Black Forest Cake Recipe {Chocolate Cherry Cake}

black forest cake recipe, chocolate cake, cherries, morello cherries, dark jarred cherries, syrup, chocolate shavings, moist chocolate cake, chocolate cherry cake, greek yogurt frosting, alcohol free cherry cake

A black forest chocolate cake usually consists of several soaked sponge cake layers that are sandwiched between whipped cream and cherries, then decorated with additional whipped cream and chocolate shavings. This version happens to be alcohol-free and tastes absolutely moist and delicious! 

This cake is REALLY moist and quite easy to make as jarred dark morello (sour) cherries, that have already been pitted in syrup are used for the filling and for soaking the cake layers with. Which means no pitting, no chopping and no liqueur for soaking, as the jarred cherries serve a multi-purspose function. I purchased these beautiful dark cherries in Aldi, and it was only $1.99 for a 24 oz jar of cherries in syrup. If you don’t have Aldi near by look for sour cherries in syrup (I do not recommend maraschino cherries for this cake recipe.) Do give this easy version a try!

black forest cake recipe, chocolate cake, cherries, morello cherries, dark jarred cherries, syrup, chocolate shavings, moist chocolate cake, chocolate cherry cake, greek yogurt frosting, alcohol free cherry cake black forest cake recipe, chocolate cake, cherries, morello cherries, dark jarred cherries, syrup, chocolate shavings, moist chocolate cake, chocolate cherry cake, greek yogurt frosting, alcohol free cherry cake Ingredients for the Chocolate Cake:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 1 1/3 cups sugar
  • 1 tsp salt
  • 1 1/2 tsp baking soda
  • 1 tbsp vinegar
  • 2 eggs
  • 6 tbsp unsalted butter, melted
  • 1/4 cup olive oil
  • 2 tsp vanilla extract
  • 1 1/4 cup milk

ingredients for cherry cakeHow to make the cake layers: 

  1. Preheat the oven to 350 degrees F. Grease (using non-stick cooking spray) two round 9″ cake pans and lightly flour; set aside.

IMG_1443 2. Whisk the dry ingredients, except for the baking soda in a large bowl.

3. Dissolve the baking soda in 1 tbsp of vinegar. Then add all the wet ingredients to the dry ingredients and whisk until combined.

cherry cake step 1

4. Evenly spread the cake batter into the cake pans and bake for 20-25 minutes or until done.

IMG_1489

5. Cool cake in pans for about 20 min. Then invert onto a cooling rack and cool completely before frosting and soaking.

cherry cake invertIngredients for the Frosting & Filling:

  • 1 (8oz) container cool whip, thawed
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 2 oz cream cheese, softened
  • 2 tbsp greek nonfat yogurt
  • 1 (24 oz) jar dark morello cherries, in syrup
  • 1 cup granulated sugar

ingredients for cherry frostingTo Make the Frosting and Syrup: 

  1. Drain 1 (24 oz) jar of dark morello cherries. Reserving the liquid for syrup.

2. Pour the syrup into a small saucepan and add 1 cup of sugar (you should have about 1 1/2 cups of liquid). Heat over medium heat until sugar completely dissolves and liquid slightly thickens. Cool completely before using for cake layers.

cherry cake step 2

3. To make frosting: beat the heavy whipping cream and powdered sugar in a large bowl until soft peaks form; add the cream cheese and greek yogurt and beat until combined. Then add the cool whip and mix throughly, until thick and creamy.

cherry cake step 3To assemble the Cake:

  1. Slice each cake layer evenly in half, cutting crosswise.

IMG_1552

2. Place bottom of the inverted cake layer (the very top upside down) onto the bottom of a cake plate. Drizzle about 2-3 tbsp of syrup onto the cut cake layer working with one piece at a time. (Soak layers one at time as layering since to prevent and tears.)

3. Spread about 1/2 cup of frosting over the top of the cake layer then evenly spread 3-4 tbsp of drained cherries over the frosting. Repeat ending with a cake layer and soak. Tip: Go very light on the syrup as this cake recipe is already moist to begin. Since the cake layers are cut in half, I wouldn’t exceed more than 3 tbsp of syrup for each cake layer. 

cherry cake step 4

4. To frost cake and garnish: Frost top and sides evenly with the remaining frosting. Then sprinkle sides with chocolate shavings. I placed about 5 large shavings over the top center of the cake as well.

cherry cake step 5

5. Pipe out 1 cup of cool whip, (thawed and whipped) onto the top border of the  cake making swirls going clock-wise. Then place fresh cherries over the top of each swirl. Re-fridegrate over night for all the flavors to meld together. NOTE: I used a large star tip for piping.

IMG_1696_Fotorblack forest cake recipe, chocolate cake, cherries, morello cherries, dark jarred cherries, syrup, chocolate shavings, moist chocolate cake, chocolate cherry cake, greek yogurt frosting, alcohol free cherry cake

Black Forest Cake Recipe {Chocolate Cherry Cake}
 
Prep time
Cook time
Total time
 
Alyona's Cooking:
Ingredients
  • CHOCOLATE CAKE:
  • 1½ cups all-purpose flour
  • ½ cup unsweetened cocoa
  • 1⅓ cups sugar
  • 1 tsp salt
  • 1½ tsp baking soda
  • 1 tbsp vinegar
  • 2 eggs
  • 6 tbsp unsalted butter, melted
  • ¼ cup olive oil
  • 2 tsp vanilla extract
  • 1¼ cup milk
  • FROSTING & SYRUP:
  • 1 (8oz) container cool whip, thawed
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 2 oz cream cheese, softened
  • 2 tbsp greek nonfat yogurt
  • 1 (24 oz) jar dark morello cherries, in syrup
  • 1 cup granulated sugar
  • GARNISH:
  • 1 cup cool whip thawed, whipped
  • Fresh cherries
  • Chocolate shavings
Instructions
  1. TO MAKE CHOCOLATE CAKE: Preheat the oven to 350 degrees F. Grease (using non-stick cooking spray) two round 9" cake pans and lightly flour; set aside.
  2. Whisk the dry ingredients, except for the baking soda in a large bowl.
  3. Dissolve the baking soda in 1 tbsp of vinegar. Then add all the wet ingredients to the dry ingredients and whisk until combined.
  4. Evenly spread the cake batter into the cake pans and bake for 20-25 minutes or until done.
  5. Cool cake in pans for about 20 min then invert onto a cooling rack and cool completely before frosting and soaking.
  6. TO MAKE SYRUP: Drain 1 (24 oz) jar of dark morello cherries. Reserving the liquid for syrup.
  7. Pour the syrup into a small saucepan and add 1 cup of sugar (you should have about 1½ cups of liquid). Heat over medium heat until sugar completely dissolves and liquid slightly thickens. Cool completely before using for cake layers.
  8. TO MAKE FROSTING: Beat heavy whipping cream and powdered sugar in a large bowl until soft peaks form; add the cream cheese and greek yogurt and beat until combined. Then add the cool whip and mix throughly, until thick and creamy.
  9. TO ASSEMBLE THE CAKE: Slice each cake layer evenly in half, cutting crosswise.
  10. Place bottom of the inverted cake layer (the very top upside down) onto the bottom of a cake plate. Drizzle about 2-3 tbsp of syrup onto the cut cake layer working with one piece at a time. (Soak layers one at time as layering since to prevent and tears.)
  11. Spread about ½ cup of frosting over the top of the cake layer then evenly spread 3-4 tbsp of drained cherries over the frosting. Repeat ending with a cake layer and soak.
  12. To frost cake and garnish: Frost top and sides evenly with the remaining frosting. Then sprinkle sides with chocolate shavings. I placed about 5 large shavings over the top center of the cake as well.
  13. Pipe out 1 cup of cool whip, (thawed and whipped) onto the top border of the cake making swirls going clock-wise. Then place fresh cherries over the top of each swirl. Re-fridegrate over night for all the flavors to meld together.

 

Share and Follow:

Leave a Reply

Your email address will not be published. Required fields are marked *