This Guide Teaches You How To Make The Perfect Black Forest Dessert Cake

Among the most popular cakes worldwide is the German origin black forest cake, named after a forest in the area. The cake, with its dark chocolate and bright red cherries, is also reminiscent of a forest. Follow this guide to make the perfect black forest dessert cake.

Ingredients:

For the chocolate cake:

• 219 gm all-purpose flour (spooned & leveled)
• 65 gm unsweetened natural cocoa powder
• 350 gm granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons espresso powder
• 120 ml canola or vegetable oil
• 2 large eggs, at room temperature
• 180 gm full fat sour cream, at room temperature
• 120 ml buttermilk, at room temperature
• 2 teaspoons pure vanilla extract
• 120 ml hot water or coffee
• 2 cans dark sweet cherries in heavy syrup
• 2 Tablespoons cherry liquor

For the chocolate ganache:

• 240 ml heavy cream or heavy whipping cream
• 226 gm semi-sweet chocolate bars, finely chopped
• optional: 1 Tablespoon light corn syrup

For the whipped cream:

• 480 ml cold heavy cream or heavy whipping cream
• 30 gm confectioners’ sugar
• 1 teaspoon pure vanilla extract

Directions:

• Preheat the oven to 350°F or 177°C.
• Grease three cake pans, line them with parchment paper and grease the paper too.
• In a bowl, add the flour, cocoa powder, sugar, baking soda, baking powder, salt and espresso powder. Mix well. Set aside.
• In another bowl, add the oil, eggs, sour cream, buttermilk and vanilla and beat with a handheld mixer or a stand mixer with the paddle attachment.
• Add the dry ingredients to the wet ingredients, a little bit at a time, and mix thoroughly. Then add more and mix. Repeat the process until completely incorporated.
• Then add the coffee and beat until fully combined.
• Divide the batter between the 3 pans and bake for about 23 minutes. Baking time will vary depending on the machine you're using. You’ll know it's done when a toothpick inserted in the middle comes out clean. 
• In the meantime, make the ganache. In a bowl, add the chopped chocolate and corn syrup. Heat the cream in a pan until it starts to simmer. Then pour the cream over the chocolate and slowly stir until fully combined. Set aside to cool.
• Next, let the cakes cool on a wire rack. 
• In the meantime, make the syrup. For this, drain the cherries of the heavy syrup. Slice the cherries and set them aside. Simmer the cherry syrup and cherry liquor in a pan until it reduces to ¼ of the original quantity. 
• Once cooled, level the cakes by chopping off the excess on top and making them even. Store the tops to crumble over ice cream.
• Brush the syrup over the cakes.
• Now make the whipped cream. In a stand mixer, add the heavy cream, sugar and vanilla extract until fully mixed and soft peaks form. 
• It is now time to assemble the cake. Place a layer of cake on the cake stand or serving plate. Spread the whipped cream evenly on top. Add halved cherries and a drizzle of the reduced syrup. Then add the second layer of cake and more whipped cream on top of that. And add the remaining cherries and reduced syrup. Finally add the third cake layer. Then add the leftover whipped cream on top and all around the sides of the cakes. Add the chocolate ganache on top and spread it to the sides, letting it drip down the edges. Top with whole cherries. Then let it sit in the fridge for about 1 hour. 
• Slice and serve.
• Cover and store any leftover cake at room temperature for 1 day or in the fridge for a week.

Notes, tips and tricks:

• Before using, ensure all the ingredients are at room temperature. If they are too cold, the batter will be lumpy. If you want it to mix in evenly and well, set them aside and let them cool for a while before you start making the batter.
• If you don't have sour cream, you can use plain yogurt. The cake wont be as rich and decadent, but it's a good substitution.
• For the cocoa powder, make sure to use natural cocoa, not dutch processed, it wont have as sharp a flavor.
• The corn syrup is optional but adding some to the ganache gives it a shine.
• It's best to use canned cherries so you have the syrup to work with. Otherwise you’ll be lacking an element.