Baking in February: Black Forest Cake Recipe

This morning I logged in on my FB account and found a status saying “Love Month.” I actually have a joke about this but then I’ve read about The Oatmeal’s The Worst Thing about Valentine’s Day and then thought, nah. He said it better in the comics.

Anyway, Valentines Day means different things to people. My office best friend wants to have a romantic dinner celebration with her fiance, my college professor is sure to be contacted by lots of his former students – mostly singles, heart-broken ones – for a group dinner (he’s a sympathetic ear), my older siblings are already in happy committed relationships and will probably go on separate dates and I’m looking forward to the discounted chocolates. It’s a love-it-or-hate-it holiday.

Oh, and I also want to bake something chocolate just because it’s the love month. I was browsing through cake recipes and settled with this one – Black Forest Cake. I highly recommend that you make this cake a day prior to serving.

black forest cake
Press dark chocolate shavings on the side instead of crumbs to make the Black Forest Cake look gourmet.

Black Forest Cake

Yield: 1 9-inch three-layer cake

Ingredients:

  • 265 g all-purpose flour
  • 600 g white sugar
  • 65 g unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 3 eggs
  • 235 ml milk
  • 120 ml vegetable oil
  • 1 tbsp vanilla extract
  • 2 (565 g) cans pitted sour cherries
  • 30 g cornstarch
  • 700 ml heavy whipping cream
  • 40 g icing sugar
  1. Preheat oven to 175 degrees C. Grease and flour 2 9-inch round cake pans and line the bottom with waxed paper.
  2. Drain the cherries and reserve about 1/2 cup juice. Place the reserved juice, cherries, 200 g sugar and cornstarch in a saucepan and mix well. Cook over low heat until thickened, stirring constantly. Stir in 1 tsp vanilla. Let cool.
  3. In a large bowl, mix together 200 g sugar, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and 3 tsp vanilla and mix until well blended. Pour batter into the greased pans.
  4. Bake for 35 minutes or until toothpick inserted in the middle comes out clean. Allow to cool for 10 minutes. Loosen edges and let cool completely.
  5. In a chilled medium bowl, mix together whipping cream and icing sugar. Whip at high speed until stiff peaks form.
  6. Using a long serrated knife, cut the cakes horizontally into two layers – for four layers total. Crumble one split layer and set aside. Reserve 1 1/2 cups frosting and set aside. Brush loose crumbs off top and side of each cake year.
  7. To assemble, place one cake layer on a plate. Spread 1 cup frosting and top with 3/4 cherry topping. Repeat steps for the second layer. Add the third cake layer. Frost the side and pat with the reserved crumbs. Spoon the reserved frosting into a pastry bag with a star decorator tip. Pipe around the top and bottom edges of the cake. Spoon the remaining cherry topping on top of the cake.

 

Here’s a tip I recently learned. Instead of using a knife, you can use a regular sewing string – wrap it around the centre of the cake and pull through. It’ll leave no crumbs whatsoever.

I didn’t use any alcohol in this black forest cake recipe since I find that the cake already has a rich flavour.

 

What do you plan to bake for this month?

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