Ingredients with Measurements:
- 1 cup gluten-free flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup almond flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup strong brewed coffee
- 1 can cherry pie filling
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Chocolate shavings, for garnish
Special equipment needed:
- Two 8-inch round cake pans
- Parchment paper
- Electric mixer
- Whisk
- Rubber spatula
- Cooling rack
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. In a large mixing bowl, whisk together the gluten-free flour, cocoa powder, almond flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
3. In a separate mixing bowl, beat together the vegetable oil, eggs, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and coffee, and mix until just combined.
5. Divide the batter evenly between the two prepared cake pans and smooth the tops with a rubber spatula.
6. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
8. Once the cakes have cooled, use a serrated knife to level the tops of the cakes.
9. Place one cake layer on a serving plate and spread half of the cherry pie filling over the top.
10. Top with the second cake layer and spread the remaining cherry pie filling over the top.
11. In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
12. Spread the whipped cream over the top and sides of the cake.
13. Garnish with chocolate shavings.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 410
Fat: 24g
Saturated Fat: 8g
Cholesterol: 90mg
Sodium: 310mg
Carbohydrates: 46g
Fiber: 3g
Sugar: 32g
Protein: 6g
Substitutions for ingredients:
- Gluten-free flour can be substituted with regular flour if gluten is not an issue.
- Almond flour can be substituted with hazelnut flour for a more traditional Black Forest Cake flavor.
- Cherry pie filling can be substituted with fresh cherries or cherry preserves.
Variations:
- Add a layer of chocolate ganache between the cake layers for extra chocolate flavor.
- Top the cake with fresh cherries instead of cherry pie filling.
- Use a chocolate whipped cream instead of regular whipped cream.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting the recipe.
- 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.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Allow the cake to come to room temperature before serving.
Presentation ideas:
Serve the cake on a cake stand and garnish with fresh cherries and chocolate shavings.
Garnishes:
Chocolate shavings and fresh cherries.
Pairings:
Coffee or hot cocoa.
Suggested side dishes:
Fresh fruit salad or vanilla ice cream.
Troubleshooting advice:
- If the cake layers are too thin, increase the amount of batter in each pan.
- If the cake is dry, decrease the baking time or add more buttermilk to the batter.
Food safety advice:
Make sure all ingredients are fresh and properly stored before using.
Food history:
The Black Forest Cake originated in Germany in the early 1900s and is named after the Black Forest region, known for its sour cherries and kirsch liqueur.
Flavor profiles:
Chocolate, cherry, and whipped cream.
Serving suggestions:
Serve the cake as a dessert after a dinner party or special occasion.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Rich, Chocolatey, Sweet, Fruity, Moist