FOR THE CAKE LAYERS
1 1/2 cups sugar
1 cup all-purpose flour
1/2 cup cake flour
4 large eggs
1 cup cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup plain Greek yogurt (sour cream can be substituted)
2 teaspoons vanilla extract
1 teaspoon almond extract
FOR THE GARNISHES
1/4 cup heavy cream
56 grams semi-sweet chocolate, finely chopped
2 tablespoons syrup
1/2 teaspoon vanilla extract
FOR THE FILLING
3 cups fresh cherries, pitted and halved
1/4 cup cherry jam (seedless raspberry or red currant jam can be substituted)
1 teaspoon almond extract, divided
225 grams cream cheese, softened
1 cup castor sugar
2 3/4 cups heavy cream, cold
1 teaspoon vanilla extract
TO MAKE THE CAKE LAYERS:
Preheat the oven to 160 degrees Celsius, generously mist three 8-inch diameter by 2-inch high cake pans with non-stick spray, and line with circles cut from baking paper.
Add the sugar, flours, cocoa, baking powder, baking soda, and salt in a large mixing bowl, and whisk to combine.
Cut the butter into smaller pieces and add it to the dry ingredients and mix on low speed until the mixture resembles damp sand (30 seconds to 1 minute).
Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
When all of the eggs are fully incorporated, add the Greek yogurt, vanilla, and almond extract, and beat on medium speed for about 60 to 90 seconds. This will to aerate the batter and strengthen the cake’s structure.
Divide the batter evenly between the three prepared pans, and bake for 30-40 minutes. You can double check the cake is ready by inserting a toothpick into the thickest part of the cake, if comes out clean or with one or two moist crumbs. Allow the cakes to cool completely and then fill and frost.
TO MAKE THE FILLING:
Add the cherries, jam, and 1/2 teaspoon of the almond extract in a medium bowl and toss to coat and set aside.
Place the cream cheese and castor sugar in a large bowl and beat on medium-low speed until smooth. Turn the mixer down to medium-low speed and pour the heavy cream down the side of the bowl in a very slow and steady stream.
When all the cream has been added you can then turn the mixer up to medium-high and whip until the frosting holds stiff peaks, then fold in the vanilla extract and remaining 1/2 teaspoon of almond extract.
TO ASSEMBLE AND GARNISH:
Place one layer of chocolate cake on a serving platter and spread half the cherries on the cake, and top with about 1/3 of the whipped cream frosting.
Top with the second cake layer, and repeat, topping with the third layer then frost the cake with the whipped cream frosting.
Heat the cream in a small pot until barely simmering then place the chocolate in a small bowl, and pour the hot cream over the chopped chocolate. Allow the mixture to stand for 5 minutes.
Whisk the chocolate and cream together until fully mixed.
Whisk in the syrup and vanilla, and carefully pour the glaze in a slow stream around the perimeter of the cake, allowing it to drip down the sides.
Garnish with fresh cherries, chocolate shavings, and castor sugar.
This Black Forest Cake is so rich in flavour, with a deep chocolate and cherry combination, your taste buds will be singing! The classic is taken to the next level with juicy, sweet cherries, glazed with jam and topped with a fluffy whipped cream.
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