Reasons This Cake is a Must-Try
Black Forest Cake is a delightful dessert that brings together rich chocolate, luscious cherries, and fluffy whipped cream. This classic German cake is perfect for celebrating special occasions or simply enjoying a sweet treat at home. Its beautiful layers and amazing flavors make it a standout dessert that pleases every crowd.
Whipping Up a Black Forest Cake
Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 jar (around 24 oz) morello cherries, drained
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- Chocolate shavings for decoration
Directions:
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla to the dry ingredients, stirring until everything is well combined.
- Carefully mix in the boiling water. Don’t worry if the batter looks thin; that’s just right!
- Pour the chocolate batter evenly into the prepared pans.
- Bake in the oven for 30 to 35 minutes. Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
- While the cakes cool, whip the heavy cream with powdered sugar until stiff peaks form.
- Once the cakes are completely cool, place one layer on a serving plate. Spread some whipped cream on top and add a layer of cherries.
- Place the second cake layer on top and cover the whole cake with whipped cream.
- Finish by garnishing with chocolate shavings and more cherries, if you’d like.
- Serve up your Black Forest Cake fresh and enjoy it with an ice-cold frappe!
Enjoying Black Forest Cake
To serve Black Forest Cake, slice it into wedges and add a dollop of extra whipped cream on each plate, paired with some cherries. It’s a fantastic dessert to share with family and friends!
Storing Leftover Cake
If you have leftovers, store the cake in an airtight container in the refrigerator. This will help keep the whipped cream fresh for up to 3 days. Just make sure it’s covered well to prevent it from gaining any unwanted odors.
Helpful Tips for a Perfect Cake
- Make sure your ingredients are at room temperature for best results.
- Don’t overmix the batter; mix just until combined to ensure a light and fluffy cake.
- If you want more cherry flavor, consider adding a splash of cherry juice to the whipped cream.
Possible Variations
You can customize your Black Forest Cake by using different types of cherries or even adding a layer of chocolate ganache. For a twist, try incorporating some almond extract in the whipped cream for a nutty flavor.
Nutritional Information
While the exact nutritional information may vary, a typical slice of Black Forest Cake is around 350 calories, depending on the size and specific ingredients used.
Family Serving Suggestions
This cake serves as a fabulous dessert for family gatherings, birthday parties, or holiday celebrations. Pair it with some coffee or tea for a delightful end to your meal.
Perfect Pairings
Black Forest Cake pairs wonderfully with a rich cappuccino or a glass of cold milk. You can also enjoy it with vanilla ice cream for an extra indulgent treat!
Frequently Asked Questions
1. Can I make this cake ahead of time?
Yes, you can bake the cakes a day in advance. Just keep them wrapped in plastic wrap or stored in an airtight container until you’re ready to assemble.
2. What can I substitute for cherries?
If cherries aren’t your favorite, you could use raspberries or strawberries as a delicious alternative!
3. Can I freeze Black Forest Cake?
Yes, you can freeze the assembled cake, but it’s best to freeze it without the whipped cream. Wrap it well in plastic wrap and aluminum foil to preserve freshness.
Black Forest Cake
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs at room temperature
- 1 cup whole milk at room temperature
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Filling and Topping
- 1 jar morello cherries, drained (around 24 oz)
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- Chocolate shavings for decoration
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla to the dry ingredients, stirring until everything is well combined.
- Carefully mix in the boiling water. Don’t worry if the batter looks thin; that’s just right!
- Pour the chocolate batter evenly into the prepared pans.
Baking
- Bake in the oven for 30 to 35 minutes. Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Assembly
- While the cakes cool, whip the heavy cream with powdered sugar until stiff peaks form.
- Once the cakes are completely cool, place one layer on a serving plate. Spread some whipped cream on top and add a layer of cherries.
- Place the second cake layer on top and cover the whole cake with whipped cream.
- Finish by garnishing with chocolate shavings and more cherries, if you'd like.
