Are you dreaming of a decadent dessert that's both beautiful and incredibly delicious? Look no further than this classic Black Forest cake! This recipe takes you step-by-step through creating a truly unforgettable homemade Black Forest experience, perfect for special occasions or a delightful weekend treat. Forget those store-bought versions; this recipe delivers a rich, chocolatey cake layered with luscious cherries and whipped cream – a symphony of flavor and texture guaranteed to impress. Get ready to experience the ultimate in easy recipes and delicious dishes!
Ingredients:
For the Chocolate Cake:
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (60g) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup (240ml) buttermilk
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240ml) freshly brewed hot coffee
For the Cherry Filling:
- 1 (21 ounce) can pitted dark sweet cherries, drained (reserve juice)
- ½ cup (100g) granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
For the Whipped Cream:
- 2 cups (475ml) heavy cream, cold
- ½ cup (100g) powdered sugar
- 1 teaspoon vanilla extract
For the Garnish:
- Chocolate shavings
- Maraschino cherries
Instructions:
Making the Chocolate Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined.
- Gradually add the hot coffee, mixing until the batter is smooth.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Making the Cherry Filling:
- In a medium saucepan, combine the drained cherries, sugar, cornstarch, and lemon juice.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer.
- Remove from heat and let cool completely.
Making the Whipped Cream:
- In a large bowl, beat the cold heavy cream with an electric mixer until soft peaks form.
- Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form. Be careful not to overwhip.
Assembling the Cake:
- Once the cakes are completely cool, level the tops with a serrated knife if necessary.
- Place one cake layer on a serving plate.
- Spread half of the cherry filling evenly over the cake layer.
- Top with half of the whipped cream.
- Repeat with the second cake layer, cherry filling, and remaining whipped cream.
- Garnish with chocolate shavings and maraschino cherries.
Tips and Variations:
- For a richer chocolate flavor, use dark cocoa powder.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- Feel free to add a splash of Kirsch (cherry brandy) to the cherry filling for an extra layer of flavor. This is a great option for adults only!
- You can use fresh cherries instead of canned, but you'll need to pit them and adjust the sugar according to their sweetness.
- For a show-stopping presentation, pipe the whipped cream onto the cake using a piping bag.
Nutritional Information (per serving, approximate):
Calories: Approximately 500-600 Fat: ~30g Saturated Fat: ~18g Cholesterol: ~100mg Sodium: ~200mg Carbohydrates: ~70g Sugar: ~50g Protein: ~5g
This Black Forest cake recipe is a guaranteed crowd-pleaser, a true testament to the power of homemade cooking. It’s perfect for any occasion, from birthdays to simple weeknight celebrations. Enjoy every bite of this delicious and relatively easy recipe! This quick dinner idea (dessert, that is!) will quickly become a favorite. It's one of the best recipes you'll ever try!