Black Forest Cake
Black Forest cake is as iconic as cakes come, but so often its taste and texture fall short of its spectacular looks. We set out to change that.
Why This Recipe Works
For our Black Forest cake recipe, we switched from chocolate butter cake to a chocolate genoise, a French sponge cake made with cocoa powder, and were pleased with its lightness and more temperate chocolate flavor. We found jarred sour cherries, which have a firm texture and bright, tangy taste, a good substitute for hard-to-find fresh sour cherries. For our Black Forest cake recipe we spiked drained jarred sour cherries with a little kirsch (cherry-flavored brandy), then soaked them briefly in their own lightly sweetened reduced juices, and they were ready for layering into the cake; the juices also served as a soaking liquid to moisten and add flavor to the cake layers during assembly.
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