This Black Forest Cake is elegant, decadent, and gorgeous.
Black Forest Cake is a show-stopping dessert.
It’s great for a special holiday or a summer picnic.
Alison Bickel
If you find yourself looking to expand your dessert repertoire, this Black Forest Cake will not disappoint.
What Is Black Forest Cake?
It’s named after the kirsch made from Black Forest Cherries.
Alison Bickel
If the cake doesn’t have the kirsch, it can’t be called Black Forest.
I would stay away from canned cherries.
Or you could do a combo if you really wantit’s up to you!
Alison Bickel
However, I have seen other versions of this cake made with canned or jarred cherries.
You may need to reduce the sugar to compensate for the extra sweetness in canned and jarred fruit.
Don’t let heavy cream sit on your counter while you get things ready.
Alison Bickel
Place your bowl and whiskboth preferably metalin the freezer for 30 minutes or more to get nice and chilled.
To stabilize whipped cream using gelatin, bloom unflavored gelatin in a little bit of water.
Heat it in a microwave until melted.
Alison Bickel
(Don’t cut them in half or brush with the cherry syrup.)
But if you absolutely need to, you might assemble it up to a day ahead.
Take these steps to ensure success.
Alison Bickel
How To Store Black Forest Cake?
I recommend waiting to assemble the cake until as close to serving time as possible.
Once done serving, be sure to return the cake to the fridge.
Alison Bickel
Need Cake?
And if using fresh, feel free to use extras to decorate the cake instead of Luxardo cherries.
Add the flour, cocoa powder, baking powder, baking soda, and salt and whisk to combine.
Alison Bickel
In a separate bowl, whisk together the eggs, buttermilk, oil, and extract.
Add the wet ingredients to the dry ingredients and stir to combine.
Gradually whisk in the hot coffee to form a fairly loose batter.
Alison Bickel
Reserve both the liquid and the cherries.
You will use them at different stages.
(You should have about 1 cup cherry juice.)
Alison Bickel
You should have about 1/3 cup once its reduced.
Stir in the Kirschwasser.
The cakes could be slightly sticky or tacky.
Alison Bickel
Cut the cakes in half horizontally so you have 4 circles.
Let the liquid soak in and wait for the cakes to finish cooling, about 30 minutes.
Remove the bowl and whisk from the freezer.
Alison Bickel
If using a stand mixer this comes together within a couple of minutes so dont walk away.
If making stabilized whipped cream find instructions for thathere.
Place one cake round on a plate cut-side up and top with a quarter of the whipped cream.
Alison Bickel
Place the last cake round cut-side down on top and spread with the remaining whipped cream.
Decorate with the shaved chocolate and cherries as desired.
This cake is best eaten the day it’s assembled or the following day.
Alison Bickel
But you could still enjoy any leftovers for a day or two after that so nothing goes to waste.
Alison Bickel
Alison Bickel
Alison Bickel
Alison Bickel
Alison Bickel
Alison Bickel
