Go Back Email Link
–+ servings
Black forest chocolate cake slice.

BLACK FOREST CHOCOLATE CAKE

Michelle Sam
A four layer traditional German supermoist chocolate cake with whipped cream and sour cherry with kirsch filling.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Cooling and decorating 3 hours
Total Time 4 hours
Course Dessert
Cuisine American
Servings 16 slices
Calories 597 kcal

Equipment

Ingredients
 
 

  • 180 g UNSWEETENED chocolate chips
  • 270 g cake flour or all purpose flour
  • 2 tsp baking soda
  • ½ tsp sea salt
  • 113 g unsalted butter
  • 480 g brown sugar
  • 3 large eggs
  • 1 tsp pure vanilla extract
  • 240 grams 2% Greek yoghurt substitute with sour cream
  • 1 cup hot coffee decaf or regular

Filling

  • 700 g Sour pitted cherries in water or light syrup Can be canned, bottled or frozen. If using frozen cherries, use 1½ cups of sour cherry juice for the filling.
  • 9 whole cherries Remove 9 whole cherries for decoration.
  • 2 Tbsp cherry juice for cornstarch slurry from separated cherries or sour cherry juice.
  • 1½ cup cherry juice for cherry filling from separated cherries or sour cherry juice.
  • 2 tsp corn starch
  • 2-4 Tbsp kirsch or liquer of your choice

Topping

Instructions
 

Chocolate Cake

  • Preheat the oven to 350° fahrenheit (177° celcius)
  • Line 2 9" pans with parchment paper to prevent the cakes from sticking to the bottom of the pans.
  • Sift dry ingredients together to ensure that all the soda and salt are uniformally distributed.
    270 g cake flour or all purpose flour, 2 tsp baking soda, ½ tsp sea salt
  • Melt unsweetened chocolate chips in a double boiler, stirring occasionally and watching carefully so that it does not burn. Remove when melted.
    180 g UNSWEETENED chocolate chips
  • With an electric or stand mixer, beat the butter and sugar until well combined.
    113 g unsalted butter, 480 g brown sugar
  • Add the eggs, one at a time.
    3 large eggs
  • Beat at high speed for 5 minutes until light and fluffy.
  • Lower speed and add the vanilla and melted chocolate until combined.
    1 tsp pure vanilla extract, 180 g UNSWEETENED chocolate chips
  • Stir in the dry ingredients and sour cream, alternating between the two until combined.
    240 grams 2% Greek yoghurt
  • Stir in the hot coffee and mix until combined. Batter will be thin.
    1 cup hot coffee
  • Immediately pour equal amounts of batter into the prepared cake pans.
  • Tap the cake pans to ensure that the surface is level and the cakes will bake evenly.
  • Bake for 25-32 minutes until done. Cake should be domed with a few cracks. Be careful not to overbake!
  • Cool completely before decorating. Prepare cherry filling and cream while cooling.

Cherry Filling

  • Separate the juice from the cherries, placing cherry juice into a small saucepan.
    700 g Sour pitted cherries in water or light syrup
  • Remove 9 plump whole cherries for topping.
  • Remove 2 TBSP of cherry juice and place in small bowl. Pour remaing juice into small saucepan.
    2 Tbsp cherry juice, 1½ cup cherry juice
  • Combine the 2TBSP cherry juice in small bowl with 2 tsp of cornstarch to make a slurry.
    2 tsp corn starch
  • Over medium heat, bring the cherry juice to a simmer. Stir the slurry and pour into saucepan, stirring constantly until thickened.
  • Remove from heat and pour the thickened cherry filling over the tart cherries.
  • Add the kirsch or liqueur of your choice. Allow to cool and thicken.
    2-4 Tbsp kirsch or liquer of your choice

Cream

  • In a stand mixer, beat whipping cream
    3 cups whipping cream
  • Add vanilla and POWDERED sugar.
    1½ tsp pure vanilla extract, 3 Tbsp powdered sugar
  • Whip until cream reaches stiff peaks.

Chocolate Shavings

  • Use a peeler, shave chocolate, insulating the chocolate from melting by holding a towel around the chocolate bar.
    115 grams Dark chocolate bar for shavings

Assembling cake

  • When cakes are cooled, remove from pans.
  • Remove parchment paper and slice each cake in half, creating 4 even discs.
  • Add cream and ⅓ cherry mixture for each layer. (3 layers with filling)
    3 cups whipping cream, 700 g Sour pitted cherries in water or light syrup
  • The top-most cake layer should be a flat bottom layer. This will make the cake appear more uniform and aesthetically more pleasing.
  • To decorate the outside of the cake, create a crumb coat by spreading a thin layer of cream over the entire cake to hold all the crumbs.
  • If time permits, allow the cake to rest before adding the final coat.
  • Add final cream coat.
  • Place cake on pedestal stand on baking tray when applying chocolate shavings.
  • Decorate with chocolate shavings and whole cherries. (Pipe rosettes on top of cake before adding the cherries if desired!)
    115 grams Dark chocolate bar for shavings, 9 whole cherries

Video

Nutrition

Serving: 16servingsCalories: 597kcalCarbohydrates: 78gProtein: 7gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 102mgSodium: 261mgPotassium: 215mgFiber: 2gSugar: 44gVitamin A: 1212IUVitamin C: 1mgCalcium: 92mgIron: 3mgNet Carbohydrates: 76g
Keyword Chocolate cake, Supermoist cake
Tried this recipe?Let me know how it was or if you have any questions or suggestions!
I want to see!Follow @Sammywongskitchen on Instagram or Facebook, snap a photo and tag it #sammywongskitchen