Black Forest Cake

5 from 6 votes

This cake will be the highlight for any special occasion or Holiday. Dark, decadent and delicious, everyone will love it!

Prep Time45

Cook Time30

Passive Time30

Servings:

Author: Francine Lizotte

Course: Desserts, Snacks

Cuisine: German

Keyword Baking, Cakes, Chocoholic, Dinner Party, Elegant Cuisine, Holidays & Events, Kids Recipes, Low Sodium

1 can (398 ml.) M'Lord Bing cherries pitted in syrup, drained, sliced and liquid reserved
2 tbsp. Cherry Brandy, plus more for brushing
2 tbsp. cornstarch (mixed in 1/2 cup water)
2 tbsp. granulated sugar, or to taste

Preheat oven to 350ºF
Lightly grease and flour three 8-inch cake pans; set aside.
In a mixing bowl, combine sifted flour, sifted cocoa powder, baking soda, baking powder and sea salt; whisk until well mixed and set aside.
In the bowl of a stand mixer combine sugar, butter and vanilla extract. With the paddle attachment, process on medium speed until mixed. Add eggs, one at a time, and mix well between each addition; stop to clean the sides of the bowl if needed. Add oil and process until blended.
Add ½ dry ingredients and half buttermilk; process until just combined. Add the remaining flour mixture, buttermilk; pour in brewed coffee and process until all blended - don’t over mix.
Divide the batter evenly into the 3 prepared pans using a scale and transfer to the preheated oven. Bake for 30 to 35 minutes or until a cake tester inserted in the center comes out clean with just a few crumbs on it. Meanwhile, make the cherry filling.
Remove from the heat and cool the cakes in the pans for 15 minutes before unmolding. Place them on a wire rack to cool completely.

Drain the cherry syrup from the can into a measuring cup and set aside - the recipe needs ¾ cup of liquid and if there’s not enough, top it up with water.
In a bowl, combine sliced cherries and Cherry Brandy; stir to coat and let the fruit macerate while heating up the syrup.
In a medium saucepan over medium heat, add the syrup and bring to a simmer. Add cornstarch mixture and stir until well mixed and the sauce thickens, about 30 to 45 seconds.
Add sliced cherries and brandy mixture. Stir well and bring the sauce back to a simmer. As soon as it starts bubbling, remove from the heat and let it cool off.

When the filling and cakes are cooling off, shave the chocolate using a vegetable peeler, and set aside.

In the bowl of a stand mixer with the whisk attachment, add heavy cream and process on high speed until stiff peaks form, slowly adding the powdered sugar.
Transfer to the fridge until ready to assemble the cake.

If each cake needs to be leveled out, use a serrated knife.
Invert a heavy glass bowl on to a pizza pan (to catch any excess chocolate so it can be reused) and place the removable bottom from a cake pan (a springform pan bottom works as well) on top.
Place one cake on it and brush the top with a thin coating of Cherry Brandy. Add half of the cooled cherry filling and spread it out evenly leaving ¾ to 1-inch space from the edge. Spread a thin layer of whipped cream frosting on top of the filling, enough to cover it, leaving the same distance from the edge. Repeat with the second cake; brush on the brandy, spread the remaining cherry filling and spread some whipped cream frosting over.
Place the third cake on top and brush with a thin coat of Cherry Brandy.
Spread the whipped cream frosting covering the entire cake; reserve some to decorate the top with rosettes.
Wearing latex gloves and working quickly, gently press chocolate shavings around the sides and in the center of the cake top. If there’s any left, lightly sprinkle it around the outside edge of the top.
Using a large star tip or 1M, pipe 8 whipped cream frosting rosettes around the outside edge of the top of the cake. Place a cherry in the center of each rosette.