This delicious Black Forest Cake is a perfect treat for two, featuring rich chocolate layers, juicy cherries, and light, fluffy whipped cream. It’s an easy yet impressive dessert that comes together quickly with simple ingredients you likely already have. The best part? The luscious cherry filling and chocolate shavings make every bite extra special!
Recipe Ingredients:
Cake:
- Nonstick baking spray, for the parchment paper
- 1 cup all-purpose flour
- 1 cup granulated sugar
- Pinch kosher salt
- 1/4 cup buttermilk
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1 large egg, beaten
- 1 stick salted butter
- 2 heaping tablespoons cocoa powder
Cherry Sauce:
- 2 cups frozen cherries
- 1/4 cup granulated sugar
- 2 tablespoons cherry liquor
Whipped Cream:
- 1 cup heavy cream, cold
- 1/4 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 semisweet or milk chocolate bar, to grate over the cake
How To Make Black Forest Cake For Two?
- Preheat the oven & prepare the pan: Preheat your oven to 180°C / 350°F. Line a quarter-sheet pan (9×13-inch / 23x33cm) with parchment paper, leaving some overhang on the longer sides. Spray the pan, including the exposed sides, with nonstick baking spray.
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, and salt, then set aside.
- Prepare the wet ingredients: In a small jug, mix the buttermilk, baking soda, vanilla extract, and beaten egg. Set aside.
- Make the chocolate mixture: In a small saucepan over medium heat, melt the butter, then whisk in the cocoa powder. Add the water and bring to a gentle boil for 10–15 seconds.
- Combine & bake: Pour the hot chocolate mixture into the dry ingredients and stir briefly to cool it slightly. Add the buttermilk mixture and stir until smooth. Pour the batter into the prepared pan and bake for 15 minutes, or until the center is cooked through. Let the cake cool completely for about 30 minutes.
- Prepare the Cherry Sauce: In a small saucepan over medium-high heat, combine the cherries, sugar, and cherry liqueur (or juice). Bring to a gentle boil, stirring occasionally, and cook until the mixture reduces and thickens slightly, about 6–7 minutes. Remove from heat and let it cool to room temperature.
- Whip the Cream: In a stand mixer (or using a hand whisk), beat the cold double cream, icing sugar, and vanilla extract until stiff peaks form, about 3–4 minutes. Cover and refrigerate until needed.
- Assemble the Cake: Once the cake is completely cool, flip it onto a cutting board and remove the parchment paper. Cut it into four equal pieces.
- Finish & Serve: Grate the chocolate bar generously over the top for the finishing touch. Chill for 20 minutes before slicing to help set the whipped cream.
Recipe Tips
- Use fresh or frozen cherries : If fresh cherries are in season, use them for the best flavor. Otherwise, frozen cherries work perfectly.
- Let the cake cool completely : A warm cake will melt the whipped cream, so be patient and wait before assembling.
- Whip the cream to stiff peaks : This ensures a stable, fluffy texture that holds up between layers.
- Grate the chocolate just before serving : Freshly grated chocolate adds the best texture and taste.
- Chill before slicing : Refrigerate the cake for 20 minutes before cutting to keep the layers neat and intact.
How To Store Leftovers?
- Refrigerate: First, let the leftover Black Forest Cake cool until it reaches room temperature. Then, store it in an airtight container in the fridge for up to 3 days. Keep it covered to prevent the whipped cream from absorbing other odors.
- Freeze: Black Forest Cake is not ideal for freezing due to the whipped cream, which can separate when thawed. However, you can freeze the cake layers separately (without cream and cherries) for up to 3 months.
Nutrition Facts
- Calories:1938
- Total Fat:104 g
- Saturated Fat:64 g
- Carbohydrates:242 g
- Dietary Fiber:8 g
- Sugar:185 g
- Protein:20 g
- Cholesterol:358 mg
- Sodium:889 mg
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Black Forest Cake For Two
Description
This delicious Black Forest Cake is a perfect treat for two, featuring rich chocolate layers, juicy cherries, and light, fluffy whipped cream. It’s an easy yet impressive dessert that comes together quickly with simple ingredients you likely already have. The best part? The luscious cherry filling and chocolate shavings make every bite extra special!
Ingredients
Cake:
Cherry Sauce:
Whipped Cream:
Instructions
- Preheat the oven & prepare the pan: Preheat your oven to 180°C / 350°F. Line a quarter-sheet pan (9×13-inch / 23x33cm) with parchment paper, leaving some overhang on the longer sides. Spray the pan, including the exposed sides, with nonstick baking spray.
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, and salt, then set aside.
- Prepare the wet ingredients: In a small jug, mix the buttermilk, baking soda, vanilla extract, and beaten egg. Set aside.
- Make the chocolate mixture: In a small saucepan over medium heat, melt the butter, then whisk in the cocoa powder. Add the water and bring to a gentle boil for 10–15 seconds.
- Combine & bake: Pour the hot chocolate mixture into the dry ingredients and stir briefly to cool it slightly. Add the buttermilk mixture and stir until smooth. Pour the batter into the prepared pan and bake for 15 minutes, or until the center is cooked through. Let the cake cool completely for about 30 minutes.
- Prepare the Cherry Sauce: In a small saucepan over medium-high heat, combine the cherries, sugar, and cherry liqueur (or juice). Bring to a gentle boil, stirring occasionally, and cook until the mixture reduces and thickens slightly, about 6–7 minutes. Remove from heat and let it cool to room temperature.
- Whip the Cream: In a stand mixer (or using a hand whisk), beat the cold double cream, icing sugar, and vanilla extract until stiff peaks form, about 3–4 minutes. Cover and refrigerate until needed.
- Assemble the Cake: Once the cake is completely cool, flip it onto a cutting board and remove the parchment paper. Cut it into four equal pieces.
- Finish & Serve: Grate the chocolate bar generously over the top for the finishing touch. Chill for 20 minutes before slicing to help set the whipped cream.
Notes
- Use fresh or frozen cherries : If fresh cherries are in season, use them for the best flavor. Otherwise, frozen cherries work perfectly.
Let the cake cool completely : A warm cake will melt the whipped cream, so be patient and wait before assembling.
Whip the cream to stiff peaks : This ensures a stable, fluffy texture that holds up between layers.
Grate the chocolate just before serving : Freshly grated chocolate adds the best texture and taste.
Chill before slicing : Refrigerate the cake for 20 minutes before cutting to keep the layers neat and intact.
Black Forest Cake For Two