“Only recently, I found out that Black Forest cake is a German dessert- and that made this chocolate and cherry combination taste even sweeter. The Black Forest region in Germany is known for producing a cherry liqueur that was used to help flavor the first Black Forest cake back in 1915. While today’s Black Forest cakes are typically covered in whipped cream, I prefer the creamy, smooth milk chocolate frosting and silky yet fluffy vanilla heritage frosting used as a filling in this recipe. Feel free to use preserved sour cherries if fresh cherries are not in season.” – Tessa Huff in Layered.
Before making this Black Forest cake, the only chocolate/cherry desserts I remember having were chocolate covered cherries that my mom held so close to her that we were each only allowed one (she loves her chocolate, hi mom) and an ice cream flavor from Dairy Queen that my dad loved. I never really thought about it, but I guess my whole family is filled with chocolate/cherry lovers!
Sadly, cherries are currently out of season. Sooooo my cake is not like Tessa’s, and it’s also not as pretty. But from what I’ve heard it tastes just as good as what I would assume hers tasted like.
You ready? Let’s take it slow
Sour Cream Chocolate Cake
- Like a lot of the cakes so far in this book, the instructions are very clear and easy to follow.
- This cake baked beautifully! However, they did have large domes; I’ve talked about this before and how I prefer a cake recipe that bakes flat to avoid waste. Luckily, I have a fiancé that loves cake scraps though!
- I loved a lot of things that about this recipe! Sour cream, coffee, and almond extract. I was reminded of the coffee and almond extract that was in the chocolate cake recipe from the Neapolitan cake(01- The Start Of Something Good)!
- Like I said above, cherries aren’t in season. So I used frozen cherries that I thawed out, blotted dry with a towel, and chopped up. It worked perfect!
- I love the texture that was added to the center of this cake with a simple addition.
- Rich, delicious, and balanced.
- I would put this on ice cream, a spoon, or a filling for a cookie!
Milk Chocolate Buttercream
- Swiss meringue buttercream plus chocolate?! Forget about it!
- I had the same problems with the dark chocolate as I did with the white chocolate for the 05- Red Velvet cake. If you didn’t have the chance to read that post, I have very hot hands so the chocolate melts between my fingers before I can get enough curls for what I need.
- Oh man. When I saw that I needed to make heritage frosting again I wanted to cheat and skip that step! Read about my struggles in the Red Velvet post that’s linked above.
- To my surprise, this batch came out wonderfully! Silky and smooth and luscious and no clumps! Just as Tessa talks about in the book! I’m not sure what I did before that was wrong, but I don’t want to make that mistake again. As I’ve said before, everyone makes mistakes and things don’t always come out as you had hoped.
Overall I loved making this cake! A friend of mine messaged me asking if I had any cakes available and was immediately excited when I started talking to her about this cake that I was in the middle of making. There are quite a few components to make, but if you just take it step by step and catch up on Grey’s Anatomy(like I did) then the time goes by fast! I really would love to make this cake again for my dad, I really think he would love it!