Black Forest Cake

Course Dessert

Cuisine American, Southern

Keyword black-forest-cake, black-forest-cake-recipe

Prep Time 45

Cook Time 22

Cooling Time 2

Total Time 3 7

Servings servings

Calories 752kcal

Ingredients

Cake:
1 1/2 cups all purpose flour
2/3 cup dutch process cocoa powder or Hershey's dark cocoa powder
1 1/2 cups granulated sugar
1 tsp baking powder
1 tsp espresso powder
1/2 tsp salt
8 large eggs room temperature
1/3 cup unsalted butter melted and cooled
1 tsp vanilla extract
Cherry Filling:
4 cups frozen or fresh pitted cherries
1/3 cup granulated sugar
1/3 cup water
3 Tbsp kirsch or cherry liqueur
2 Tbsp cornstarch mixed with enough cold water to dissolve plus additional as needed
Simple Syrup:
1 cup granulated sugar
3/4 cup water
3 Tbsp kirsch
Frosting:
2 8 oz containers mascarpone cheese
1 quart heavy whipping cream
2 cups powdered sugar
1/2 tsp almond extract
Garnishes:
8 oz bittersweet chocolate bar or semi-sweet chocolate bar
12 fresh whole cherries with stems for garnishing (Or maraschino cherries with the stem)

Instructions

Preheat oven to 350°F. Spray two 8-inch cake pans with baking spray. Line the bottoms with parchment paper and spray with baking spray.
Cake: In a medium bowl use a whisk to sift together flour, cocoa powder, baking powder, espresso powder and salt. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, add the eggs and sugar. Mix on low, just to combine then increase the speed to medium-high and beat for 10 minutes or until the egg mixture expands, increases in volume and forms a ribbon when you raise the whisk from eggs. Check at 10 minutes and continue to beat another 5 minutes, if needed. (The eggs should be pale yellow)
Switch to the paddle attachment. On low speed, gradually add the flour mixture in thirds. Once all is added, drizzle the cooled butter and vanilla down the sides of the bowl. Stop mixing once combined so as not to deflate the eggs.
Use a rubber spatula and by hand gently fold the batter just to be sure all of the flour has been incorporated from the bottom of the bowl. Divide the batter evenly into the prepared pans.
Place the pans into the oven and bake for 22-25 minutes or until the top springs back when gently touched. Cool in the pan for 10 minutes, then run a spatula around the edge. Gently remove the cake layers to a cooling rack to cool completely.
Cherries: In a medium-size saucepan over medium heat, combine the cherries, sugar, water and kirsch. Simmer on low for 5 minutes, then thicken with cornstarch dissolved in water. You don't want to thicken too much or the cherries won't soak into the cake. Cool completely.
Simple Syrup: In a small saucepan, melt together the sugar, water and krisch. Bring to a boil for 1 minute cooking just until the sugar has dissolved, then remove from the heat. Set aside to cool.
Frosting: In a large bowl, use an electric mixer to whip the mascarpone cheese just until creamy. Add the heavy cream, confectioners' sugar and almond extract. Whip on medium-high speed until thickened and combined.
Chocolate Shavings: Use a vegetable peeler to shave the chocolate bar. Set aside.
Assemble the Cake: Use a serrated knife to slice each sponge cake into two layers. Place one layer centered on a cake stand or platter. Brush with 1/4 cup simple syrup. (Reserve the flattest layer for the top.)
Spread with 1/3 cherry mixture spread evenly leaving at least a 1/2-inch border. Top cherries with around 3/4-1 cup frosting. Gently spread to cover.
Repeat cake layers, simple syrup, cherries and frosting ending with the final flat cake layer.
Spread the top and sides with the remaining frosting, reserving some for piping the top. Press shaved chocolate onto the sides of the cake and in the middle of the top layer.
Pipe 12 swirls of frosting along the edge of the cake and decorate with 12 cherries.
Chill for at least 4-6 hours for the frosting to firm prior to slicing and serving.

Notes

Non-Alcoholic Substitutions- If you'd prefer to omit the alcohol use dark cherry juice, cherry syrup, or black cherry juice, in place of cherry liquor and kirsch.
Kirsch - You can replace kirsch with amaretto, brandy or maraschino liqueur.
Cherries - When thickening the cherries, they shouldn't be thickened to the point of a pie filling or they won't soak into the cake.
Whipped Cream Filling - This cake requires several steps to make, including making a whipped cream filling. If you want to take a shortcut you could use Cool Whip or a similar whipped topping in place of the heavy cream. You'll need two 16 ounce containers to whip with the mascarpone cheese and you'll have to adjust the amount of powdered sugar since whipped toppings are already sweet.
Cherry Filling Shortcut - The cherry filling in this recipe is super flavorful and classic to black forest cakes. If time is an issue, you could adapt using cherry pie filling, although it won't have the same texture as homemade.
Why Whip the Eggs? Using this technique to make the cake layers results in a sponge-like cake texture and increases the volume. Use a stand mixer and let it do the heavy lifting.
Pan Options - If you'd prefer to bake four equal layers instead of slicing the cakes in half you can. Divide the batter evenly between four 8-inch cake pans and shorten the baking time. Thinner cakes will bake far more quickly.
Garnish - You can decorate the top with fresh sour cherries or maraschino cherries with the stems.

Nutrition