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Dark Chocolate Black Forest Cake

Dark Chocolate Black Forest Cake

Cooking Time

Preparation Time : 20

Cook Time : 60

Total Time : 80


Serves 6

  • Chocolate Cake Layer 1.5 cups all purpose flour

  • ½ cup unsweetened cocoa powder

  • 1 cup sugar

  • 1 teaspoon baking soda

  • 1 cup milk

  • 1 tablespoon vinegar

  • 1 cup any flavorless oil

  • 1 teaspoon vanilla extract

  • 2 tablespoons water, optional, if needed Cherry Syrup

  • 1 cup water

  • 2 tablespoons sugar

  • 1 cup cheeries

  • Whipped Cream 2 cups heavy cream

  • 2-3 tablespoons powdered sugar

  • 1 cup Chocolate For Decorating


  • 01

    Pre-heat the oven at 180 degree .

  • 02

    Sift together flour and cocoa powder in a large bowl. Then add sugar, baking soda and salt and mix well.

  • 03

    To make the buttermilk, mix 1 cup milk with white vinegar and set aside for 5 minutes.

  • 04

    After 5 minutes the milk will curdle a bit, at this point add oil and vanilla extract to it.

  • 05

    Add the dry ingredients to the wet and mix until the ingredients are just combined. Add 2 tablespoons of water at this point if the batter seems too thick. This is optional, I did add it to my batter. Remember to not over-mix the batter.

  • 06

    Transfer batter to the prepared greased pans.

  • 07

    Bake the cakes at 180 degree for 25 minutes or until a toothpick inserted in the center comes out clean.

  • 08

    While the cakes are in the oven, make the cherry syrup. To a pan on medium-high heat add water, sugar and cherries. You may add more sugar if using fresh cherries. These maraschino cherries are quite sweet so 2 tablespoons was enough.

  • 09

    Let the syrup come to a boil and then let it simmer for 2-3 minutes. Remove the syrup from heat and drain it into a bowl using a strainer. Transfer the cherries to another bowl and set aside.

  • 10

    Make the whipped cream. Place the whisk attachment and the steel bowl into the refrigerator for 20-30 minutes until chilled. Then add to it heavy cream and powdered sugar.

  • 11

    Using the wire whisk attachment of your stand mixer or using your hand mixer, beat the cream with powdered sugar at medium-high speed until it forms peaks.

  • 12

    Assemble The Cake To assemble the cake, first grate the chocolate or use a peeler to shave the chocolate. Use plain chocolate here.

  • 13

    Once the cakes have cooled down cut each cake into 2 layers. You will total of 4 layers.

  • 14

    Place the first layer on your serving plate or turn table. Brush the entire layer generously with the prepared cherry syrup.

  • 15

    Then apply whipped cream and then place some cherries on top. You may skip the cherries in layer, this is optional. I also cut cherries in half before adding to the layer.

  • 16

    Repeat again with another cake layer, brush with cherry syrup, whipped cream, cherries (if using). Repeat with other layers as well.

  • 17

    Finally apply a thick layer of whipped cream on the top layer and also on the sides of the cake.

  • 18

    Pat down chocolate shavings on sides in the cake. Place the bigger chocolate curls in the center.

  • 19

    Pipe the remaining whipped cream as rosettes. Top with remaining cherries and serve

  • 20

    Place the cake in the refrigerator for couple of hours before serving. Once it's slightly set, its easier to cut into slices.



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