Christmas Black Forest Cake
A classic festive dessert featuring layers of rich chocolate, luscious cherries, and fluffy cream, perfect for holiday celebrations.
Ingredients
Cake Batter
- 1 cup flour All-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs (at room temperature)
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder (optional) Enhances chocolate flavor
Cherry Filling
- 2 cups dark cherries (fresh, canned, or frozen)
- 1/4 cup brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 2 tablespoons kirsch or cherry juice
Whipped Cream
- 2 cups cold cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
Decorations
- to taste Bitter chocolate curls For decoration
- to taste Sugar-coated cherries, cranberries, or pomegranate seeds For decoration
- to taste Small rosemary or mint leaves For decoration
- to taste Powdered sugar For sprinkling
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper.
- Sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs and sugar until light in color. Add in the vegetable oil, buttermilk, vanilla extract, and espresso powder, mixing well.
- Fold the dry mixture into the wet mixture gently with a spatula.
- Divide the batter evenly into the prepared pans and bake for 25–30 minutes. After baking, let them cool completely.
Cherry Filling
- Combine the cherries, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, and cloves in a saucepan.
- Stir in the kirsch or cherry juice and cook over medium heat until the mixture thickens. Allow it to cool to room temperature.
Whipped Cream
- Whip the cold cream, powdered sugar, vanilla extract, and almond extract until soft-medium peaks form.
Assembly
- Once the cakes are cool, cut each in half to create four layers.
- Place the first layer on a serving plate, drizzle with cherry syrup, add a layer of cherry filling, and pipe whipped cream on top.
- Repeat with each layer, finishing with whipped cream on the top and sides.
- For decoration, sprinkle chocolate curls on top, added candied cherries, cranberries, or pomegranate seeds, and garnish with rosemary or mint leaves. Dust with powdered sugar to finish.
Notes
Room Temperature Ingredients: Make sure your eggs and buttermilk are at room temperature for better mixing and a fluffier cake. Don’t Overmix: Gently fold the dry ingredients into the wet ingredients to avoid overmixing, which can make the cake dense. Chill the Whipped Cream: For perfectly whipped cream, make sure your mixing bowl and utensils are cold before whipping. Variations: You can swap out the dark cherries for raspberries or strawberries for a different fruit flavor, and adding a layer of chocolate ganache can enrich the cake.