This rich, moist and fruity black forest cake “screams” celebration. It has an intense chocolate and cherry flavour which combines perfectly with the sweet whipped cream. The cake is suitable for vegetarians and people with gluten intolerance.
It can be stored in an airtight container in the fridge for up to 3 days.
Must try recipe: Gluten Free Chocolate Brownies
The History
Historians believe black forest cake originated in the late 16th century in the Black Forest Region (Der Schwarzwald in German) located in the state of Baden-Wttemberg. The name, Schwarzwald, evokes darkness and mystery coming from the romantic German concept of Waldeinsamkeit or forest-loneliness. During this era, chocolate was first integrated into cakes and cookies. This region is known for its sour cherries and Kirsch or Kirschwasser (a double distilled, clear cherry brandy made from the sour Morello cherry). Hence the cake’s name in German is Schwarzwälder Kirschtorte.
The Cherries
I used Dark Morello cherries in light syrup. These cherries are ideal for cakes and pies, served over rice or chocolate pudding, panna cotta or any other dessert. I put them in my morning oatmeal or yogurt.
I always try to have these on hand for “impromptu” desserts. They go well with angel food cake, are great as an ice cream topping, and very good just by themselves, too. I am going to order more because I don’t think I will have enough on hand for my baking.
“Be the cherry on top of your day.”
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Gluten Free Black Forest Cake
Ingredients
Chocolate cake
- 50 g Lurpak unsalted butter (melted)
- 6 Eggs (medium)
- 6 tbsp Brown sugar (substitute with honey, golden or maple syrup)
- 1 tsp Vanilla extract
- 150 g Gluten free white flour
- 1 tbsp Gluten free baking powder
- 4 tbsp Cocoa powder
- 1 Pinch of salt
Cherries
- 700 g Dark Morello cherries in light syrup (1 jar / 340 g drained)
- 50 g Granulated sugar
- 3 tbsp Kirsch or Cherry brandy (optional)
Chocolate filling
- 50 g Lurpak unsalted butter (melted)
- 50 g Milk chocolate (melted)
- 4 tbsp Whipped cream
Whipped cream
- 600 ml Whipped cream
- 3 tbsp Granulated sugar
- 1 tsp Vanilla extract
Decoration
- 30 g Milk chocolate (grated)
- 2 tbsp Sugar sprinkles (pink, edible)
Instructions
Chocolate cake
- Preheat the oven to 180°C~356°F. Then grease and line a baking tin. I used 9' round baking tin.
- Melt the butter and allow it to cool for 10 minutes. In the meantime beat the eggs, sugar and vanilla until frothy. Add the gluten free flour, baking powder, cocoa powder and pinch of salt. Mix until well incorporated.
- Pour the batter in the baking tin. Bake for about 30-35 minutes or until a toothpick in the centre comes out clean. Allow the cake to cool down (about 30-40 minutes).
Cherries
- In the meantime, drain the cherries but save the syrup.
- Place the syrup in a saucepan. Add the sugar and the brandy (optional) and bring to boil. Stir until the sugar is dissolved. Remove from the heat and let it cool.
Whipped cream
- Whisk the whipped cream, sugar and vanilla together until smooth.
Chocolate filling
- Melt the butter and the chocolate. Add 4 tbsp whipped cream and mix well.
Assemble the cake
- Using a sharp knife, cut the cake, horizontally, into two layers. Then cut again one of the layer in half.
- Place one of the thin layer on a cake stand or plate and drizzle with cherry syrup lightly. Then spread the chocolate filling on the top and add â…“ of the drained cherries.
- Place the second thin layer on the top and again drizzle some cherry syrup. With a spatula spread the whipped cream (leaving some for the top) and add the remaining cherries.
- Then place the last layer, brush cherry syrup on the top and use the remaining cream to coat the cake all over. Decorate with the grated chocolate and sugar sprinkles. Refrigerate for couple of hours or overnight.
- Enjoy!