Why You’ll Love This Black Forest Cream Cake
Black Forest Cream Cake is a delightful dessert that brings together rich chocolate cake, creamy whipped topping, and a burst of cherry flavor. This cake is not only visually stunning but also incredibly delicious, making it the perfect treat for birthdays, holidays, or any special occasion. The combination of chocolate and cherries is simply irresistible, and the layers of whipped cream add a light, fluffy texture that balances the richness of the cake perfectly.
How to Create Your Own Black Forest Cream Cake
Ingredients:
- 1 cup (125 g) all-purpose flour
- 1/2 cup (45 g) unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 6 large eggs (room temperature)
- 1 cup (200 g) granulated sugar
- 1 tsp vanilla extract
- 1/4 cup (60 ml) milk
- 1/4 cup (60 ml) vegetable oil
- 1 jar (350 g) pitted morello cherries (or fresh/sour cherries)
- 1/2 cup (120 ml) cherry juice or syrup (from jar)
- 2 tbsp cornstarch
- 2 tbsp Kirsch (cherry brandy, optional)
- 2 cups (480 ml) heavy whipping cream (cold)
- 4 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 tbsp instant pudding mix or gelatin (optional)
- Dark chocolate curls or shavings (for topping)
- Whole cherries (fresh or maraschino, for topping)
Directions:
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round pans. In a bowl, sift together the flour, cocoa powder, baking powder, and salt. In another bowl, beat the eggs and sugar together for 5 to 7 minutes until the mixture is thick and pale. Fold in the vanilla, milk, and vegetable oil. Gradually add the dry ingredients and mix until just combined. Divide the batter into the pans and bake for 25 to 30 minutes, or until a toothpick comes out clean. Allow them to cool completely before slicing.
Drain the cherries and reserve the juice. In a saucepan, whisk together the cherry juice and cornstarch, cooking until it thickens. Stir in the cherries and Kirsch (if using). Allow this mixture to cool.
In a mixing bowl, beat the cold cream, powdered sugar, and vanilla until stiff peaks form. Chill this mixture until you’re ready to use it. (You can add pudding mix or gelatin if you want extra stability.)
Carefully slice each cooled cake horizontally to make 3 or 4 layers. Place the first layer on a cake stand, brush it with cherry syrup or Kirsch, then spread a layer of whipped cream and spoon some of the cherry filling on top. Repeat this process for the remaining layers, topping with whipped cream at the end. Frost the sides of the cake with any leftover cream.
Press chocolate shavings onto the sides and top of the cake. Use a piping bag to create cream rosettes and place a cherry on each one. Optionally, you can drizzle cherry syrup or melted chocolate on top for extra flair.
Refrigerate the cake for at least 2 to 3 hours, or overnight for the best flavor.
Serving Up This Delicious Black Forest Cream Cake
When it’s time to enjoy your Black Forest Cream Cake, slice it into generous pieces. It’s perfect for sharing with family and friends during gatherings or celebrations. Serve it with a dollop of extra whipped cream or a scoop of vanilla ice cream for a delightful treat.
Storing Your Black Forest Cream Cake
To keep your cake fresh, cover it tightly with plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing individual slices in a freezer-safe container, which can last for up to two months. Just thaw in the refrigerator before serving.
Pro Tips for the Perfect Black Forest Cream Cake
- Make sure your ingredients are at room temperature, especially the eggs and cream. This helps achieve a better texture in the cake and frosting.
- To enhance the cherry flavor, consider adding more Kirsch to the cherry filling.
- If you want a more visually appealing cake, try using a cake turntable when decorating.
- Feel free to experiment with different kinds of chocolate for garnish, such as white chocolate shavings!
Fun Variations to Try
- For a more intense chocolate flavor, you can add chocolate chips to the cake batter.
- Consider using a chocolate ganache as a top layer instead of whipped cream for a richer experience.
- If you’re not a fan of cherries, try using other berries like strawberries or raspberries for a twist on this classic recipe.
Nutritional Information
(Note: Nutritional content can vary based on the specific ingredients and their quantities used. Here is an approximation per serving based on 12 servings:
Calories: 350
Fat: 18g
Carbohydrates: 42g
Protein: 5g
Sugar: 22g)
Sweet Serving Ideas for Your Family
Serve slices of Black Forest Cream Cake with a hot beverage like coffee or tea. It also pairs wonderfully with fresh fruit or a side of whipped cream for added flavor.
Perfect Pairings for Your Treat
This cake goes well with light, fruity drinks like sparkling lemonade or a fruity mocktail. You can also serve it alongside a scoop of vanilla ice cream to balance the flavors.
Common Questions About Black Forest Cream Cake
1. Can I make this cake ahead of time?
Yes! You can bake the cakes one day ahead and assemble them the next day for the best results.
2. Can I use different kinds of cherries?
Absolutely! You can use fresh, canned, or frozen cherries based on what’s available.
3. Is it necessary to use Kirsch?
No, Kirsch is optional. You can skip it or replace it with additional cherry juice for a non-alcoholic version.
Black Forest Cream Cake
Ingredients
For the cake
- 1 cup all-purpose flour (125 g)
- 1/2 cup unsweetened cocoa powder (45 g)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 6 large eggs (room temperature)
- 1 cup granulated sugar (200 g)
- 1 tsp vanilla extract
- 1/4 cup milk (60 ml)
- 1/4 cup vegetable oil (60 ml)
For the cherry filling
- 1 jar pitted morello cherries (350 g, or fresh/sour cherries)
- 1/2 cup cherry juice or syrup (from jar, 120 ml)
- 2 tbsp cornstarch
- 2 tbsp Kirsch (cherry brandy, optional)
For the whipped cream topping
- 2 cups heavy whipping cream (cold, 480 ml)
- 4 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 tbsp instant pudding mix or gelatin (optional)
For garnish
- Dark chocolate curls or shavings (for topping)
- Whole cherries (fresh or maraschino, for topping)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round pans.
- In a bowl, sift together the flour, cocoa powder, baking powder, and salt.
- In another bowl, beat the eggs and sugar together for 5 to 7 minutes until thick and pale.
- Fold in the vanilla, milk, and vegetable oil.
- Gradually add the dry ingredients and mix until just combined.
- Divide the batter into the pans and bake for 25 to 30 minutes, or until a toothpick comes out clean.
- Allow them to cool completely before slicing.
Cherry Filling
- Drain the cherries and reserve the juice.
- In a saucepan, whisk together the cherry juice and cornstarch, cooking until thickened.
- Stir in the cherries and Kirsch if using, and allow the mixture to cool.
Whipped Cream
- In a mixing bowl, beat the cold cream, powdered sugar, and vanilla until stiff peaks form.
- Chill the mixture until ready to use. (Optional: Add pudding mix or gelatin for stability.)
Assembly
- Carefully slice each cooled cake horizontally to make 3 or 4 layers.
- Place the first layer on a cake stand, brush with cherry syrup or Kirsch, then spread a layer of whipped cream and spoon some cherry filling on top.
- Repeat this process for the remaining layers, topping with whipped cream at the end.
- Frost the sides of the cake with any leftover cream.
- Press chocolate shavings onto the sides and top of the cake.
- Use a piping bag to create cream rosettes and place a cherry on each one.
- Optionally, drizzle cherry syrup or melted chocolate on top for extra flair.
- Refrigerate the cake for at least 2 to 3 hours, or overnight for the best flavor.
