Black Forest Cake
My take on the iconic Black Forest cake consists of a rich, tender chocolate sponge soaked with amaretto and topped with whipped cream, a sweet cherry filling, and chocolate shavings. Its easy method and simple, single layer makes it the ideal dessert to serve at summer dinner parties.
Ingredients
For the chocolate cake layer:
- 240 g (2 cups) all-purpose flour
- 250 g (1 ¼ cups) granulated sugar
- 84 g (1 cup) dutch process cocoa powder
- 1 tablespoon baking powder
- ½ teaspoon salt
- 113 g (8 tablespoon) unsalted butter, room temp
- 100 g (½ cup) neutral oil
- 360 g (1 ½ cups + 3 tbsp) whole milk, room temp
- 2 teaspoon vanilla extract
- 3 egg whites
- amaretto, for brushing
For the cherry topping:
- .5 lb fresh cherries, pitted & quartered
- 36 g (3 tablespoon) granulated sugar
- 13 g (1 tablespoon) brown sugar
- Pinch of salt
- 8 g (1 tablespoon) cornstarch
- ½ teaspoon vanilla extract
- 2 teaspoon amaretto
For the whipped cream:
- 340 g (1 ½ cups) heavy cream, cold
- 50 g (¼ cup) granulated sugar
Instructions
For the chocolate cake layer:
- Preheat the oven to 350 degrees F and line a 9" springform pan with parchment paper.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, and salt.
- Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.
- Add the oil, whole milk, and vanilla, and mix until just combined.
- In a separate medium bowl, add the egg whites. Use an electric hand mixer to whip them until medium peaks form.
- Gently fold the whipped egg whites into the batter with a rubber spatula until just combined.
- Pour the cake batter into the prepared pan.
- Bake the cake for about 50 minutes to 1 hour or until the cakes start to pull away from the sides of the pan and a toothpick inserted comes out clean.
- While the cake is still warm, remove the outside of the springform pan and use a serrated knife to trim the top of the cake, creating a flat layer. Immediately brush amaretto on the cake all over. Allow the cake to cool completely before decorating.
For the cherry topping:
- In a small saucepan, combine the cherries, sugars, and salt. Place over medium heat, stirring occasionally for about 10 minutes or until the cherries start to soften and release their juices.
- Add the cornstarch and cook for another 2-3 minutes until the juices have thickened. Remove the saucepan from heat and stir in the vanilla and amaretto.
- Place the saucepan in the fridge for a few minutes to cool. Alternatively, pour the cherry filling into an airtight container and chill in the fridge overnight.
For the whipped cream:
- In a large bowl, add the cold heavy cream and sugar. Use an electric mixer to whip the cream until stiff peaks form. Careful not to over-whip the cream, as it can quickly split and become grainy!
For assembly:
- Place the cake layer on a cake stand and top with the whipped cream. Arrange the cherry filling in the center, then top with more fresh cherries and chocolate shavings.
Notes
- Don't over-whip the cream! Whip the cream to until it just reaches stiff peaks. Cream can split very quickly and become grainy.
- Assemble the cake just before serving. Whipped cream can liquify again, so I recommend waiting to whip the cream and assembling the cake until just before serving.
Nutrition Facts
Serving: 1slice | Calories: 702kcal | Carbohydrates: 78g | Protein: 9g | Fat: 43g | Saturated Fat: 21g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 357mg | Potassium: 327mg | Fiber: 5g | Sugar: 48g | Vitamin A: 1051IU | Vitamin C: 0.3mg | Calcium: 196mg | Iron: 3mg
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