Description
A classic Black Forest Gateau featuring rich cocoa sponge cake layers soaked in cherry liqueur, layered with whipped cream and fresh cherries, then topped with chocolate shavings and maraschino cherries. This indulgent German dessert is perfect for celebrations, combining a moist chocolate cake with the tartness of cherries and creamy whipped topping.
Ingredients
Scale
Cake Ingredients
- 1 1/2 cups All-Purpose Flour
- 1/2 cup Cocoa Powder
- 1 tsp Baking Powder
- 1/2 tsp Cardamom Powder
- 4 large Eggs
- 1 cup Granulated Sugar
- 1/2 cup Butter, melted
- 1/2 cup Milk
- 1 tsp Vanilla Extract
Filling and Decoration
- 2 cups Whipped Cream
- 1/4 cup Powdered Sugar
- 1 1/2 cups Cherries, fresh or jarred
- 2 tbsp Cherry Liqueur (Kirsch), optional
- 6-8 Maraschino Cherries, for topping
- 1/4 cup Chocolate Shavings or Curls
Instructions
- Prepare the pans and dry ingredients: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly to prevent sticking. Sift together the all-purpose flour, cocoa powder, baking powder, and cardamom powder to ensure even mixing and aeration.
- Beat eggs and sugar: In a large bowl, beat the eggs and granulated sugar until the mixture becomes light and fluffy, which helps create a tender cake texture. Gradually incorporate the melted butter, milk, and vanilla extract, mixing until the batter is smooth and homogenous.
- Combine dry and wet ingredients: Slowly add the sifted dry ingredients into the wet mixture, folding gently to avoid overmixing. Stir until just combined to maintain a light and airy batter.
- Bake the cakes: Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cakes to cool completely in the pans before handling.
- Whip the cream: In a chilled bowl, whip the cream together with the powdered sugar until soft peaks form. This will be used to layer and top the cake, adding a rich, creamy texture.
- Assemble the cake layers: Carefully slice each cake layer horizontally if needed to create multiple layers. Lightly soak each cake layer with cherry liqueur or cherry syrup to infuse moisture and flavor. Spread a generous layer of whipped cream and scatter cherries over the cream on each layer, then stack the layers carefully.
- Decorate the cake: Cover the entire top and sides of the assembled cake with whipped cream. Garnish with maraschino cherries and chocolate shavings or curls to create the iconic Black Forest appearance and add elegance.
- Chill before serving: Refrigerate the cake for a few hours to allow the flavors to meld and the whipped cream to firm up, making it easier to slice and enhancing the overall taste.
Notes
- If you prefer a non-alcoholic version, substitute cherry syrup for the cherry liqueur.
- Make sure the cakes are completely cooled before slicing and assembling to prevent the whipped cream from melting.
- Use fresh cherries when in season for the best flavor and texture, or well-drained jarred cherries if fresh are unavailable.
- Chilling the cake overnight will improve the flavor and firmness of the toppings.
- The cardamom powder adds a subtle aromatic note but can be omitted if preferred.
