Black Forest Cake
This cake can be a little time consuming but it’s totally worth it. It’s even tastier the next day!
Over the holidays I spent some time with my mother-in-law and had a chance to rummage through her family recipes. Most of the recipes were from her mother’s side and they were in German but I enjoyed the time that we spent translating some of the ones I picked out. I do have more coming in the future.
I definitely had to take some creative liberties because I lacked a few ingredients and didn’t really try to source them.
Typically, this cake is made with kirsch which is a clear cherry liquor. I was told that it’s easier to get during the holidays but no one was going to order it now. I tried to order it myself except that I can’t have alcohol delivered to my home here in Alabama unless it’s wine from a wine club that has submitted all it’s paperwork. Gotta love living in the south. I substituted with brandy and the flavors worked nicely.
My second substitution was using coconut oil instead of shortening. I did this for two reasons. I have a friend that I wanted to share this with that has soy allergies and can’t have shortening. The second is that I don’t use shortening enough so I just don’t buy it.
Using coconut oil did give the cake a slight coconut flavor but it was pleasant and my husband, who hates coconut anything, still devoured it but that could have been the booze aspect of the cake.
I hope you enjoy this cake!
- 1 2/3 cups all-purpose flour
- 2/3 cup cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup coconut oil
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 1/2 cups buttermilk
- 1 lb cherries (set a few aside for decorating the top)
- 1/2 - 1 cup brandy (or kirsch if you have it)
- 1/2 cup unsalted butter, softened
- 3 cups confectioner's sugar
- 1/2 teaspoon salt
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 4 tablespoons confectioner's sugar
- Pit cherries and place in the brandy to soak overnight.
- Preheat oven to 350 degrees. Grease three 9" cake rounds and line with parchment paper. Make sure parchment paper is lightly greased.
- For the sponge mix flour, cocoa powder, baking soda, and salt together and set aside.
- Cream coconut oil and sugar together. Add vanilla and eggs one at a time.
- Mix flour mixture into the sugar and eggs alternating with the buttermilk until it all comes together
- Divide the cake batter between the three cake rounds and bake for 20 minutes. Let cakes cool.
- For the filling drain the cherries and cut them into quarters. Reserve the brandy.
- Cream the butter and slowly add in the icing sugar and salt until combined.
- Stir in the cherries until combined.
- Place one cake on cake stand and brush reserved brandy on top. Spread hard of the cherry filling. Repeat with second layer.
- Place third layer of cake on top and brush with more brandy. Place cake in the refrigerator for at least an hour.
- Ice cake right before serving. To make icing whip up cream until soft peaks.
- Add vanilla and icing sugar to cream and whip to stiff peaks. Spread over cake.
- Decorate with reserved cherries and serve.