Black Forest Cake

This Black Forest Cake combines rich chocolate cake layers with fresh cherries, cherry liqueur, and a simple whipped cream frosting.

Black Forest Cake

Black Forest Cake

Prep Time: 2 hours

Cook Time: 45 minutes

Total Time: 2 hours 45 minutes

INGREDIENTS

Chocolate Cake:

  • 2 cup all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup Dutch-processed cocoa powder sifted
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup vegetable oil
  • 1 cup buttermilk room temperature
  • 1 cup hot water
  • 2 large eggs
  • 2 tsp vanilla

Cherry Liqueur Syrup:

  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1/4 cup cherry liqueur

Whipped Cream Frosting:

  • 3 cup whipping cream cold
  • 1/4 cup powdered sugar sifted

Chocolate Bark:

  • 250 g good quality dark chocolate chopped

INSTRUCTIONS

Chocolate Cake:

  1. Preheat oven to 350F, grease two 8″ round baking pans and dust with cocoa powder. Line bottoms with parchment.
  2. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
  3. In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs).
  4. Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
  5. Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
  6. Bake for 45 mins or until a cake tester comes out mostly clean.
  7. Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.

Cherry Liqueur Syrup:

  1. Place sugar and water into a small pot. Stir and bring to a boil. Simmer for 1 min then remove from heat. Stir in cherry liqueur and allow to cool completely.

Whipped Cream Frosting:

  1. Whip cream and powdered sugar until stiff peaks. Ideally in a cold bowl with a cold whisk.

Chocolate Bark:

  1. Melt chocolate over a double boiler or in 20 second bursts in the microwave.
  2. Using a large offset spatula, spread melted chocolate in a thin layer on a large sheet of parchment.
  3. Roll up from the short side of the parchment. Place on a baking sheet and refrigerate or freeze until firm.
  4. Unroll to create chocolate bark.

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Black Forest Cake

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