Description
This Black Forest Cake is a delightful treat with rich chocolate layers, tart cherries, and fluffy whipped cream. It’s perfect for any celebration and easy to make!
Ingredients
- All-Purpose Flour: 1¾ cups (220g)
- Granulated Sugar: 1½ cups (300g)
- Cocoa Powder: ¾ cup (90g)
- Baking Powder: 1½ tsp
- Baking Soda: 1½ tsp
- Salt: 1 tsp
- Eggs: 2 large
- Whole Milk: 1 cup (250ml)
- Vegetable Oil: ½ cup (125ml)
- Vanilla Extract: 2 tsp
- Heavy Cream: 2½ cups (600ml)
- Icing Sugar: ½ cup (100g)
- Brandy: 2 tbsp
- Vanilla Bean: 1 (or 2 tsp vanilla)
- Gelatin: 3 tsp plus 3 tbsp water
- Amarena Cherries: 1 cup (250g), chopped
- Cherry Syrup: ¼ cup (70ml)
- Dark Chocolate: ¾ cup (125g), chopped
- Fresh Cherries: 8, for decoration
Instructions
- Preheat oven to 350°F (180°C) and grease and flour two 8-inch round cake pans.
- In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract, and mix well until smooth.
- Divide the batter evenly between the two pans and bake for 30 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Combine gelatin and cold water in a measuring cup and heat until dissolved.
- Beat heavy cream with icing sugar, vanilla beans, and brandy to soft peaks; add the gelatin mixture until stiff peaks form.
- Slice each cooled cake in half horizontally, brush cherry syrup and brandy over each layer, and layer with whipped cream and cherries.
- Prepare ganache by pouring hot cream over chopped chocolate; stir until smooth and drizzle over the assembled cake.
- Chill the cake before serving.
Notes
For a gluten-free version, replace all-purpose flour with gluten-free flour blend.
Ensure eggs and milk are room temperature for best results.
Use high-quality chocolate for the ganache to elevate the flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg