Black Forest Cake Recipe | How to make Moist Chocolate Cake Base | Cake decoration

Hey, there today I am sharing my All-time favorite Black Forest Cake. This Black Forest Cake Recipe is a creamy, chocolate-cherry dream! Made from scratch with my homemade chocolate cake, homemade cherry filling, and vanilla whipped cream. It is heaven on a plate. Black Forest cake is a chocolate layer cake named for the region in Germany where Schwarzwalder Kirsch(Wasser) is made. Kirsch is a clear, colorless fruit liquor made from sour cherries and is what gives Black Forest Cake its distinct cherry flavor (in addition to the cherries in the filling).

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Ingredients required in this recipe are:

  1. All purpose flour/maida-1 cup(120gms)
  2. Cocoa powder-1/4 Cup (25 gms)
  3. Eggs-4 eggs, yolks, and whites separated (at room temperature)
  4. Powdered Sugar -1 cup.
  5. Oil-1/3 Cup.
  6. Vanilla essence-1 Teaspoon.
  7. Baking powder-1 1/2 Teaspoon.
  8. Hot water-1/2 cup.
  9. Instant Coffee- 1 Teaspoon.
  10. Candied cherries-1/4 Cup.
For Sugar Syrup :
  1. Sugar-1/4 cup.
  2. Water-1/2 Cup.
  3. Chopped cherry- 1 tbsp.
For decoration :
  1. Whipping Cream- 2 Cups.
  2. Candied Cherry-1/4 Cup, Chopped & for decoration
  3. Dark Chocolate Shavings - For decorations.
  4. Chocolate Ganache- 1/4 cup or as needed.
Method of preparation:
  1. Preheat the oven at 180-degree Celsius for 10 minutes.
  2. Grease the tin with oil or butter and dust with some flour or cocoa powder. Keep this aside.
  3. Separate egg yolks and whites into different bowls(use a large bowl)
  4. Beat the egg white for 2 minutes or until it turns airy and fluffy. Add 1cup of powdered sugar little by little and beat the egg white until stiff peaks form. It may take 5 minutes.
  5. Meringue is ready. 
  6. Add egg yolks one at a time and beat well. 
  7.  Add vanilla essence, coffee(not hot)and mix well Add oil and milk beat well. 
  8. Add the dry ingredients in three additions to the egg yolk mixture. Fold and mix well. Gently fold and mix well.
  9. The cake batter is now ready. Transfer the batter to the prepared cake tin and tap the tin to remove the air bubbles if any.             
  10. Bake the cake for 35-40 minutes at 180 degrees Celcius preheated an oven, or bake until a skewer or toothpick inserted should come out clean.
  11. Let it cool down to room temperature on a cooling rack upside down.  and remove from the tin. 
  12. Chop the cherries and keep them aside.
  13. Heat a pan with water and sugar. Boil the water and add chopped cherries. Keep the sugar syrup aside and let it cool down completely.
  14. To make whipped cream, chill the bowl and whisk attachment in the refrigerator for 10 minutes.
    Whip the cream at high speed until stiff peaks form.
  15. Transfer some whipped cream to a piping bag with a star tip.
  16. Trim the edges of the cake(Removing the hard crusts.) Slice the cake into 3 or 4 layers using a serrated knife.
  17. Apply some cream to the cake board and place the first layer. Wet the cake with cherry sugar syrup. Apply some chocolate ganache and cream. Spread some chopped cherries. Repeat this for the next 2 layers. 
  18. Cover the cake with white frosting and put this cake in the fridge for them to set.
  19. Use a vegetable peeler to create chocolate shavings with the chocolate baking bar. Apply on the side and top of the cake. 
  20. Pipe around the cake with whipped cream and top with some candied cherries too.