This Black Forest Cake Recipe is a creamy, chocolate-cherry dream! Made from scratch with my homemade chocolate cake, homemade cherry filling, and vanilla whipped cream. It is heaven on a plate.
I am in love with Black Forest Cake and don’t care who knows it. Believe it or not, I used to hate this cake growing up. I’m from a big family and lots of my family members loved it and requested it as a birthday cake. Every gathering or get together would normally have cake and half the time was a terrible store-bought (dry and bland) Black Forest Cake. And thus grew my dismay for this cake.
Black Forest Cake
One bite of a store-bought Black Forest Cake and I wanted to die. I don’t know about you, but that is not the reaction I like to have when eating cake. Surely there would be a way for me to make a Black Forest Cake palatable for me and all humankind. So, I made this cake completely from scratch with my Perfect Chocolate Cake recipe, added chocolate syrup to keep the crumb extra moist, filled it with a homemade cherry filling, and frosted the whole thing with vanilla whipped cream.
YOU GUYS. I tried it and I LIKED IT. And not just liked…LOVED! Yes, I now love Black Forest Cake.
If you are the person who thinks you don’t like Black Forest Cake and/or want to write it off I beg of you not to. At least not until you try my recipe first! I promise it’s not like the rest! I promise you will like it! Unless you don’t like cherries or chocolate in which case, these might be more of the kind of dessert you’d like.
But first, what is Black Forest Cake?
Black Forest Gateau or Black Forest Cake is a German dessert, typically made out of chocolate sponge cakes, sandwiched together with fresh whipped cream, cherry filling and Kirsch. This recipe has everything but the Kirsch (but feel free to add in a healthy splash to the cherry filling if you’re feeling traditional).
How to make Black Forest Cake
Start by baking two layers of chocolate cake. Use my recipe or one of your own. It just needs to be a chocolate cake that you love. Store bought would be fine too. Pop those out of their tins to cool and make the filling.
For the cherry filling, stir some sugar, cornstarch and frozen tart cherries together and heat together to create a thick filling.
Remove from the heat and stir in a little butter and almond extract. Yum! Let the filling cool completely.
Once your cakes have cooled, slice each one in half and drizzle with chocolate syrup. An optional but delicious step.
Replace the top half of the cake and add on the cooled cherry filling.
Like this! Don’t push the filling out to the edges as the weight of the top layer will do that automatically.
Cut the second layer in half, fill with more chocolate syrup and stack on top.
Refrigerate cake to whip cream, then remove and frost. This doesn’t have to be a perfect icing job since we’ll be covering the entire thing with chocolate shavings. Also, I love a good, homemade-looking cake.
Sprinkle the sides well with those chocolate shavings and add a few to the top as well for garnish. I had a few extra cherries that I defrosted that I added as well. Again, it’s all optional.
Refrigerate until you’re ready to serve to keep everything in place and to keep that whipped cream fresh.
Isn’t she pretty? Man, this is a hard cake to hate.
Easy substitutions for this Black Forest Cake Recipe
- Chocolate Cake Mix instead of homemade. Cake mix is a great thing to pull out for this recipe, though more tender than most homemade cakes. Because of this reason, I would forgo the chocolate syrup.
- Canned Cherry Pie Filling. If you can’t find frozen tart cherries, just use the canned kind. No problem with that! I’m sure it’s much easier to find 🙂
- Cool Whip instead of whipped cream. While I absolutely adore homemade whipped cream, I totally get if you prefer cool whip. It’s more stable and ready to use.
- Mini chocolate chips instead of chocolate shavings. If you didn’t want to buy a block of chocolate and shave the chocolate yourself, just buy a bag of mini chocolate chips and garnish with those. Will have the same effect!
Again, if you think you hate Black Forest Cake, give this recipe a try. You never know what might change your mind!
Printable recipe card below. Have a great day, friends.
Love Black Forest Cake? Try these other recipes:
- Perfect Carrot Cake Recipe
- Ultimate Banana Cake Recipe
- Chocolate Cake Extreme
- Flourless Chocolate Cake
- Vanilla Cake Recipe
Black Forest Cake Recipe
This Black Forest Cake Recipe is made from scratch with my perfect chocolate cake recipe, homemade cherry filling, and vanilla whipped cream!
- 1 recipe Perfect Chocolate Cake (baked and cooled )
for the cherry filling-
- 1/2 cup granulated sugar
- 2 1/2 tablespoons cornstarch
- 2 cups frozen tart cherries (+ extra for garnish)
- 1 tablespoon butter
- 1/4 teaspoon almond extract
for the whipped cream-
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 2 teaspoons vanilla
- 6 tablespoons chocolate syrup (divided)
- 4 oz. bittersweet baking chocolate (I used Ghirardelli (1 bar))
- The first thing to do is make the cake using this recipe! Let the 2-8 inch cakes cool completely.
- For the cherry filling, stir sugar and cornstarch together in a cold small pot until combined. Add in cherries and toss. Place over medium-low heat to melt frozen cherries. Once a paste has formed around the cherries, increase the heat to medium and keep stirring until all the liquid has come out of the cherries and mixture is boiling. Continue to stir until it becomes very thick, about 4 minutes or boiling. Be careful to not walk away from this mixture because it can burn easily. Remove from heat and stir in butter and almond extract. Cool completely.
- For the cream, whip heavy whipping cream, sugar and vanilla until stiff peaks form. Refrigerate until ready to use.
To assemble cake-
Slice one 8-inch round in half and place onto a cake plate. Drizzle the inside of cake with 3 tablespoons of chocolate syrup and spread using the back of a spoon. Top with the other half of cake. Add on cooled cherry filling leaving a 1-inch border. You will not use all of it…FYI! I had about 2 tablespoons left.} Place another half an 8-inch round on top of cherry filling. Drizzle with remaining 3 tablespoons of chocolate syrup and spread. Top with remaining cake. Spread entire cake with whipped cream. I find it always better to add way too much and then as I clean up the cake, I remove the excess. This helps ensure not a ton of crumbs get into your cream.
- If desired use a vegetable peeler to create chocolate shavings with the chocolate baking bar. Freeze 5 minutes before applying to the sides and top of the cake.
- Garnish with cherries if desired. Serve!
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