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Black Forest Cake with Cherry Compote
Created by: Howcan Team
Ingredients
- For the cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- For the cherry compote:
- 2 cups pitted cherries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1/4 cup water
- For the whipped cream:
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- For assembly:
- 1/4 cup kirsch (cherry brandy) or cherry juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together 1 3/4 cups flour, 3/4 cup cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt.
- Add 2 cups sugar, 2 eggs, 1 cup milk, 1/2 cup oil, and 2 teaspoons vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in 1 cup boiling water. The batter will be thin. Pour evenly into the prepared pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then remove from the pans and cool completely on a wire rack.
- While the cakes are cooling, make the cherry compote. In a saucepan, combine 2 cups pitted cherries, 1/4 cup sugar, 1 tablespoon lemon juice, and 1/4 cup water. Cook over medium heat, stirring occasionally, until the cherries break down and the mixture thickens, about 10 minutes. Remove from heat and let cool.
- To make the whipped cream, beat 2 cups heavy cream, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.
- Once the cakes are completely cool, place one cake layer on a serving plate. Brush with half of the kirsch or cherry juice. Spread a layer of cherry compote over the cake, then spread a layer of whipped cream over the cherry compote.
- Place the second cake layer on top and repeat the process, brushing with the remaining kirsch or cherry juice, adding cherry compote, and topping with whipped cream.
- Garnish with chocolate shavings and whole cherries if desired. Refrigerate for at least 1 hour before serving. Enjoy!
The history of Black Forest Cake, also known as Schwarzwalder Kirschtorte, dates back to the early 20th century in the Black Forest region of Germany. This decadent dessert traditionally consists of layers of chocolate sponge cake, whipped cream, and cherries. The addition of a layer of cherry compote between the cake layers adds a burst of fruity flavor that perfectly complements the rich chocolate and creamy texture of the cake. Renowned pastry chefs in the Black Forest region, such as Josef Keller, are credited with creating the original recipe for this iconic cake. Today, the best versions of Black Forest Cake can still be found in the Black Forest region, where local cherries are used to make the delicious cherry compote that sets this cake apart. To make the perfect Black Forest Cake with cherry compote, it's essential to use high-quality dark chocolate for the cake layers and fresh, juicy cherries for the compote. The cherry compote should be cooked to just the right consistency, with a balance of sweetness and tartness to elevate the overall flavor profile of the cake. While the traditional recipe calls for kirsch, a cherry brandy, to be brushed onto the cake layers, some variations use cherry juice for a non-alcoholic alternative. This allows for a family-friendly version of the cake without compromising on the authentic Black Forest flavor. Whether enjoyed at a quaint bakery in the Black Forest or made at home with love, the addition of cherry compote to the classic Black Forest Cake adds a delightful twist to an already beloved dessert.
60 min
12
380 calories
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