xxscj1678
Culinary Explorer
Craving a slice of decadence? 
Dive into this classic Black Forest Cake! Layers of rich chocolate cake, luscious whipped cream, and boozy cherries – it's a dessert dream come true. Perfect for impressing guests or treating yourself to a taste of indulgence. Get ready to savor every bite! 
#BlackForestCake #ChocolateLovers #DessertDelight
Traditional Black Forest Cake Recipe
Ingredients
For the Chocolate Cake Layers:- 9 large eggs, room temperature
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 4 tablespoons unsalted butter, melted and cooled (not hot)
- 1/2 teaspoon vanilla extract
- 4 cups (1 lb) Bing cherries, pitted, plus 12 whole cherries for decoration
- 3 tablespoons kirsch (cherry liqueur)
- 1/4 cup cold water
- 3 1/2 cups heavy whipping cream
- 1/3 cup confectioners' (powdered) sugar
- 1 tablespoon kirsch (cherry liqueur)
- 3 oz good quality dark chocolate
Instructions
- Prepare the Chocolate Cake Layers:
- Preheat the oven to 350°F (175°C). Line the bottoms of two 9-inch cake pans with parchment paper (do not grease the sides).
- Using a stand mixer with the whisk attachment, beat the eggs on high speed for 1 minute. Gradually add the granulated sugar and continue beating on high for 8 minutes until the mixture is thick and fluffy.
- In a separate bowl, whisk together the flour and cocoa powder. Sift this mixture into the egg mixture in thirds, folding gently with a spatula after each addition until no streaks of flour remain.
- Gently fold in the melted butter and vanilla extract until fully incorporated. Divide the batter equally between the prepared cake pans.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool in pans for 10 minutes before transferring to wire racks to cool completely. Once cooled, slice each cake layer horizontally into two even layers.
- Make the Cherry Filling:
- Roughly chop the pitted cherries and place them in a bowl with 3 tablespoons of kirsch. Let sit at room temperature for at least 30 minutes, stirring occasionally. Drain the cherries over a sieve set over a bowl, reserving both the cherries and the syrup. Add enough cold water to the syrup to make 3/4 cup of total syrup.
- Prepare the Cream:
- In a chilled mixing bowl with a chilled whisk attachment, beat the heavy cream on high speed until soft peaks form. Add the powdered sugar and kirsch, and continue beating until stiff peaks form (about 1-2 minutes). Refrigerate until ready to use.
- Assemble the Black Forest Cake:
- Place one cake layer on a serving plate or cake stand. Brush with 1/4 of the cherry syrup. Spread about 3/4 cup of the whipped cream frosting over the cake layer and top with 1/3 of the chopped cherries.
- Repeat the process with the remaining cake layers, syrup, frosting, and cherries, finishing with the top cake layer.
- Use the remaining whipped cream frosting to frost the top and sides of the cake. Create chocolate shavings by melting the dark chocolate, spreading it thinly on a baking sheet, chilling briefly, and then scraping into shavings with a food scraper or using a potato peeler.
- Cover the sides and top of the cake with chocolate shavings, leaving a 1-inch perimeter on top for piping frosting. Pipe rounds of frosting around the top perimeter of the cake and place a whole cherry on each round.
- Refrigerate the cake for at least 4 hours or overnight before serving to allow flavors to meld.
Notes
- Measure flour by spooning it into a measuring cup and leveling off with a knife for accuracy.
- Thawed frozen cherries or canned cherries (in water or juice) can be used as substitutes.
- Maraschino cherries work well for the final decoration on top of the cake.
