Since first making this cake for Mother’s Day (on the 10th) I’ve made this cake again within the week!
Despite the simple flavours that make up this cake, this cake tastes so good. I mean, you can’t really go wrong with the classic chocolate cake and whipped cream, but the morello cherries that you put into the filling give the cake this delicious fruity burst.
This recipe is originally from joyofbaking.com and as always, Stephanie’s recipes are A++. There were a few things from her original recipe that I changed, but nothing extreme. It was after watching her instructional video (that I fully recommend you watch so then you know whether you’re heading in the right direction or not) that I decided to alter a few things to suit my family’s personal preferences and also so then I wouldn’t end up wasting ingredients.
Source: Joy of Baking | Youtube
- I didn’t use cherry brandy/kirsch because 1. I didn’t have any and 2. my cake was to be child friendly.
- Out of a 700ml jar of morello cherries, I only used about half the cherries and only poured out about 1/2 cup of the cherry syrup after watching Stephanie’s video and seeing how much she actually ended up using on her cake. The thing with morello cherries is after you’ve opened a jar of them, you’re meant to consume the rest within 2 weeks. That time is decreased when you fully drain the cherries of the syrup. What’s more, you’ll find that 1/4 cup of cherry syrup for each of your cake layers is more than enough to keep them flavoursome and moist.
- You’ll find that morello cherries are generally pitted but to be on the safe side I like to half the cherries just to make sure there really are none. In the one jar I used I found 3 cherries still had their (rather larger) pips, and the idea of someone biting down on a piece of cake only to damage their tooth/teeth on a stray pip horrifies me.
- Follow Joy the Baker’s method of making your own cake flour 🙂
- It’s important not to over-mix the batter when combining all the ingredients together or it will make the sponge tough after baking.
- On my bad days I can’t cut a cake evenly in half to save my life. To forgo cutting anything altogether, I separated the batter evenly into 2 pans and reduced the baking time by 5 minutes to prevent over baking. I suspect separating the batter into two might have made my cake layers not as spongy and soft, but the cherry syrup does a great job in keeping the cake layers moist 🙂
- I reduced the amount of whipping cream I used because my family isn’t big on cream and also substituted in icing sugar instead of granulated white sugar.
So this is the inside of the cake. Apologies for the dodgy picture; mum gave me about 0.07 seconds to take a picture before she started handing out slices. *SIGH*
As you can see, I still can’t pipe for crap but I tried! Do you like the card I made for me mum? 🙂 Pretty sure I ruined a new kitchen sponge from doing the ombre hearts and letters with paint. Cherries aren’t in season right now where I am so I opted to decorate the cake with strawberries. I’d love to make this cake again and decorate with fresh cherries though, just to see how it looks. I’m definitely filing this recipe away as favourite cake. 🙂
Black Forest Cake
Recipe adapted from Joy of Baking
- 350 ml (12 ounce) jar of Morello Cherries in syrup
- 4 tablespoons Kirsch or Cherry Brandy (optional)
- 25 grams (1/8 cup) granulated white sugar
- 3 tablespoons (42 grams) hot melted unsalted butter
- 60 grams (1/2 cup) cake flour
- 1/4 teaspoon salt
- 30 grams (1/3 cup) unsweetened regular or Dutch-processed cocoa powder
- 4 large eggs
- 135 grams (2/3 cup) granulated white sugar
- 1 teaspoon pure vanilla extract
Whipped Cream Frosting
- 600 ml (2 1/2 cup) heavy whipping cream (double cream) (35% butterfat)
- 1 teaspoon pure vanilla extract
- 3 tablespoons (35 grams) icing sugar
Cherries: Drain the cherries, reserving the liquid. Halve cherries, making sure all pips are gone. If using brandy, place the cherries in a bowl and toss with 2 tablespoons Kirsch. Cover cherries with plastic wrap and set aside. Place 1/2 cup (120 ml) of the reserved cherry syrup in a small saucepan, along with the sugar, and heat until sugar has dissolved. Remove from heat; if using cherry brandy add 2 tablespoons to mixture and let cool.
Chocolate Genoise: Preheat oven to 180 degrees C (350 degrees F). Butter, or spray with a non stick spray, a 23 cm (9 inch) round cake pan and line the bottom of pan with parchment or wax paper.
- In a bowl, sift the flour, salt and cocoa powder together.
- In a heatproof bowl whisk the eggs and sugar together. Place over a saucepan of simmering water (a bain-marie), and whisking constantly, heat until lukewarm (about 5 minutes). Test the warmth of the egg mixture by dabbing a bit on the inside of your wrist. Remove from heat and transfer to the bowl of your electric mixer.
- Beat on high speed until the mixture is pale and thick (about 5 minutes). The batter should fall back into the bowl in a ribbon-like pattern. Beat in the vanilla extract.
- Sift about one-third of the flour mixture over the egg mixture and gently fold in using a rubber spatula or whisk. Sift and fold in another third, and then fold in the rest. Be careful not to over-mix! Take 1 cup of the batter and fold it into the melted butter to lighten it before gently folding it into the batter.
- Pour into your pan, smoothing the top. Bake for about 20 – 25 minutes or until a toothpick inserted into the centre comes out clean (or when the cake starts to shrink from sides of pan). Cool on a metal rack before removing from pan. (The cake can be stored for two days or frozen for a month.)
Whipped Cream Frosting: In your mixing bowl place the whipping cream, vanilla extract, and icing sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes, then beat the mixture just until stiff peaks form.
Assemble Cake: Using a sharp knife, cut the genoise, horizontally, into two layers. Turn over the top layer of the cake (top of cake becomes bottom) and place on your serving plate.
- Brush the cake layer with 1/4 cup (60 ml) cherry syrup.
- Mix in the halved morello cherries with 1 cup of whipped cream before spreading it onto the moistened cake layer.
- Place other half of cake layer (cut side up) onto the cherry filling and brush the second genoise layer with remaining syrup. Reserve one cup (240 ml) of whipped cream (for piping) and spread the remaining cream over top and sides of cake. Place reserved cream in a pastry bag fitted with a large star tip and pipe rosettes on top of cake.
- Decorate the sides and top of the cake with dark chocolate shavings. Cover and refrigerate cake for several hours (preferably overnight) before serving. Place cherries or other fresh fruit on top of the cake before serving.