and vanilla until stiff peaks form. Refrigerate until ready to use.

To assemble cake:

Slice one 8-inch round in half and place onto a cake plate. Drizzle the inside of cake with 3 tablespoons of chocolate syrup and spread using the back of a spoon. Top with the other half of cake. Add on cooled cherry filling leaving a 1-inch border. You will not use all of it...FYI! I had about 2 tablespoons left.} Place another half an 8-inch round on top of cherry filling. Drizzle with remaining 3 tablespoons of chocolate syrup and spread. Top with remaining cake. Spread entire cake with whipped cream. I find it always better to add way too much and then as I clean up the cake, I remove the excess. This helps ensure not a ton of crumbs get into your cream.
If desired use a vegetable peeler to create chocolate shavings with the chocolate baking bar. Freeze 5 minutes before applying to the sides and top of the cake.
Garnish with cherries if desired. Serve!