why make this recipe
The Amaro Black Forest Cake is a delightful twist on the classic black forest cake. Combining rich chocolate layers with the unique flavor of amarena cherries and amaro creates a dessert that stands out. The addition of choco-cherry whipped ganache and a light whipped cream frosting makes it extra special. This cake is perfect for celebrations or any occasion when you want to impress family and friends.
how to make Amaro Black Forest Cake
Ingredients:
- 200 g drained amarena cherries
- 150 g amaro (e.g., Amaro Nonino)
- 300 g sugar
- 210 g all-purpose flour
- 50 g black cocoa powder (optional, or use all regular cocoa)
- 50 g cocoa powder
- 1 ½ tsp baking soda
- ¾ tsp baking powder
- ¾ tsp salt
- 2 eggs
- 180 mL buttermilk
- 180 mL coffee
- 80 mL neutral oil
- 1 tsp vanilla
- 100 g all-purpose flour (for cocoa crumble)
- 65 g sugar (for cocoa crumble)
- 20 g black cocoa (for cocoa crumble)
- 3 g flaky salt (for cocoa crumble)
- 75 g unsalted butter, cold, cubed (for cocoa crumble)
- 40 g milk chocolate (for choco-cherry whipped ganache)
- 30 g dark chocolate (for choco-cherry whipped ganache)
- 190 g whipping cream, divided (for choco-cherry whipped ganache)
- 1 sheet leaf gelatin, soaked (for choco-cherry whipped ganache)
- 40 g cherry jam (for choco-cherry whipped ganache)
- 500 g whipping cream, divided (for whipped cream)
- 50 g sugar (for whipped cream)
- 1 vanilla bean, split and scraped (for whipped cream)
- 4 sheets leaf gelatin, soaked (for whipped cream)
Directions:
To make the Amaro cherries: Place drained amarena cherries in a container and cover with amaro. Let soak at least overnight. Before using, strain cherries, reserving soaking liquid. These will keep indefinitely in an airtight container at room temperature.
To make the Chocolate cake: Preheat the oven to 180°C/350°F. Spray two 7-inch round pans with cooking spray and line the bottoms with parchment. Sift together dry ingredients (sugar, all-purpose flour, black cocoa powder, cocoa powder, baking soda, baking powder, salt). Whisk in eggs, followed by buttermilk, coffee, oil, and vanilla. Divide batter evenly between pans and bake until a toothpick inserted in the middle comes out clean, about 35 minutes. Leave oven on to bake crumble. Cool the cakes for 10 minutes on a wire rack, then unmold and allow to cool completely. Wrap in plastic and refrigerate overnight or up to 2 days (can also freeze up to 1 month).
To make the Cocoa crumble: In a medium bowl, combine flour, sugar, cocoa, and salt. Add cold, cubed butter and rub in until breadcrumb-like crumbles form. Line a rimmed baking sheet with parchment and spread out the crumble evenly. Bake for 9-12 minutes, stirring halfway through, until firm and set. Cool completely on a wire rack before storing in an airtight container for up to 1 month.
To make the Choco-Cherry Whipped Ganache: Melt both chocolates together, either over a bain-marie or in the microwave in 30-second bursts. In a small pot set over medium heat, warm 135 grams cream until steaming. Remove from heat and stir in soaked gelatin to dissolve (if using). Whisk cream into melted chocolate until emulsified. Whisk in remaining cream, followed by cherry jam. Place a piece of plastic wrap directly on the surface of the mixture and refrigerate overnight. Just before using, whisk by hand until stiff peaks form.
To make the Whipped Cream: In a small pot set over medium heat, combine 150 grams of cream with the sugar and vanilla bean. Heat until steaming, stirring to dissolve sugar. Remove from heat and stir in soaked gelatin to dissolve (if using). Fish out vanilla beans, then add remaining cream. Transfer to a container and cover the surface directly with plastic wrap. Refrigerate overnight. Before using, whip until stiff peaks form. Transfer about 200 g into a pastry bag fitted with a large French (star) tip.
To assemble the cake: Use a serrated knife to trim the dome off the chocolate cakes, then split each in half horizontally. Remove parchment from bottom layers. Place a bottom layer on a cake board or plate, using a little whipped ganache to affix it. Brush liberally with cherry soaking liquid, then pipe a border of whipped cream around the edge. Fill the center with a third of the whipped ganache then top with a third of the drained cherries. Place the other half of the cake on top cut side up. Pat down gently. Repeat brushing, piping, and filling twice more, reserving one cherry for garnish and finishing with the bottom layer of the second cake cut side down. Brush with soaking liquid, then frost the entire cake with whipped cream, finishing the sides with a cake comb, if desired. Cover the top with cocoa crumble, then pipe one rosette in the center and top with a cherry. Refrigerate at least 2 hours before serving, or up to overnight. For the best texture, serve close to room temperature if you can.
how to serve Amaro Black Forest Cake
Serve Amaro Black Forest Cake as a showstopper dessert at your next gathering. It’s perfect for birthdays, anniversaries, or any festive occasion. Pair it with a cup of coffee or tea to enhance the flavors.
how to store Amaro Black Forest Cake
Store any leftover cake in an airtight container in the refrigerator for up to five days. Alternatively, you can freeze individual slices wrapped tightly for up to one month. Thaw in the refrigerator before enjoying.
tips to make Amaro Black Forest Cake
- Make the cake layers ahead of time and store them in the fridge or freezer until you’re ready to assemble.
- Ensure the chocolate ganache and whipped cream are well chilled for the best consistency when whipping.
- Use high-quality amaro for a richer flavor.
- Allow the cake to sit at room temperature for about 30 minutes before serving for optimal texture.
variation
You can make a non-alcoholic version by replacing the amaro with a cherry juice or syrup, giving a similar flavor without alcohol. Additionally, experiment with different types of chocolate for the ganache for a custom taste.
FAQs
Q: Can I use fresh cherries instead of amarena cherries?
A: Yes, you can use fresh cherries, but they will need to be pitted and possibly cooked to match the flavor.
Q: How long will the cake last after being made?
A: The cake can last in the refrigerator for up to five days when stored properly.
Q: Can I make this cake gluten-free?
A: Yes, use a gluten-free flour blend to replace the all-purpose flour for a gluten-free variant.
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Amaro Black Forest Cake
Ingredients
For the Amaro Cherries
- 200 g drained amarena cherries
- 150 g amaro (e.g., Amaro Nonino) Let soak overnight
For the Chocolate Cake
- 300 g sugar
- 210 g all-purpose flour
- 50 g black cocoa powder optional, or use all regular cocoa
- 50 g cocoa powder
- 1.5 tsp baking soda
- 0.75 tsp baking powder
- 0.75 tsp salt
- 2 pieces eggs
- 180 mL buttermilk
- 180 mL coffee
- 80 mL neutral oil
- 1 tsp vanilla
For the Cocoa Crumble
- 100 g all-purpose flour
- 65 g sugar
- 20 g black cocoa
- 3 g flaky salt
- 75 g unsalted butter, cold, cubed
For the Choco-Cherry Whipped Ganache
- 40 g milk chocolate
- 30 g dark chocolate
- 190 g whipping cream, divided
- 1 sheet leaf gelatin, soaked
- 40 g cherry jam
For the Whipped Cream
- 500 g whipping cream, divided
- 50 g sugar
- 1 piece vanilla bean, split and scraped
- 4 sheets leaf gelatin, soaked
Instructions
Preparation of Amaro Cherries
- Place drained amarena cherries in a container and cover with amaro. Let soak at least overnight. Before using, strain cherries, reserving soaking liquid.
Making the Chocolate Cake
- Preheat the oven to 180°C/350°F.
- Spray two 7-inch round pans with cooking spray and line the bottoms with parchment.
- Sift together sugar, all-purpose flour, black cocoa powder, cocoa powder, baking soda, baking powder, and salt.
- Whisk in eggs, followed by buttermilk, coffee, oil, and vanilla.
- Divide batter evenly between pans and bake until a toothpick inserted in the middle comes out clean, about 35 minutes.
- Cool the cakes for 10 minutes on a wire rack, then unmold and allow to cool completely.
- Wrap in plastic and refrigerate overnight or up to 2 days (can also freeze up to 1 month).
Making the Cocoa Crumble
- In a medium bowl, combine flour, sugar, cocoa, and salt.
- Add cold, cubed butter and rub in until breadcrumb-like crumbles form.
- Line a rimmed baking sheet with parchment and spread out the crumble evenly.
- Bake for 9-12 minutes, stirring halfway through, until firm and set. Cool completely on a wire rack.
Making the Choco-Cherry Whipped Ganache
- Melt both chocolates together, either over a bain-marie or in the microwave in 30-second bursts.
- In a small pot set over medium heat, warm 135 grams of cream until steaming.
- Remove from heat and stir in soaked gelatin to dissolve.
- Whisk cream into melted chocolate until emulsified.
- Whisk in remaining cream, followed by cherry jam. Refrigerate overnight.
- Whisk by hand until stiff peaks form before using.
Making the Whipped Cream
- In a small pot set over medium heat, combine 150 grams of cream with the sugar and vanilla bean. Heat until steaming.
- Remove from heat and stir in soaked gelatin to dissolve.
- Fish out vanilla beans, then add remaining cream. Cover and refrigerate overnight.
- Whip until stiff peaks form before using.
Assembling the Cake
- Trim the dome off the chocolate cakes, then split each in half horizontally.
- Place a bottom layer on a cake board or plate, using whipped ganache to affix it.
- Brush liberally with cherry soaking liquid, then pipe a border of whipped cream around the edge.
- Fill the center with a third of the whipped ganache and top with a third of the drained cherries.
- Repeat with remaining layers and finish with the bottom layer of the second cake cut side down.
- Frost the entire cake with whipped cream and cover the top with cocoa crumble.
- Pipe one rosette in the center and top with a cherry.
- Refrigerate at least 2 hours before serving.
