Mouthwatering German Black Forest Cake – Rich Chocolate, Cherries & Whipped Cream Delight

Allergens

Milk, Eggs, Wheat

Ingredients

• 4 large eggs
• 1 cup (200g) granulated sugar
• 3/4 cup (90g) unsweetened cocoa powder
• 1/2 cup (120ml) vegetable oil
• 1 cup (240ml) whole milk
• 2 tsp (10ml) pure vanilla extract
• 2 cups (250g) all
• purpose flour
• 1 1/2 tsp (7g) baking powder
• 3/4 tsp (4g) salt
• 2 cups (480ml) heavy cream
• 1/4 cup (60ml) unsweetened cherry juice
• 1/4 cup (50g) granulated sugar
• 2 tbsp (30g) cornstarch
• 2 cups (300g) fresh or frozen cherries, pitted
• 8 oz (225g) semisweet chocolate, finely chopped
• 1/4 cup (60ml) unsalted butter

Instructions

1. Preheat oven to 350°F (175°C). Grease and line two 9 inch (23cm) round cake pans with parchment paper.
2. In a large bowl, whisk together the eggs, sugar, cocoa powder, oil, milk, and vanilla extract until smooth.
3. In another bowl, combine flour, baking powder, and salt. Gradually add dry ingredients to wet ingredients, mixing until just combined.
4. Divide batter evenly between prepared cake pans. Bake for 25 30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely on wire racks.
5. In a large bowl, beat heavy cream until soft peaks form. Set aside.
6. Combine cherry juice, sugar, and cornstarch in a saucepan over medium heat. Cook, stirring constantly, until thickened and glossy. Add cherries and cook for 2 3 minutes more. Remove from heat and let cool.
7. Melt chocolate and butter together in a microwave or double boiler. Stir until smooth.
8. To assemble the cake: Place one layer on a serving plate, top with half of the cherry mixture and whipped cream. Add second cake layer, then remaining cherries and whipped cream. Drizzle with chocolate glaze.
9. Serve immediately or refrigerate until ready to serve.

Chef’s Insight

For an extra touch, use a chocolate shavings tool to create elegant curls of chocolate on top of the cake.

Notes

This recipe can be made gluten-free by using a gluten-free flour blend.