Make this lovely Black Forest Cake for your next celebration! Moist and yummy chocolate cake, layered with fresh cherries and whipped cream. scrumptious!
Yes,this cake!!! I really think this Black Forest Cake might be my crowning baker moment.I think this layer cake takes it to a whole new level!
Isn’t it pretty?
The cake layers are moist and deeply chocolatey. But it’s the filling and toppings that really make this Black Forest Cake really delicious. Juicy, sweet summer cherries, glazed with a little jelly, and topped with a fluffy whipped cream frosting.You just cant beat it!
Especially if you’re a chocolate-cherry lover just like me!
Black Forest Cake
Yield: 10 servings Total time:1 hr 15 min Prep time:40 min Cook time:35 min
For the cake layers:
- 1 1/2 cups granulated sugar
- 1 cup all-purpose flour
- 1/2 cup cake flour
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- 1 cup plain Greek yogurt (sour cream can be substituted)
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
For the filling:
- 3 cups fresh cherries, pitted and halved
- 1/4 cup cherry jam (seedless raspberry or red currant jam can be substituted)
- 1 teaspoon almond extract, divided
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 3/4 cups heavy cream, cold
- 1 teaspoon vanilla extract
For the garnishes:
- 1/4 cup heavy cream
- 2 ounces semisweet chocolate, finely chopped
- 2 tablespoons light corn syrup
- 1/2 teaspoon vanilla extract
- fresh cherries
- chocolate curls*
- powdered sugar
To make the cake layers:
- Preheat the oven to 320 degrees F, grease three 8-inch diameter by 2-inch high cake pans with butter/non-stick spray, and line with circles cut from parchment paper.
- Place the sugar, flours, cocoa, baking powder, baking soda, and salt in a large mixing bowl, and whisk to combine.
- Cut the butter into smaller pieces and add it to the dry mix. Mix on low speed for 30 seconds to 1 minute.
- Add eggs, Greek yogurt, vanilla, and almond extract, and beat on medium speed for about 1 to 1.5 min, to aerate the batter and strengthen the cake’s structure.
- Divide the batter evenly between the three prepared pans, and bake for 30-40 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with one or two moist crumbs. Cool completely, then fill and frost.
To make the filling:
- Place cherries, jam, and 1/2 teaspoon of the almond extract in a medium bowl and toss to coat. Set aside.
- Place the cream cheese and powdered sugar in a large bowl and beat on medium or low speed until smooth.
- Turn the mixer down to medium or low speed and pour the heavy cream down the side of the bowl in a very slow and steady stream.
- When all the cream has been added, turn the mixer up to medium-high and whip until the frosting holds stiff peaks.
- Add vanilla extract and remaining 1/2 teaspoon of almond extract.
To assemble and garnish:
- Place one layer of chocolate cake on a serving platter.
- Spread half the cherries on the cake, and top with about 1/3 of the whipped cream frosting.
- Top with the second cake layer, and repeat, topping with the third layer.
- Frost the cake with the whipped cream frosting.
- Heat the cream in a small pot until barely simmering.
- Place the chocolate in a small bowl, and pour the hot cream over the chopped chocolate, allowing it to stand for 5 minutes.
- Whisk the chocolate and cream together until fully incorporated.
- Whisk in the corn syrup and vanilla, and carefully pour the glaze in a slow stream around the perimeter of the cake, allowing it to drip down the sides.
- Garnish with fresh cherries, chocolate curls, and powdered sugar.
*To make chocolate curls, just run a veggie peeler down the side of a chocolate bar.