Black Forest Cake Recipe
This delicious and easy Black Forest cake recipe is inspired by the classic dessert from way back when, the Black Forest Gateau. This was the staple Christmas dessert when I was growing up! Featuring chocolate sponge cake soaked in Kirsch syrup, vanilla buttercream and cherry jam, this cake is so moreish! Here's how to make it. Please note you'll need 3 of these cakes to make the cake pictured - you can make with only two layers if you prefer.
Equipment
- Greaseproof Paper
- Measuring Cup
- Small saucepan
Ingredients
To Make the Chocolate Cake
- 125 g self raising flour
- 2 medium eggs
- 115 grams Stork/unsalted butter
- 115 grams caster sugar
- 50 grams cocoa powder
- 2 teaspoons Kirsch
- 2 teaspoons milk
For the Syrup
- 75 mililitres water
- 75 mililitres Kirsch
- 75 grams caster sugar
For the Filling
- 250 grams unsalted butter
- 500 grams icing sugar
- 1 teaspoon vanilla extract
- 20 grams cherry jam (or as much as you need for the filling)
Instructions
- This recipe makes one layer of cake. For a 2 layer cake, double the recipe and use 2 tins. The cake pictured has 3 layers. Preheat your oven to 350 ºF or 180 ºC. Line a 7 inch round cake tin with greaseproof paper.
- In a stand mixer, cream together the butter and sugar until light and fluffy.
- Add the vanilla, then the eggs, a little at a time until well incorporated.
- Add the flour and cocoa powder, and mix together until just combined. Be careful not to overmix.
- Pour the mixture into the prepared cake tin and bake for 45-50 minutes, or until a skewer comes out clean. Every oven is different so this is only a guide.
- While the cake is baking, make the Kirsch syrup.
- In a small pan, pour the sugar into the centre.
- Pour the water around the edges, and bring to the boil. Turn off the heat and add the Kirsch.
- While the cake is still warm, prick holes into the surface of the cake with a toothpick and brush the syrup onto the cake. Wrap in cling film and allow to cool completely.
- In a stand mixer, add the butter. Add the icing sugar slowly, and beat for 2 minutes until light and fluffy.
- Add the vanilla. For whiter buttercream, add in some food colouring as per the blog post.
- When the cake is cooled, you can start to assemble. You will need 3 cakes as per the recipe above to make the cake in the image.
- Trim the tops off each cake if they have a domed top. Place the first cake on a cake board or serving plate.
- Add a layer of cherry jam, spreading with a knife to cover all the cake.
- Pipe a layer of vanilla buttercream - if you don't have a piping bag, or don't want to pipe, you can use a knife or spatula to put a layer of buttercream in.
- Repeat the layering process for the next cake, and then add the third cake on top.
- OPTIONAL: Add a layer of buttercream to the outside of the cake, pipe some decorative swirls and add some cherries.