Prepare to embark on a decadent culinary journey that will transport your taste buds straight to the heart of Germany's most legendary dessert tradition! This Black Forest Chocolate Fudge Cake is not just a recipe—it's an experience that combines rich, velvety chocolate, luscious cherry filling, and a ganache so smooth it'll make chocolate lovers weak at the knees. Whether you're a baking novice or a seasoned pastry chef, this show-stopping cake promises to elevate your dessert game and impress even the most discerning sweet tooth.
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hrs 5 mins
Cuisine: German
Serves: 10 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup cherry pie filling
- Chocolate ganache for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper, ensuring complete coverage of the bottom and sides.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This ensures a smooth, lump-free batter and even distribution of dry ingredients.
- In a separate bowl, whisk together sugar, vegetable oil, buttermilk, eggs, and vanilla extract until well combined and smooth. The buttermilk will help create a tender, moist cake texture.
- Gradually fold the wet ingredients into the dry ingredients, mixing gently until just combined. Be careful not to overmix, as this can lead to a dense, tough cake.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for 30-35 minutes. To check doneness, insert a toothpick into the center - it should come out clean or with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
- Once cooled, carefully slice the cake horizontally to create two layers.
- Spread the cherry pie filling between the cake layers, ensuring an even distribution.
- Prepare the chocolate ganache by heating heavy cream and pouring over chopped chocolate. Stir until smooth and glossy.
- Pour the ganache over the cake, allowing it to drip down the sides. Use a spatula to create smooth, even coverage.
- Optional: Garnish with fresh cherries, chocolate shavings, or whipped cream before serving.
- Refrigerate for at least 1 hour to allow the ganache to set before slicing and serving.
Tips
- Room Temperature Matters: Ensure all ingredients like eggs and buttermilk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Gently fold wet and dry ingredients until just combined to maintain the cake's light, tender crumb.
- Check Oven Accuracy: Use an oven thermometer to confirm your oven's actual temperature, as variations can affect baking results.
- Cool Completely: Allow the cake to cool entirely before adding filling and ganache to prevent melting and structural issues.
- Ganache Perfection: For a glossy ganache, use high-quality chocolate and pour while slightly warm for the best coverage.
- Make Ahead: This cake actually tastes better the next day, so feel free to prepare it in advance for events or gatherings.
- Storage Tip: Store in the refrigerator and bring to room temperature 30 minutes before serving for optimal flavor and texture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 6g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 45mg
