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Most people only buy Black Forest Cake from a grocery store, but when they bake theirs, they can skip the maraschino confit and do it the way they always wanted, using fresh cherries, rich cocoa, and real whipped cream. .
Where does Black Forest Cake come from?
A romantic cake that celebrates what Germans call "the loneliness of the forest," some historians say the cake got its name from the traditional costume worn by women in the Black Forest. The dress was black (like chocolate), the bodice was white (like cream), and the hat was adorned with red pom poms that resemble cherries.
In German, the cake is called Schwarzwderkirschtorte, which means Black Forest Cherry Torte.
One thing is for sure, you won't feel alone if you make this cake; People will come out of the carpentry to mark a piece!
What is Black Forest Cake made of?
Traditionally, this cake uses four layers of brownie cake that are moistened with Kirschwasser and topped with cherries and smeared with whipped cream. If you have a chocolate covered cherry lover in your life, then maybe it's time to surprise them.
Can you make a Black Forest cake for a birthday?
Of course you could, and you should, but only if you want it to be the best birthday ever. In fact, I can't think of a better birthday cake than a chocolate, cherry, and whipped cream cake, right?
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Can you make Black Forest Cake with cherry cake filling?
In case the cherries are in short supply in the store, you can certainly use an old cherry pie filling, but start with about 1/2 cup filling per layer, otherwise the cake layers may slip too much when you do move.
Also, consider using canned Oregon sour cherries, which I like much better. Save the juice for the syrup!
Finally, if you really want to take it to a higher level, try some Luxardo maraschino cherries, canned Italian cherries that are no where near a kid's cocktail.
What can be used instead of kirsch?
Kirschwasser, or kirsch, is a light cherry-flavored schnapps from Germany. If you can't find it, cherry brandy works well, too.
Can you make Black Forest Cake without alcohol?
While I love the syrup that moistens the layers of the cake, you can skip the kirsch entirely and add a little more sugar to the syrup. Or you can order a kirsch flavored syrup online that works wonderfully without alcohol.
Is it possible to make Black Forest Cake without eggs?
There are so many eggs in this recipe that without them you will need to add some leavens, such as baking soda and baking powder.
Here is a good recipe for an eggless version of a brownie:
- 1 1/2 cups milk
- 1 1/2 cups of sugar
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons of baking powder
- 1 1/2 teaspoons of baking soda
- 1 teaspoon of vanilla extract
- 1/2 cups of vegetable oil
- In a large bowl, sift the flour, cocoa powder, baking powder, and baking soda.
- Add oil, milk and vanilla, and mix well.
- Pour into parchment-lined cake pans and bake according to recipe instructions or until toothpick inserted in center of cake comes out clean.
How long is Black Forest Cake?
Stored in the refrigerator, this cake is best enjoyed on the day it is made, but it will be good for 2-3 days after that. Whipped cream doesn't have the stabilizers that purchased glaze or buttercream does, so while it will taste much better, unfortunately it won't have such a long shelf life.
Can you freeze Black Forest Cake?
The whole cake wouldn't freeze very well, but still freeze the individual cake layers if you want to do it ahead of time. Wrap them twice in plastic wrap once cooled and stick them in the freezer. Once frozen, the cake should not be frozen as it is made with whipped cream.
There is nothing more spectacular than Black Forest Cake: delicious layers of chocolate sponge cake brushed with cherry liqueur, filled with cherries, then topped with sugary whipped cream and chocolate shavings. Most people only buy Black Forest Cake from a grocery store, but when you bake yours, you can sauté the maraschino confit and do it the way you always wanted, using fresh cherries, rich cocoa, and real whipped cream. Cuisine: American, German Preparation time: 1 hour 15 minutes Cook time: 45 minutes Total Time 2 hours 5 minutes Servings: 14 slices Calories: 523 kcal
For the cake layers:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa
- 9 large eggs at room temperature
- 1 cup of sugar
- 4 tablespoons unsalted butter, melted and cooled to room temperature
- 1/2 teaspoon of vanilla extract
For the cherry / syrup filling:
- 4 cups (or 1 pound) pitted Bing cherries
- 12 whole Bing cherries to top the cake
- 3 tablespoons of kirsch (a cherry liqueur)
- 1/4 cup cold water
For the frosting:
- 3 1/2 cups heavy whipped cream
- 1/3 cup powdered sugar
- 1 tablespoon of kirsch (a cherry liqueur)
- 8 ounces shaved dark chocolate with a vegetable peeler
To make the cake layers:
- Preheat the oven to 350 degrees. Cover the bottoms of two 9 ”round cake pans with parchment. Do not grease the sides of the molds.
- In a medium bowl, mix together the flour and cocoa powder. Set aside.
- In a stand mixer with the whisk attachment, or with an electric hand mixer, beat the eggs on high for 1 minute. With the engine running, gradually add 1 cup of sugar and continue beating on high speed for a full 8 minutes. The mixture will be thick and fluffy.
- Using a spatula, add dry ingredients in 3 batches by hand, mixing only until no streaks remain. Scrape the bottom of the bowl to make sure all the ingredients are incorporated. Do not over mix or deflate the dough.
- Gently fold the vanilla and butter in a steady stream, folding and scraping as you pour to prevent butter from building up on the bottom. Fold until incorporated. Once the butter is added, the cake must be baked immediately or the dough will deflate.
- Divide the dough equally between two prepared cake pans and bake immediately for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let cool in pans for 10-15 minutes, then run a thin-edged knife around the edges to loosen the cake. Invert the layers on a wire rack and remove the parchment paper. When the cakes cool completely and you are ready to assemble the cake, cut each layer in half horizontally with a long serrated knife.
To make the syrup:
- Chop the chopped cherries and place them in a medium bowl with 3 tablespoons of kirsch. Let stand at room temperature for at least 30 minutes, stirring occasionally.
- Using a sieve, drain the cherries and reserve the cherries and syrup. Add 1/4 cup of cold water to the syrup (it should take about 1/3 cup of syrup).
To make the frosting:
- For best results, freeze the bowl and mix the accessory 15 minutes before use. Beat heavy cream with whisk attachment on high speed until smooth peaks form, then add powdered sugar and remaining 1 tablespoon kirsch and beat on high until firm and spreadable, 1-2 minutes. Refrigerate until ready for use.
To assemble the cake:
- Place the first layer on a cake stand and brush with 1/4 of the syrup. Spread 3/4 cup icing over top of first layer, then top with 1/3 of the chopped cherries. Repeat with the remaining layers, using the flattest layer to cover the cake.
- Transfer 1 1/2 cups of frosting to a puff pastry bag with a large flower tip and refrigerate until ready to use (try not to manipulate the bag too much or the cream will soften). Fill the cracks along the sides of the cake with frosting, then freeze the top and sides with the remaining frosting.
- Cover the sides and top of the cake with chocolate shavings leaving a 1 "perimeter on top for piping frosting. Place frosting tubes around the top of the cake and place an entire cherry on top of each. Refrigerate the cake for at least 4 hours or overnight before serving.
If you want to make a kid's version of this cake, skip the kirsch and add 1 tablespoon of sugar to the cherry syrup.
Calories :: 523kcal