Black Forest Cake is a chocolate cake originally from Germany. It is usually a 3 layer cake filled with a tasty cherry filling frosted with a vanilla cream frosting.

If you want your cake to have a nice cherry flavor, you should get Kirsch (Kirschwasser) which is cherry liqueor. You don’t have to get an expensive one. I think mine costs about 10-15 dollars.

Let’s start with the recipe! If you would like to see how I made this cake, follow me @Pastry_Tales (Instagram)

Yield a 3 layer 9 inch cake

Ingredients

For the cherry filling (cherry compote)

16 oz. frozen cherries, thawed (I use the microwave defrost option)
1/3 cup white granulated sugar
2 1/2 tablespoons cornstarch
1 teaspoon lemon juice
1-2 tablespoons kirsch

For the cake

1 and 3/4 cups all purpose flour

3/4 cup unsweetened dark cocoa powder

3/4 cup white granulated sugar

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1/2 cup vegetable or canola oil

2 large eggs, at room temperature

3/4 cup Greek yogurt, at room temperature (it’s better if you use full fat)

1/2 cup milk, at room temperature

2 teaspoons vanilla extract

1/2 cup hot coffee or hot water (using 1 and 1/2 teaspoon of ground coffee or espresso)

For the syrup

1/2 cup water

1/2 cup granulated sugar

1/4 cup Kirsch (cherry liqueor)

For the frosting (Stabilized Whipped Cream)

4 tablespoons cold water

1 teaspoon unflavored gelatin

2 cups heavy whipping cream

1/2 cup powdered sugar , sifted

1 teaspoon vanilla extract (if you use clear vanilla, better)

Directions

We are going to start with the filling because it needs time to chill and set.

For the cherry filling (cherry compote)

1.- Drain the thawed cherries (you can thaw them in the microwave), reserving the juice in a liquid measuring cup. Add enough water so that the total liquid equals 1¼ cups.

2.- Add the liquid to a medium saucepan with the sugar and cornstarch. Heat over medium-high heat, whisking occasionally, until the mixture begins to bubble and thicken. Continue whisking so no lumps form. Once thickened, remove from the heat and add the lemon juice. Fold in the drained cherries with a spatula. Stir in the kirsch. Cover and chill until ready to use.

For the cake (layers)

1.- Preheat oven to 350 F. Grease (with butter) and lightly dust your pans with cocoa powder. Line the bottoms of your pans with parchment paper. Set aside.

2.- In a bowl mix flour, cocoa powder, baking soda, baking powder, salt. Set aside.

3.- In a bowl of an electric mixer fitted with the paddle attachment mix oil and eggs. Add in yogurt, milk and vanilla. Add sugar and mix until well combined.

4.- Add dry ingredients into your wet ingredients, in 3 batches. Mix in low speed until you don’t see any leftover lumps of flour. Add in hot coffee/espresso.

5.- Divide batter evenly between the 3 pans. Bake for about 22-25 minutes or until a toothpick inserted in the center comes out clean.

6.- Remove the cakes from the oven and set on a wire rack. Allow to cool for 20-30 minutes in the pans, then remove cakes from pans and set on a cooling rack.

For the syrup

In a small sauce pan mix water and sugar. Bring it to a small boil. Add kirsch, cook for 2 minutes and then turn off heat. Pour this mixture into a small dish and let it cool completely.

For the frosting

Tips:

-Chill your bowl and your mixer beaters for an hour before making your frosting. This will help a lot specially if you are baking during Summer.

-Before adding the gelatin, make sure it has cooled off.

1.- In a small dish pour the cold water and sprinkle the unflavored gelatin on the top. Let it bloom for 4 minutes.

2.- Place the small dish into the microwave and heat it for about 50 seconds. Then, using a fork mix it well until all the gelatin dissolves. Let it cool for about 5-6 minutes.

3.- In a bowl of an electric mixer using the whisk attachment mix the cream in low speed for a couple of minutes until foamy, add powdered sugar, vanilla. Whisk in medium speed and add your gelatin little by little and keep mixing in high until you see high peaks. Place this bowl into the fridge until ready to use.

Now what?

1.- If your layers are uneven. Carefully level them with a serrated knife. The more leveled they are, the more stable cake you will have.

2.- Place one cake layer on the top of the cake plate you are going to use. Brush some of the syrup on the top. Scoop some of the cream frosting (about 3/4 -1 cup) on the top and spread it with the help of a knife or spatula. Add some of your cherry filling, spread it carefully with a spoon, do not spread the filling all the way to the sides.

3.- Add another cake cake layer, syrup, cream, cherry filling. The same procedure that you did in number 2.

4.- Finally, frost the top and sides of your cake. Decorate with fresh cherries on the top. Also, you can decorated your cake with small pieces of chocolate or shaved chocolate.