Extra Moist, Easy Gluten-Free Black Forest Cake

Name: Extra Moist, Easy Gluten-Free Black Forest Cake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: German, American
Ingredients: 2 cups (292 g) all-purpose gluten-free flour; 2 cups (400 g) granulated sugar; 2 teaspoons baking soda; 1 teaspoon baking powder; ½ teaspoon salt; 1 cup (245 g) buttermilk* (room temp); ½ cup (109 g) oil (any preferred); 2 large eggs (room temp); 2 teaspoons vanilla extract; 1 cup (240 g) boiling water; 1 (15 ounce) can dark sweet cherries in heavy syrup; 1 tablespoon Kirsch cherry liquor (see recipe notes for substitutes); 2 cup (480 g) heavy cream (cold); ½ cup (60 g) powdered sugar; 1 teaspoon vanilla extract

10 steps

Prep:30minCook:40min

Looking for a show-stopping gluten-free layer cake? This exceptionally moist black forest cake is guarantee to impress. Better yet? It's quite easy to make, even for a novice GF baker. The black chocolate cake uses simple ingredients, yet is exceptionally moist thanks to boiling water. Layer with cherry syrup, morello cherries, and towers of whipped cream for a gluten-free gluten-free chocolate cherry cake worthy of celebrations!

Updated at: Mon, 09 Dec 2024 19:39:17 GMT

Nutrition balance score

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Ingredients

12 servings

292gall-purpose gluten-free flour

400ggranulated sugar

2 teaspoonsbaking soda

1 teaspoonbaking powder

½ teaspoonsalt

1 cupbuttermilk

½ cupoil

2 teaspoonsvanilla extract

1 cupwater

boiling

1 x 15 ouncecan dark sweet cherries in heavy syrup

1 tablespooncherry liquor

see recipe notes for substitutes

2 cupheavy cream

cold

½ cuppowdered sugar

1 teaspoonvanilla extract

Instructions

Step 1

Preheat the oven to 350F. Line two 9" cake pan bottoms with cut to size parchment. Grease the pans with nonstick cooking spray and set aside.

Step 2

Place the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large bowl, or stand mixer fitted with a paddle attachment. Mix on low speed to combine.

Step 3

Add the buttermilk, oil, eggs, and vanilla. Mix to combine. Slowly drizzle in the hot water while continuing to blend on low speed. Once it's all blended, increase the speed to medium and beat for 2 minutes. The batter will be thin.

Step 4

Evenly divide and spread between the cake pans. Bake for 40 mins, or until a cake tester inserted in the center comes out clean. You'll want to make sure the middle is fully set so the cake doesn't fall upon cooling. Cool 10 minutes in the pan then turn out onto a wire rack to cool completely.

Step 5

While the cakes are cooling, prepared the cherries and whipped cream frosting. Drain the cherries in a sieve, reserving all the heavy syrup drained away. Set the cherries aside, still in the sieve so they continue to drain off any excess liquid.

Step 6

Simmer the reserved syrup with cherry liquor in a small saucepan over low heat until it reduces down to 1/4 cup, about 7-8 minutes. It will thicken more upon cooling.

Step 7

While the syrup is cooling, prepare the whipped cream frosting. Beat together the heavy cream, powdered sugar, and vanilla until stiff peaks form. Refrigerate until ready to use.

Step 8

Assemble the cake after the layers have cooled completely. If desired, reserve about 8-10 cherries for decorating the top. Slice the remaining in half.

Step 9

Place one cake layer on a platter. Brush generously with the syrup, reserving 1-2 tablespoons.

Step 10

Spread half the whipped cream evenly on top. Top with the halved cherries and drizzle with the remaining cooled syrup. Top with 2nd layer. Spread the top with the remaining whipped cream and garnish with cherries. Refrigerate leftovers.

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