This delicious black forest cake features a flourless chocolate cake with a rich chocolate flavor, filled with a creamy white chocolate ganache with lots of cherries and topped with whipped cream and shaved chocolate. The perfect dessert for any occasion!
Prep time: 30mins | Cook time: 35mins | Yield: 8 slices
Ingredients:
For the Flourless Chocolate Cake:
- 220g (about 1 1/2 cups) Semi-sweet chocolate, chopped or chips
- 1/4 cup (55g) Unsalted butter
- 5 Eggs at room temperature (separate the whites from the yolks)
- 1/2 cup (100g) Granulated sugar
- 1/4 cup (22g) Unsweetened cocoa powder
- 1/2 tsp Vanilla extract
For the Filling:
- 190g (about 1 1/4 cups) White chocolate, chopped or chips
- 1/4 cup (60g) Heavy cream (bring to room temperature)
- 1/2 cup (80g) Maraschino cherries, drained and chopped
- 1 or 2 drops of red food coloring gel (optional)
For the Whipped Cream:
- 3/4 cup (180g) Heavy cream, cold
- 1 Tbsp (8g) Powdered sugar (icing sugar)
- 2 Tbsp (14g) Milk powder (it helps to stabilize the cream)
- 1/4 tsp Vanilla extract
Video:
Directions:
For the Flourless Chocolate Cake:
- Grease with butter an 8in (20cm) round pan. Make sure the pan has at least 3in (7,5cm) deep or use a parchment paper strip to reach this height because the cake will rise to the top and deflate as it cools. Set it aside.
- Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake.
- Place the chocolate and butter in a large bowl. Melt using a double boiler or microwave in 30-second intervals, stirring after each interval until smooth. Let it cool at room temperature for a few minutes while whipping the egg whites.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed, gradually adding the sugar until stiff peaks form. Set it aside.
- Add the egg yolks to the melted chocolate mixture and stir using a wire whisk until well combined.
- Sift the cocoa powder on top, add the vanilla, and stir to combine.
- Gently fold the egg whites into the mixture in three additions.
- Pour the batter into the prepared pan and bake for about 35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. The cake will rise to the top and deflate as it cools. Let it cool at room temperature.
For the Filling:
- Melt the white chocolate and heavy cream using a double boiler or microwave in 30-second intervals, stirring until smooth.
- Let it cool for a few minutes, and stir in the chopped maraschino cherries.
- Stir in one or two drops of red food coloring gel (optional).
- Remove the top crust of the cake (optional) and spread the ganache in the center. Depending on the oven you use, the cake will form a crust on top, and it may be hard to spread the ganache, so I recommend removing the crust.
- Refrigerate for about 2-3 hours to firm up the white chocolate filling.
For the Whipped Cream:
- Place the cold heavy cream, sugar, milk powder, and vanilla in the bowl of an electric mixer. Beat for a few minutes until stiff peaks form, being careful not to overbeat, or the cream will become buttery.
- Spoon the cream all over the cake, sprinkle chocolate shavings on top, and decorate with cherries.
- Keep the cake refrigerated until serving time.
You may also like:
Super Moist Chocolate Banana Bread
Nutella Stuffed Chocolate Chip Cookies
Strawberry Buttercream Frosting (not too sweet)
Vanilla, Chocolate, and Strawberry Cupcakes
Orange Cake with Chocolate Mousse Filling
