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    Whisk Affair » Recipes » Baking » Black Forest Cake

    Published: Jul 21, 2014 | Last Updated On: Dec 30, 2021 by Neha Mathur

    Black Forest Cake

    234 shares
    Jump to Recipe

    Be it a birthday, anniversary or any other special occasion, Cakes are a must for any kind of celebrations. Blowing candles, wishing something with closed eyes and cutting the cake, it is a tradition that is going on since our childhoods.

    I remember that my parents used to get this chocolaty cake from the nearby bakery and everyone used to relish it due to its incredible taste and soft melt in mouth texture.

    I always loved the Black Forest Cake. Usually, the ones we get in market are the non liquor one, but traditionally it is made using the cherry liquor which gives this cake and incredible flavour.

    Black Forest Cake served on a plate
    Jump to:
    • What is Black Forest Cake?
    • What is a Gateau?
    • How to store Black Forest Cake?
    • Can you freeze Black Forest Cake?
    • Recipe Card

    So when I started baking, I tried my hands on this delicious easy, simple and moist Black Forest Cake to relive those childhood memories.

    And the outcome was beautiful, and the taste was even better than the store bought ones. Now, this cake has become a favourite at home!

    I am sure as much as I love this cake and enjoy baking it, you will love it too.

    Therefore, I am sharing this divine recipe of Black Forest Cake, that can also be a great dessert after your weekend meals. Here is the recipe of Black Forest Cake.

    What is Black Forest Cake?

    Black Forest Cherry Cake, this melt in mouth cake is made with a rich and moist chocolate cake, a simple fresh whipped cream, cherries and cherry liqueur, otherwise known as kirschwasser.

    If you are a chocolate lover, then this cake is for you. It’s an irresistible version of the classic German chocolate cake that you can make right at home.

    If you want the best taste out of this cake, make sure that you use fresh cherries.

    So whenever cherries are in season, be ready to bake this delicious cake.

    Along with the chocolate flavour, you will also get a hint of coffee in it, as I have used a little instant coffee powder to make the sponge.

    It gives the cake sponge that mild flavour of coffee, which makes this cake taste amazing.

    So, this is a super easy chocolate cake to make that has fresh cherries and a simple whipped cream frosting.

    To make it in a traditional way, I have made cherry liquor to make this cake, but you can leave this out or use a non-alcoholic cherry syrup if you’d like to keep it kid-friendly.

    What is a Gateau?

    Gateau, is usually a rich cake containing layers of fresh cream and fruits.

    In Gateau, you can see the layers of cream and fruits from outside, while in cake you can’t see the layers.

    So if you want to make Black Forest Gateau, don’t cover the cake with the remaining cream and let the layers show on the outside.

    How to store Black Forest Cake?

    For the best results, refrigerate this delicious Black Forest Cake for at least 30 minutes before slicing and serving.

    If you have leftover cake, then you can store it in an air tight container at room temperature for 1-2 days or in the refrigerator for up to 1 week.

    Can you freeze Black Forest Cake?

    If you still have leftovers after a week, don’t trash it, this cake freezes nicely for about 3 to 4 months.

    Make sure that the cake is at room temperature and then wrap the cake in freezer wrap two times, as it will protect the cake from freezer burn.

    If you have frosting on it, wrap it loosely. If you are freezing the cake for future use, I would recommend doing it without frosting and can frost it when you want to serve it.

    Once you wrapped the cake, place it in a sturdy air tight container and freeze it.

    Remove the cake at least six hours before you want to serve it. Let it thaw out at room temperature.

    Recipe Card

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    Black Forest Gateau

    An absolute must have recipe of Black Forest Cake which you can easily make at home for any occasion
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 12 servings
    Calories: 645kcal
    Author: Neha Mathur

    Ingredients 

    For the chocolate sponge

    • ⅔ cup All purpose flour
    • 2 tablespoon Cornflour
    • 4 tablespoon Cocoa powder
    • 1 cup Granulated sugar
    • 6 Eggs

    For soaking syrup

    • 1 and ½ cup Water
    • ½ cup Sugar
    • 4 teaspoon Rum

    For cherry filling

    • 15 Cherries (chopped)
    • ¼ cup Sugar
    • 1 tablespoon Cornflour
    • ½ cup Water

    For the frosting

    • 750 ml Heavy whipping cream
    • 4 cup Confectioner's sugar
    • 2 teaspoon Vanilla extract
    • 30 Cherries (chopped)
    • ½ cup Unsalted butter (melted and cooled to room temperature)
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    Instructions

    For the chocolate sponge

    • Pre heat the oven to 350 degrees
    • Grease and line two 9″ cake pan
    • Sift together all purpose flour, corn flour and cocoa powder
    • Beat eggs and sugar till light and fluffy
    • Fold in the flour
    • Pour the batter in the prepared pans equally and bake for 30-35 minutes
    • Take out from the oven and cool in the pan for 5 minutes
    • Remove from the pan and cool on a wire rack
    • Cut each cake into 2 layers

    For soaking syrup

    • Mix water, cherries and sugar in a pan and boil till the mixture is reduced to half
    • Add rum when the mixture is cooled
    • Refrigerate till use

    For the frosting

    • Add whipping cream, vanilla extract and sugar and whip till stiff soft peaks are formed
    • Add melted butter and beat again till stiff peaks are formed

    For cherry filling

    • In a pan, add chopped cherries and sugar
    • Dissolve cornflour in water and add to the pan
    • Cook for 2-3 minutes
    • Remove from the heat and cool

    Assembling the cake

    • Put one layer of the cake on the cake board
    • Brush with soaking syrup
    • Put 1 cup of whipped cream and spread on top
    • Sprinkle ⅓ rd of the cherry filling on top of the cream
    • Keep another layer of cake and brush with soaking syrup
    • Spread the cream and sprinkle the cherry filling
    • Repeat with all the layers
    • Give a crumb coat to the cake
    • Cover the cake with the remaining cream and decorate with chocolate shavings and cherries

    Notes

    Always use fresh cherries for best taste

    Nutrition

    Calories: 645kcal | Carbohydrates: 84g | Protein: 5g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 60mg | Potassium: 181mg | Fiber: 1g | Sugar: 72g | Vitamin A: 1293IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg
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    Reader Interactions

    Comments

    1. Vimitha Anand

      July 21, 2012 at 9:57 pm

      That surely is a irresistible cake. Looks gorgeous

      Reply
    2. Square Meals

      July 22, 2012 at 2:45 am

      Amazing work Neha 🙂

      Aparna

      Reply
    3. Charu Srivastava

      July 22, 2012 at 10:35 am

      absolutely stunning

      Reply
    4. Princy Vinoth

      July 22, 2012 at 11:16 am

      Irresistible cake!!!!1stunning pics!

      Reply
    5. Sadaf Afshan

      July 22, 2012 at 7:56 pm

      One of my all time favourite cakes. Drooling while fasting 🙂

      Reply
    6. Jay

      July 24, 2012 at 9:00 am

      new version to me …looks divine ..:)

      Reply
    7. Purabi Naha

      July 25, 2012 at 6:37 am

      Neha, OMG! this looks AMAZING! I loved the recipe of the cake and the way you decorated this and photographed it, makes it even more tempting…

      Reply
    8. Spice up the Curry

      July 25, 2012 at 1:33 pm

      wow,, looks perfect

      Reply
    9. Clau

      August 03, 2012 at 4:08 am

      Hi Naha, Your recipes look great!
      Pictures look great too.
      And as you, I’m also a Dentist turned into a full time mom that loves to cook and blog about.
      You now have a new follower from across the world!
      🙂

      Reply
    10. Cooking Rookie

      December 12, 2012 at 11:29 pm

      I made this cake yesterday. It was delicious and surprisingly simple to make. I used dried cranberries instead of cherries and added raspberry juice to the cream for a little tangy taste. And I poured chocolate ganache over the cake. The cake itself was really fluffy. I guess it’s a kind of angel cake with cocoa. I was surprised that it did not have butter, I even wanted to leave a comment here and ask, but I had only 2 hours from start to finish to make this cake, so I decided to trust the recipe, and it was great :-). Thank you so much, everyone loved it!

      Reply
    11. Ravikant Madhavadas

      February 21, 2013 at 6:05 pm

      hi neha…jayashree here, have started baking recently..and chanced upon this recipe… will be trying it…
      .

      Reply
    12. Khumar

      November 04, 2015 at 8:24 am

      Neha,
      I have a doubt ! APF -23 cup ??? how much grams is that?

      Reply
      • msnehamathur

        November 05, 2015 at 2:16 am

        Hello Kumar. Sorry for the inconvenience. The recipes got altered due to some change in the transfer process. It’s actually 2/3 cup. Will update the recipe now.

        Reply

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