Black Forest Cake Recipe

I made this black forest cake with a chocolate ganache and stabilized whipcream frosting for my cousin's birthday party and it was a huge hit.

Lets look at the list of supplies and ingredients we'll need:

Kitchen appliances:

• Parchment Paper
• kitchen scale
• An 8 in cake pan
• A mixing bowl and whisk
• A cake leveler
• A stand mixer or hand mixer with whisk attachments

For the cake:

Double the recipe to make a 2 layer 8in cake

• 25g (1/4ths cup) dutch processed cocoa powder
• 220g (3/4ths cup + 2 1/2 tbsp) boiling hot water
• 70g (2 1/2 oz) dark chocolate
• 55g (1/4th cup) sunflower oil
• 150g caster or granulated sugar
• 1 egg room temperature
• 1/2 tsp vanilla paste
• 120g gluten free flour (see Baking Tips for precise flour blend)
• 1 tsp baking powder
• 1/2 tsp baking soda
• salt 1/4 tsp
• 1/2 tsp xanathan gum

For the Cherry Filling:

• 2 1/2 cups cherry pie filling
• 1/2 cup water
• 3 tablespoons granulated sugar
• 2 tablespoons Kirsch liqueur, or other cherry liqueur, optional
• 1/4 teaspoon almond extract
• 2 cups heavy cream
• 2 teaspoons Pure Vanilla Extract

For the Stabilized Whipcream Filling

While not the traditional whipped cream that Black Forest Cake usually has, stabilized whipcream is firmer and better holds the shape and weight of a layer cake for a longer period of time.

• 1 cup heavy cream, chilled
• 1/2 cup powdered sugar
• 1/3 to 1/2 cup of full fat cream cheese or mascarpone cheese, chilled
• 1 tsp vanilla paste (or 2tsp vanilla extract)

For the Chocolate Ganache

A delicious chocolate glaze for the top of the cake.

• 1 cup heavy cream
• 1 2/3 to 2 2/3 cups semisweet or bittersweet chocolate, chopped

Making the Cake:

1. Preheat the oven to 325F°.
2. Lightly butter the cake. tin and line the bottom with baking paper.
3. In a large mixing bowl, combine the cocoa powder and boiling hot water, whisking until combined. Then add the chocolate and mix until its melted and combined. Set aside to cool until lukewarm.
4. Once cooled, add the sugar, oil, eggs, milk, and vanilla, whisking to combine.
5. In a separate bowl, whisk flour, baking powder, baking soda, salt, and xanathan gum.
6. Add dry ingredients to wet, whisking until the batter is smoothe.
7. Transfer the batter the baking tin and bake for 30-35 minutes.
8. Let the cake cool before removing it from the tin after about 10-15 minutes.

Making the Cherry Filling

1. Combine pie filling with the water and 2 tablespoons of the sugar in a medium saucepan, heating until warm and the sugar dissolves.
2. Strain the mixture, separating the cherries and juice.
3. Stir in almond extract and Kirsch into the juice and set aside to cool.

Making the Stabilized Whipcream Filling:

1. Use a stand mixer or handheld mixer with a whisk attachment to whip the heavy cream and powdered sugar until soft peaks form.
2. In a separate bowl, whip the cream cheese or mascarpone until its smooth and loose.
3. Add the cheese and vanilla to the whipped cream, whipping for 30-60 seconds until stiff peaks form.

Making the Chocolate Ganache:

1. Place the chopped chocolate in a heatproof bowl.
2. In the microwave or on the stove, heat the heavy cream until it just begins to boil and then pour it over the chocolate.
3. Let sit for 2-3 minutes before stirring together until glossy and smooth.
4. Let sit at room temperature for 15-20 minutes to allow the glaze to cool and thicken before use.

Assembling the Cake:

1. Use a cake leveler to split the cake into layers.
2. Generously brush the layers with the cherry juice filling.
3. Spread the stabilized whip cream over the cake layers and add the cherries over each cake layer. Repeat for each layer.
4. Spread the stabilized whip cream over the top and sides of the cake and pour the cooled ganache glaze over the top of the cake before serving.