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#MOIST BLACK FOREST CAKE HOW TO#
#MOIST BLACK FOREST CAKE FULL#

Let the cherries cool to room temperature, then chill in the refrigerator until well chilled, preferably overnight.Remove from the heat and stir in the vanilla and the butter. Once the fruit begins to bubble and thicken, cook for two more minutes, stirring constantly, until very thick. Over medium heat, bring the cherries to a simmer, stirring frequently.In a stock pot, combine the cherries with the sugar, corn starch, salt, cherry juice/liqueur and lemon juice.You can leave the cherries whole, or cut them into halves or quarters, whatever you prefer. Pit the cherries, if they’re not already pitted.I left my cherries whole, but they were pretty big, and I probably would have preferred them to be cut smaller. Tip: The smaller you cut the fruit, the more “jammy” the filling will be.

Set the pans on a cooling rack, cover loosely with a clean kitchen towel, and cool completely.

Bake on the center oven rack for about 25-30 minutes, until the tops of the cakes spring back when lightly touched, or a toothpick inserted in the center comes out clean. Add the wet ingredients to the dry, and whisk until combined, about 15 seconds.

Separately, whisk together the eggs, milk, sour cream, oil and vanilla.

In a large bowl, sift together the flour, sugar, cocoa powder, espresso powder, baking soda, baking powder and salt.

Preheat the oven to 350 F, and spray the bottoms of two 9-inch cake pans with non-stick baking spray.

Sweetens and stabilizes the whipped cream. Make sure to use heavy whipping cream, not table cream or half and half, or your cream will not whip up into fluffy peaks.

Lemon Juice + Tart Cherry Juice (or cherry liqueur).

Thickens the filling so that it doesn’t just run off the cake. Granulated sugar sweetens the filling and adds moisture. I’d prefer sour cherries, but tend to only find sweet dark cherries at my grocery store. I usually opt for frozen pitted cherries, just to make life easier. You can use sweet or sour, fresh or frozen cherries.

#MOIST BLACK FOREST CAKE HOW TO#

TIP: For more details about my best high altitude chocolate cake, including how to choose a good cocoa powder for your cake, see my original chocolate cake recipe. A small amount of espresso powder enhances the flavor of the cocoa powder, without making the cake taste like coffee. Gives chocolate cake its chocolate flavor and rich color.

#MOIST BLACK FOREST CAKE FULL#

See the recipe card at the end of the post for the full ingredients list and instructions. Whether you add alcohol or not, make a layered cake or a layered trifle, or even use canned cherry pie filling or cherry jam for a shortcut, you can customize this recipe into a delicious dessert your family will love. There’s nothing not to love about this cake with its contrasting flavors and textures of soft dark chocolate cake, cherries, creamy whipped cream and bits of shaved chocolate. My version of Black Forest cake is non-alcoholic, but I imagine the cake would be fantastic if you brushed some cherry liqueur or even some tart cherry juice onto the cake before assembling the layers, for added moisture and more cherry flavor. So where does the name Black Forest come from? The name is derived from a specialty German liquor, kirschwasser, a clear sour cherry liqueur that’s typically added to the cake. It’s based on the German dessert, Schwarzwälder Kirschtorte, which translates to Black Forest cherry torte.

What’s a Black Forest Cake?Ī Black Forest gâteau or cake consists of layers of chocolate cake, cherry filling and whipped cream, and is usually decorated with cherries and chocolate shavings. All opinions expressed on this site are my own. This in no way affects my opinion of those products and services. This means that I may make a small commission if you purchase a product using those links. As an Amazon associate, I earn from qualifying purchases. You might also love this Lambeth style chocolate cherry cake, no bake chocolate cherry cheesecake, Linzer cookies with bourbon cherry jam, and flaky homemade cherry pop tarts. You can use this recipe to make a stunning layer cake, or layer everything into a beautiful trifle dish for a show stopper of a dessert. A decadent high altitude Black Forest cake made with moist dark chocolate cake, homemade cherry pie filling and fresh whipped cream.