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Black Forest Cake

Black Forest Cake Recipe :

Indulge in the rich, decadent flavors of a traditional Black Forest Cake. This classic German dessert features layers of moist chocolate cake, whipped cream, and tangy cherries, all soaked in a hint of Kirsch (cherry schnapps). Perfect for birthdays, anniversaries, or any special occasion
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Prep Time 30 minutes
Cook Time 30 minutes
Course Dessert
Servings 8 Peoples

Equipment :

  • 2 x 9-inch round cake pans
  • Electric mixer or hand mixer
  • Whisk (for whipping cream)
  • Piping bag with star tip (optional, for decoration)
  • Cake leveler (optional, for even layers)
  • Offset spatula or regular spatula
  • Mixing bowls
  • Measuring cups and spoons
  • Serrated knife (to trim cake layers)
  • Cake stand or serving plate

Ingredients :
  

  • For the Cake Layers
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup boiling water
  • 1 cup Kirsch cherry schnapps or cherry juice (for soaking)
  • For the Whipped Cream
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • For the Assembly
  • 1 jar of maraschino cherries or fresh cherries if preferred
  • Chocolate shavings optional, for decoration
  • Fresh mint leaves optional, for garnish

Instructions :
 

  • Prepare the Cake Layers
  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a large bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  • In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until smooth.
  • Gradually add the wet ingredients to the dry ingredients, mixing well.
  • Stir in the boiling water (the batter will be thin, but that’s okay!).
  • Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cakes cool completely in the pans before removing them.
  • Make the Whipped Cream
  • Using an electric mixer, beat the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Be careful not to overbeat.
  • Assemble the Cake
  • Once the cakes are completely cooled, use a serrated knife to trim the tops and level the layers if necessary.
  • Soak each cake layer with Kirsch or cherry juice. You can lightly brush the syrup on with a pastry brush for even distribution.
  • Place the first cake layer on a cake stand or serving plate. Spread a layer of whipped cream over the top.
  • Add a layer of maraschino cherries or fresh cherries over the whipped cream.
  • Place the second cake layer on top, pressing it gently to secure it.
  • Spread the remaining whipped cream over the top and sides of the cake.
  • Garnish with additional cherries, chocolate shavings, and mint leaves for a festive touch.
  • Chill and Serve
  • Refrigerate the cake for at least 1-2 hours to let the flavors meld together.
  • Slice and serve chilled.