My son wanted Black Forest Cake for his birthday last week. Here’s what I came up with! Enjoy.
Black Forest Cake
A fairly quick and painless Black Forest Cake with whipped cream frosting.
- Standing mixer
- 2 9 inch round cake pan
- piping bag and star tip
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 cup vegetable oil
- 1 cup whole milk
- 1 cup hot water
- 2 eggs
- 2 tsp vanilla extract
- 1/3 cup granulated sugar
- 2/3 cup cherry juice
- 1 jar maraschino cherries
- 1/2 cup kirsch or other brandy
- 1 package semi-sweet chocolate chips
- 1 tablespoon coconut oil
Whipped Cream Frosting
- 3 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tbsp butter or margarine
- 2 tbsp whole milk
- 1 cup powdered sugar
- Place sugar and water into a small pot. Stir and bring to a boil. Simmer for 1 minute, then remove from heat.
- Cut all of the cherries in half and add to them to the syrup. Add the brandy, then stir together, and set aside.
Whipped Cream Frosting
- Whip the cream and powdered sugar together until stiff peaks form. Put it in the fridge until used.
- Add all ingredients in a mixing bowl and mix until smooth. Set aside. Do not put it in the fridge.
- Fill a small pot with one inch of water.
- Put a metal bowl on top of the pot and add the chocolate chips and coconut oil.
- Simmer and stir with a spatula until the chocolate is melted.
- Spread out onto parchment paper until you have a thin sheet of chocolate. Set aside to cool and harden.
- When completely solid, slowly roll up the parchment paper to break the chocolate into usable pieces.
- Preheat the oven to 350 degrees, grease and flour two 9 inch round baking pans.
- Add dry ingredients in your mixer and mix thoroughly.
- In a medium bowl, whisk all wet ingredients together.
- Add wet ingredients into your mixer, mix for 3 minutes on medium speed.
- Pour evenly into your prepared pans and bake for 45 minutes or until a toothpick comes out clean.
- Cool for ten minutes, then remove cakes from the pans and continue to cool on a wire rack.
- Put one of the cakes on your cake stand or serving plate. Slowly pour half of the cherry juice/brandy mixture onto the cake. The cake should be moist, but not dripping.
- Cover the cake with your cherry halves, top with a layer of whipped cream frosting.
- Add the second cake layer, slowly pour the rest of the cherry syrup on top, then frost the entire cake with the rest of the whipped cream frosting.
- Pipe the chocolate buttercream onto the top of the cake in little dollops around the edge. Top each with a cherry half.
- Press the large chocolate pieces all around the sides of the cake.
- Sprinkle any small pieces of chocolate on top of the cake.