Black Forest Cake with Cherries and Kirsch
Ingredients
- 250g (2 cups) all-purpose flour
- 80g (1 cup) unsweetened cocoa powder
- 10g (1 tsp) baking powder
- 5g (1/2 tsp) baking soda
- 5g (1/2 tsp) salt
- 6 large eggs, separated
- 300g (1 1/2 cups) granulated sugar
- 120ml (1/2 cup) buttermilk
- 120ml (1/2 cup) vegetable oil
- 10ml (2 tsp) vanilla extract
- 350ml (1 1/2 cups) heavy whipping cream
- 50g (1/4 cup) powdered sugar
- 600g (3 cups) pitted dark cherries, fresh or canned, drained
- 120ml (1/2 cup) Kirsch (cherry brandy)
- 100g (1/2 cup) dark chocolate shavings for garnish
Cooking Time
Total estimated time: 2 hours 30 minutes
Instructions
Step 1: Prepare the Cake Batter
Preheat your oven to 180°C (350°F). Grease and line the three 8-inch (20 cm) round cake pans with parchment paper. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Step 2: Make the Egg Mixture
In a large mixing bowl, beat the egg yolks with half of the sugar (150g / 3/4 cup) using an electric mixer on high speed until pale and slightly thickened. Add the buttermilk, oil, and vanilla extract to the yolks, mixing until smooth.
Step 3: Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the egg yolk mixture, folding gently until combined. Avoid overmixing to maintain a light texture.
Step 4: Prepare the Egg Whites
In a separate clean and dry bowl, whisk the egg whites until foamy. Gradually add the remaining sugar (150g / 3/4 cup) and continue whisking until stiff peaks form. Carefully fold the beaten egg whites into the batter in thirds, maintaining as much air as possible.
Step 5: Bake the Cakes
Divide the batter evenly among the prepared pans. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Step 6: Whip the Cream
In another mixing bowl, beat the heavy cream with the powdered sugar until soft peaks form. Be cautious not to overwhip.
Step 7: Assemble the Cake
Once the cakes have cooled, use a serrated knife to level the tops if necessary. Brush each layer generously with Kirsch. Place the first cake layer on a serving plate, and spread a thin layer of whipped cream, followed by a layer of cherries. Repeat for the second layer.
Step 8: Add Final Touches
Place the final cake layer on top and cover the entire cake with the remaining whipped cream. Decorate with dark chocolate shavings and additional cherries, if desired.
Step 9: Serve
Chill the cake in the refrigerator for at least 1 hour before serving to let the flavors amalgamate. Slice and serve cold, delighting in every bite!
Conclusion
There you have it, a quintessential Black Forest Cake with Cherries and Kirsch! This decadently layered cake not only stands as a centerpiece for any celebration but also carries the warming nostalgia of European dessert craftsmanship. With its alluring combination of deep chocolate, sumptuous cream, and juicy cherries enhanced with the subtle sweetness of Kirsch, you have crafted a memorable masterpiece to share around the table. This cake promises to invoke smiles and fond memories with each slice savored. Enjoy your culinary creation with those dear to you—an indulgent ode to one of the world’s most loved desserts!
