Cherry Almond Black Forest Cake is a delightful twist on the traditional Black Forest cake, swapping out the usual Kirsch for cherry liqueur and adding a hint of almond for a nutty flavor. Perfect for any special occasion or when you want to treat yourself to a moist, flavorful dessert.
The base of this cake is all-purpose flour, which provides the structure. Granulated sugar sweetens the cake, while unsweetened cocoa powder gives it a rich chocolate flavor. The combination of baking soda and baking powder ensures the cake rises perfectly. A pinch of salt enhances the other flavors.
Buttermilk makes the cake moist and tender, while vegetable oil adds another layer of moisture and richness. Eggs act as a binder, and vanilla extract adds depth to the flavor. A dash of almond extract gives a subtle nutty hint that pairs well with the cherries.
Boiling water is the secret to blooming the cocoa powder, intensifying its flavor. Pitted cherries add a burst of freshness, while cherry liqueur infuses a sophisticated touch.
The heavy cream and powdered sugar turn into a luscious whipped cream for the layers. Finally, sliced almonds add a delightful crunch, and chocolate shavings make a pretty garnish.
This cake is perfect on its own, but you can elevate the experience by serving it with a scoop of vanilla ice cream or a dollop of crème fraîche. A glass of chilled cherry liqueur or a light dessert wine can complement its flavors beautifully.
Start by preheating your oven to 350°F (175°C). Grab two 8-inch round cake pans and give them a good greasing and flouring to ensure your cakes come out cleanly. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. This helps to distribute everything evenly.
Add the buttermilk, oil, eggs, vanilla extract, and almond extract to the dry ingredients. Mix until you have a smooth, lump-free batter. Slowly stir in the boiling water — it might seem thin, but that’s what makes the cake so moist.
Pour the batter evenly into your prepared pans. Pop them into the oven for 25-30 minutes. You’ll know they’re done when a toothpick comes out clean. Let them cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes are cooling, combine your cherries with the cherry liqueur in a small bowl. Let them soak for at least 30 minutes. Meanwhile, whip the heavy cream and powdered sugar in a chilled bowl until stiff peaks form — this will be your delicious filling.
Once the cakes are cool, place one layer on your serving platter. Brush it with the cherry liqueur mixture, then spread half of the whipped cream on top. Sprinkle with half of the cherries and almonds. Place the second cake layer on top and repeat the process. Lastly, garnish with chocolate shavings and any remaining cherries and almonds. Chill for at least an hour before serving to let the flavors meld.
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