Introduction
Transform everyday ingredients into a decadent Black Forest Cake that tastes like Grandma’s secret recipe! This version is designed for the busy cook, offering maximum flavor with minimal fuss. Get ready to impress with this show-stopping dessert, ready in less time than you think!
Why This Works
This recipe delivers on both taste and efficiency. The simple steps and readily available ingredients make it perfect for weeknight baking or last-minute dessert emergencies. The extra cherries and whipped cream elevate the classic, creating a truly unforgettable experience.
Key Ingredients
- 🍒 2 cups fresh or frozen dark sweet cherries, pitted
- 🍰 1 box (15.25 ounces) devil’s food cake mix
- 🥚 4 large eggs
- 🥛 1 cup buttermilk
- 🧈 1/2 cup unsalted butter, melted
- 🍫 1 cup semisweet chocolate chips
- ☕ 1 cup strong brewed coffee
- 🥄 1 teaspoon vanilla extract
- 🥣 1 cup heavy cream
- 🍬 1/4 cup powdered sugar
Instructions
1️⃣ Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2️⃣ In a large bowl, combine the cake mix, eggs, buttermilk, melted butter, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes.
3️⃣ Stir in 1/2 cup of the pitted cherries.
4️⃣ Divide the batter evenly between the prepared cake pans.
5️⃣ Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
6️⃣ Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
7️⃣ While the cakes cool, make the cherry filling. In a saucepan, combine the remaining 1 1/2 cups of cherries and 1/4 cup of the coffee. Simmer over low heat for 10 minutes, until the cherries are softened. Remove from heat and let cool.
8️⃣ Meanwhile, melt the chocolate chips in a double boiler or microwave. Let cool slightly.
9️⃣ Once the cakes are completely cool, level the tops with a serrated knife if needed.
10️⃣ Whip the heavy cream with powdered sugar until stiff peaks form.
11️⃣ To assemble the cake, place one cake layer on a serving plate. Spread half of the cooled cherry mixture over the cake layer. Drizzle half of the melted chocolate over the cherries. Top with half of the whipped cream.
12️⃣ Repeat with the second cake layer, spreading the remaining cherry mixture, chocolate, and whipped cream on top.
13️⃣ Garnish with extra cherries and chocolate shavings (optional).
Handy Tips
- For even baking, rotate the pans halfway through.
- If using frozen cherries, thaw them completely before using.
- Don’t overmix the cake batter, or your cake might be tough.
Heat Control
The oven temperature is crucial for a moist and fluffy cake. Baking at 350°F (175°C) ensures even cooking throughout. Don’t open the oven door too frequently, as this can cause the cakes to collapse.
Crunch Factor
This cake offers a delightful contrast of textures: moist and tender cake, juicy cherries, and a creamy, light whipped cream. The optional chocolate shavings add a delightful textural element as well.
Pro Kitchen Tricks
- Use a cake leveler for perfectly even layers.
- For a richer flavor, use espresso instead of coffee.
- Add a tablespoon of Kirsch (cherry liqueur) to the cherry filling for an extra kick.
Storage Tips
Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Gift Packaging Ideas
Present this beautiful cake in a decorative cake box tied with a ribbon. Add a personalized card for an extra special touch.
Flavor Variations
🌟 Chocolate Cherry Almond: Add 1/2 cup chopped almonds to the cake batter.
🌟 Raspberry Swirl: Substitute raspberries for some of the cherries and add a raspberry liqueur to the filling.
🌟 Espresso Black Forest: Use espresso instead of regular coffee and add a layer of coffee-flavored whipped cream.
🌟 Orange Zest Black Forest: Add a tablespoon of orange zest into the cake batter before baking.
Troubleshooting
- Dry Cake: Make sure you don’t overbake the cake. Check for doneness with a wooden skewer.
- Cake Collapsed: Avoid opening the oven door too frequently while baking.
- Filling Too Runny: Simmer the cherries for a longer period to reduce excess liquid.
FAQ
- Can I use a different type of cake mix? Yes, but a chocolate cake mix will complement the flavors best.
- Can I make this cake ahead of time? Yes, you can bake the cakes a day ahead and assemble the cake just before serving.
- What if I don’t have buttermilk? You can substitute 1 cup of milk plus 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
- Can I freeze this cake? It is best to not freeze the cake completely assembled due to the whipped cream. You can freeze the unfrosted layers individually, then thaw and assemble closer to serving.
Conclusion
This Black Forest Cake recipe is your shortcut to baking success! Impress your friends and family with this easy-to-make, deliciously decadent dessert. Share your creations with us on social media using #BlackForestCake and #RateMyRecipes! Enjoy!
Grandma's Black Forest Cake: Speedy & Delicious
A quick and easy version of the classic Black Forest Cake, rich with chocolate and cherries.
Ingredients
- 1 u00bd cups all-purpose flour
- 1 cup granulated sugar
- u00bd cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- u00bd teaspoon salt
- 1 large egg
- 1 cup buttermilk
- u00bd cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 jar (24 oz) Morello cherries, drained
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Chocolate shavings for garnish
Instructions
- Preheat the oven to 350u00b0C (175u00b0C) and grease two 8-inch round cake pans.
- In a large bowl, mix together flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add the egg, buttermilk, oil, and vanilla to the dry ingredients and mix until combined.
- Gradually stir in the boiling water until the batter is smooth.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- Once cooled, slice each cake in half horizontally to create four layers.
- On the first layer, spread a layer of cherries, and then top with whipped cream.
- Repeat with the second layer, then place the third layer on top and repeat the process.
- Top with the fourth layer, cover the entire cake with the remaining whipped cream, and garnish with chocolate shavings.
Tips
- For extra flavor, add a splash of cherry liqueur to the cherries before layering.
- Ensure the cakes are completely cooled before frosting to prevent melting the cream.