This recipe of black forest cake has bold flavors from fresh cherries. The chocolate cake that remains moist after soaking with the cherry syrup is up to the mark. It does not turn out soggy. It is low on sugar when compared to other decadent chocolate cakes. Because it is not too sweet, all the flavors come through than just Sugar!!

When we were kids, black forest cake was a special occasion treat. We would go to bakeries in India and buy a slice each for everyone. I never purchased the entire cake. I did not imagine at that time that it was so easy to make at home. Though looking back, the ingredients in those cakes were not from real cherries. It was either canned or maraschino cherries and syrup (bright red colored in small jars). Making the filling and syrup elevates this cake to the next level. I was pleasantly surprised when I had the better version of my childhood favorite cake. In contrast, canned cherries might be good on some desserts, definitely not for the black forest cake. 

I wait for summers to make cherry desserts. Black forest is one of the first things that comes to mind when I pick cherries from local farmers’ markets in the summer. Even while making the cherry filling and syrup, we can smell the freshness and the unique aroma! 

This cake consists of several components.

1.  Tender and moist chocolate cake layers are strong enough to hold up and not too soggy when soaked with cherry syrup. 
2. The cherry syrup tastes like cherries from fresh cherries, not the canned that have loads of Sugar.
3. Cherry Filling that is made to the right consistency that does not make the cake soggy
4. Freshly whipped cream with less powdered Sugar and the right amount to stiffen the cream.

Black Forest Cake

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• Author: Spoorthy
• Total Time: 1 hour
• Yield: 12 servings

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Description

This recipe of black forest cake has bold flavors from fresh cherries. The chocolate cake that remains moist after soaking with the cherry syrup is up to the mark. It does not turn out soggy. It is low on sugar when compared to other decadent chocolate cakes. Because it is not too sweet, all the flavors come through than just Sugar!!

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Ingredients

Eggs – 3

Vanilla Extract – 1 Tbsp

Buttermilk – 3/4 cup

Neutral/Light oil- 3/4 cup

All-Purpose Flour- 1 1/2 cups

White Sugar- 1 1/2 cups

Unsweetened cocoa powder – 3/4 cup

Baking Powder – 1 tsp

Salt- 3/4 tsp

Syrup and Filling

Fresh Cherries – 1 1/2 cups, pitted

Kirsch Brandy – 1/4 cup

Sugar – 1/4 cup

Water- 1/2 cup

Whipped Frosting

3 cups heavy whipping cream

Confectioners’ Sugar – 1/3 cup

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Instructions

1. Take three eggs, 1 Tbsp vanilla extract, 3/4 cup buttermilk, 3/4 cup oil in a bowl, and mix everything well.

2. Sift 1 1/2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 tsp baking powder, and 3/4 tsp salt.

3. Add 1 1/2 cups of white granulated sugar, and beat for about 2 minutes with a hand blender.

4. Pour the cake batter into an 8 x 3 inch greased pan—Bake @375 F for 40 minutes. Cut the cake into two layers.

5. To prepare the cherry filling and syrup, start by pitting the cherries. Take about 1 1/2 cups of fresh cherries, add 1/4 cup sugar, 1/2 cup water, 2 Tbsp Kirsch brandy, let the mixture boil for about 7 to 8 minutes. Strain and cool the mixture thoroughly before using it.

6. In a cold, chilled bowl, take 3 cups of heavy whipping cream. Whip the cream on a low setting by adding 1/3 cup of powdered Sugar halfway through the process. Whip until the stiff peaks are formed.

7. Place the bottom layer of the cake and add 1/4 cup of cold sugar cherry syrup. Layer the cake with whipped cream and cherry filling on the top of whipped cream. Add another layer of whipped cream before placing the second layer on top. Repeat this process for the top layer and cover the remaining cake with the frosting.

8. I have used Lindt chocolate shavings to garnish the cake.

Notes

1. I like this recipe the best with fresh cherries. If you are looking for an alternative option, pitted cherries in a jar works better. Do not use Maraschino cherries to make this cake. However, you can use it to decorating the cake.

2. Do not use the hot or warm filling. It has to be chilled for few hours before use.

3. To save time, I have used Betty Crockers cake mix to make the chocolate cake in the past, which is equally good as making a cake from scratch. 

4. Cake can be stored safely in the refrigerator for two days.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Bake
• Cuisine: German

Nutrition

• Serving Size: 1 slice
• Calories: 345 kcal
• Sugar: 2.21 g
• Fat: 26.52 g
• Saturated Fat: 8.553 g
• Unsaturated Fat: 4.196 g
• Trans Fat: 0.243 g
• Carbohydrates: 24.59 g
• Fiber: 3 g
• Protein: 4.93 g
• Cholesterol: 118 mg

Keywords: Blackforest cake, german chocolate cake recipe, chocolate cake, chocolate cake with cherry, cherries and cherry syrup in a cake, easy chocolate cake recipe, creamy chocolate cake