Indulge in the rich and sumptuous layers of this Black Forest Cherry Cake, a delectable dessert featuring airy sponge cake with a decadent twist. Luscious cherries are nestled between the cake layers, complemented by a silky vanilla cream, and topped with a smooth chocolate ganache that melts in your mouth. This dessert perfectly balances fruity freshness with chocolate indulgence.
Why You’ll Love This: This cake combines the classic flavors of black forest gateau with a modern presentation. The soft sponge layers, infused with chocolate and vanilla, provide a light yet satisfying base that contrasts beautifully with the tart cherries and the luxurious chocolate ganache. Each forkful offers a harmony of textures and flavors, making this cake a perennial favorite at any gathering.
Perfect Occasion: This Black Forest Cherry Cake is ideal for a variety of celebrations, from birthdays and anniversaries to festive occasions and family gatherings. Its elegant appearance and beloved flavors make it a delightful choice for holiday desserts or as a special treat during afternoon tea.
Decoration Tips: Enhance this cake’s visual appeal by adding a garnish of fresh cherries on top of the ganache before it sets. For an extra touch of elegance, sprinkle some chocolate shavings or curls around the edges. A light dusting of powdered sugar over the cherries can also add a festive, snow-capped look, making it even more inviting.
Ingredients:
For the Cake:
- 150g butter, at room temperature
- 100g sugar
- 1 packet vanilla sugar or 1 teaspoon vanilla extract
- 3 eggs
- 200g all-purpose flour
- 1 packet baking powder
- 1 tablespoon cocoa powder
- 3 tablespoons milk
- A bowl of pitted cherries
For the Vanilla Cream:
- 1 packet vanilla pudding mix (36g)
- 50g sugar
- 500ml milk
For the Chocolate Ganache:
- 150g dark chocolate, finely chopped
- 3 tablespoons oil
Instructions:
- Prepare the Cake:
- Preheat your oven to 180°C (356°F). Line a 24 cm cake mold with parchment paper and lightly grease the sides.
- In a large bowl, cream the butter, sugar, and vanilla until fluffy. Add eggs one at a time, mixing well after each addition.
- Sift together the flour, baking powder, and cocoa powder. Gradually add to the creamed mixture alternately with milk, stirring just until combined.
- Pour half of the batter into the prepared mold. Mix the remaining batter with cocoa powder and an additional splash of milk, then pour over the first layer.
- Scatter the cherries over the top, pressing them lightly into the batter.
- Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
- Prepare the Vanilla Cream:
- In a saucepan, combine 450ml of the milk with sugar and bring to a simmer. Mix the remaining milk with the pudding mix until smooth.
- Pour the pudding mixture into the simmering milk, whisking constantly until thickened. Cook for an additional 2 minutes, then pour into a bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming, and let cool to room temperature.
- Prepare the Ganache:
- Melt the chocolate with oil over a double boiler or in a microwave, stirring until smooth.
- Pour the ganache over the cooled cake, spreading evenly.
- Assemble the Cake:
- Once the pudding has cooled, whip the 150g butter until light and fluffy, then gradually mix in the pudding.
- Spread the vanilla cream over the cooled cake. Refrigerate until the cream is set.
- Top with the chocolate ganache and create decorative swirls or patterns with a fork if desired.
- Chill the cake for several hours to allow the flavors to meld.
Enjoy! This Black Forest Cherry Cake is not only a feast for the eyes but also a delight for the palate, offering a rich tapestry of flavors and textures that are sure to impress.
