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Buttermilk Black Forest Cake

PREP TIME 20 minutes
COOK TIME 25 minutes
TOTAL TIME 40 minutes
This classic Buttermilk Black Forest Cake sandwiched with pillowy soft cream and topped with chocolate ganache makes an impressive bake. Rich, decadent, and super easy to make it is perfect for any celebration or just an anytime treat.
Buttermilk Black Forest Cake

Video

Ingredients

For the chocolate ganache

  • 1 ½ cups / 255g dark chocolate broken into pieces
  • ½ cup / 125ml cream

For the cake

  • 2 cups / 240g cake or all-purpose flour
  • 1 cup / 100g unsweetened cocoa powder
  • 1 ½ cups / 300g white granulated sugar
  • 2 teaspoons baking soda/bicarbonate of soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ cup / 125ml oil See note 1
  • 1 ½ cups / 375ml buttermilk See note 2
  • 2 teaspoons / 5 ml vanilla extract
  • ½ cup / 125ml hot water

For the cherry syrup

  • ½ cup 125ml of the water from either bottled or canned cherries
  • ½ cup / 160g cherry or strawberry jam

For the whipped cream See note 3

Instructions

To make the chocolate ganache

  • Start by making the chocolate ganache so that it cools and thickens while the cake is in the oven.
  • Heat the heavy / whipping cream in a pan. Add dark chocolate chips or blocks and whisk until the chocolate is melted and incorporated. Remove from the heat.
  • As the ganache cools, it will thicken. Add more chocolate if you prefer a thicker consistency. See note

To make the cake

  • Combine the dry ingredients: In a large bowl, combine the dry ingredients (flour, cocoa powder, sugar, baking soda, baking powder, and salt)
  • Whisk together the dry ingredients: Use a separate bowl to whisk together the wet ingredients (oil, buttermilk, and vanilla extract)
  • Combine the wet and dry ingredients: Pour the wet ingredients into the bowl with the dry ingredient
  • Beat well: Add in the hot water and beat well to form a smooth batter.
  • Bake: Pour into a greased and lined baking pan and bake in a preheated oven of 320°F (160°C) for 21 to 25 minutes. For this recipe, I used an 11 inch / 30cm square tin. The baked cake is divided in half and sandwiched with whipped cream. You can use any baking pan you prefer. Keep in mind that The baking time will vary slightly depending on the type of pan you use, so keep an eye on it.

To make the syrup

  • Prepare the syrup while the cake is in the oven.
  • Make the syrup: To make the syrup you can either use bottled or canned cherry juice: Drain the cherries from the bottle or can and reserve ½ cup (125ml) of the juice. Keep the cherries aside to use decoratively on the cake. Combine reserved juice and ½ cup cherry jam in a saucepan. Cook over low heat until thickened to form a syrup stirring constantly.

Assemble the cake

  • Brush the cake with the syrup: Remove the baked cake from the oven and leave in the pan for 5 minutes before turning out onto a cooling rack. If you baked the cake in 2 separate cake pans then brush each layer with the cherry syrup. For this recipe, I used my 11 inches / 30cm square tin. The baked cake is divided in half to form a two-layer cake. Brush with the syrup while the cake is still warm.
  • Cool and fill with whipped cream: Allow the cake to cool completely before frosting with the whipped cream. Spread the whipped cream over the bottom layer of the completely cooled cake. Reserve a little cream to pipe over the top of the cake. You can also add a few chopped cherries to the whipped cream if you like. Gently place the other half of the cake over the whipped cream layer.
  • Top and spread with the ganache: Spread the cooled and thickened chocolate ganache over the top layer.
  • Chill before serving: Pipe with the reserved whipped cream and top with the cherries. Chill the cake in the fridge for at least 30 minutes before slicing. Chilling ensures that the cream and ganache are firm and set creating neater slices.
Recipe Notes
  1. Use a neutral-flavoured oil like canola or sunflower oil.
  2. If you don’t have buttermilk, you can make some by adding 1 tablespoon (15ml) white vinegar or lemon juice to 1½ cup (375ml) milk Leave it aside for 2 minutes which will allow it to curdle. Use in place of the buttermilk.
  3. You can whip heavy cream for this recipe or give my 3 ingredient whipped cream frosting a try. It has a firmer texture than regular whipped cream making it ideal for filling between layers or piping decoratively.
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