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.
Prep Time 2 hours
Cook Time 45 minutes
Course Dessert
Cuisine German
Servings 12 people

Equipment

  • Standing mixer
  • 2 9 inch round cake pan
  • piping bag and star tip

Ingredients
  

Cake

  • 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

Cherry Syrup

  • 1/3 cup granulated sugar
  • 2/3 cup cherry juice
  • 1 jar maraschino cherries
  • 1/2 cup kirsch or other brandy

Chocolate Border

  • 1 package semi-sweet chocolate chips
  • 1 tablespoon coconut oil

Whipped Cream Frosting

  • 3 cups heavy whipping cream
  • 1/4 cup powdered sugar

Chocolate Buttercream

  • 1 tbsp butter or margarine
  • 2 tbsp whole milk
  • 1 cup powdered sugar

Instructions
 

Cherry Syrup

  • 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.

Chocolate Buttercream

  • Add all ingredients in a mixing bowl and mix until smooth. Set aside. Do not put it in the fridge.

Chocolate Border

  • 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.

Chocolate Cake

  • 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.
Keyword Black Forest Cake, Cake, Cherry, Chocolate