Description
Enjoy the rich and fudgy layers of our Black Forest Cake with a delightful combination of whipped cream and tart cherries. This easy recipe is perfect for special occasions and brings joy to any gathering!
Ingredients
Scale
- 1¾ cups all-purpose flour
- 1½ cups white granulated sugar
- ¾ cup cocoa powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla
- 2½ cups heavy cream
- ½ cup icing sugar
- 2 tbsp brandy
- 1 vanilla bean
- 3 tsp gelatine
- 3 tbsp water
- 1 cup cherries from Amarena Cherry Conserve
- ¼ cup amarena cherry syrup
- ¾ cup dark chocolate
- 8 fresh cherries
Instructions
- Preheat oven to 350°F (180°C). Grease and flour two 8-inch round cake pans.
- Sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a bowl.
- Add eggs, milk, oil, and vanilla to dry ingredients. Beat on medium speed for 2 minutes.
- Divide batter into prepared pans and bake for 30 minutes. Cool in pans for 10 minutes, then transfer to a wire rack.
- Dissolve gelatine in water and microwave until clear. Prepare vanilla cream by whipping heavy cream, icing sugar, and brandy, adding gelatine gradually until stiff peaks form.
- Trim each cake layer in half horizontally. Brush layers with Amarena cherry syrup and fill with whipped cream and cherries.
- Cover the cake with whipped cream and drizzle with ganache made from cream and dark chocolate. Decorate with fresh cherries and grated chocolate.
- Chill in the fridge for an hour before serving.
Notes
For a gluten-free version, substitute all-purpose flour with gluten-free flour.
Ensure your eggs are at room temperature for better emulsification in the batter.
You can store the cake in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 35g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg