Baking with Blondie - Black Forrest Cake

BLACK FOREST CAKE

Traditional Black Forest Cake coming together with dark chocolate cake layers, a fresh cherry compote, whipped cream frosting, and a dark chocolate drip.

Author: Mandy | Baking with Blondie

Recipe type: Cake

INGREDIENTS

• Dark Chocolate Cake
• ⅔ cup sour cream
• ¾ cup buttermilk
• ⅓ cup vegetable oil
• 1 Tablespoon Vanilla
• 3 whole eggs + 1 egg white
• ½ cup dark chocolate cocoa
• ½ cup semi-sweet mini chocolate chips
• 1 Duncan Hines Dark Chocolate Cake Mix
• ¼ cup all purpose flour for high altitude
• 
  
• Cherry Compote/Filling
• 1½ Cup Fresh Cherries, Pitted and roughly chopped
• ½ Cup Water
• 1 Tablespoon Lemon Juice
• ¼ Cup Granulated Sugar
• 1 Tablespoon Cornstarch
• 1 teaspoon vanilla
• *optional: ⅛ teaspoon almond extract
• 
  
• Stabilized Whipped Cream Frosting
• 1 Tablespoon Knox Gelatine (1 packet 1.8g)
• ½ cup water
• 3 cups Heavy Whipping Cream
• 3 oz cream cheese, room temperature
• 2 cups powdered sugar
• 1 tablespoon vanilla
• 
  
• Chocolate Ganache Drip
• 1 cup dark chocolate candy melts
• ¼ cup heavy cream
• 
  
• Garnish
• Fresh Cherries

INSTRUCTIONS

1. FOR THE DARK CHOCOLATE CAKE: Preheat oven to 325 degrees. Prep three 6" cake rounds with a wipe of shortening and dust of flour. Set aside.
2. In a medium bowl, whisk together the sour cream, buttermilk, oil, eggs, and vanilla until thoroughly combined. Sift in the cocoa, cake mix, and flour, and toss in chocolate chips. Stir until just combined.
3. Split cake batter evenly between prepared cake rounds.
4. Bake for 25-30 minutes, or until center is fully baked. Do not overbake. Remove rounds from the oven, let cool in the pan for 2 minutes, then flip out onto a wire rack to cool completely. Wrap up in plastic wrap twice for each round, then freeze for at least 3 hours until solid. You want to frost this cake when it's cold for better results.
5. FOR THE CHERRY FILLING: In a saucepan, stir together all the ingredients except for the vanilla and almond extracts. Bring to a boil, then turn down to a simmer for 10 minutes on low until thickened. Stir in vanilla and almond, then store in a covered container in the fridge until cooled completely.
6. FOR THE WHIPPED CREAM FROSTING: Place metal mixer bowl and metal mixer whisk in the freezer. You want them chilled!
7. Place gelatin in a microwave safe bowl with water and let sit for 5 minutes. Microwave for 10 seconds, then let cool slightly.
8. Whip up whipped cream in chilled mixer bowl on low speed for 1 minute, then gradually increase the speed to high and whip until stiff peaks form. Add in soft cream cheese, gelatin, and vanilla and whip up again until stiff peaks form.
9. Add in powdered sugar and whip up again until it's thickened and ready!
10. FOR THE GANACHE: Stir together the chocolate and heavy cream in a microwave safe bowl and microwave for 30 seconds and stir until combined and smooth. Add another 5 seconds if needed.
11. ASSEMBLY: Place down first cake layer and pipe on a thin layer of whipped cream frosting. Spread flat, then pipe a thick rim around the outside rim of the cake layer to act as a dam. Spoon in about ¼ cup of the cherry filling. Top with the next layer and repeat. If you notice things moving around, add a temporary dowel down the center to stabilize.
12. Crumb coat, then freeze for 20 minutes. Add drip, then freeze for 2 minutes to set. Pipe on some of the whipped cream frosting with a Wilton 8B piping tip, then top with fresh cherries. Serve cold with some whipped cream and cherry compote on the side.