Black Forest Collapse Cake
A delightful twist on the classic Black Forest cake, rich in chocolate and bursting with cherry flavor, perfect for celebrations or a sweet treat.
Ingredients
Cake Ingredients
- 2 cups flour
- 3/4 cup cocoa powder
- 2 cups sugar
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 pieces eggs
- 2 teaspoons vanilla extract
- 1 cup hot coffee or hot water
Cherry Filling Ingredients
- 2 cups cherries (fresh or canned)
- 1/4 cup sugar (for cherry filling)
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon lemon juice (for cherry filling)
- 1 tablespoon cherry syrup or rum (optional)
Buttercream Ingredients
- 1 cup butter (for buttercream)
- 4 cups powdered sugar
- 3 tablespoons cocoa powder (for buttercream)
- 3 tablespoons milk or cream (for buttercream)
- 1 teaspoon vanilla extract (for buttercream)
- a pinch of salt (for buttercream)
Decoration Ingredients
- Chocolate shavings or curls for decoration
- Fresh or cocktail cherries for decoration
Instructions
Preparation
- Preheat your oven to 350°F (180°C). Grease three 8-inch cake pans and line them with parchment paper.
- In a large bowl, mix together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients, then add the hot coffee. Mix until combined.
- Divide the batter evenly among the prepared pans and bake for 25-30 minutes. Once baked, let the cakes cool completely.
Creating Cherry Filling
- Combine the cherries, sugar, cornstarch, water, and lemon juice in a saucepan.
- Cook this mixture over medium heat for 5-7 minutes, until it thickens. If desired, add cherry syrup or rum.
- Allow the filling to cool.
Making Buttercream
- Beat the butter in a bowl until fluffy.
- Gradually mix in the powdered sugar and cocoa powder, followed by the milk, vanilla, and a pinch of salt until smooth.
Assembling the Cake
- Place one layer of the cake on a serving plate and spread a generous amount of buttercream on top.
- Add some of the cherry filling, then repeat this process with the remaining layers.
- Cover the entire cake with the remaining buttercream and decorate with chocolate shavings and fresh cherries.
- Let the cake rest for at least 1 hour before slicing and serving.
Notes
This cake is best served at room temperature with coffee or tea. Store leftovers in plastic wrap or airtight container; will stay fresh at room temperature for 2 days or in the fridge for about a week. Make sure ingredients are at room temperature before baking for better rise.