Make a Black Forest Cake

German Black Forest cake is a rich, luscious chocolate torte that originated from the Black Forest region in Germany. Traditionally, the cake is made with layers of chocolate cake, whipped cream, and cherries.[1] Kirschwasser, a brandy flavored with sour cherries, is used to flavor the cake. In Germany, kirschwasser is a mandatory ingredient and the cake cannot be legally sold if made without it.[2] Whether you want to try the traditional version, or a non-alcoholic one, this cake is a delicious dessert.

Ingredients

Traditional Black Forest Cake

  • 1 2/3 cups (210g) all-purpose flour
  • 2/3 cup (57g) unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup (102g) shortening
  • 1 1/2 cups (300g) white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (350 ml) buttermilk

Filling

  • 1/2 cup kirschwasser
  • 1/2 cup unsalted butter
  • 3 cups confectioners sugar
  • 1 pinch salt
  • 1/4 cup espresso or strongly brewed coffee
  • 1 1/2 lbs fresh black cherries (or 2 cans (14 oz) pitted Bing cherries, drained)

Icing

  • 2 cups (475 ml) heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1/8 cup kirschwasser
  • 2 tablespoons dry or powdered milk
  • 2 tablespoons confectioners sugar
  • 1/2 cup shaved dark chocolate

Non-Alcoholic Black Forest Cake with Cherry Pie Filling

  • 2 1/8 cups all-purpose flour
  • 2 cups white sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract

Icing

  • 1 pint (2 cups) whipping cream
  • 1/2 cup powdered sugar
  • 2 tablespoons sliced almonds

Filling

  • 1 can (21 oz) cherry pie filling
  • 1/2 teaspoon almond extract

Easy Black Forest Cake with a Cherry Syrup Filling

  • 1 box of dark chocolate or devil's food cake mix
  • Oil, eggs, and water as directed on the cake mix box

Filling

  • 1 can (15 oz) of dark sweet cherries in heavy syrup
  • 1 tablespoons cherry-flavored liqueur or brandy (optional)
  • 1 tablespoon freshly squeezed lemon juice

Icing

  • 1 can of whipped cream
  • 1/2 cup dark chocolate chips

Steps

Baking a Traditional Black Forest Cake

  1. Prepare the filling. The night before you bake the cake, pit the cherries. Separate enough cherries to cover the top of the cake. Then, place the cherries in a jar or bowl and soak them in the kirschwasser overnight.[3]
    • Cherries should decorate the outside rim of the cake. You can also put as many or few in the middle of the cake as you wish. Keep out at least 10 cherries to decorate the cake.
  2. Preheat oven to {{safesubst:#invoke:convert|convert}}. Coat the bottoms of three 9-inch round pans with parchment paper circles.
    • Parchment paper is a grease and moisture resistant paper used when baking. It helps the cake not stick, which can sometimes happen when greasing a pan. Cakes will easily separate from the pan without leaving any residue behind.[4]
  3. Sift dry ingredients. Add flour, cocoa powder, baking soda and salt together. Sift into a large bowl. Set it aside for now.
  4. Cream shortening and sugar. Creaming is a type of mixing method. Using a hand or stand mixer, beat the shortening and sugar on low until it is creamy. Then, mix on high until the shortening and sugar is frothy and fluffy.[5] Whip in eggs and vanilla, mixing well.
    • These ingredients should be mixed together in a large bowl. You will add the other dry and wet ingredients to this mixture.
  5. Alternate adding the wet and dry ingredients. Pour a small amount of the flour mixture into the shortening mix, then add a small amount of buttermilk. Alternate adding the flour and buttermilk until combined.
    • Alternating dry and wet ingredients helps keep the airy quality of the batter. When you mix egg, butter, and sugar mixtures into a frothy foam, it produces air bubbles. Gradually adding the dry ingredients keeps the air bubbles from popping. Dumping in ingredients makes dense desserts.[6]
  6. Bake at {{safesubst:#invoke:convert|convert}}. Pour batter evenly into the three lined pans. Place in the oven for approximately 25 minutes, or until a toothpick inserted into the cake comes out clean.
  7. Let the cake cool. After removing the cake from the oven, let it cool. When the layers are cool, remove from the pan and place on a cooling rack or a platter. Detach the paper.
  8. Cover layers with kirschwasser. Use a toothpick to make small holes in the top of the layers. Remove the cherries from the kirschwasser, and pour the kirschwasser evenly over the three cake layers.
  9. Mix the filling. In a bowl, beat the butter until light and fluffy. Add the confectioners sugar, the salt, and coffee. Whip until velvety. If the texture is too thick, add a couple teaspoons of cherry juice or kirschwasser.
  10. Spread the filling. Place the bottom cake layer on a cake plate. Spread 1/2 of the filling over this layer. Top the filling with cherries. Place another layer on top. Cover this layer with the remaining filling, cover with cherries, and place the final layer on top of this.
    • Cut the cherries in half or into smaller pieces. This makes them easier to eat, and ensures they spread evenly between the layers.
  11. Let the cake refrigerate overnight. Allowing the cake to stand for a day or two lets the kirschwasser soak into the layers properly.[3] Make sure to cover the cake to keep it fresh.
    • This step is not mandatory. However, for a more authentic flavor, let the cake soak for a day or two.
  12. Make the icing. In a mixing bowl, whip the cream to stiff peaks. To do this, use a hand mixer and start on a low setting, and slowly increase the speed as bubbles form and the cream thickens.[7] Continue mixing on high, until the cream forms stiff peaks.
    • You know the mixture has stiff peaks when you remove your mixer and the cream holds its shape. The cream will be heavy and thick.[8]
    • Use a bowl large enough to hold the icing. Try a bowl with high sides to avoid spillage.
    • This step should be done the day you plan on serving the cake.
  13. Fold in the milk and sugar. Add the dry milk and confectioners sugar to the cream, and gently fold. Add the vanilla extract and kirschwasser. Continue folding until everything is combined.
    • To fold, start at the back of the bowl and place the spatula into the batter until it hits the bottom of the bowl. Lift the batter over the top of the top ingredient. Then, turn the bowl a quarter of a turn and repeat. This method will gently mix the ingredients together.[9]
  14. Spread icing. With a rubber spatula, cover the top and sides of cake liberally with the icing. Line the top edge of the cake with whole cherries.
  15. Drizzle with chocolate curls. Take a block of dark baking chocolate out of the refrigerator. Hold it with a paper towel and use a vegetable peeler to slice chocolate from the bar. The chocolate should curl up in thin shavings. The chocolate curls should be paper thin.[1]
    • Make sure the chocolate is cold; otherwise, it will not shave properly.
    • You can also place the desired number of cherries on the top of the cake amongst the chocolate curls.

Baking a Non-Alcoholic Black Forest Cake with Cherry Pie Filling

  1. Preheat oven. Preheat the oven to {{safesubst:#invoke:convert|convert}}. Coat the bottoms of two 9-inch round pans with parchment or wax paper.
    • Parchment and wax paper is a great alternative to using sprays or butter to grease the pan. It is moisture and grease-resistant, so cakes are removed from the pans without sticking.
  2. Mix dry ingredients. Add flour, sugar, cocoa, baking powder, baking soda, and salt into a large mixing bowl. Combine until well blended.
  3. Add wet ingredients. Place eggs, milk, oil, and vanilla in the bowl with the dry ingredients. Beat with an electric mixer until well blended.[10]
  4. Bake for 35 minutes. Pour batter into the two lined pans. Bake at 350 degrees for approximately 35 minutes. Check to see if the cake is done by inserting a toothpick or fork into the center. If it comes out clean, the cake is finished.
  5. Let cool. After taking the cakes out of the oven, let cool for around 10 minutes. Then, remove the cakes from the pans and place on wire cooling racks until they are completely cooled.
  6. Make the icing. Place the whipping cream in a large bowl. Use a hand mixer and beat on a low setting, slowly increasing the speed as bubbles form and the cream thickens. When the cream has thickened, gradually beat in the powdered sugar until stiff peaks form.[7]
    • Stiff peaks have formed when the cream holds its shape when the mixer is removed. The cream will be heavy and thick.[8]
  7. Mix pie filling. In a smaller bowl, mix the cherry pie filling and almond extract.[11]
  8. Layer the cake. Using a large, serrated knife, cut each layer in half, making 4 layers in all. Place a layer on a cake plate, with the smooth side up. Spread 1/4 of whipped cream onto the cake, then add 1/4 of the cherry mixture on top. Top with another layer, smooth top up. Repeat until you have a layer of whipped cream and cherries between each layer of cake.
    • Spread only within an inch of the side so it does not spill over.
  9. Finish icing the cake. Spread the rest of the whipped cream over the top and sides of the cake. Pour the remaining cherry mixture on the top. Sprinkle with sliced almonds.

Baking an Easy Black Forest Cake with a Cherry Syrup Filling

  1. Preheat oven to 350 degrees. Coat two round cake pans with non-stick spray. Place these pans to the side for now.
    • If you do not want to cut the layers before you frost the cake, use three or four cake pans. Or simply made a 2-layered cake.
  2. Mix the cake mix. Empty the boxed cake mix into a large mixing bowl. Following the instructions on the back of the box, add the oil, eggs, and water to the mix. Beat with an electric mixer until well blended.
  3. Bake for 30 minutes. Pour the batter into the two greased cake pans. Bake for thirty minutes, or until a toothpick is inserted into the middle of the cake and comes out clean.
  4. Let cakes cool. Remove the cakes from the oven when done. Let cool for about 15 minutes. Then, transfer cakes onto a wire rack. Loosen the edges of the cakes with a knife before trying to remove them. Let cool completely before frosting.
  5. Make the cherry filling. Pour the can of cherries into a strainer or colander over a small saucepan to separate the cherries from the syrup. Over medium-high heat, bring the syrup to a boil. Reduce heat, and simmer until reduced. This should take approximately 10 minutes. Remove from the heat. Stir in the lemon juice.[12] If you wish to add alcohol, you can also stir in kirschwasser or rum. Set aside. Allow to cool completely before adding to the cake.
    • This step should be completed while the cakes are baking or cooling. This will give the syrup enough time to cool before you put it on the cake.
  6. Prepare the cherries. Cut the cherries in half or into small pieces. Place them into a bowl and add 2 tablespoons of the syrup. Stir together.
  7. Soak the layers. Using a serrated knife, cut the two cakes into four layers. Use a toothpick to poke holes into the smooth side of the cake. Drizzle 1/4 cup of the cherry syrup over the tops of the layers. Make sure to sprinkle where the holes are so the syrup will soak into the cake.
  8. Frost the cake. Place a layer on a cake plate, smooth side up. Spray 1/4 of the can of whipped cream onto the cake, then spread with a rubber spatula. Pour 1/4 of the cherry syrup evenly over the whipped cream. Use a slotted spoon to spread 1/4 of the cherries over the filling. Leave the syrup in the bowl. Place another layer of cake on top, smooth side up.
    • Repeat this step for the remaining layers.
    • Make sure to only spread the filling within an inch of the sides. You don't want the filling spilling over.
    • If you don't want to use a can of whipped cream, try Cool Whip instead.
  9. Add the finishing touches. Using the rest of the whipped cream, frost the outside of the cake. On top of the cake, pour any remaining cherry syrup over the whipped cream. Line the edge of the cake with the remaining cherries. Make sure to space them evenly apart. Sprinkle dark chocolate chips on the top of the cake and along the sides.
    • If you would like more whipped cream topping, buy 2 cans instead of 1. If you would like more cherries and cherry syrup, use 1.5 or 2 cans instead of 1.



Tips

  • Use any combination of the cake, filling, and frosting recipes in the above methods for a delicious cake.
  • Store this cake in the refrigerator.
  • If you want a quicker version, use a dark chocolate or devil's food cake boxed mix.
  • Black Forest cakes are layered cakes. You can adjust the layers according to your needs. Try two, three, or even four layers of cake.
  • This cake is best if served immediately after frosting.
  • If you don't want to bake in four separate layers, or don't have that many pans, you can bake the cake in two pans and then cut each cake in half to create four layers.
  • If you cannot find kirschwasser, try brandy. Rum is used in Austrian variations of the cake.[2]
  • If you want an authentic Black Forest cake, do not use cherry pie filling. That is a North American variation. If you cannot find black or Bing cherries (fresh or canned), try cherry juice.[3]

Related Articles

Sources and Citations

  1. ↑ 1.0 1.1 http://whatscookingamerica.net/History/Cakes/BlackForestCake.htm
  2. ↑ 2.0 2.1 http://www.eatrunread.com/2013/02/cake-of-week-black-forest-cake.html
  3. ↑ 3.0 3.1 3.2 http://www.food.com/recipe/authentic-black-forest-cake-schwarzwald-kirsch-kuchen-343698
  4. ↑ http://www.thekitchn.com/bakers-shortcut-5-reasons-to-use-parchment-paper-172796
  5. ↑ http://www.foodnetwork.com/how-to/packages/help-around-the-kitchen/photos/how-to-cream-butter-and-sugar.html
  6. ↑ http://www.cookinglight.com/cooking-101/techniques/kitchen-techniques-explained/kitchen-techniques-explained_12
  7. ↑ 7.0 7.1 http://www.recipetips.com/kitchen-tips/t--962/whipping-cream.asp
  8. ↑ 8.0 8.1 http://www.thekitchn.com/a-visual-guide-soft-peaks-firm-115557
  9. ↑ http://www.craftybaking.com/howto/mixing-method-folding
  10. ↑ http://allrecipes.com/recipe/black-forest-cake-i/
  11. ↑ http://www.bettycrocker.com/recipes/black-forest-cake/4e66caed-4e29-4154-a92d-27332162baa4
  12. ↑ http://www.chow.com/recipes/30863-black-forest-cake

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