Black Forest Cake

Black Forest Cake Recipe

This Black Forest Cake recipe is sweetened naturally and doesn’t include alcohol. It consists of three layers of moist chocolate cake, tender cherries, and delightful vanilla heritage frosting.

Prep Time 2 hours
Cook Time 24 minutes
Total Time 2 hours 24 minutes

Ingredients

For the Cake:

  • 220 grams of unbleached plain flour
  • 65 grams of raw cacao powder
  • 325 grams of coconut sugar
  • 2 teaspoons of baking soda
  • 1 teaspoon of baking powder
  • 1 teaspoon of fine sea salt
  • 1 teaspoon of espresso powder (not instant granules)
  • 120 milliliters of cold-pressed rapeseed oil
  • 2 large eggs at room temperature
  • 1 and 1/2 teaspoons of pure vanilla extract
  • 120 milliliters of oat milk at room temperature
  • 110 grams of Greek yogurt at room temperature
  • 240 milliliters of hot coffee

For the Cherries:

  • 225 grams of halved and pitted fresh cherries
  • 2 tablespoons of agave nectar

For the Vanilla Frosting:

  • 270 milliliters of agave nectar
  • 300 milliliters of oat milk
  • 55 grams of unbleached plain flour
  • 3/4 teaspoon of fine sea salt
  • 300 grams of unsalted butter at room temperature
  • 2 and 1/2 teaspoons of pure vanilla extract
  • 250 grams of fresh cherries for decoration

Instructions:

Cake

  1. Preheat your oven to 180ºC (350ºF) and prepare three 20cm (8 in) cake tins by greasing, lining, and dusting them with cacao powder.
  2. In a large bowl, mix together the flour, cacao powder, coconut sugar, baking soda, baking powder, salt, and espresso powder. Set this aside.
  3. In a separate bowl, combine the oil, egg, vanilla, milk, and yogurt until well-mixed.
  4. Create a well in the dry ingredients and pour the wet ingredients into it. Stir until all the dry ingredients are fully mixed – the batter will be thick.
  5. Gradually add the hot coffee while continuously whisking until it’s well incorporated.
  6. Divide the batter evenly among the 3 prepared cake tins and bake for 25 minutes. You’ll know they’re done when a cake tester comes out clean or with a few crumbs attached. Place the tins on a wire rack and let the cake layers cool completely in the tins.

Cherries

  1. Put the cherries and agave in a small saucepan over medium-high heat. Let it come to a boil, then lower the heat to a simmer.
  2. Allow the cherries to simmer, stirring now and then, until they become soft but still keep their shape, which takes about 7 minutes.
  3. Strain the cherries from the syrup and keep the syrup aside for later decoration. Place the cherries on a plate and let them cool completely.

Vanilla Frosting

  1. In a saucepan over medium heat, combine the agave, milk, flour, and salt. Whisk continuously until the flour is fully mixed, and the mixture comes to a boil.
  2. Let it boil for 2-3 minutes, or until it thickens to a loose pudding-like consistency.
  3. Take the pudding off the heat and spread it out on a large platter to cool to room temperature.
  4. Once the pudding has cooled, use a stand mixer with the paddle attachment. Beat the butter on high speed for 5 minutes until it becomes fluffy. Stop the mixer and scrape down the sides of the bowl if necessary.
  5. Set the mixer to medium-low speed and gradually add the pudding mixture to the butter, one tablespoon at a time. After all the pudding has been added, include the vanilla. Increase the mixer speed to high and continue beating until it’s super fluffy.

Assembly

  1. First, level any raised areas on the cake layers. Then, place one of the cake layers on a serving plate or cake stand.
  2. Spread one-third of the frosting evenly over the cake layer, making sure it reaches the edges. Next, sprinkle half of the softened cherries on top of the frosting. Drizzle one-third of the reserved cherry syrup over the cherries and frosting.
  3. Add the second cake layer on top, repeating the process.
  4. For the final layer, spread the remaining frosting, just like before, so it reaches the edges. Arrange the fresh cherries in a circular pattern on the top layer and drizzle the remaining cherry syrup over them.
  5. Your Black Forest Cake is now ready to be served immediately. Enjoy!

Here are some tips to keep in mind:

  • Freshness: This cake is at its best when served on the same day it’s made. However, you can refrigerate it for up to 2 days when covered. Remember to bring it back to room temperature before serving.
  • Frosting Preparation: You can make the frosting pudding up to 2 days ahead, but store it in the refrigerator. Allow it to reach room temperature and stir it well before adding it to the butter.
  • Sponge Layers: You can prepare the cake layers separately, up to 24 hours in advance. Just cover and refrigerate the cake layers until you’re ready to assemble the cake.

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Indulge in the classic flavors of a Black Forest Cake, perfect for chocolate and cherry lovers. This decadent dessert features layers of moist chocolate sponge cake, generously filled with sweet cherries and fluffy whipped cream. Each layer is infused with a hint of cherry liqueur, adding depth and richness. Topped with chocolate shavings, whole cherries, and a light dusting of powdered sugar, this Black Forest Cake is an elegant treat for special occasions or any time you crave a slice of indulgence.

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