This Black Forest cake revisited combines the richness of a moist chocolate cake with the freshness of cherries and raspberries.
Ingredients
- all-purpose flour
- cocoa powder
- sugar
- baking powder
- baking soda
- salt
- 2 eggs
- milk
- vegetable oil
- vanilla extract
- hot water
- pitted cherries
- fresh raspberries
- sugar
- lemon juice
- whipping cream (35%)
- icing sugar
- vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, combine the flour, cocoa, sugar, baking powder, baking soda and salt.
- Add the eggs, milk, oil and vanilla. Mix until a smooth batter is formed.
- Add the warm water slowly. The dough will be liquid, resulting in a very tender cake.
- Divide into molds and bake for 30 to 35 minutes. Let cool completely.
- Meanwhile
- Cook the cherries with sugar and lemon juice for 8 to 10 minutes until a light jam forms. Let cool, then gently add the raspberries.
- Beat the cream with the confectioner's sugar and vanilla until stiff peaks form.
- Cut the cakes in half horizontally.
- Place a layer of cake, cover with whipped cream then fruit mixture. Repeat for each layer.
- Cover the entire cake with whipped cream.
- Decorate with chocolate shavings, cherries, raspberries and a light dusting of cocoa.
- Refrigerate for at least 2 hours before serving.
- Note: For a more traditional version, add a light Kirschwasser syrup to the cake layers. Use Amarena cherries for an even more intense flavor.
