I am known for two cakes. One is a moist chocolate cake topped with rich and decadent dark chocolate ganache, the other is this creation and one of my personal favorites: Black Forest Cake! Black Forest Cake comes from Southern Germany where it is made with layers of chocolate cake, a middle layer of cherries enriched with kirschwasser, a type of brandy distilled from cherries and topped off with whipped cream. All I can say is that this cake is a favorite of our families’ particularly my dad and so when he turned the big 50 last year, I made this cake for him. It was very delicious and soon enough, I was requested by a family friend who had attended the party, to make this cake for her parent’s anniversary party. Needless to say I was honored, but more than that thrilled that I could make this cake again. My version is little bit different from the traditional German recipe. I use a standard chocolate cake recipe for the cake portion and instead of using maraschino cherries which I find overly sweet and artificial, I use frozen cherries and stew them into a compote along with cognac, another variety of brandy distilled from grapes that also works as a great accompaniment to cherries. The topping is still a delicious vanilla whipped cream that is light, yet still a great binder for this magnificent cake. Anyways, the cake is quite easy to make and this recipe makes a humongous two layer 9X13 cake can feed a crowd!
Recipe: Black Forest Cake
Chocolate Cake Layer
Recipe Adapted from Hershey’s
Makes a two 9X13 layers
- 4 cups sugar
- 1 1/2 cups unsweetened cocoa powder
- 4 eggs
- 1 cup vegetable oil
- 2 cups boiling water
- 3 1/2 cups cake flour
- 3 teaspoons baking powder
- 2 teaspoons salt
- 2 cups milk
- 4 teaspoons vanilla extract
Recipe: Cherry Compote
A Cooking Fever Original Recipe
- 3 cups of fresh or frozen cherries
- 1/4 cup sugar
- 1/4 cup cognac
- 1 pint of heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Make the Cake
- Preheat oven to 350 degrees farenheit. Grease two 9X13 inch pans
- In a stand mixer fitted with a whisk attachment or in a bowl, beat together the eggs, milk, vanilla, and sugar until well incorporated
- In another bowl sift together the flour, cocoa powder, baking powder, and salt.
- If using a stand mixer, switch to the paddle attachment and add in the sifted flour mixture in batches. If you’re using a bowl just stir in the dry ingredients to your wet slowly.
- Divide the batter evenly into the two pans and bake for 30 to 35 minutes or until a cake tester inserted into the center of the cake comes out clean.
Make the Compote
- In a medium saucepan add the cherries, sugar, and cognac. Bring the mixture to a boil and then simmer for about 10-15 minutes. Allow the mixture to cool
Make the Whipped Cream Topping
- In a stand mixer fitted with a whisk attachment, beat together the cream, powdered sugar, and vanilla until the mixture forms soft peaks and resembles whipped cream.
Assemble the Cake
- Place one of the cake layers on a cakeboard or plate. Spread the cherries evenly over the cake. Reserve some of the liquid for the second layer.
- Place the second layer on top of the cherries and the first layer. Sprinkle the reserved cherry juice over the second layer and allow it to soak in.
- Spread the whipped cream evenly over the cake. Place in the fridge for about 6 hours to overnight, to let the cake set and the juices soak in.
- Serve cold straight from refrigerator.