BLACK FOREST CAKE RECIPE

BLACK FOREST CAKE RECIPE 🍫🎂

📝 INGREDIENTS

For the Chocolate Cake

 • 2 cups all-purpose flour (250g)

 • ¾ cup cocoa powder (75g)

 • 1½ cups granulated sugar (300g)

 • 1½ teaspoons baking powder (6g)

 • 1½ teaspoons baking soda (7g)

 • ½ teaspoon salt (3g)

 • 2 large eggs

 • 1 cup milk (240ml)

 • ½ cup vegetable oil (120ml)

 • 2 teaspoons vanilla extract (10ml)

 • 1 cup hot water or hot coffee (240ml)

For the Whipped Cream Frosting

 • 3 cups cold whipping cream (720ml)

 • ½ cup icing sugar (60g)

 • 1 teaspoon vanilla extract (5ml)

For the Decoration

 • 100g chocolate shavings

 • 8–12 glazed cherries

 • Extra whipped cream for piping

For the Cake Syrup (Optional)

 • ½ cup water (120ml)

 • ¼ cup sugar (50g)

 • 1 teaspoon vanilla extract (5ml)

👩‍🍳 METHOD

Prepare the Cake Batter

Preheat your oven to 170°C. Grease and line two 8-inch round cake pans with baking paper.

In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix thoroughly.

Add the eggs, milk, vegetable oil, and vanilla extract. Mix until the ingredients are well combined.

Gradually add the hot water or coffee and mix until you have a smooth, relatively thin chocolate batter.

Bake the Cake

Divide the batter evenly between the prepared cake pans.

Bake for approximately 30–40 minutes, or until a skewer inserted into the centre comes out clean or with a few moist crumbs.

Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack. Let them cool completely before decorating.

Prepare the Syrup

Combine the water and sugar in a small saucepan. Heat until the sugar dissolves, then allow the syrup to cool. Stir in the vanilla extract.

Prepare the Whipped Cream

Pour the cold whipping cream into a clean mixing bowl.

Add the icing sugar and vanilla extract. Whip until the cream forms firm peaks. Avoid overwhipping, as the cream may become grainy.

Assemble the Cake

If necessary, level the cooled cakes with a serrated knife and slice each cake horizontally to create four layers.

Place the first cake layer on a cake board or serving plate. Lightly brush with the prepared syrup.

Spread a generous layer of whipped cream over the cake.

Place the next cake layer on top and repeat the process until all the layers are stacked.

Cover the top and sides of the cake with the remaining whipped cream.

Decorate the Cake

Press chocolate shavings gently onto the sides and top of the cake.

Transfer some whipped cream into a piping bag fitted with a star nozzle. Pipe decorative swirls around the top of the cake.

Place a glazed cherry on each swirl and sprinkle additional chocolate shavings over the cake.

Chill and Serve

Refrigerate the cake for at least 2 hours to allow the layers to set and the flavours to develop.

Slice and serve chilled for a delicious chocolate-and-cream dessert.

💡 TIPS FOR A PERFECT BLACK FOREST CAKE

 • For a moist cake: Avoid overbaking, and use the syrup sparingly between the layers.

 • For stable frosting: Use very cold whipping cream and a chilled mixing bowl.

 • For beautiful chocolate shavings: Use a vegetable peeler to shave a block of chocolate.

 • For a professional finish: Chill the assembled cake before adding the final decorations.

 • For storage: Keep the cake refrigerated because of the whipped cream frosting.

🍒 Enjoy your homemade Black Forest Cake! Perfect for your baking business, birthdays, and special occasions. 🎂