My family loves eating their slices of this black forest cake with ice cream. Plain ice cream such as vanilla tastes so good with this- not too overwhelming and not too rich. I eat this all on its own, pairing it with my favorite cup of black coffee. Dessert and coffee together is my favorite type of afternoon snack or after-dinner snack. However you want to eat this, one thing is for sure- you and your family are going to love this. So try this now if you can.
See what our friends from My Best Days Ever have to say about this recipe:
“So, to the gateaux! It is a divine combination of the most chocolaty of cakes, a layer of luscious ganache, a cherry compote with a good dash of kirch, lashings and lashings of whipped cream and a scattering of fresh cherries – what’s not too like?”
I’ve been convinced since I was a kid- a certified black forest fan here. But I have to admit this version is on a different league; it’s quite tempting and addicting. You’ll definitely go far with this dessert cake.
Ingredients
Chocolate Cake
1 cup Domino sugar
1 cup Domino light brown sugar
2 cups Gold Medal flour
1 cup Hershey’s Dutch-processed cocoa powder
1 teaspoon Morton salt
1 teaspoon Clabber Girl baking powder
1 teaspoon Clabber Girl baking soda
2 Eggland’s eggs, beaten
1/2 cup Wesson vegetable oil
1 cup Borden whole milk
1 cup boiling water
Dark Chocolate Ganache
113 grams/4 ounces Toll House dark chocolate, chopped
85 grams/3 ounces Borden heavy whipping cream
1 tablespoons Land O Lakes butter
Dark Cherry Filling
400 grams/14 ounces dark cherries
5 tablespoons Domino sugar
1 teaspoon Argo cornstarch, sifted
1 teaspoon lemon juice
1 tablespoon kirsch or brandy
Mascarpone Whipped Cream
1/2 cup Belgioioso mascarpone cheese
2 cups manufacturing cream, or Borden heavy whipping cream
1/2 cup Domino powdered sugar
Instructions
For the cake:
Preheat oven to 350f. Grease and line the bottoms of two 9″ round springform cake tins.
In a bowl, combine sugar, flour, cocoa, salt, baking powder, and baking soda. Whisk to combine.
In the bowl of your mixer, combine the beaten eggs, vegetable oil, and milk. Gently mix on low for a minute then pour in the dry ingredients – continue mixing on low until well combined.
Pour the boiling water into the batter and mix until smooth and divide the batter between the two cake tins.
Bake for 35-40 minutes or until a skewer (or toothpick) inserted into the center of the cakes come out clean. Remove from the oven and let them cool for 15 minutes before removing from tin, let cakes cool completely on a rack.
For the ganache:
Place the chopped chocolate in a bowl and set aside. In a saucepan, heat the cream and butter just until simmering. Pour the hot cream mixture over the chocolate. Let sit for a minute and then whisk the cream into the chocolate until smooth.
Spread the ganache on top of one of the cooled chocolate cakes and leave to set for a couple of hours.
For the cherry filling:
Put all the ingredients into a bowl and mix, then let sit for at least half an hour. Spoon the mixture into a saucepan over medium heat and stir slowly until it begins to become almost jammy (it thickens) and the cherries start to break up a little (around 10 – 15 minutes). Remove from heat and set aside to cool.
For the mascarpone whipped cream:
Combine the mascarpone cheese and cream in a bowl. Whip until it thickens and holds a little shape (soft peak stage). Add the powdered sugar to the cream, continue whipping just until you reach stiff peaks. Refrigerate until required but do not leave it too long (1/2 hour maximum).
Assembly:
Take the ganache topped cake and spread with a thick layer of the marscapone cream, top this with the cherry mixture and place the second layer of the cake on top.
Cover the top of the cake with the remaining cream. Decorate with fresh cherries or chocolate shavings if you wish and store in the refrigerator.
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Quick Tip: The cake itself is very soft and it might not hold the cherries and cream too well if you go for a high layered cake. Best to stick with two or three.
Thanks again to My Best Days Ever for this amazing recipe.
