One of the most popular cakes around the world is “Black Forest”. Chocolate, cherries and cream make one of the tastiest treats specially during summer season. Here on my blog, you’ll find Black Forest Cupcakes and a layered Black Forest Cake BUT sometimes we don’t have a lot of time to make a big cake or you just want a small batch. This recipe has everything that black forest has but it is baked in a square 8×8 pan. Easy, perfect to share and delicious.
I used maraschino cherries because I had one opened container in the fridge that I wanted to use but you are welcome to use fresh cherries too.
Let’s start with the recipe and if you would like to see how I made this cake, visit me on Instagram @pastry_tales
Yield one 8×8 square pan (9 servings)
For the cake
1 cup all-purpose flour
1 cup white granulated sugar
1/4 cup dark cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg at room temperature
1/2 cup vegetable oil
1/2 cup milk (any milk you prefer)
1/2 cup hot coffee or hot water
1/2 teaspoon vanilla extract
maraschino cherries, without steams, cut in 3 pieces
1-2 tablespoons maraschino cherries juice (the liquid that comes in the container, this is optional)
For the frosting
1 and 1/2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract. I prefer to use clear vanilla.
For the cake
1.- Preheat oven to 350 F. Grease your pan bottom and sides with softened butter. Set aside.
2.- In a bowl sift all the dry ingredients: flour, baking soda, baking powder, salt and sugar. Set aside.
3.- In another bowl mix egg, oil, milk, vanilla extract and maraschino liquid.
4.- Pour wet ingredients into dry ingredients and mix with a spatula. Add in hot coffee/hot water. Add in chopped maraschino cherries. Mix until everything is smooth and well combined
5.- Pour cake batter into prepared pan and bake for about 35-40 minutes or until a toothpick inserted comes out clean.
6.- Take it out from the oven and let it cool completely.
For the frosting
1.- Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Start beating on medium-low speed, slowly increasing as the cream begins to thicken up to medium-high speed. While the cream is being whipped, gradually add powdered sugar. Whip for one minute and then add vanilla extract. Whip the cream until stiff peaks form. (Be careful not to overbeat!)
2.- Spread some of the frosting on top of this cream on top of the cooled cake. Then pour the rest into a pastry bag fitted with a pastry tip (I used Wilton #6B) and make 9 dollops on top of the cake. This cake will give you 9 portions (Squares) so add each dollop in the middle of each square that you will cut.
3.- Sprinkle chocolate shavings and place each cherry on top of each dollop of frosting.
4.- Refrigerate until ready to serve