Chocolate Forest Cake: A Decadent Classic with a Cherry Twist
Introduction: Celebrate any occasion with this elegant and indulgent Chocolate Forest Cake. Featuring a moist chocolate sponge, sweet cherry filling, and velvety whipped cream, this cake is as delightful to look at as it is to taste. Perfect for parties or as a stunning centerpiece dessert!
Ingredients:
For the Chocolate Sponge Cake:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ cup unsweetened cocoa powder
- ½ tsp salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
For the Cherry Filling:
- 2 cups fresh or frozen cherries, pitted
- ½ cup granulated sugar
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tbsp lemon juice
For the Whipped Cream:
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
For Decoration:
- Dark chocolate curls
Instructions:
- Prepare the Chocolate Sponge Cake:
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a bowl, whisk together flour, baking powder, cocoa powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the flour mixture, alternating with milk, beginning and ending with the flour mixture. Beat until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
- Prepare the Cherry Filling:
- In a saucepan, combine cherries and sugar over medium heat. Cook until the cherries release their juices.
- In a small bowl, mix cornstarch with water. Add to the cherries and cook until the mixture thickens.
- Stir in lemon juice and let the filling cool completely.
- Whip the Cream:
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread half of the cherry filling over the cake layer. Top with whipped cream.
- Place the second cake layer on top and repeat with the remaining cherry filling and whipped cream. Cover the sides with whipped cream for a smooth finish.
- Decorate the Cake:
- Top with dark chocolate curls and additional cherries for garnish.
Tips for Success:
- Room-Temperature Ingredients: Ensure all ingredients are at room temperature for a smoother batter.
- Prevent Soggy Cake: Drain excess liquid from the cherry filling before layering.
- Chill Before Serving: Refrigerate the assembled cake for at least 1 hour for better slicing and flavor.
FAQs:
Q: Can I use canned cherries?
A: Yes, canned cherries can be used. Drain them well and reduce the sugar in the filling if they are pre-sweetened.
Q: How do I make perfect chocolate curls?
A: Use a vegetable peeler on a block of room-temperature dark chocolate for easy curls.
Q: Can I make this cake ahead of time?
A: Yes, prepare the components a day in advance and assemble the cake on the day of serving.
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