Description
This Perfect Chocolatey Black Forest Cake features light and airy chocolate genoise layers soaked in cherry syrup, layered with chantilly whipped cream, juicy cherries, and decadent chocolate ganache. Perfect for celebrations, this classic dessert combines silky cream and rich chocolate with vibrant cherry flavors for an unforgettable treat.
Ingredients
Scale
Chocolate Genoise Cake
- 8 large eggs, room temperature
- 1 cup granulated sugar (200g)
- 1 cup all purpose flour (130g)
- ½ cup cocoa powder (50g)
- ½ tsp salt
- 2 tsp baking powder
Cherries and Syrup
- 2 14 oz cans or jars pitted cherries in syrup
Chantilly Whipped Cream
- 3 cups heavy whipping cream, chilled (720g)
- ¼ cup sugar (50g)
- 1 tsp vanilla extract
- ⅛ tsp salt
Ganache
- 240g semi sweet chocolate (or mix of dark and milk chocolate)
- 1 cup heavy cream (240g)
Instructions
- Prepare Cake Batter Preheat oven to 350F (conventional/no fan) and line the bottoms of four 8-inch round cake pans with parchment paper without greasing the sides. In a stand mixer fitted with the whisk attachment, beat eggs and granulated sugar on medium-high speed for 5-7 minutes until pale, thick, fluffy, and nearly tripled in volume.
- Fold Dry Ingredients Sift together the flour, cocoa powder, baking powder, and salt. Gently fold this mixture into the egg batter using a rubber spatula with slow, careful motions to retain airiness. Stop when no streaks of flour remain.
- Bake Cake Layers Divide the batter evenly among the prepared pans and spread evenly. Bake for 12 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pans for 20 minutes, then transfer to wire racks to cool completely.
- Prepare Cherries and Syrup Drain cherries, reserving all syrup in a saucepan. Roughly chop all but a handful of whole cherries reserved for decoration. Simmer syrup for 3-5 minutes to slightly reduce, then let cool completely.
- Whip Chantilly Cream In a chilled bowl, combine cold heavy cream, sugar, salt, and vanilla. Whisk on medium-high speed until medium peaks form—cream should hold shape but remain soft and smooth.
- Make Ganache Place chopped chocolate and heavy cream in a microwave-safe bowl. Heat in 20-second intervals, stirring after each, until fully melted and smooth. Let ganache cool for 10-15 minutes at room temperature.
- Assemble Cake Layers Place one cake layer upside down on a serving stand and brush generously with cherry syrup. Spread a thick layer of whipped cream, top with a third of chopped cherries, gently pressing them into the cream, then drizzle with 2-3 tablespoons ganache. Repeat with next two layers.
- Frost and Chill Cake Place final cake layer right side up. Brush with syrup, then cover cake entirely with remaining whipped cream. Chill in the fridge for 15 minutes to set.
- Add Ganache Drip Warm remaining ganache until pourable but not hot. Pour over top of chilled cake, spreading gently with an offset spatula to create drips down the sides.
- Decorate Optionally pipe whipped cream dollops around the edge using a star tip, topping each with a reserved cherry. Sprinkle grated chocolate or chocolate shavings over the cake. Serve and enjoy!
Notes
- Using fresh cherries: Pit 2 cups fresh cherries, cook them with 4 tablespoons water and 4 tablespoons sugar over medium-low heat for 10 minutes until syrup forms. Reserve syrup for soaking cake and chop cherries for filling.
- Make ahead and storage: The genoise sponge dries quickly; decorate and serve freshly or within 1 day. Store covered in the refrigerator up to 4 days.
- For easier layering, chill cake layers before assembly.
- Use good quality semi-sweet chocolate for ganache for best flavor.
Nutrition
- Serving Size: 1 slice (1/12th cake)
- Calories: 450 kcal
- Sugar: 38 g
- Sodium: 110 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 120 mg
