How To Make Black Forest Cake

BLACK FOREST CAKE

Make this attractive Black Forest for your next occasion! Moist Chocolate Cake. bedded with contemporary cherries and topping. completely luscious!

Prep Time : 40 Mins

Cook Time : 35 Mins

Total Time : 1 Hr 15 Mins

Course : Dessert

Cuisine : American

Keyword : Black Forest Cake

Serving : 10

Calories : 875 kcal

INGREDIENTS

For the cake layers

• 1 cup all-purpose flour
• 1 1/2 cups granulated sugar
• 1 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 cup cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 teaspoon almond extract
• 2 teaspoons vanilla extract
• 4 large eggs
• 1 cup unsalted butter, softened
• 1 cup plain Greek yogurt (sour cream can be substituted)

For the filling

• 1 teaspoon almond extract, divided
• 3 cups fresh cherries, pitted and halved
• 1/4 cup cherry jam (seedless raspberry or red currant jam can be substituted)
• 1 cup powdered sugar
• 2 3/4 cups heavy cream, cold
• 1 teaspoon vanilla extract
• 8 ounces cream cheese, softened

For the garnishes

• 2 ounces semisweet chocolate, finely chopped
• 1/4 cup heavy cream
• 1/2 teaspoon vanilla extract
• 2 tablespoons light corn syrup
• chocolate curls*
• powdered sugar
• fresh cherries

INSTRUCTIONS

To make the cake layers:

1. Preheat the oven to 325 degrees F, generously mist 3 8-inch diameter by 2-inch high cake pans with non-stick spray, and line with circles cut from parchment paper.
2. Place the sugar, flours, cocoa, baking powder, baking soda, and salt in a very giant bowl, and whisk to mix.
3. Cut the butter into smaller items and add it to the dry ingredients. 
4. Mix on low speed till the mixture resembles damp sand (30 seconds to one minute).
5. Add the eggs, one at a time, scraping all-time low and sides of the bowl with a silicone polymer spatula when every addition.
6. When all of the eggs ar absolutely incorporated, add the Greek yogurt, vanilla, and almond, and beat on medium speed for concerning sixty to ninety seconds, to aerate the batter and strengthen the cake’s structure.
7. Divide the batter equally between the 3 ready pans, and bake for 30-40 minutes,or until a toothpick inserted in the thickest part of the cake come out clean or with one or two moist crumbs.  Cool completely, then fill and frost.

To Make The Filling

1. Place the cherries, jam, and 1/2 teaspoon of the almond extract in an exceedingly medium bowl and toss to coat.  Set aside.
2. Place the cream cheese and pawdered sugar in an exceedingly giant bowl and beat on medium-low speed until smooth.
3. Turn the mixer down to medium-low speed and pour the cream down the side of the bowl in a {very} very slow and steady stream.
4. When all the cream has been added, turn the mixer up to medium-high and whip until the frosting holds stiff peaks.
5. fold in vanilla extract and remaining 1/2 teaspoon of almond extract.

To Assemble And Garnish

1. Place one layer of chocolate cake on a serving platter.
2. Spread half the cherries on the cake, and top with about 1/3 of the whipped cream frosting.
3. Top with the second cake layer, and repeat, topping with the third layer.
4. Frost the cake with the whipped cream frosting.
5. Heat the cream in a small pot until barely simmering.
6. Place the chocolate in a small bowl, and pour the hot cream over the chopped chocolate, allowing it to stand for 5 minutes.
7. Whisk the chocolate and cream together until fully incorporated.
8. Whisk in the corn syrup and vanilla, and carefully pour the glaze in a slow stream around the perimeter of the cake, allowing it to drip down the sides.
9. Garnish with fresh cherries, chocolate curls, and powdered sugar.