Indulge In A Decadent Four Layer Black Forest Cake With Amarena Cherry Syrup

Love What UEAT
Jan 19
3 min read

Updated: Apr 21

Desserts & Treats#blackforestcake #germancake #schwarzwalder #valentine #Christmas #birthdaycake #specialoccasion #nutfreedessert #falldessert #winterdessert #gateauforetnoire #tortacioccolato

This delicious gateau is the most German of all cakes: - Black Forest Cake.

Traditionally, this cake has 3-4 layers of chocolate sponge, soaked with a cherry syrup, sandwiched with stabilized whipped cream frosting and cherries 🍒.

Don’t let all the steps intimidate you. It is fairly simple to make !

Typically, this stunning decadent cake is decorated with additional whipped cream frosting, topped with cherries & chocolate shavings (or chocolate sprinkles).

INGREDIENTS: CAKE BATTER

1 1/2 cup (200 g) A/P flour

1 cup (200 g) sugar

1/2 cup (50 g) cocoa powder

6 large eggs 🥚 (room temperature)

1 tsp. (5 ml) vanilla extract

1/4 cup (60 g) unsalted butter 🧈

2 tsp. baking powder

Pinch of salt 🧂

FROSTING:

4 cups (946 ml) heavy whipping cream

1 cup (125 g) powdered sugar

1 tbsp. (7.5g) unflavoured gelatine

FILLING:

2 can (18 ozs/each) cherry pie filling

Amarena syrup (or cherry liqueur)

DECORATION: Chocolate shavings and cherries 🍒

DIRECTIONS: Oven temperature 350 F (180 C)

1) Grease & line the bottom of two 8” (20.3 cm) baking pans coated with cocoa powder. Adjust rack in the middle of the oven. Melt butter. Set aside.

2) For best whipped cream frosting results, place bowl in the refrigerator, or freezer.

3) In a separate large mixing bowl, add eggs & sugar. Beat with an electric mixer,(start on low speed & increase to high) till the volume more than doubles & colour should be a very pail yellow (6-7 minutes).

4) In a large bowl, sift together flour, cocoa powder & baking powder. Add salt.Mix well. Set aside.

5) Gradually & gently start spooning in the flour mixture a bit at a time. You DO NOT want to deflate the beaten eggs. Once all is mixed well, pour the cooled melted butter & vanilla extract. Mix well (about 1 minute).

6) Pour batter evenly into the 2 baking pans. You may use a food scale to weight the batter in each pan. Place in a preheated 350F (180 C) oven for 15 -20 minutes, or until toothpick comes out clean. Cool cakes in the pans for 10 minutes before releasing them & finish to cool on a wire rack. Sponges must to be completely cooled before assembling.

IN THE MEANTIME: Let’s prepare the stabilized whipped cream frosting.

1) Prepare the gelatine as per the package instructions.

NOTE: gelatine should be cooled but still liquidy.

2) Take the chilled bowl. Add the whipping cream. Using an electric mixer, start beating on low/medium speed, gradually increasing to high speed. When cream starts to thicken, gradually add the powdered sugar till you achieve stiff peaks.

3) Slowly pour in the liquidy gelatine & mix for 30-45 seconds. If your gelatine has firmed up, place the bowl in hot water till it loosens up.

4) Fill 2 piping bags. One bag with a round tip and one bag with a star tip.

TIME TO ASSEMBLE THE CAKE:

1) Slide 2 pieces of parchment paper under the cake. This will keep the serving dish clean. Cut off the dome part of the sponges with a serrated knife. Reserve the flattest layer for topping off the cake.

2) Place one layer. Brush with amarena syrup (or syrup of your choice). With the round tipped piping bag, pipe the outer part of the layer. (This will prevent the cherry filling from oozing out). Scoop some of the cherry filling in the centre of the cake.

3) Repeat steps 2 & 3. Top with the flattest layer. Be sure to soak the last sponge layer well. Then simply decorate as desired, apply the whipped cream frosting on the sides. Smooth with an offset spatula or bench scraper. Top the cake with more frosting. Smooth out the top.

4) Using the star tipped piping bag, pipe swirls on top of the cake.Garnish the swirls with amarena cherries 🍒 (or maraschino cherries and shaved chocolate in the centre ot chocolate sprinkles around the sides.

5) Refrigerate the cake at least 3-4 hours before slicing & serving. You can also make this cake up to 2 days in advance before serving. This is best as it gives time for the cake to soak up all the goodness and set properly.