Amaro Black Forest Cake
A delightful twist on the classic black forest cake, featuring rich chocolate layers, amarena cherries, and a light whipped cream frosting.
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.
Notes
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.