Classic Black Forest Cake Slice
Ingredients 🍒
For the Chocolate Cake:
* 2 cups all-purpose flour
* 2 cups granulated sugar
* 3/4 cup unsweetened cocoa powder
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 cup buttermilk
* 1/2 cup vegetable oil
* 2 large eggs
* 2 teaspoons vanilla extract
* 1 cup hot water or hot coffee
For the Cherry Filling:
* 2 cups fresh or frozen pitted cherries (if frozen, do not thaw)
* 1/2 cup granulated sugar
* 2 tablespoons cornstarch
* 1/4 cup cherry liqueur or water (optional)
For the Chocolate Buttercream Frosting:
* 1 cup (2 sticks) unsalted butter, softened
* 3-4 cups powdered sugar, sifted
* 1/2 cup unsweetened cocoa powder, sifted
* 1/4 cup milk or heavy cream
* 1 teaspoon vanilla extract
* Pinch of salt
For the Chocolate Ganache Drip:
* 1/2 cup semisweet chocolate chips
* 1/4 cup heavy cream
For Garnish (Optional):
* Fresh cherries with stems
* Chocolate shavings or curls
Preparation Steps 🎂
1. Prepare the Chocolate Cake:
* Preheat oven to 350^\circ\text{F} (175^\circ\text{C}). Grease and flour two 8-inch round cake pans.
* In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
* Add the buttermilk, oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed until well combined.
* Gradually add the hot water or coffee, mixing until the batter is smooth. It will be thin.
* Divide the batter evenly between the two prepared pans.
* Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
* Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
2. Prepare the Cherry Filling:
* In a medium saucepan, combine cherries, 1/2 cup sugar, and cornstarch.
* If using cherry liqueur, add it now; otherwise, use water.
* Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
* Remove from heat and let cool completely. The filling will thicken further as it cools.
3. Prepare the Chocolate Buttercream Frosting:
* In a large bowl, beat the softened butter until creamy.
* Gradually add the sifted powdered sugar and cocoa powder, alternating with milk/cream, beating until smooth and fluffy.
* Beat in the vanilla extract and salt. If frosting is too thick, add a little more milk; if too thin, add more powdered sugar.
4. Assemble the Cake:
* Once the cakes are completely cool, level them with a serrated knife if necessary.
* Place one cake layer on a serving platter. Spread about 1/3 of the chocolate buttercream evenly over the top.
* Create a dam around the edge of the cake with a piping bag or by spreading a ring of frosting, then spoon the cooled cherry filling into the center.
* Place the second cake layer on top.
* Frost the entire cake with the remaining chocolate buttercream. You can apply a crumb coat first, chill, then apply a final coat for a smoother finish.
5. Prepare the Chocolate Ganache Drip:
* In a small microwave-safe bowl, combine chocolate chips and heavy cream.
* Microwave on high for 30 seconds, then stir. Continue microwaving in 15-second intervals, stirring after each, until smooth and melted.
* Let the ganache cool for about 10-15 minutes until it's a good consistency for dripping (not too hot, not too thick).
6. Finish and Garnish:
* Carefully pour the cooled ganache over the top edge of the cake, allowing it to drip down the sides. You can use a spoon to guide the drips.
* Decorate the top of the cake with fresh cherries and chocolate shavings or curls.
* Refrigerate for at least 30 minutes for the ganache to set before slicing and serving.
Keywords and Hashtags:
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