Experience the classic decadence of a Black Forest Cake with a mile-high twist. Perfect for any celebration, this towering dessert boasts layers of rich chocolate cake, whipped cream, and sweet cherries. Elevate your baking with this impressive yet accessible recipe.
Ingredients:
– 1 and 3/4 cups all-purpose flour
– 3/4 cup unsweetened cocoa powder
– 2 cups granulated sugar
– 1 and 1/2 teaspoons baking powder
– 1 and 1/2 teaspoons baking soda
– 1 teaspoon salt
– 2 large eggs, at room temperature
– 1 cup whole milk, at room temperature
– 1/2 cup vegetable oil
– 2 teaspoons vanilla extract
– 1 cup boiling water
– Two (15-ounce) cans cherries in syrup, drained and syrup reserved
– 1/4 cup kirsch (cherry brandy)
– 3 cups heavy cream, chilled
– 1/4 cup powdered sugar
– Dark chocolate shavings, for garnish
Directions:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth. Gradually add the boiling water, mixing until fully incorporated (the batter will be thin).
Divide the batter evenly into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Once cooled, poke holes in each cake layer with a skewer. Drizzle the reserved cherry syrup mixed with kirsch over the layers.
In a large bowl, whip the chilled heavy cream with an electric mixer on medium speed until soft peaks form. Add the powdered sugar and continue whipping until stiff peaks form.
To assemble, place one cake layer on a serving plate. Spread a generous layer of whipped cream over the top and sprinkle with cherries. Repeat with the second layer.
Top with the third cake layer. Cover the entire cake with the remaining whipped cream.
Garnish the cake with dark chocolate shavings and any remaining cherries. Refrigerate for at least 2 hours before serving to allow the flavors to meld.
FAQs:
Q: What type of cherries are best for a Black Forest Cake?
A: Canned cherries in syrup are typically used for convenience, but you can also use fresh cherries when in season or frozen cherries if you prefer.
Q: Can I make the cake batter ahead of time and bake it later?
A: It is best to bake the cake batter immediately after preparing it to ensure the cake rises properly.
Q: How should I store the Mile-High Black Forest Cake?
A: Store the cake in the refrigerator. Cover it with a cake dome or plastic wrap to prevent the whipped cream from drying out.
Q: Can I use a different type of alcohol instead of kirsch?
A: Kirsch is traditional, but you can substitute it with another cherry-flavored liquor or even leave it out for an alcohol-free version.
Q: How long can I keep the cake in the refrigerator?
A: The cake can be stored in the refrigerator for up to 4 days. Keep it covered to maintain freshness.
Conclusion:
The Mile-High Black Forest Cake brings a new dimension to a classic dessert. With its towering layers of rich chocolate cake, whipped cream, and cherries, it is sure to impress at any occasion. Whether you’re celebrating a special event or just indulging in a luxurious treat, this cake will elevate your baking game and delight every chocolate lover.
More recipes suggestions and combination:
– Chocolate Lava Cake: For those looking for a single-serving delight, consider making mini chocolate lava cakes that ooze molten goodness when cut into.
– Cherry Clafoutis: A simpler cherry dessert that combines cherries with a custard-like batter and is perfect for brunches or tea-time.
– Tiramisu: Another layered dessert that is easy to make ahead and packed with flavors of coffee, cocoa, and creamy mascarpone.
– German Cheesecake: Add another German classic to your repertoire with a rich and tangy cheesecake.
– Chocolate Mousse: Light and airy chocolate mousse can be a sophisticated dessert on its own or used as a filling for cakes and tartlets.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 3 hours (including cooling and assembly)
Yield: 12 servings