Black Forest Cake
A decadent German chocolate sponge layered with kirsch-soaked cherries and clouds of fresh whipped cream.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Preheat the oven to 350°F, grease and line two 9-inch round cake pans, then whisk together the flour, cocoa powder, sugar, 1 1/2 teaspoons baking soda, and 1/2 teaspoon salt in a large bowl.
- 2
Add the eggs, buttermilk, oil, and 3/4 cup hot water, then beat on medium speed for 2 minutes until the batter is smooth and thin, divide between the pans, and bake for 28 to 32 minutes until a toothpick comes out clean.
- 3
Cool the layers in their pans for 10 minutes, then turn out onto racks to cool completely, and meanwhile stir the kirsch into 1/3 cup of the reserved cherry juice to make a soaking syrup.
- 4
Whip the heavy cream with 1/4 cup sugar to firm peaks, slice each cooled cake horizontally into two layers, and brush all four cut surfaces generously with the kirsch syrup.
- 5
Stack the layers on a serving plate, spreading whipped cream and a scattering of drained cherries between each, reserving a few cherries for the top, then frost the entire cake with the remaining cream.
- 6
Press chocolate curls onto the sides and crown the top with the reserved cherries, then refrigerate for at least 1 hour before serving so the flavors meld.
Plan it in Listahan
Add Black Forest Cake to your week, check it against your household's allergens, and build the shopping list automatically.