Black forest cake is a favourite in my family. When I was growing up my mom used to buy this cake for birthdays or special events. At that time I didn’t have a very big sweet-tooth but I loved the cherry and chocolate combination. I wasn’t too keen on the whipped cream and would usually leave it on my plate.
It then comes as no surprise that when I now bake this old classic, I keep the frosting to a minimal but generously pour lots of cherries between the layers and on top of the cake.
This dessert has a very rustic appeal to me. It is a perfect dessert for those cold nights we’ve been having lately. With a cup of chamomile tea, a generous piece of this cake makes my evening perfect.
And as Valentine’s Day is approaching, you could consider do individual portions of this cake and serve it with a small glass of porto.
You will need:
1 cup + 2 tablespoons of butter, room temperature
1 cup of granulated sugar
3 large eggs
½ cup of sour cream
1 cup + 2 tablespoons of cocoa powder
2 ½ cups + 2 tablespoons of flour
2 teaspoons of baking soda
½ teaspoon of baking powder
A pinch of salt
1 ½ cup of buttermilk, room temperature
1 cup of heavy cream
4 to 5 tablespoons of icing sugar
1 can of cherry pied filling
Butter 2 8-inch round cake pans and dust with some cocoa powder. Set aside.
In a bowl, beat the butter with the sugar until light and fluffy. Add one egg at a time, beating well between each addition. Add the sour cream and beat.
In another bowl, sift the cocoa powder with flour, baking soda, baking powder and salt.
Add half of the dry ingredients to the wet ingredients. Beat well and add the buttermilk, constantly mixing. Add the remaining dry ingredients and make sure everything is well blended.
Divide the batter in the two pans and bake at 350F for about 25 to 30 minutes.
In the meanwhile, whisk the cream with icing sugar. The best way to know if you added enough icing sugar is to taste the cream as you go. Some prefer the whipped cream very sweet; I don’t.
Once the cakes are baked and cooled, trim the top of the cakes to make them even and cut each of the cakes in half.
On the first half, spread some whipped cream. Cover with the other half of the cake. Spread whipped cream and add some cherry pie filling. Cover the whole layer.
Add another half cake and spread with whipped cream. Add the last piece of cake and cover the whole cake with icing sugar. Pour the rest of the cherry pie filling on top of the cake.
Add shaved chocolate if you wish, and enjoy!