top of page
< Back

EFK Black Forest Cake

Ingredients

For the chocolate cake: 2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 3/4 cups granulated sugar

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon fine salt

2 large eggs

1 cup buttermilk

1/2 cup neutral oil

2 teaspoons vanilla extract

1 cup hot brewed coffee

For the cherries: 1 (24-ounce) jar sour cherries, drained with 1 cup juice reserved

1/3 cup granulated sugar

2 tablespoons cornstarch

2 tablespoons kirsch, optional, or additional cherry juice

For the cream: 3 cups cold heavy whipping cream

1/3 cup confectioners' sugar

1 teaspoon vanilla extract

4 ounces dark chocolate, shaved or finely grated

Directions

Heat the oven to 350°F. Grease and line two 9-inch round cake pans. Whisk the flour, cocoa, sugar, baking powder, baking soda, and salt. In a second bowl whisk the eggs, buttermilk, oil, and vanilla. Add the wet mixture to the dry ingredients, then slowly whisk in the hot coffee until smooth. Divide between the pans and bake 25 to 30 minutes, until the centers spring back and a tester comes out clean. Cool completely. For the cherry filling, combine the reserved cherry juice, sugar, and cornstarch in a saucepan and cook over medium heat until thickened and glossy. Fold in the cherries and kirsch, if using, and cool completely. Whip the cream with the confectioners' sugar and vanilla to firm peaks. Split each cake layer horizontally if desired for four thinner layers, or leave as two layers. Layer cake, cherries, and whipped cream, then cover the top and sides with the remaining cream. Finish with chocolate shavings and reserved cherries. Chill at least 1 hour before slicing.

Heat the oven to 350°F. Grease and line two 9-inch round cake pans. Whisk the flour, cocoa, sugar, baking powder, baking soda, and salt. In a second bowl whisk the eggs, buttermilk, oil, and vanilla. Add the wet mixture to the dry ingredients, then slowly whisk in the hot coffee until smooth. Divide between the pans and bake 25 to 30 minutes, until the centers spring back and a tester comes out clean. Cool completely. For the cherry filling, combine the reserved cherry juice, sugar, and cornstarch in a saucepan and cook over medium heat until thickened and glossy. Fold in the cherries and kirsch, if using, and cool completely. Whip the cream with the confectioners' sugar and vanilla to firm peaks. Split each cake layer horizontally if desired for four thinner layers, or leave as two layers. Layer cake, cherries, and whipped cream, then cover the top and sides with the remaining cream. Finish with chocolate shavings and reserved cherries. Chill at least 1 hour before slicing.
bottom of page