It's not really a surprise, the fruit's sweet juices and the depth of bittersweet chocolate is a genius combination. Every time July rolls around, I develop a new cherry-chocolate recipe. It's a very comforting cake, hassle-free and easy to love.Īs I watched the humming mixer slowly swirl the melted chocolate into the batter, I noticed a pattern. I decreased the amount of sugar to balance the fruit's natural sweetness and was more than pleased with the result. However, I wasn't sure if the cherries would be too heavy and drag it down so I added a little baking powder. The egg whites are beaten stiff, which gives the cake enough oomph to rise. I find the taste more complex when using proper chocolate. The cake is made with melted bittersweet chocolate, which I much prefer over cakes made with cocoa powder and water. 189 crowned by a marbled raspberry whipped cream - and topped it off with Turkish sweet cherries and German sour cherries. I have used Lindt chocolate shavings to garnish the cake.I desperately craved chocolate and cherries - sometimes it's so easy to come up with a new recipe! I used my favorite chocolate cake recipe from my 365 book - recipe no. Repeat this process for the top layer and cover the remaining cake with the frosting.Ĩ. Add another layer of whipped cream before placing the second layer on top. Layer the cake with whipped cream and cherry filling on the top of whipped cream. Place the bottom layer of the cake and add 1/4 cup of cold sugar cherry syrup. Whip the cream on a low setting by adding 1/3 cup of powdered Sugar halfway through the process. In a cold, chilled bowl, take 3 cups of heavy whipping cream. Strain and cool the mixture thoroughly before using it.Ħ. Take about 1 1/2 cups of fresh cherries, add 1/4 cup sugar, 1/2 cup water, 2 Tbsp Kirsch brandy, let the mixture boil for about 7 to 8 minutes. To prepare the cherry filling and syrup, start by pitting the cherries. Pour the cake batter into an 8 x 3 inch greased pan-Bake F for 40 minutes. Add 1 1/2 cups of white granulated sugar, and beat for about 2 minutes with a hand blender.Ĥ. Sift 1 1/2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 tsp baking powder, and 3/4 tsp salt.ģ. Take three eggs, 1 Tbsp vanilla extract, 3/4 cup buttermilk, 3/4 cup oil in a bowl, and mix everything well.Ģ. Freshly whipped cream with less powdered Sugar and the right amount to stiffen the cream.ġ.Cherry Filling that is made to the right consistency that does not make the cake soggy.The cherry syrup tastes like cherries from fresh cherries, not the canned that have loads of Sugar.Tender and moist chocolate cake layers are strong enough to hold up and not too soggy when soaked with cherry syrup.This cake consists of several components.

Even while making the cherry filling and syrup, we can smell the freshness and the unique aroma! Black forest is one of the first things that comes to mind when I pick cherries from local farmers’ markets in the summer. I wait for summers to make cherry desserts. In contrast, canned cherries might be good on some desserts, definitely not for the black forest cake. I was pleasantly surprised when I had the better version of my childhood favorite cake. Making the filling and syrup elevates this cake to the next level. It was either canned or maraschino cherries and syrup (bright red colored in small jars). Though looking back, the ingredients in those cakes were not from real cherries. I did not imagine at that time that it was so easy to make at home.

We would go to bakeries in India and buy a slice each for everyone. When we were kids, black forest cake was a special occasion treat. Because it is not too sweet, all the flavors come through than just Sugar!! It is low on sugar when compared to other decadent chocolate cakes. The chocolate cake that remains moist after soaking with the cherry syrup is up to the mark. This recipe of black forest cake has bold flavors from fresh cherries.

German chocolate cherry cake