I made this cake yesterday for my husband’s birthday. I know he loves chocolate so the cake should be something chocolatey. A few days before his birthday I started looking for some good chocolate cake recipe then this idea of making black forest cake came in my mind. I have seen him eating this cake several times and liking it, so I decided to make him this delicious cake on his birthday.
I wanted to keep this a secret but I could hardly keep secrets from him and told him that I’m baking a cake and it is something to do with chocolate! I know even I bake cupcakes for him he will a happy man but then it’s his birthday and what more excuse I want to bake a splendid cake. As soon as I brought the cake out from the fridge, he was delighted and happy to see it. My little one went crazy after looking at the cake and he wanted to cut the cake too, for which he was waiting since morning… every now and then he will ask, mama…Is the cake ready?…He was so happy and excited that he kept poking the cake in the fridge and tasting it with his little finger the whole day long.
My recipe for this cake may not be the authentic style of making black forest cake but I tried to make it more delicious and magnificent at the same time. And I think I have succeed in that regard. The cake was so soft, moist and fluffy, with the smooth vanilla cream and the cherry filling in between layers, makes this a wonderful dessert. It took me some hours to make and assemble this cake together, but the end result is worth every wait and effort. And nothing makes me happier than cooking for my family and friends…the people I love most in the world!
Makes 2 9-inch four-layered cake:
Source: Cake recipe adapted from David lebovitz
- 2 ounces bittersweet or semi-sweet chocolate chopped
- 2 ounces unsweetened chocolate, chopped
- 6 tablespoons water
- 2 sticks unsalted butter, at room temperature
- 1 ¼ cup + ¼ cup sugar
- 4 large eggs, separated
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk, at room temperature
- 1 teaspoon vanilla extract
- cocoa powder for dusting the pans
- Chocolate shavings for garnishing
- Adjust the oven rack to the center of the oven and preheat the oven to 350°F.
- Butter two 9 inch round cake pans and line the bottoms with parchment paper. Butter the parchment papers, dust with cocoa powder, tap out excess and set aside.
- Melt both chocolates together with the 6 tablespoons of water. Use either a double-boiler or a microwave. Stir until smooth, then set aside until room temperature.
- In the bowl of an electric mixer fitted with paddle attachment,cream butter on medium speed until light and fluffy. Add the sugar and beat on medium speed for 5 more minutes, scraping down the sides with a spatula as necessary. Beat in the melted chocolate and the eggs yolks one at a time, making sure each one is fully incorporated before adding the next.
- Sift together the flour, baking powder, baking soda, and salt.
- Mix in half of the dry ingredients into the creamed butter mixture, then the buttermilk and the vanilla extract, then the rest of the dry ingredients.
- In a separate bowl, beat the egg whites until they hold soft, droopy peaks. Beat in the ¼ cup of sugar until stiff.
- Fold about one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there’s no trace of egg white visible.
- Divide batter evenly among the prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a cake tester inserted in the center of each layer comes out clean, rotating pans halfway through for even baking. Allow to cool in the pans for a few minutes, then take out and leave to cool completely on a wire rack.
- While the cakes are baking and cooling, make the filling, syrup, and icing.
To make the syrup:
- 1/4 cup sugar
- 1 cup water
- 3 tbsp cherry juice/syrup (from the canned cherries)
Bring the sugar and water to a boil, stirring until the sugar has dissolved and water is reduced to about 1/2 cup. Take off heat, stir in the cherry juice and allow to cool.
For the whipped cream:
- 2 cups heavy cream, chilled
- ½ cup powdered sugar
- 2 teaspoons vanilla extract
To make the whipped cream, combine the heavy cream, powdered sugar and vanilla extract and whip until soft peaks form. Refrigerate whipped cream until ready to use.
To make cherry filling
- 2 cups fresh cherry, pitted( reserve some whole cherries for topping)
- 1 tablespoon sugar
Chopped down the cherries roughly and mixed together with sugar and keep it in fridge until ready to use.
Assembling the cake:
- Remove parchment papers from the bottoms of the cakes. Using a long, serrated knife, remove the top crusts to flatten the surface of the cakes.Split the cake horizontally to get 4 layers. Place one cake on a cake stand or your serving plate (wide strips of parchment paper placed under the cake will keep the serving plate clean after frosting). Brush the top of the bottom layer with syrup, frost the top with a little less than 1/4 of the cream and with a spoon drop the cherry filling on top of the cream. Repeat the same step to complete the rest of the layers.
- Frost the top and sides of the cake with the remaining cream.Cover the sides with grated dark chocolate and evenly keep 7 small pile of chocolate shavings around the top of the cake and top each with a cherry. Remove the parchment strip from the platter before serving. Place the cake in the refrigerator until the cake is firmly set, for about an hour or until ready to serve, then serve.