Homemade Black Forest Cake Recipe:
A moist and delicious layered black forest cake made at home.
Not every day I think of baking a fancy birthday cake. This time with a little success in making Genoese cake, I decided to try a good old recipe with the cake. It’s Black Forest Cake, requiring just a little bit of good quality liquor and some fresh fruits for that added zing in the super moist and lip smacking cake!
Ingredients (Makes 1 9’’ double layered cake):
For Each cake (you need twice the quantity of each ingredient to make two cakes):
- 1 cup flour,
- A pinch of salt,
- 1 tbsp cocoa powder,
- 1 cup plus 1 tbsp extra powdered sugar,
- 3 eggs, at room temperature,
- 1 tbsp melted butter,
- Oil or butter for greasing,
- ½ cup kirsch liquor or any good quality brandy or rum, mixed with 2 tbsp sugar.
For frosting and filling:
- Pillsbury vanilla icing-1 tub (standard size),
- 2 tbsp each of cranberry and blueberry preserve, melted
- 1 small Bourneville dark chocolate –shavings,
- 100 grams of black grapes, finely sliced,
- 50 grams of dried or fresh cranberry, finely sliced,
- Fresh morello cherries or candied cherries for topping>
- Prepare the Genoese cake, starting with sieving the flour, salt and cocoa powder together. Sieve it thrice and keep aside.
- Now in a clean bowl beat eggs and sugar until the volume is double in size. It should be creamy, pale and should leave a trail from the electric beaters. In fact, to achieve this, beat for at least 10 minutes continuously.
- Into this add the flour and fold in gently using a spatula. Now add the melted butter and once again fold in to mix the flour and butter well into the egg mixture.
- Immediately pour into a greased baking tin and tap the baking tin on the counter, to get rid of excess air bubbles. Bake for 12 minutes, in a pre-heated oven, set at 180 degrees.
- Cool on a wire rack and keep aside.
- While the cake is cooling, feed the cake with the alcohol mixture, which has been warmed a little for better absorption.
- Prepare another one or two more cakes, based on the amount of height you want for your cake. For me, two was good!
Frosting and layering the cake:
- Spread the bottom layer cake with warm preserve of cranberry and blueberry generously.
- Next layer it, with half of the vanilla icing, decorating it further with sliced fresh black grapes and cranberries.
- Cover the top with another cake, which is to be spread with the rest of vanilla icing.
- Finally, spread the top with chocolate shavings and cherries along the edge, to create that super glam ‘Black Forest’ cake look!