Best black forest cake – Easiest Recipe Ever : With its rich chocolate ganache, handmade whipped cream, and sweet spiked cherries, this incredibly moist Black Forest Cake stands out from the others.
Best black forest cake – Easiest Recipe Ever
Ingredients
- 1 and 3/4 cups (219g) all-purpose flour
- 3/4 cup (65g) unsweetened natural cocoa powder*
- 1 and 3/4 cups (350g) granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional)
- 1/2 cup (120ml) canola or vegetable oil
- 2 large eggs, at room temperature
- 3/4 cup (180g) full fat sour cream, at room temperature
- 1/2 cup (120ml) buttermilk, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) hot water or coffee
- 2 (15 ounce) cans dark sweet cherries in heavy syrup
- 2 Tablespoons cherry liquor (sold as kirsch or kirschwasser)
Chocolate Ganache
- 1 cup (240ml) heavy cream or heavy whipping cream
- two 4-ounce semi-sweet chocolate bars (226g), finely chopped
- optional: 1 Tablespoon light corn syrup
Whipped Cream
- 2 cups (480ml) cold heavy cream or heavy whipping cream
- 1/4 cup (30g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
ALSO SEE
Instructions
Preheat the oven to 350°F (177°C). Line three 9-inch cake pans with parchment and oil the parchment. The cakes release easily from parchment-lined pans. Help is available in this parchment paper rounds for cakes video and post.
Make chocolate cake: Mix flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder in a large bowl. Set aside. Mix oil, eggs, sour cream, buttermilk, and vanilla in a KitchenAid stand mixer with a flat beater. Mix dry ingredients with wet ingredients, add hot water or coffee, and beat until smooth.
Divide batter among 3 pans. Bake 21-25 minutes. Watch your bake time. The cakes are done when a toothpick inserted in the centre comes out clean. Remove cakes from oven and set on wire rack. After 30 minutes, remove cakes from pans and cool on racks. Hold cakes carefully with two hands.
To flatten the cakes, slice a thin layer off the tops with a broad serrated knife or cake leveller once they cool. Crumble on ice cream or discard.
Make syrup: Drain cherries and reserve 3/4 cup (180ml) heavy syrup. Save cherries. Reduce syrup and cherry liquor to 1/4 cup (60ml) in a small saucepan over low heat. Save some reduced syrup to brush on cakes.
After halving cherries, reserve some for garnish. Set aside.
Make ganache: Mix chopped chocolate and corn syrup in a medium basin. Simmer cream in a small pot. Too hot to boil rapidly! Let chocolate melt for 2-3 minutes after pouring. Stir carefully to melt and incorporate chocolate. Let it cool for 10 minutes while creating whipped cream.
Make whipped cream: Whip heavy cream, sugar, and vanilla extract in a KitchenAid stand mixer with a whisk attachment for 3 minutes on medium-high speed until soft peaks form.
Build cake: Place one cake layer on a stand, turntable, or plate. Top with 1 heaping cup whipped cream. Sprinkle half the halved cherries and a spoonful of reduced syrup. Apply 1 heaping cup whipped cream, the remaining halved cherries, and another drizzle of reduced syrup to a second cake layer. Put the third cake layer. Apply the remaining whipped cream thinly to the top and sides with an icing spatula. Use a bench scraper to smooth whipped cream on cake sides.
Cover cake with chocolate ganache. Put on cake edges and drip. Add whole cherries. Slice and serve after 30 minutes of chilling.
Cover remaining cake at room temperature for 1 day or refrigerate for 1 week.
Nutritional Information
- Calories: 774kcal
- Carbohydrates: 84g
- Protein: 9g
- Fat: 46g
- Saturated Fat: 29g
- Cholesterol: 116mg
- Sodium: 468mg
- Potassium: 502mg
- Fiber: 6g
- Sugar: 56g
- Vitamin A: 979IU
- Vitamin C: 2mg
- Calcium: 119mg
- Iron: 6mg
