Easy Black Forest Cake

Cake of the Month February 2014

Just in time for Valentine’s Day, a spectacular cake that has it all. Moist chocolate cake, tart cherries, whipped cream and shavings of dark chocolate – can it get any better?

Looking to win someone’s heart – this is the cake for you. It’s looks like you slaved all day, but it’s really pretty easy.

Not that grand from the outside… it’s all about the layers!

This may be one of my favourite cakes of all time – but I think I say that every month!!

Black Forest Cake
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Ingredients
  • 1-2/3 cups cake flour
  • 1 cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 1-1/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup milk
  • 1/2 cup canola oil
  • 1/3 cup Greek yogurt or sour cream
  • 2-1/4 tsp vanilla
  • 5 egg whites (10 Tbsp liquid egg whites)
Instructions
  1. Preheat oven to 350ºF. Spray two 8″ round cake pans with cooking spray.
  2. In a large bowl, stir together flour, sugar, cocoa, baking powder, sod and salt. Make a well in the centre and add milk, oil, yogurt and vanilla. Stir until just combined.
  3. In a large bowl beat egg whites until stiff peaks form. Fold 1/4 of egg whites to the chocolate mixture, then gently add remainder. Do not overmix. Divide evenly into pans. Bake 35-40 minutes. Do not overbake. Cool on wire racks.
  4. ASSEMBLY: Filling: mix cherry pie filling with kirsch; set aside. Frosting: Whip cream until stiff peaks form. Add sugar and vanilla and beat one last minute. Remove 3/4 cup and set aside. Whip cocoa into remaining cream. Topping: Shave chocolate; set aside.
  5. Slice each cake layer in half. Place the first layer on a plate and spread 1/2 of the cherry mixture on top. Add a cake layer, spread the vanilla whipped cream over this layer. Top with another cake layer, cherry mixture and final cake layer. Frost with chocolate whipped cream and top with chocolate shavings.
Notes

FILLING and FROSTING
2 x 540mL cans cherry pie filling
4 tsp kirsch or cherry brandy
2-1/2 cups whipping cream
1 Tbsp vanilla
1/4 cup sugar
2 Tbsp unsweetened cocoa
2 squares semisweet chocolate

 

Did you know canola oil was created in Canada? This healthy oil is low in saturated fat, high in monounsaturated and omega-3 fatty acids.
We’re proud to be using canola in all of our cake recipes this year.

Looking for more canola oil recipes? Visit www.CanolaEatWell.com

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7 Responses to "Easy Black Forest Cake"

  1. Black Forest Cake | Eat In Eat Out Magazine | kimmiecats says:

    [...] Black Forest Cake | Eat In Eat Out Magazine. Share this:TwitterFacebookLike this:Like Loading… [...]

    Reply
  2. Andrea MacLeod says:

    I am wondering who provided you with this recipe. As far as I know there is no canola oil in Black Forest Cake. Neither do we use cherry pie filling.

    Check out this webpage, which as a original recipe for Black Forest Cake.

    http://www.saskgermancouncil.org/resources/recipes/

    Click on B and then Black Forest Cake.

    Reply
    • publisher says:

      Hi Andrea, that’s what we offer at EIEO – our take – on recipes. Our cake recipes try to be tasty, easy, moist and delicious – with a twist! I’m sure this is great ‘classic’ recipe, but the variations are infinite so have fun!

      Reply
      • Andrea MacLeod says:

        Fair enough and nothing wrong with it.

        As Germans in North America we see a lot of Black Forest Cakes that have little in common with the Black Forest Cake you would get in Germany.
        North Americans often think though that’s how it should be and I believe that builds misconceptions about our food culture.

        Changing a recipe and making variations is great, it lets people be creative. But maybe it should be pointed out as such so that people understand, this is not the original version.

        It’s a bit about preserving food culture.

        Reply
        • Alan Iskiw says:

          I understand the criticism of the recipe not being traditional. I too was struck by the use of canola oil. However, if you are going to criticize different takes on a recipe, I am quite certain that a traditional Black Forest Cake does not include “Whip it”. Just sayin’…

          Reply
  3. Lynda says:

    I have made “real” Black Forest Cake. It is time consuming, and delicious, but not worth the full effort, not anymore anyways.

    I am going to copy your recipe and make it for my next birthday. This is my very favourite cake! Thank you for your recipe and beautiful photos.

    Your Black Forest Cake looks beautiful moist and delicious. All of your ingredients are real.

    I know accept for the canned cherries. I do not have a problem with using them. I might use three cans and drain more of the sauce from the cans so I will have mostly cherries.

    I only use canola oil for baking when a recipe calls for oil.

    Thanks again!

    Reply

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