Black Forest Cake

I have never had black forest cake before. I have made coffee's and hot chocolate based on this flavor combination, you can check them out here, here, here and here. I am not sure why I have never had this cake before let alone made it.

With my love of cherries, I should have made this cake a long time ago. A moist chocolate cake is layered with a delicious homemade cherry filling all accented by a light and fluffy whipped cream. 

The chocolate bark is optional, but I think they add a nice touch to the cake. Don't worry they are not hard to make at all, you just have to work quickly putting them on the cake, because the heat from your hands will melt them quickly.

Black Forest Cake

Ingredients:

Chocolate Cake

• 2 cups all purpose flour
• 2 cups granulated sugar
• 3/4 cup cocoa powder, sifted
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 cup vegetable oil
• 1 cup buttermilk, room temperature
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup hot water

Cherry Simple Syrup

• 6 tablespoons granulated sugar
• 1/2 cup water
• 1/2 cup frozen tart cherries

Cherry Filling

• 1 1/2 cup granulated sugar
• 7 1/2 tablespoons cornstarch
• 6 cups frozen tart cherries, plus extra for garnish
• 3 tablespoons unsalted butter
• 3/4 teaspoon almond extract

Whipped Cream Frosting

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

Chocolate Bark

• 8 ounces dark chocolate chips

Directions:

Chocolate Cake

1. Preheat the oven to 350º F. Grease the bottom and sides of two 8 inch round cake pans. Line the bottom with parchment paper and dust the sides with cocoa powder. 
2. In the bowl of a stand mixer add the flour, sugar, cocoa powder, baking soda and baking powder. Whisk to combine.
3. In a medium bowl, whisk together the oil, buttermilk, eggs and vanilla extract.
4. Slowly pour in the hot water while whisking to prevent the eggs from cooking.
5. Pour the wet ingredients into the dry and mix on medium speed for 2-3 minutes. Batter will be very thin.
6. Pour the batter evenly between the two prepared cake pans. Bake for 45 minutes or until an inserted toothpick or cake tester comes out with just a few moist crumbs.
7. Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and place on a cooling rack and allow to cool completely.

Simple Cherry Syrup

1. In a small saucepan, add in the sugar, water and cherries.
2. Heat over medium-high heat until the mixture starts to simmer, stirring occasionally.
3. Allow the mixture to simmer for 10 minutes, stirring occasionally. If the mixture starts to boil, reduce the heat to keep the mixture at a simmer.
4. Remove from the heat and mash the cherries with a potato masher and then allow the syrup to cool for 10 minutes.
5. Pour the mixture through a fine mesh sieve, using a spoon to push out as much liquid as possible.
6. Allow the mixture to cool completely.

Cherry Filling

1. In a medium saucepan, whisk together the cornstarch and sugar.
2. Add in the cherries and stir to coat them in the sugar cornstarch mixture.
3. Heat over medium-low heat, stirring constantly.
4. Once a paste has formed around the cherries, increase the heat to medium and keep stirring until all of the liquid has come out of the cherries and the mixture is boiling. Continue to stir until the mixture becomes very thick, about 4 minutes.
5. Remove from the heat and stir in the butter and almond extract.
6. Allow to cool completely.

Whipped Cream Frosting

1. In a large bowl add in the whipping cream. Using a whisk attachment, on a stand mixer or electric mixer, whisk until soft peaks form.
2. Sprinkle the powdered sugar over top and continue to whisk until stiff peaks form.

Chocolate Bark

1. Place the chocolate into a microwave safe bowl and heat in 20 second intervals, stirring well after each interval.
2. Once the chocolate is completely melted, spread it into a thin layer on a large sheet of parchment paper.
3. Starting at the short side of the parchment paper, roll it up and place on a baking sheet.
4. Freeze until firm.

Assembly

1. Cut both cakes in half horizontally.
2. Place the bottom of one cake layer onto a cake plate or serving plate and brush generously with the cooled cherry simple syrup.
3. Spread 1/3 of the cherry filling over the cake, leaving a 1 inch border.
4. Repeat this process two more times.
5. Place the last cake layer on top and frost the entire cake with whipped cream, reserving some for decorations, if desired.
6. Pipe rosettes or other decoration around the top of the cake and top each one with a thawed frozen cherry.
7. Working very quickly, remove the chocolate bark from the freezer and unroll. The chocolate will break into pieces, use those pieces and place around the outside of the cake.
8. Serve immediately.

Enjoy!!!

Notes:

You do not have to use all of the cherry filling, just make all three layers even with the amount of filling.

This cake needs to be refrigerated after serving and will only last a few days because of the whipped cream frosting.

*Adapted from Liv for Cake and Lauren's Latest.