Prepare to embark on a culinary journey that will transport your taste buds straight to the heart of Germany's most legendary dessert! This Black Forest Truffle Cake is not just a cake – it's a symphony of rich chocolate, luscious whipped cream, and tangy Morello cherries that will make your guests swoon with every single bite. Whether you're a seasoned baker or a passionate dessert lover, this recipe promises to elevate your baking skills and create a show-stopping centerpiece that looks as incredible as it tastes.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hrs 20 mins
Cuisine: German
Serves: 10 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 1 3/4 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 cups whipped cream
- 1 jar Morello cherries
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper, ensuring sides are also lightly buttered.
- In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Ensure all dry ingredients are well combined and free of lumps.
- In a separate bowl, whisk together eggs, whole milk, vegetable oil, and vanilla extract until smooth and fully incorporated.
- Gradually pour the wet ingredients into the dry ingredients, mixing with an electric mixer on medium speed until just combined. Slowly add boiling water and mix until the batter is smooth and thin.
- Divide the batter evenly between the prepared cake pans. Gently tap pans on the counter to release any air bubbles.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes.
- Remove cakes from pans and transfer to a wire rack. Cool completely for about 1 hour.
- Drain Morello cherries, reserving the syrup. Roughly chop half the cherries, keeping some whole for decoration.
- Once cooled, slice each cake horizontally to create four thin layers.
- Brush each layer with reserved cherry syrup to enhance moisture and flavor.
- Whip cream until stiff peaks form. Fold chopped cherries into half of the whipped cream.
- Layer the cake, alternating between chocolate cake layers, cherry-infused whipped cream, and plain whipped cream.
- Cover the entire cake with remaining whipped cream, creating a smooth finish.
- Decorate the top with whole cherries, chocolate shavings, and optional chocolate truffles.
- Refrigerate the cake for at least 2 hours before serving to allow flavors to meld and cream to set.
- Slice and serve chilled, garnishing each piece with an extra cherry if desired.
Tips
- Ingredient Temperature Matters: Ensure eggs and milk are at room temperature for smoother batter integration.
- Sifting is Key: Always sift dry ingredients to prevent lumps and ensure a light, even cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender.
- Cherry Syrup Technique: Brush cake layers generously with cherry syrup for maximum moisture and flavor depth.
- Whipped Cream Stability: Chill your mixing bowl and whisk beforehand for more stable whipped cream.
- Refrigeration is Crucial: Allow the cake to set in the refrigerator for at least 2 hours to enhance flavor melding.
- Decorative Touch: Use a piping bag for more professional-looking cream layers and decorations.
- Make Ahead: This cake actually tastes better the next day, so consider preparing it in advance for special occasions.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 65g
Protein: 7g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 55mg
