Black Forest cake was named after the Kirsch liquor that is made from tart cherries and typically brushed on the cake. I don’t use the liquor because I don’t really like the flavor, so maybe I can’t call this a Black Forest cake? Feel free to try it with the Kirsch or a simple syrup made with Kirsch.
This recipe starts with our decadent chocolate cake which tastes fantastic paired with cherries. We top it with cherry jam, whipped cream, chocolate shavings and fresh cherries. It’s a great dessert for serving at a dinner party because it looks fancy but doesn’t take long to assemble.
I made this in two 8-inch pans because I made two separate cakes. You could also make one single 10-inch cake. Wrap the cake and set aside until you’re ready to assemble. You could also wrap well and freeze for up to a week before assembling. Just thaw a few hours before serving.
When you’re ready to serve, whip the heavy cream and powdered sugar in a stand mixer until medium peaks form. Spread a thin layer of cherry jam almost to the edge of the cake. Top with whipped cream. Sprinkle chocolate shavings on top and place cherries around the edge.
Black Forest CakeCourse: DessertDifficulty: Easy
Cherry Jam 1/2 cup
Heavy Whipping Cream 1 cup
Powdered Sugar 4 Tbsp
Fresh Stemmed Cherries 7-12, depending on the size of cake you make
- Prepare the decadent chocolate cake in one 10″ pan or two 8″ pans. Cool completely.
- Spread cherry jam on top of cake, going almost to the edge of the cake.
- In the bowl of a stand mixer, start whipping the heavy whipping cream on medium-low speed.
- Add the powdered sugar while mixer is running. Turn the mixer up to medium-high speed and whip until medium peaks form. Spread onto the cake over the cherry jam.
- Add chocolate shavings and fresh cherries.
- Cake should be eaten the day it’s made. Leftovers can be stored in the refrigerator for 1-2 days but the whipped cream may weep.