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.
It was always 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.
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.
Black Forest Gateau
Ingredients
- For the chocolate sponge
- All purpose flour-⅔ cup
- Cornflour-2 tbsp
- Cocoa powder-4 tbsp
- Granulated sugar-1 cup
- Eggs-6
- For soaking syrup
- Water-1and ½ cup
- Sugar-½ cup
- Rum-4 tsp
- For cherry filling
- Cherries-10-15 (chopped)
- Sugar-¼ cup
- Cornflour-1 tbsp
- Water-½ cup
- For the frosting
- Heavy whipping cream-750 ml
- Confectioner's sugar-4 cups
- Vanilla extract-2 tsp
- Fresh cherries-25-30 plus more for decoration (chopped)
- Unsalted butter-½ cup (melted and cooled to room temperature)
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
Vimitha Anand
That surely is a irresistible cake. Looks gorgeous
Square Meals
Amazing work Neha 🙂
Aparna
Charu Srivastava
absolutely stunning
Princy Vinoth
Irresistible cake!!!!1stunning pics!
Sadaf Afshan
One of my all time favourite cakes. Drooling while fasting 🙂
Jay
new version to me …looks divine ..:)
Purabi Naha
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…
Spice up the Curry
wow,, looks perfect
Clau
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!
🙂
Cooking Rookie
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!
Ravikant Madhavadas
hi neha…jayashree here, have started baking recently..and chanced upon this recipe… will be trying it…
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Khumar
Neha,
I have a doubt ! APF -23 cup ??? how much grams is that?
msnehamathur
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.