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Black Forest Cake | Black Forest Cake Recipe | Black Forest Gateau

Black Forest Cake Recipe, delicious layered chocolate sponge cake with a rich cherry filling that is based on the German dessert which translates as Black Forest Cherry-torte. The Black Forest cake is typically made up of several layers of chocolate sponge cake sandwiched with whipped cream and cherries. The cake itself is made with plain flour, cocoa, eggs, yogurt, oil & hot water. For Egg free option, check this Eggless Black Forest Cake. Learn how to make a delicious three layered Black forest cake with step by step pictures and video.
3.67 from 3 votes
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 servings
Calories: 420kcal
Author: Aarthi

Ingredients

For Black Forest Cake

  • 1¾ cup All Purpose Flour | Plain Flour 210 grams
  • 1 cup Sugar 200 grams
  • ¾ cup Cocoa Powder 90 grams
  • 2 tsp Baking Soda
  • 1 tsp Baking powder
  • 1 tsp Vanilla Extract
  • 1 tsp Salt
  • 2 large Eggs
  • ½ cup Yogurt 120 ml
  • ½ cup Hot Water 120 ml
  • ½ cup Vegetable Oil 120 ml

For Chocolate Sauce

  • ½ cup Cream
  • 200 grams Chocolate

For Whipped Cream

  • 500 ml Whipping Cream I used frozen non dairy whipped topping
  • ½ cup Icing Sugar use sugar if you are using normal cream
  • 1 tsp Vanilla Extract

For Decorating

  • 1 can Canned Cherries in syrup
  • Dark Chocolate Bar
  • White Chocolate Bar
  • Chocolate Sprinkles

Instructions

  • Preheat oven to 180 degree C. Line three 8 inch round cake pan with parchment paper and grease well with oil and set aside.
  • Make cake batter. Take sugar, flour, cocoa, baking soda, baking powder, salt in a bowl and mix well. Add in eggs, curd, oil, vanilla and use a electric beater to mix. Add hot water and mix well.
  • Divide the batter between the cake pans and bake in oven for 20 to 25 mins. Remove and cool for 10 minutes. Un mould and set aside so it cools completely.
  • Drain the canned cherry and set aside the syrup. Deseed cherries and set aside. Melt cream and chocolate in microwave for 30 seconds. Mix till smooth. Set aside so it cools.
  • Whip some cream with sugar till thick and fluffy. If you are using non dairy whipped cream you don't have to use sugar.
  • Take a cake stand. Place cake in the cake stand. Brush top with syrup. Top with cherries. Top with cream and spread evenly. Top with another cake, brush top with syrup and cherries. Top with cream and spread. Place another cake. Brush top with syrup. Top with cream and spread evenly all over cake. Smooth the cake.
  • Fill cream in piping bag and pipe over cake. Spoon chocolate sauce on top. drizzle on sides too. Place cherries on top. Chill the cake for few hours in fridge. Slice and serve.

Video

Notes

  • You can bake the cake 2 days in advance and store in fridge until needed. 
  • Decorated cake can be kept in fridge for 2 to 3 days.
  • You can decorate black forest as per your desire.
  • Fresh cherries can be pitted and used in the cake instead of canned cherries. If you are using fresh cherries make sure you cook them with some sugar to soften them.
  • For easy black forest cake, you can use cherry pie filling too. 

How to Make Whipped Cream for Fresh Cream Cakes

You can use fresh whipping cream for cakes. For that you have to add icing sugar and vanilla to the cream when whipping. You can refer my whipped cream recipe for learning how to stablize fresh cream for whipping.
You have to remember few things.
  • First put your mixing bowl and beater hook in freezer for around 1 hour.
  • Now take your bowl out and add in cream in it, add in sugar and vanilla. Use your beater to whip this till it is creamy. It will start to get thick and fluffy. Make sure you whip till stiff peaks form. When you lift the beater from the cream, the cream holds it shape in the beater. 
  • Refrigerate until use.

How to Use Non dairy whipping cream for cakes

If you are using non dairy whipped cream, you don't need to add icing sugar. Since the non dairy cream has icing sugar and vanilla added. 
Non dairy whipped topping is usually stored in freezer. Use cream straight from freezer. Take it in a mixing bowl or stand mixer bowl and whip using electric beater till thick and fluffy and stiff. 
 
 

Nutrition

Serving: 1servings | Calories: 420kcal | Carbohydrates: 49g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 92mg | Sodium: 472mg | Potassium: 200mg | Fiber: 3g | Sugar: 30g | Vitamin A: 835IU | Vitamin C: 0.5mg | Calcium: 100mg | Iron: 2mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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