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COLLECTION: Black Forest Cake

COLLECTION: Black Forest Cake recipe image
This classic Black Forest Gateau is a show-stopping dessert featuring tender chocolate layers infused with almond extract. The cake is assembled with a luxurious mixture of sweetened whipped cream and tart pitted cherries, all lightly brushed with kirsch for that authentic, sophisticated flavor profile. The exterior is adorned with glossy chocolate curls and bright maraschino cherry rosettes, creating a beautiful contrast of textures and colors. Perfect for celebrations, anniversaries, or any occasion calling for a dramatic, indulgent finale, this cake balances deep cocoa notes with fruity brightness and airy cream. It requires patience to assemble, but the result is a timeless favorite that impresses guests every time. Serve chilled for the best texture and flavor meld.
Courses:
Difficulty: Advanced
Servings: 1
Description
This classic Black Forest Gateau is a show-stopping dessert featuring tender chocolate layers infused with almond extract. The cake is assembled with a luxurious mixture of sweetened whipped cream and tart pitted cherries, all lightly brushed with kirsch for that authentic, sophisticated flavor profile. The exterior is adorned with glossy chocolate curls and bright maraschino cherry rosettes, creating a beautiful contrast of textures and colors. Perfect for celebrations, anniversaries, or any occasion calling for a dramatic, indulgent finale, this cake balances deep cocoa notes with fruity brightness and airy cream. It requires patience to assemble, but the result is a timeless favorite that impresses guests every time. Serve chilled for the best texture and flavor meld.
Ingredients
  • 1 3/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 oz semisweet chocolate
  • 1 stick butter
  • 3/4 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon almond extract
  • 2 cups heavy whipping cream
  • 2/3 cup confectioners sugar
  • 1/3 cup kirsch (cherry brandy)
  • 1 16-oz can pitted red tart cherries, drained (reserve liquid)
  • 12 whole maraschino cherries with stems
Directions
  1. 1
    Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. 2
    In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. 3
    In a double boiler or microwave, melt the semisweet chocolate over low heat until smooth. Let cool slightly.
  4. 4
    In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy.
  5. 5
    Add eggs one at a time, beating well after each addition.
  6. 6
    Stir in the melted chocolate and almond extract.
  7. 7
    Gradually add the flour mixture to the butter mixture, mixing until just combined.
  8. 8
    Divide batter evenly between the prepared pans. Bake for 30-35 minutes, or until a cake tester inserted into the center comes out clean.
  9. 9
    Cool cakes in pans for 5 minutes, then turn out onto a wire rack to cool completely.
  10. 10
    Once cool, cut each cake layer horizontally in half to create four even layers.
  11. 11
    In a chilled bowl, beat the heavy whipping cream and confectioners' sugar until stiff peaks form.
  12. 12
    Place one cake layer on a serving plate. Brush lightly with kirsch.
  13. 13
    Spread a layer of whipped cream over the cake, then sprinkle with one-third of the drained cherries.
  14. 14
    Repeat with the next two layers: cake, kirsch, whipped cream, and cherries.
  15. 15
    Top with the fourth cake layer and brush with remaining kirsch.
  16. 16
    Spread the remaining whipped cream over the top and sides of the cake to cover completely.
  17. 17
    Place a portion of whipped cream in a pastry bag fitted with a star tip. Pipe rosettes around the top edge of the cake.
  18. 18
    Top each rosette with a maraschino cherry on its stem.
  19. 19
    Using a vegetable peeler, shave curls from a block of chocolate and arrange them decoratively on the cake.
  20. 20
    Refrigerate the cake for at least 1 hour before serving to allow flavors to meld.
Note

For a non-alcoholic version, omit the kirsch and replace the liquid with an equal amount of cherry juice or almond extract mixed with water.

Make sure the cake layers are completely cool before assembling to prevent the whipped cream from melting.

Chocolate curls can be made by chilling a chocolate bar in the freezer for 15 minutes, then using a vegetable peeler to shave thin strips.

Store covered in the refrigerator for up to 3 days.

Keywords: black forest cake, chocolate cake, cherry filling, whipped cream, kirsch, german dessert, layer cake, chocolate curls, almond extract, party dessert, celebration cake, classic recipe
Read it online: https://www.chefs-mate.com/recipe/collection-black-forest-cake/