Description
This Perfect Chocolatey Black Forest Cake is a decadent dessert featuring layers of delicate chocolate genoise cake, luscious cherry syrup and chopped cherries, fluffy Chantilly whipped cream, and a smooth chocolate ganache drizzle. The cake combines rich cocoa flavors with sweet-tart cherries and creamy textures for an impressive yet approachable treat perfect for celebrations or special occasions.
Ingredients
Scale
Chocolate Genoise Cake
- 8 large eggs, room temperature
- 1 cup granulated sugar (200 g)
- 1 cup all purpose flour (130 g)
- ½ cup cocoa powder (50 g)
- ½ tsp salt
- 2 tsp baking powder
Cherries and Syrup
- 2 cans (14 oz each) pitted cherries in syrup (mix of dark sweet cherries and maraschino cherries recommended)
Chantilly Whipped Cream
- 3 cups heavy whipping cream, chilled (720 g)
- ¼ cup granulated sugar (50 g)
- 1 tsp vanilla extract
- ⅛ tsp salt
Ganache
- 240 g semi sweet chocolate (or mix of dark and milk chocolate)
- 1 cup heavy cream (240 g)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350 degrees Fahrenheit (conventional). Line four 8-inch round cake pans with parchment paper on the bottom. Avoid greasing the pans to ensure the delicate genoise rises well. If you have only three pans, use them but avoid fewer than that.
- Whisk Eggs and Sugar: Add eggs and sugar to your stand mixer fitted with a whisk attachment. Whisk on medium-high speed for 5 to 7 minutes until the mixture triples in volume, becomes very pale and fluffy. This aeration is critical for the light texture.
- Sift Dry Ingredients: Sift the flour, cocoa powder, baking powder, and salt together. Gently fold these dry ingredients into the egg mixture using a rubber spatula, taking care not to deflate the batter. Fold just until no streaks remain and the mixture is fluffy.
- Divide and Bake: Evenly divide the batter among the prepared pans. Bake for 12 minutes or until a toothpick inserted into the center comes out clean. Avoid overbaking to keep the cake moist and tender.
- Cool Cakes: Let the cakes cool in their pans for 20 minutes before carefully removing them to cool completely on a wire rack.
- Prepare Cherries and Syrup: Drain canned cherries, reserving all juice in a saucepan. Roughly chop all cherries except a handful reserved for decoration. Slightly reduce the cherry juice over medium heat for 3 to 5 minutes then cool completely.
- Make Chantilly Whipped Cream: In a chilled bowl, whisk together heavy cream, sugar, vanilla, and salt on medium-high speed until medium peaks form—cream should hold shape but remain soft.
- Prepare Ganache: Combine chocolate and heavy cream in a microwave-safe bowl. Heat in 20-second increments, stirring until smooth. Let the ganache cool for 10 to 15 minutes until it thickens but is still pourable.
- Assemble Cake: Place one cake layer upside down on a serving stand. Brush generously with cherry syrup, spread a thick layer of whipped cream, then scatter a third of chopped cherries, gently pressing them in. Drizzle 2 to 3 tablespoons of ganache over the cream. Repeat with the next two layers.
- Frost Cake: Top with the final cake layer (right side up), brush with syrup, and frost the entire cake with the remaining whipped cream. Chill the cake in the fridge for 15 minutes to set the frosting.
- Decorate with Ganache Drip and Piping: Warm ganache until runny. Pour over the cake, spreading with an offset spatula to create drips down the sides. Optionally, pipe whipped cream dollops along the edges and top each with a reserved cherry. Sprinkle chocolate shavings over the top.
- Serve and Enjoy: Let the cake set slightly before slicing and serving. Enjoy your perfect chocolatey Black Forest Cake!
Notes
- Using fresh cherries: Pit 2 cups fresh cherries and simmer them with 4 tablespoons water and 4 tablespoons sugar for 10 minutes until syrupy. Use syrup to soak cake layers and chopped cherries for filling.
- Make-ahead and storage: This genoise sponge can dry out quickly, so decorate and serve fresh or no more than 1 day ahead. Store in an airtight container in the refrigerator for up to 4 days.
- Ensure eggs are at room temperature for proper aeration and volume in the batter.
- Do not overmix dry ingredients into the eggs to preserve the fluffy texture.
- If you don't have four 8-inch pans, use three pans, baking layers a bit thicker.
- For best results, chill cream well before whipping to achieve stable peaks.
- Microwave ganache carefully in increments and stir well to avoid overheating and graininess.
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 410 kcal
- Sugar: 30 g
- Sodium: 110 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 125 mg
