Black Forest Cake
- Yield: 14 1x
- Category: Dessert
Ingredients
Scale
Cake:
- 2 cups all-purpose flour (260g)
- 1 1/2 cups sugar (330g)
- 2/3 cup cocoa powder (65g)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 eggs
- 2/3 cup vegetable oil (120g)
- 1 cup milk (240g)
- 1/2 cup Ovaltine chocolate powder (50g)
- 2 tsp instant coffee
- 1/2 cup boiling water (120g)
- 1/2 cup sour cream (120g)
Filling:
- 1 can of cherries
- 2.5 cups chilled heavy cream (600g)
- 1/4 cup powdered sugar (30g)
Ganache:
- 75 g dark chocolate (chopped)
- 90 g heavy cream
- 1 tbsp oil
Instructions
- Preheat your oven to 350°F and line two 9-inch cake pans.
- Combine all the dry ingredients (excluding Ovaltine) in a bowl.
- Mix Ovaltine with milk and add it, along with eggs and oil, to the dry ingredients. Whisk until well combined.
- Combine boiling water with instant coffee and whisk it into the batter.
- Gently fold in the sour cream. Be careful not to overmix.
- Divide the batter into the pans and bake for 25-30 minutes. Check with a toothpick after 25 minutes. Cool the cakes on a wire rack.
- Cook the liquid from the cherries for 5-7 minutes until slightly thickened. Reserve 10 cherries for decoration and chop the rest.
- Whip the heavy cream and powdered sugar until stiff peaks form.
- Once the cakes are cooled, trim the tops, cut each into two halves, and layer with cream. Place cherries in the first and third layers. Cover with cream and refrigerate for 2 hours.
- Make the ganache by microwaving the ingredients in 20-second increments until shiny. Let it cool for 5 minutes, then drizzle it onto the cake. Decorate with cherries.
- Now, savor the moment and enjoy this delightful treat!
