powdered sugar: adds a little sweetness to the cream.heavy cream: chilled, with at least 36% milkfat.lemon juice: brightens up the cherry filling.cornstarch: thickens up the filling you can use arrowroot or tapioca starch as a substitute.granulated sugar: adds sweetness if using sour cherries, you may need to increase the amount to your taste.pitted cherries, fresh or frozen: I used frozen dark sweet cherries.buttermilk: is a little acidic and reacts with the baking soda to create lift if you don't have it, you can make your by using whole milk with 1 tablespoon (15ml) white vinegar.sea salt: balances out the overall sweetness.baking soda: another leavener when paired with an acid.baking powder: acts as a leavener and provides lift to the cake.granulated sugar: adds sweetness and structure.cake flour: sifted for a light texture, use cake flour don't use all-purpose or bread flour.cocoa powder: for best results, use natural cocoa powder (rather than Dutch-processed).vanilla extract: use a good quality pure vanilla extract for the best flavour.vegetable oil: any neutral oil will do here.There are 4 main components to this cake: Chocolate cake This version doesn't contain any kirsch or cherry liqueur, making it suitable for kids to enjoy.īlack Forest Cake has rich, decadent texture and flavor. The cherry pie filling is easy to make from scratch using frozen or fresh cherries. This recipe yields an ultra tender chocolate cake that is moist and not too sweet. Why you'll love this recipeĬompared to other buttercream-based cakes, such as Funfetti Cake, this cake is very easy to make. Traditionally, kirsch liqueur (also known as cherry liqueur or cherry brandy) is used in the cake.Ĭherry liqueur is distilled from sour cherries. Updated July 2022.īlack Forest Cake (Black Forest Gateau) is a German layered chocolate sponge cake with cherries, chocolate shavings and whipped cream, topped with maraschino cherries. This first appeared on Sift & Simmer in March 2017. It features an ultra tender chocolate cake, homemade cherry pie filling and light whipped cream. With the remaining reserved cream, pipe rosettes of cream around the top edge of the cake and decorate with the chocolate dipped cherries.This Black Forest Cake is the ultimate combination of chocolate, cherries and whipped cream. Spread half of the reserved whipped cream around the sides of the cake and cover with the chocolate trees. Top with another sponge layer and continue until you have three layers of cherries and cream.
Divide one half of the cream into thirds and spread one third over the cherry mix. Spread one third of the cherry mix over the sliced sponge. Divide the cream in half, setting aside one half for the sides and top of the cake.Ĭut each sponge into 2 layers using a long sharp knife. Pipe thin lines of plain chocolate over the white chocolate dipped cherries. When the chocolate on the cherries has set, snip the end of the white chocolate piping bag and pipe thin lines of white chocolate over the plain chocolate dipped cherries. Pipe 12 (plus a few spare in case they break) chocolate tree shapes onto the non-stick parchment. Snip off the tip of the plain chocolate piping bag (start with a very small tip). Lay a sheet of non-stick parchment paper over the template. Draw a tree within the rectangle to use as a template. Spoon the remaining melted chocolate into 2 separate disposable piping bags.ĭraw a credit card size rectangle on a piece of paper and position it vertically. Dip the remaining 12 fresh cherries into the white chocolate and leave to set. Dip 12 of the fresh cherries into the plain chocolate and leave to set on a sheet of non-stick baking parchment. Refrigerate until quite firm.įor the decoration, melt the white and plain chocolate in 2 separate bowls set over 2 pans of gently simmering water. Remove from the heat, add the cherries and leave to cool. Place over a medium heat and bring slowly to the boil, stirring until thickened, then simmer for 2 minutes. Measure the cornflour into a small saucepan, make a paste with a small amount of the reserved juice, then stir in the remaining juice. Turn out onto a wire rack to cool and peel off the parchment.įor the filling, drain the jars of cherries, reserving the juice. Turn the mixture into the prepared tins.īake for 25-30 minutes, until the sponges are well risen and beginning to shrink away from the sides of the tin. Carefully fold in the sifted flour and cocoa powder. Lightly grease two 23cm/9in cake tins and line the base with greased non-stick baking parchment.īreak the eggs into a mixing bowl, add the sugar and whisk until the mixture is pale and thick enough to leave a trail when the whisk is lifted out of the bowl.
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