I love this take on Black Forest Cake because it uses beautiful fresh cherries. It almost reminds me of a strawberry shortcake but with chocolate cake and cherries. Layers of decadent chocolate cake soaked in cherry syrup, fluffy whipped cream and farm fresh cherries. So luscious.
I’d love to hear how you like it, so please rate and/or comment below.
If you make them, please share your creations and tag @tarynstastingtable
Ingredients you'll need:
- All purpose flour
- Sugar
- Unsweetened cocoa powder
- Baking soda
- Salt
- Eggs
- Buttermilk
- Vegetable oil
- Vanilla extract
- Water
- Kirsche
- Heavy cream
- Powdered sugar
- Cherries
Equipment:
- Three 8 inch cake pans
- Parchment
- Stand Mixer or hand mixer
- Small pot
- Measuring spoons and cups
Instructions:
For the cakes:
Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.
Preheat oven to 300°F.
Add all dry ingredients to a large bowl and whisk together. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix until just combined. Add vanilla to hot water and add to mixture. Mix well.
Divide batter evenly between the three cakes pans and bake for 30-33 minutes, or until a toothpick comes out with clean.
Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
For the syrup:
Add the water and sugar to a small pot then bring to a boil. Allow to boil for about a minute then remove from heat and stir in the cherry liqueur. Transfer to a bowl and allow to cool before using.
For the whipped cream:
Add the cold cream, powdered sugar, and Kirsche to the bowl of your stand mixer and whisk until soft peaks form.
Assembly:
Wash, halve and pit about about 2 cups of cherries then transfer to a bowl and set aside.
Brush or spoon syrup onto the top of each cake layer and allow to sink in.
Cover the first cake layer with whipped cream then press cherry halves all over the top and repeat the process with the other layers until the cake is assembled. Top with more cream and fresh cherries.
Like this recipe? Why not try these?
Black Forest Cake
Ingredients
Chocolate Cake:
- 2 cups all purpose flour
- 2 cups sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup vegetable oil
- 1 ½ tsp vanilla
- 1 cup hot water
Syrup:
- ½ cup water
- ½ cup sugar
- ⅓ cup Kirsche
Whipped Cream:
- 3 cups heavy cream cold
- ⅓ cup powdered sugar
- 1 ½ Tbsp Kirsche
Instructions
For the cakes:
- Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.
- Preheat oven to 300°F.
- Add all dry ingredients to a large bowl and whisk together. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix until just combined. Add vanilla to hot water and add to mixture. Mix well.
- Divide batter evenly between the three cakes pans and bake for 30-33 minutes, or until a toothpick comes out with clean.
- Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
For the syrup:
- Add the water and sugar to a small pot then bring to a boil. Allow to boil for about a minute then remove from heat and stir in the cherry liqueur. Transfer to a bowl and allow to cool before using.
For the whipped cream:
- Add the cold cream, powdered sugar, and Kirsche to the bowl of your stand mixer and whisk until soft peaks form.
Assembly:
- Wash, halve and pit about about 2 cups of cherries then transfer to a bowl and set aside.
- Brush or spoon syrup onto the top of each cake layer and allow to sink in.
- Cover the first cake layer with whipped cream then press cherry halves all over the top and repeat the process with the other layers until the cake is assembled. Top with more cream and fresh cherries.
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