recipe: simplified holiday black forest cake

My mum’s favourite cake growing up was Black Forest Cake. We always had it for her birthday and special occasions, and it was always store bought. So now, I always associate this cake with such events. 

When I had it in my mind that I wanted to bake a more elaborate cake for Christmas, I immediately thought of Black Forest Cake. I searched online for recipes, and chose a few that had fewer ingredients, lesser time, and higher reviews. Then I combined them into this one.

This is a seriously moist and delicious cake that will impress your guests this holiday season. It looks beautiful and like you spent hours upon hours baking it, when it reality, it didn’t take long at all!

Simplified Holiday Black Forest Cake

Ingredients:

2 cups all-purpose flour
2 cups granulated sugar
3/4 cups unsweetened cocoa powder
1 tbsp baking powder
1 tsp baking soda 
1 tsp salt
1 cup buttermilk
1/2 cup oil (I used canola)
2 large eggs
1 tbsp vanilla extract
1/2 cup hot water
1 bag frozen dark sweet cherries, pitted and thawed
2 containers whipped cream
1 bar dark chocolate
Butter, to grease

Steps:

1. Preheat oven to 350°F. Grease 3 8” or 9” round cake pans. Sprinkle flour overtop. Set aside.

2. In a large bowl, combine the flour, sugar, cocoa, baking powder, baking soda, and salt. Mix well and put off to the side.

3. In a medium bowl, add the buttermilk, oil, eggs, and vanilla. Beat on medium speed with an electric mixer for 1 minute. Then pour wet mixture into dry mixture. Add the hot water, and beat for an additional 2 minutes, or until well-blended.

4. Put cakes in oven. Bake for approximately 23 minutes or until a toothpick comes out clean. Remove from oven and let cool for at least 30 minutes before expelling from cake pans.

5. Remove enough whole cherries to line the perimeter of the cake. Then, begin slicing the remaining cherries in half. Once cakes have completely cooled, you can start assembling the cake. Set one cake down and slather in approximately 2 cups of the whipped cream. Put half of the sliced cherries on top. Top with another cake layer, and repeat these steps. Finally, add the last cake layer and cover the entire cake in whipped cream. Line the top of the cake with the whole cherries. Finally, cut the chocolate bar into thin pieces. Sprinkle half of the bar on the sides of the cake and the other half on top. Immediately refrigerate and devour within a day or two. Merry Christmas!

 

Emory

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  • Welcome, friends! My name is Emory. I am a wife and mother to four (two on earth, one in heaven, and growing another). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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