Description
Red Velvet Black Forest Cake
Ingredients:
For the Red Velvet Cake Layers:
2 ½ cups all-purpose flour
2 cups sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1 ½ cups vegetable oil
1 cup buttermilk (room temperature)
2 large eggs
2 tbsp red food coloring
1 tsp white distilled vinegar
2 tsp vanilla extract
For the Whipped Cream Filling:
2 cups heavy whipping cream (cold)
1/2 cup powdered sugar
1 tsp vanilla extract
For the Cherry Filling:
2 cups cherry pie filling (or fresh cherries in syrup)
Extra cherries for topping
For the Chocolate Drip:
1/2 cup heavy cream
1/2 cup dark chocolate (chopped)
Decorations:
Whipped cream swirls
Cherries with stems
Chocolate cookies (e.g., Oreo)
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Instructions:
1. Prepare the Cake Layers:
Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients and mix until combined.
Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool completely before assembling.
2. Make the Whipped Cream:
In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
3. Prepare the Chocolate Drip:
Heat the heavy cream until just simmering. Pour over the chopped chocolate and let sit for 1-2 minutes. Stir until smooth and glossy. Allow it to cool slightly before using.
4. Assemble the Cake:
Place one red velvet cake layer on a serving plate. Spread a layer of whipped cream, followed by a layer of cherry filling.
Repeat with the second layer and top with the third layer.
Frost the top and sides of the cake with a thin layer of whipped cream.
5. Decorate:
Drizzle the chocolate ganache over the edges of the cake, letting it drip down the sides.
Top with whipped cream swirls, cherries, and chocolate cookies.
Add more cherry filling on top for a dramatic effect.
6. Chill and Serve:
Refrigerate the cake for at least 1 hour before slicing to allow the flavors to meld.
Slice and serve this decadent treat!
This elegant cake combines the classic flavors of red velvet and black forest for a show-stopping dessert!
Step-by-Step Guide
Follow this detailed guide for perfect assembly. After baking and cooling your red velvet layers, ensure your whipped cream is stiff. Place the first layer on a cake board or plate. Using a piping bag or offset spatula, create a dam of whipped cream around the edge of the layer. This barrier prevents the cherry filling from leaking. Spoon half of the cherry filling inside the dam and spread evenly. Add a second, thinner layer of whipped cream over the cherries. Carefully place the second cake layer and repeat the process. Top with the final cake layer.
Apply a thin “crumb coat” of whipped cream over the entire cake and chill for 20 minutes. This seals in crumbs. Then, apply a final, smooth layer of whipped cream frosting. For the chocolate drip, let the ganache cool to a thick but pourable consistency. Test a drip on the side of the cake. If it runs too quickly, let it cool more. Pour the ganache onto the center of the chilled cake and gently guide it over the edges with a spoon for elegant drips.
Serving Suggestions
Serve each slice slightly chilled. For a restaurant-style presentation, plate each slice with a small dollop of extra whipped cream and a single fresh cherry on the side. A light dusting of cocoa powder or grated dark chocolate over the plate adds sophistication. This cake pairs wonderfully with a cup of strong black coffee, which cuts through the sweetness, or a glass of cold milk.
How-to Summary
Bake and cool three red velvet layers. Whip cold cream with sugar and vanilla to stiff peaks. Create a simmering cream and pour over chopped chocolate for the drip. Assemble the cake by layering cake, a whipped cream dam, cherry filling, and more cream. Frost the entire cake with whipped cream, chill, then apply the chocolate drip. Decorate with cream swirls, cherries, and cookies. Chill for one hour before serving.
Frequently Asked Questions
Can I make the cake layers ahead of time? Yes, you can bake the layers up to two days in advance. Wrap them tightly in plastic wrap and store at room temperature. For longer storage, freeze them for up to a month.
How do I prevent the whipped cream from deflating? Ensure your bowl, beaters, and cream are very cold. Do not over-whip; stop as soon as stiff peaks form. Stabilize it by adding 1-2 tablespoons of instant pudding mix or mascarpone cheese while whipping.
Can I use fresh cherries instead of pie filling? Absolutely. Pit about 3 cups of fresh cherries and cook them in a saucepan with 1/4 cup sugar and 1/2 cup water (or cherry juice) until softened and syrupy. Let cool completely before using.
Why did my chocolate drip not set? The ganache was likely too warm or thin. It must cool to a thick, pourable consistency. If it’s too runny, let it sit at room temperature longer. If it’s too thick, gently re-warm it with 5-second bursts in the microwave.
How should I store the finished cake? Due to the whipped cream frosting, this cake must be refrigerated. Store it in a cake carrier or loosely covered with plastic wrap for up to 3 days.
Common Mistakes to Avoid
- Using warm ingredients for the whipped cream, causing it to become grainy or fail to whip.
- Skipping the crumb coat, resulting in a messy final frosting with red crumbs.
- Applying the chocolate drip to a warm cake, which will cause the ganache to melt and slide off.
- Over-mixing the red velvet batter, which can develop the gluten and make the cake layers tough.
- Not creating a whipped cream dam before adding the cherry filling, leading to a soggy cake and sliding layers.
Conclusion
This Red Velvet Black Forest Cake is a stunning fusion of two beloved classics, perfect for celebrations. By following the detailed steps, avoiding common pitfalls, and utilizing the make-ahead tips, you can confidently create this masterpiece. The result is a visually dramatic and deliciously balanced dessert where tangy red velvet, rich chocolate, sweet cherries, and light cream unite in every bite. Your guests will be immensely impressed by your baking prowess.