Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup maraschino cherry juice
- 1/4 cup kirsch (cherry brandy)
- 1 jar (16 ounces) maraschino cherries, drained and chopped
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Chocolate shavings, for garnish
Special equipment needed:
- 2 9-inch round cake pans
- Parchment paper
- Electric mixer
- Large mixing bowl
- Small mixing bowl
- Whisk
- Rubber spatula
- Cooling rack
- Cake stand or plate
- Piping bag (optional)
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a small mixing bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Gradually add the boiling water to the batter, stirring until smooth.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 30-35 minutes or until a toothpick inserted in the center of the cakes comes out clean.
8. While the cakes are baking, prepare the cherry filling. In a small saucepan, combine the sweetened condensed milk, maraschino cherry juice, and kirsch. Cook over low heat, stirring constantly, until the mixture thickens, about 10 minutes. Remove from heat and stir in the chopped maraschino cherries.
9. Once the cakes are done baking, remove them from the oven and let them cool in the pans for 10 minutes. Then, remove them from the pans and let them cool completely on a wire rack.
10. While the cakes are cooling, prepare the whipped cream frosting. In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
11. To assemble the cake, place one cake layer on a cake stand or plate. Spread half of the cherry filling on top of the cake layer. Top with the second cake layer and spread the remaining cherry filling on top.
12. Frost the sides and top of the cake with the whipped cream frosting. Use a piping bag to pipe rosettes or swirls on top of the cake, if desired.
13. Garnish the cake with chocolate shavings.
Time:
Preparation time: 30 minutes
Cooking time: 30-35 minutes
Total time: 1 hour 5 minutes
Temperature:
Oven temperature: 350°F
Serving size:
12 servings
Nutritional information:
Calories: 537
Fat: 28g
Saturated Fat: 16g
Cholesterol: 97mg
Sodium: 468mg
Carbohydrates: 66g
Fiber: 2g
Sugar: 50g
Protein: 6g
Substitutions for ingredients:
- Instead of buttermilk, you can use 1 cup of milk mixed with 1 tablespoon of vinegar or lemon juice.
- Instead of kirsch, you can use cherry juice or cherry liqueur.
- Instead of maraschino cherries, you can use fresh cherries or canned cherries.
Variations:
- Instead of using whipped cream frosting, you can use chocolate ganache or buttercream frosting.
- You can add chopped nuts, such as almonds or hazelnuts, to the cake batter or sprinkle them on top of the frosting.
- You can add a layer of chocolate ganache between the cake layers and the cherry filling.
Tips and tricks:
- Make sure to grease and line the cake pans with parchment paper to prevent the cakes from sticking.
- Use a serrated knife to level the cake layers before assembling the cake.
- Chill the cake in the refrigerator for at least 30 minutes before serving to help the frosting set.
Storage instructions:
- Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Let the cake come to room temperature before serving.
Presentation ideas:
- Serve the cake on a cake stand or plate.
- Dust the cake with powdered sugar before serving.
- Top the cake with fresh cherries or chocolate curls.
Garnishes:
- Chocolate shavings
- Fresh cherries
- Chocolate curls
- Chopped nuts
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake layers are too thin, increase the amount of batter or use smaller cake pans.
- If the cake is dry, reduce the baking time or increase the amount of liquid in the batter.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Store the cake in the refrigerator to prevent bacterial growth.
Food history:
- Black Forest cake, also known as Schwarzwälder Kirschtorte, is a traditional German dessert that originated in the Black Forest region of Germany.
- The cake is named after the region's famous sour cherries, which are used in the filling.
- The cake became popular in the 1930s and is now a classic dessert in Germany and around the world.
Flavor profiles:
- Rich chocolate cake
- Sweet cherry filling
- Light and fluffy whipped cream frosting
Serving suggestions:
- Serve the cake as a dessert after a meal or as a special occasion cake.
Related Categories
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Region: German
Taste: Rich, Sweet, Chocolatey, Fruity, Moist