Dessert

Black Forest Cake

with Sour Cherry Cream

105 MIN

$16.99 8 Pieces

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From the Test Kitchen

Classic black forest cake (which originated in the Black Forest region of Germany) consists of a light chocolate sponge cake, soaked with cherry syrup and brandy, then layered with whipped cream and cherries. For our version, you'll make a rich, double chocolate cake studded with dried tart cherries, then finish it off with a sour cherry whipped cream.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

430 Cals (est.)

View Full Nutrition

fresh

ingredients

¼ cup Dutch Processed Cocoa Powder (Processed With Alkali)
4 oz Cultured, Salted Butter
4 oz Semi-Sweet Chocolate Chips
5 Tbsps Light Brown Sugar
2 Pasture-Raised Eggs
¼ cup Sugar
¼ cup Buttermilk
1 tsp Baking Powder
1 cup All-Purpose Flour
½ cup Dried Tart Cherries
½ cup Cream
2 Tbsps Sour Cherry Spread

step-by-step

instructions

1 Prepare the wet ingredients

Place an oven rack in the center of the oven, then preheat to 350°F. In a large bowl, heat 1/4 cup of water in the microwave until boiling (or heat in a small pot on the stove, then transfer to a large bowl). Add the cocoa powder and whisk until smooth. In a separate bowl, combine the butter and chocolate chips. Working in 30 second increments, microwave on high, stirring in between, until melted and smooth (or melt in a small pot on the stove).

2 Make the batter

To the bowl of cocoa powder mixture, add the butter-chocolate mixture, buttermilk, granulated sugar, brown sugar, and eggs. Whisk to thoroughly combine. Add the flour and baking powder; whisk to combine. Add the cherries; stir to incorporate.

3 Bake the cake

Lightly grease an 8-inch round cake pan. Transfer the batter to the pan; spread into an even layer. Bake 18 to 22 minutes, or until the cake is cooked through and a toothpick inserted into the middle comes out clean. Transfer the pan to a cooling rack and let cool about 1 hour, or until room temperature.

4 Make the sour cherry cream & serve your dish

Once the cake has cooled, in a small bowl, combine the sour cherry spread and 1/2 teaspoon of warm water. Place the cream in a medium bowl (or the bowl of stand mixer). Whisk constantly, 2 to 3 minutes (if using a hand mixer or stand mixer, beat on high about 2 minutes), or until stiff peaks form. Add the sour cherry mixture; using a spatula, gently fold the mixture together a few times to create a streaking effect. Top the cooled cake with the sour cherry cream and gently spread into an even layer. Enjoy!