If you’re looking to impress with a classic dessert that combines rich flavors and an elegant presentation, you can't go wrong with a Black Forest Cake. This cake is a delightful combination of chocolate, cherries, and whipped cream, perfect for any celebration or a treat-yourself day.
All-purpose flour provides the structure for the cake, resulting in a sturdy yet tender crumb. Unsweetened cocoa powder gives the cake its rich, chocolatey flavor. Baking powder and baking soda work together to ensure the cake rises perfectly, while a pinch of salt enhances all the flavors.
Unsalted butter, when creamed with granulated sugar, creates a light and fluffy base that’s essential for a soft cake. Adding eggs one at a time ensures they mix in well, contributing to the cake's rich texture. A hint of vanilla extract rounds out the flavors beautifully.
Buttermilk adds a slight tang and keeps the cake moist. Heavy whipping cream is whipped to create a luscious topping, sweetened with a touch of powdered sugar and flavored with vanilla extract. Pitted dark cherries are the star, offering bursts of fruity goodness, while an optional splash of kirsch can add a traditional boozy note.
This Black Forest Cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of crème fraîche. For a sophisticated touch, serve with a glass of cherry wine or a strong espresso to complement the cake's richness.
Start by preheating your oven to 350°F (175°C). Grab two 8-inch round cake pans, and coat them with a bit of grease and flour to prevent sticking. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt, ensuring everything is well combined.
In a large mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Add the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
Now, it’s time to combine the dry ingredients with the wet. Alternate between adding the flour mixture and the buttermilk to the butter mixture, beginning and ending with the flour. Mix just until everything is combined; overmixing can lead to a dense cake.
Divide the batter evenly between your prepared pans, smoothing the tops with a spatula. Bake in the preheated oven for about 25-30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for about 10 minutes before turning them onto wire racks to cool completely.
While the cakes are cooling, whip the heavy cream with the powdered sugar and vanilla in a large bowl until stiff peaks form. If you’re using kirsch, soak the cherries in it for about an hour, then drain them.
Once the cakes are cool, place one layer on your serving plate. Spread a generous amount of whipped cream over the top and sprinkle with some cherries. Place the second layer on top, covering the entire cake with the remaining whipped cream. Finish with chocolate shavings and the remaining cherries. Chill for at least 2 hours before serving for the best texture.
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