Description

This Black Forest Cake features luscious layers of chocolate sponge intertwined with whipped cream and Amarena cherries. It’s perfect for any celebration, offering an irresistible combination of flavors that will delight every guest.

Ingredients

Scale

1¾ cups All-Purpose Flour
1½ cups Granulated Sugar
¾ cup Cocoa Powder
1½ tsp Baking Powder
1½ tsp Baking Soda
1 tsp Salt
2 Large Eggs
1 cup Whole Milk or 2%
½ cup Vegetable Oil
2 tsp Vanilla Extract
2½ cups Heavy Cream
½ cup Icing Sugar
2 tbsp Brandy
1 Vanilla Bean
3 tsp Gelatin
1 cup Chopped Amarena Cherries
¼ cup Amarena Cherry Syrup
¾ cup Dark Chocolate
8 Fresh Cherries

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Instructions

Preheat the oven to 350°F (180°C) and prepare two 8-inch round cake pans.
In a bowl, combine sifted flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together eggs, milk, oil, and vanilla until blended.
Mix wet ingredients into dry until just combined, then pour into prepared pans and smooth the tops.
Bake for about 30 minutes until a toothpick inserted comes out clean; cool on a wire rack.
Dissolve gelatin in cold water, then microwave until clear.
Whip heavy cream with icing sugar and vanilla seeds until soft peaks form; incorporate gelatin.
Slice each cake in half for four layers, soaking each with a syrup-brandy mix.
Assemble the cake with layers of whipped cream and cherries, finishing with remaining cream.
Make ganache by pouring hot cream over chocolate, stirring until smooth; drizzle over the cake.
Chill the decorated cake before serving.

Notes

Cool the layers completely before assembly for best results.
Gelatin is essential to stabilize the whipped cream to hold well.
The cake can be stored in the fridge for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 30g
Sodium: 220mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 2g
Protein: 6g
Cholesterol: 95mg