Mastering Black Forest Cake with Homemade Cherry Filling
Print Pin Rate Adjust Servings Here: 6 slices approx
If you’ve ever been enchanted by the rich layers of chocolate, cream, and luscious cherries in a classic Black Forest cake, you’re in for a treat
Ingredients
Part 1 - Black forest cake sponge
- 160 ml whole milk (warm)
- ¾ tbsp white vinegar
- 190 grams all-purpose flour
- 270 grams castor sugar
- 40 grams dark brown cocoa powder
- 1 ½ tsp baking soda
- ¾ tsp baking powder
- ½ tsp salt
- 2 eggs
- 160 ml refined oil
- 1 tsp instant coffee powder
- 170 ml boiling water
Part 2 - Cherry filling
- 300 grams fresh cherries (pitted, cut into halves) look out for ripe red cherries
- 60 grams castor sugar
- 1 tbsp lime juice
- 50 ml water
- ⅛ tsp edible red powder color (optional)
- 2 tsp cornflour
- 50 ml water
Part 3 - Cherry syrup
- 100 grams fresh cherries (pitted)
- 150 grams sugar
- 250 ml water
- 100 ml cherry brandy (only if you like a dash of alcohol)
Part 4 - Whipping cream frosting
- 350 ml dairy whipping cream, sweetened I use Rich's Gold (Brand)
8 to 10 fresh cherries with stem, for the top of the cake
Chocolate shavings, for decoration
Instructions
Making of the cake sponge
- Firstly, combine the warm milk and vinegar together. Mix well and set aside for 5 mins to thicken. This is the buttermilk mixture for the cake
- In another bowl, add boiling hot water and mix with the coffee powder. Set aside
- Now, in a big bowl, combine flour, sugar, cocoa powder, salt, baking powder and baking soda. Mix well
- Next , add the eggs, buttermilk and oil
- Whisk it well. Lastly add the coffee mixture (when warm itself)
- Pour this cake batter in 2 tins, lined with parchment paper (7 inch tins) and bake the cakes at 160 degrees C for 35 to 45 mins (you can even use 6 inch tins to make a taller cake)
- Once baked, let it come to room temperature before layering. For neat cuts while layering, keep it in the fridge cling wrapped for a few hours
For the cherry filling:
- Combine cherries, sugar, lime and water (50ml) together in a pan
- Cook for approx 15 mins on medium heat or until it turns soft and mushy. Use a spoon or spatula to mash it up while cooking
- Add the edible red color and mix well (optional)
- In a bowl, combine cornflour and water together. Reduce the heat and add this cornflour slurry stirring constantly until slightly thick
- Mix well, cook for 2 mins and take it off the gas. Store in the fridge for up to a week or simply cool this mixture and then use to layer in a cake
For the cherry syrup
- Boil the cherries, sugar and water together. Mash the cherries during the cooking process. Cook for 10 mins on medium heat
- Strain the mixture and let it cool. Add the brandy (optional)
- Use this liquid to soak the cake
For the frosting
- Take a bowl, shake the chilled whipping cream pack well before weighing and beating the cream
- Using an electric beater, beat the cream to stiff peaks. Do not overbeat, this cream should be light and fluffy in texture
Layering the final Black Forest Cake
- Cut layers of both the cake sponges. Soak the sponges with the prepared cherry syrup, layer with whipping cream and homemade cherry filling. Stack the layers together
- Using a wilton 1M nozzle, pipe the whipping cream on top and add fresh cherries with stem for fanciness. In the centre of the cake, some chocolate shavings would be nice. Chill the cake for an hour before cutting into it
Recipe Video
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