Why You’ll Love This Cherry Black Forest Cake

This delightful cake is a modern take on the classic Black Forest gateau, inspired by a reader’s suggestion after sharing a White Chocolate Mocha Cake recipe in my Facebook group. While it may not adhere strictly to traditional recipes, it certainly captures the essence of flavor and presentation.

Perfectly suited for special occasions, this cake stands out beautifully on a buffet or dinner party table, and it can make for an excellent alternative Christmas dessert. The combination of chocolate, cherries, and cream creates a harmonious blend of flavors that delightfully dances on your palate.

Ingredients for Cherry Black Forest Cake

Chocolate Shards

• 250 g milk or dark chocolate

Chocolate Sponge Cake

• 100 g melted milk or dark chocolate
• 175 g unsalted butter, softened
• 100 g soft brown sugar
• 100 g golden caster sugar
• 3 medium eggs, lightly beaten
• 1 tsp vanilla extract
• 200 g self-raising flour, sieved
• 1 tbsp cocoa powder, sieved
• 1 tbsp coffee powder, sieved
• ½ tsp bicarbonate of soda
• 150 g soured cream

Filling and Decoration

• 250 g unsalted butter, softened
• 500 g icing sugar, sifted
• 3 tbsp double cream
• 1 tsp vanilla extract
• 3 tbsp cherry brandy (for soaking the sponge cakes)
• 400 g fresh cherries, stoned and halved
• 340 g jar of cherry conserve or cherry compote

How to Make Cherry Black Forest Cake

1. Prepare the Chocolate Shards

Begin by making the chocolate shards:

1. Melt the chocolate in a bain-marie.
2. Spread the melted chocolate onto a piece of baking parchment.
3. Roll up the parchment tightly and secure the ends with paper clips.
4. Place the rolled chocolate in the refrigerator to set.

2. Make the Chocolate Cake Batter

While the chocolate shards are setting, start on the chocolate sponge cake:

1. Preheat your oven to 180°C (160°C fan). Grease and line three 19 cm round loose-bottomed cake tins. If you are using baking bands, soak them in a bowl of water.
2. In a heatproof dish over simmering water, melt the 100g of chocolate. Avoid contact with the boiling water to prevent burning. Once melted, let it cool slightly.
3. Using an electric mixer, beat the softened butter and both sugars until the mixture is light and fluffy.
4. Gradually add the beaten eggs, mixing well. If the mixture starts to curdle, add some of the flour.
5. Add vanilla extract, cooled chocolate, cocoa powder, coffee powder, flour, and bicarbonate of soda. Mix until combined and fold in the soured cream.
6. Evenly distribute the batter among the three prepared tins and bake for 20-25 minutes or until a skewer inserted into the center comes out clean.
7. Once baked, allow the cakes to cool for about 10 minutes in the tins before transferring them to a wire rack to cool completely. While still warm, drizzle approximately one tablespoon of cherry brandy over each cake, letting it soak in.

3. Prepare the Vanilla Buttercream Icing

To make the buttercream icing:

1. Beat the softened butter and icing sugar together until the mix is lighter in color and has a fluffy texture.
2. Add the double cream and vanilla extract, mixing until achieving a thick, pipeable consistency.
3. Transfer two-thirds of the icing into a piping bag fitted with a star nozzle. Reserve the remaining icing for coating and filling the cake.

4. Assemble the Cake

To assemble your Cherry Black Forest Cake:

• Step 1: Place the first sponge layer on a serving plate or cake stand.
• Step 2: Pipe a ring of buttercream along the edge of the cake, fill the center with cherry compote and top with a few halved cherries.
• Step 3: Add the second sponge layer and repeat the filling process.
• Use some of the remaining buttercream to coat the top and sides of the cake.
• Step 4: On the final layer, pipe additional buttercream rosettes on the edges and fill the center with more cherry compote and fresh cherry halves.
• Step 5: Carefully position the chocolate shards around the sides of the cake, using buttercream to help them adhere if necessary.
• Step 6: Garnish the top with extra fresh cherries and pieces of broken chocolate for an extra touch of elegance.

Tips for Storage and Serving

This Cherry Black Forest Cake can be preserved for a few days at room temperature if covered properly. For best texture and taste, avoid refrigeration; if stored in the fridge, the sponge and buttercream may become firm when chilled, and you’ll want to allow it to return to room temperature before serving.

If creating your own chocolate shards seems daunting, consider using additional buttercream for decorating the cake’s sides, or as a creative alternative, use vermicelli for a textured finish. Your cake will still look impressive!