Chocolate and cherries are just such a winning combo for me! My dad and I used to have a pint of ice cream each every Sunday. We’d watch the Sunday night cartoons (King of the Hill, The Simpsons, Futurama, etc.) on Fox, play rummy or monopoly, and eat all the ice cream. One of our favorite flavors was Ben & Jerry’s Cherry Garcia.
That chocolate cherry combo, man! You just can’t beat it.
Black Forest cake is a German recipe. Thank you, Josef Keller! He invented this cake in its modern form around 1915. How could this be, since that was during WWI? Well, from what I could find, rationing didn’t start in Germany until 1916. The cake didn’t become super popular until the 1920s.
The cake itself is named for the liquor that came out of the Black Forest (Schwarzwald) mountain region in SW Germany. The liquor was distilled from sour cherries, and it is law in Germany that a Black Forest cake must contain kirschwasser to be called a Black Forest cake. You food history for the day!
One of my favorite cakes is a Black Forest cake. I hated it when I was little because I hated chocolate back then. I learned the error of my ways, and now I love it! Know what I love ever better than a big cake? A cupcake. These Black Forest cupcakes are sure to blow you away. Check out the recipe on the next page!
I like Black Forest cake not just because of the flavors, but it’s so aesthetically pleasing to me! The cupcakes? I think those are even prettier. I’m way better at decorating cupcakes than I am at a real cake. I will always choose a cupcake over a cake… even if they are a bit more work. These are delicious! You won’t regret your choice in making this recipe. This is definitely an American cake, but it’s delicious!
Thanks to Jaclyn at Cooking Classy for this wonderful recipe!
- 3 oz bittersweet chocolate, finely chopped
- 1/3 cup unsweetend cocoa powder (regular or Dutch-processed)
- 3/4 cup hot water
- 3/4 cup bread flour
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 cup + 2 Tbsp canola oil
- 2 large eggs
- 2 tsp white vinegar
- 1 1/2 tsp vanilla extractFilling and Topping
- 1 1/4 cups cherry pie filling, store bought or homemade
- 1 1/2 cups heavy cream
- 1/4 cup granulated sugar
- Finely chopped chocolate or real chocolate sprinkles, for garnish
- Preheat oven to 350 degrees. Place the chopped chocolate and cocoa powder in a medium bowl, then pour hot water over chocolate mixture and whisk until smooth. Transfer bowl to refrigerator and chill 20 minutes, stirring once halfway through chilling, until cooled (or 10 in freezer stirring once).
- Meanwhile, in a mixing bowl, whisk together flour, granulated sugar, salt and baking soda. In a separate mixing bowl, whisk together canola oil, eggs, vinegar and vanilla. Pour chocolate mixture into oil mixture and stir until well combined, then add flour mixture and whisk until smooth.
- Divide batter evenly among 12 paper lined muffin cups (about 1/4 cup in each). Bake in preheated oven until toothpick inserted into center comes out clean, 17 – 19 minutes. Allow cupcakes to cool in baking tin several minutes then transfer to a wire rack. Cool completely.
- Cut a hole in the centers of each cupcake (big enough to fit 1 1/2 Tbsp filling, mine was slightly heaping out the top). Add about 1 1/2 – 2 Tbsp cherry pie filling to holes in cupcakes.
- In a mixing bowl, using an electric hand mixer, whip heavy cream on high speed until soft peaks form. Add 1/4 cup granulated sugar and whisk until stiff peaks form. Pipe whipped cream over cupcakes then top each with a cherry and garnish with finely chopped chocolate or sprinkles. Store in an airtight container in refrigerator, allow to rest at room temperature about 20 minutes before serving.
For more stellar recipes and great step-by-step photos, visit Cooking Classy.