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
- 1/2 cup cherry brandy
- 1 can cherry pie filling
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Chocolate shavings, for garnish
Special equipment needed:
- Two 9-inch round cake pans
- Electric mixer
- Cake stand or platter
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate mixing bowl, beat together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Stir in the boiling water and cherry brandy until the batter is smooth.
6. Pour the batter evenly into the prepared cake pans.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Let the cakes cool in the pans for 10 minutes before removing them from the pans and placing them on a wire rack to cool completely.
9. Once the cakes are cooled, use a serrated knife to level the tops of the cakes.
10. Place one cake layer on a cake stand or platter. Spread the cherry pie filling over the top of the cake layer.
11. Place the second cake layer on top of the cherry pie filling.
12. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
13. Spread the whipped cream over the top and sides of the cake.
14. Garnish the cake with chocolate shavings.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 20g
Saturated Fat: 6g
Cholesterol: 60mg
Sodium: 450mg
Carbohydrates: 60g
Fiber: 3g
Sugar: 45g
Protein: 6g
Substitutions for ingredients:
- Cherry brandy can be substituted with regular brandy or rum.
- Cherry pie filling can be substituted with fresh cherries or raspberry jam.
- Heavy cream can be substituted with whipped topping or coconut cream.
Variations:
- Add chopped nuts to the cake batter for added texture.
- Use a different flavor of pie filling, such as blueberry or raspberry.
- Add a layer of chocolate ganache between the cake layers for extra richness.
Tips and tricks:
- Use a serrated knife to level the cake layers for a more even cake.
- Chill the cake in the refrigerator for at least an hour before serving for easier slicing.
- Use a piping bag to pipe whipped cream around the edges of the cake for a more polished look.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Bring the cake to room temperature before serving.
Presentation ideas:
Serve the cake on a cake stand with fresh cherries or raspberries around the edges.
Garnishes:
Chocolate shavings, fresh cherries, raspberries, or whipped cream.
Pairings:
Coffee, tea, or a glass of cherry brandy.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is too dry, try adding more buttermilk to the batter.
- If the cake is too moist, try reducing the amount of cherry brandy in the batter.
Food safety advice:
Make sure to properly store the cake in the refrigerator to prevent spoilage.
Food history:
Black Forest cake originated in Germany in the 16th century and was traditionally made with layers of chocolate cake, whipped cream, and cherries.
Flavor profiles:
Rich chocolate cake with a hint of cherry and a creamy whipped cream topping.
Serving suggestions:
Serve the cake as a dessert after a meal or as a special occasion cake.
Related Categories
Cooking Method: N/A
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Region: German
Taste: Rich, Chocolatey, Sweet, Boozy, Fruity