Black Forest Cake
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Passive Time | 2 hours (cooling) |
| Servings |
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Ingredients
Sponge Cake
- 2/3 cup gluten-free all-purpose flour
- 1/2 cup Chatfield's® Cocoa Powder
- 1 tsp baking powder
- pinch of salt
- 6 eggs , separated
- 1 cup Chatfield's® Date Sugar , divided
- 1 tsp vanilla extract
Cherry Filling
- 2 cups fresh or frozen pitted cherries , halved
- 1/3 cup Chatfield's® Date Sugar
- 1/4 cup orange juice
- 2 tsp cornstarch
Whipped Topping
- 2 cups heavy cream
- 1/4 cup Chatfield's® Date Sugar
- 1 tsp vanilla extract
- 3.5 oz Chatfield’s® Organic Semi-Sweet Chocolate Baking Bar , shaved
- 8 cherries with stems
Ingredients
Sponge Cake
Cherry Filling
Whipped Topping
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Instructions
Sponge Cake
- Preheat oven to 375˚F. Line bottom of two 9-inch round cake pans with parchment paper; set aside.
- Sift together flour, cocoa powder, baking powder and salt. Using electric mixer, beat egg yolks with 1/2 cup date sugar for 8 to 10 minutes or until thickened and pale colored. Beat in flour mixture and vanilla; set aside.
- In large bowl, beat egg whites until soft peaks start to form. Gradually sprinkle in remaining date sugar, 1 tbsp at a time, beating until stiff glossy peaks form. Fold half of the egg whites into egg yolk mixture until blended. Fold in remaining egg whites until incorporated.
- Scrape batter into prepared pans; smooth top. Bake for 12 to 15 minutes or until a fork or toothpick inserted in center comes out clean. Let cool on rack for 10 minutes. Run thin knife around edge of each cake; place onto piece of parchment paper. Let cool completely and peel off parchment paper.
Cherry Filling
- In saucepan set over medium-high heat, combine cherries, sugar and orange juice. Bring to boil, stirring often; simmer for 5 to 8 minutes or until sugar dissolves completely and thickens slightly. Whisk cornstarch with 2 tbsp water; stir into cherry mixture. Cook, stirring occasionally, for 3 to 5 minutes or until thickened. Let cool completely.
- Assembly: Whip cream until stiff peaks form. Stir in date sugar and vanilla.
- Place dollop of whipped cream on serving plate. Place 1 cake layer on top. Spread 1 cup whipped cream over top and spoon filling on top. Top with remaining cake layer; frost cake with remaining whipped cream.
- Garnish with shaved chocolate. Refrigerate for 1 hour. Just before serving, top with stemmed cherries.
Recipe Notes
• Add 2 tbsp kirsch to cherry filling if desired.
• Serve cake day of baking.
• For chocolate shavings, use a vegetable peeler to shave flat thin shavings from a chocolate bar away from you onto a parchment paper–lined plate.
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