Win their heart with this super easy Black Forest Cake!
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.
It’s all about the layers!
This cake looks a bit underwhelming from outside, but look what’s inside! Slicing this baby will definitely bring everyone to their feet.
This may be one of my favourite cakes of all time – but I think I say that every month!!
Black Forest Cake
EMAIL Recipe Share on FacebookIngredients
- 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
- Preheat oven to 350ºF. Spray two 8" round cake pans with cooking spray.
- 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.
- 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.
- 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.
- 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
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
Made this cake for dessert for Friday night. My 23 year old proclaimed it his favorite cake EVER! (I bake all the time!!).
My notes: I didn’t use all of the filling – only about 1 1/2 cans as I found it a bit too much. The use of the kirsch certainly boosted the flavor of the filling. Also, for the whipped cream, I used the recipe from the Tuxedo cake which used the unflavored gelatin as a stabilizer. I was transporting the cake on a long drive and felt that it would hold up better with the addition of the gelatin. It did!!
The cake was moist, tasty and as promised, easy! Definitely a keeper.
Can you use All Purpose Flour instead of Cake Flour? Thanks
It would be better to try this:
How to Turn All-Purpose Flour into Cake Flour
Step 1: Measure out the all-purpose flour that you’ll need for your recipe.
Step 2: For every cup of flour you use, take out two tablespoons of flour and return it to the flour bin. Throw the cup of flour (minus the two tablespoons) into a sifter set over a bowl.
Step 3: Replace the two tablespoons of flour that your removed with two tablespoons of cornstarch
Step 4: Sift the flour and cornstarch together. Sift it again, and again and again. The cornstarch and flour need to be well incorporated and the flour aerated. Sift the flour and cornstarch mixture about five times.