Deliciously moist Black Forest Cake combines rich chocolate cake, candied cherries and fluffy, whipped cream.
Black Forest Cake is a grocery store staple, and, quite honestly, I never really enjoyed it because it seemed so basic to me. That was until I began trying the cake at upscale Toronto bakeries that used real ingredients, a delicious chocolate cake base and real whipped cream.
The Devil’s Food cake in this recipe is perfectly fluffy, yet dense enough to hold up to the weight of stacking and masking (covering with cream). It is a stunning and decadent cake that is relatively easy to make.
Black Forest Cake
Devil's Food Cake
- 350 g sugar
- 120 g butter
- 5 g salt
- 240 g pastry flour
- 70 g cocoa powder
- 30 g milk powder
- 10 g baking powder
- 5 g baking soda
- 240 ml water
- 5 g vanilla
- 190 g eggs (about 4 eggs)
- 150 g water
- 150 g sugar
Black Forest Cake - putting it all together
- 1.5 L whipping cream
- Two 9-inch cakes or three 7-inch devil’s food cake
- 150 ml Simple syrup as needed
- 100 g cherry pie filling or fresh Bing cherries
- 300 g chocolate shavings
- 12 maraschino cherries
Devil's Food Cake
- Preheat the oven to 375°F.
- Grease and flour two 9-inch round baking pans.
- Using a paddle, cream together the sugar, butter and salt. Scrape the bowl.
- Sift the pastry flour, cocoa powder, milk powder, baking powder and baking soda. Add to the butter and sugar mixture along with the water.
- Mix on the second speed for 5 minutes. Scrape the bowl. Mix for 1 additional minute. Scrape the bowl.
- Gradually add the eggs and vanilla on second speed until blended. Scrape the bowl. Do not over mix after the eggs are added.
- Mix on third speed for 1 minute.
- Scale the batter into prepared pans.
- Bake for approximately 30 to 40 minutes.
Assembling the Cake
- Whip the whipping cream to firm peaks. If using, whip the whip topping to firm peaks. Then, fold the whipped cream and topping together until blended. Set aside.
- Cut the cakes into three layers.
- Place the top layer on the cake board and soak with simple syrup.
- Place a thin layer of cream on top of the cake. Using a #5 star tip, pipe a rim of cream around the edge of the cake layer. Fill the center of the cake with cut cherries or cherry pie filling. Pipe a small amount of cream on top of the cherries and then place another layer of cake on top.
- Repeat steps 5 and 6.
- Soak the top layer with syrup.
- Mask the entire cake. Use a pastry comb for decorating the sides.
- Divide the cake into 12 (for 9-inch) or 8 (for 7-inch) pieces. Pipe a rosette on the top outer edge of each piece. Place a cherry on top of each rosette.
- Cover the center of the top of the cake with chocolate shavings.
- Make a one-inch border of chocolate shaving around the bottom edge of the cake.