Black Forest cake is a decadent and delicious German dessert comprised of chocolate cake, cherry filling, and whipped cream. It looks fancy but it's actually super easy to make and delicious.
Course: Dessert
Servings: 12
Cook time: 55 mins
Cuisine: AmericanINGREDIENTS
2 cups (250g) all-purpose flour
1 3/4 cups (360g) sugar
3/4 cup (70g) unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon kosher salt
2 large eggs
1 cup sour cream
3/4 cup canola oil
2 teaspoons vanilla extract
1 cup strong piping hot coffee
1 1/4 cups heavy whipping cream
1/2 cups powdered sugar
1/2 teaspoon vanilla
TO MAKE
Preheat oven to 300F. Line three 6" or two 8" cakepans and set aside.
In a large bowl, sift together flour, sugar, cocoa powder, and baking soda. Whisk in the kosher salt.
In a medium bowl, whisk together eggs, sour cream, canola oil and vanilla extract until it looks homogenous and creamy.
Pour the wet ingredients into the dry ingredients. Stir together with a stiff spatula. The batter will be thick like frosting.
Pour in the piping hot coffee. The batter will look like mud pies in a muddy lake. Keep stirring until all the liquid is incorporated and it is a homogenized cake batter.
Fill cake pans. Place in the oven and bake for 50 to 55 minutes or until a toothpick poked in the center comes out clean.
Let cool in the pan for at least 10 minutes or until cool to the touch, then remove cakes
Using an apple corer or something of similar size (I use a cannoli mold), core out the center of each cupcake, reserving the inside bits.
Fill each empty center with 1-2 teaspoons (or more, depending on how large your hole is) of cherry pie filling. Once filled, place the "tops" of the cupcakes you cored out back onto the cupcakes. (Placing the top back onto the cupcake is optional, but I find it makes icing them easier/cleaner).
In a chilled metal or glass bowl, whip your cream, powdered sugar and vanilla together until soft-medium peaks occur. Place into a piping bag and ice each cupcake with a generous amount.
Comments