BLACK FOREST CAKE LIVERPOOL RECIPE

1. BLACK FOREST CAKELIVERPOOLRECIPE The Black Forest Cake Liverpool, originating from the Black Forest cake in Liverpool, is a renowned dessert cherished for its decadent layers of chocolate cake, whipped cream, and cherries. This dessert is a celebration of rich flavors and textures, blending moist chocolate cake with layers of sweetened whipped cream and tart cherries.

2. Known as “Schwarzwälder Kirschtorte” in German, this iconic cake often features moist chocolate sponge layers soaked in cherry liqueur or cherry juice, sandwiched between whipped cream and cherries. The cake is typically adorned with additional whipped cream, cherries, and chocolate shavings or curls on top, creating an enticing presentation. Its distinctive name originates not from the dark forest, but from the regional liquor called kirsch (a clear, colorless brandy made from sour cherries), which is sometimes used to enhance the cake’s flavor. Traditionally, the Black Forest Cake Liverpool represents a harmonious balance of sweet and tangy flavors, making it a favorite at celebrations and special occasions worldwide. With its luscious layers and delightful combination of chocolate and cherries, this classic dessert continues to captivate dessert lovers everywhere. Ingredients: For the Chocolate Cake Layers: 1 and 3/4 cups (220g) all-purpose flour 3/4 cup (65g) unsweetened cocoa powder 2 cups (400g) granulated sugar 2 teaspoons baking powder 1 and 1/2 teaspoons baking soda

3. 1 teaspoon salt 2 large eggs, at room temperature 1 cup (240ml) buttermilk, at room temperature 1/2 cup (120ml) vegetable oil 2 teaspoons pure vanilla extract 1 cup (240ml) boiling water For the Filling and Topping: 24 oz (680g) jar of cherries (or fresh cherries, pitted) 2 cups (480ml) heavy cream, cold 1/2 cup (60g) confectioners’ sugar 1 teaspoon pure vanilla extract Chocolate shavings or grated chocolate for decoration Instructions: Chocolate Cake Layers: 1.Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans. 2.In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

4. 3.Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients mixture. Beat on medium speed for about 2 minutes until well combined. 4.Reduce the mixer speed to low and carefully add the boiling water to the cake batter. Mix until combined; the batter will be thin. 5.Pour the batter evenly into the prepared cake pans. Bake for 30–35 minutes or until a toothpick inserted into the center of the cakes comes out clean. 6.Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Assembly: 1.Drain the cherries, reserving about 1/2 cup (120ml) of the juice. Set aside. 2.In a mixing bowl, beat the cold heavy cream, confectioners’ sugar, and vanilla extract until stiff peaks form. 3.Once the cakes have cooled, use a serrated knife to level the tops if needed. Place one cake layer on a serving plate or cake stand. 4.Brush the top of this layer with some of the reserved cherry juice. Spread a layer of whipped cream over the cake and top with a layer of cherries.

5. 5.Place the second cake layer on top and repeat the process — brushing the top with cherry juice, adding whipped cream, and cherries. 6.Frost the top and sides of the cake with the remaining whipped cream. You can also pipe rosettes on top if desired. 7.Decorate the cake with chocolate shavings or grated chocolate. 8.Refrigerate the cake for at least 1–2 hours before serving to allow the flavors to meld together. Enjoy your homemade Black Forest Cake Liverpool!