Description
Rich chocolate layers infused with Black Forest Loaf Cake whisper delightful German dessert traditions. Kirsch-soaked cherries and luscious whipped cream elevate this classic treat, promising pure indulgence for chocolate enthusiasts.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 3 large eggs
- 1/2 cup vegetable oil
Wet Ingredients:
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1/2 cup cherry juice
Garnish and Flavor Enhancers:
- 1 cup fresh cherries
- 1/2 cup dark chocolate chips
- 1/4 cup kirsch (cherry liqueur)
- 1/2 cup whipped cream
- 2 tbsp powdered sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F and thoroughly grease a 9×5-inch loaf pan with butter or cooking spray.
- Sift together flour, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl to ensure smooth, lump-free dry ingredients.
- In a separate bowl, whisk eggs, sugar, vegetable oil, buttermilk, vanilla extract, and cherry juice until the mixture becomes smooth and well-integrated.
- Gently fold the wet ingredients into the dry ingredients, stirring carefully to create a uniform chocolate batter without overmixing.
- Fold in half of the dark chocolate chips into the batter, reserving the remaining chips for topping.
- Pour the batter into the prepared loaf pan, spreading it evenly and tapping the pan to release any air bubbles.
- Sprinkle the remaining chocolate chips on top of the batter for added texture and flavor.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs.
- Remove from oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack.
- While cooling, macerate fresh cherries in kirsch for enhanced flavor.
- Once completely cooled, drizzle cake with kirsch-soaked cherries and dust with powdered sugar.
- Top with dollops of whipped cream just before serving to maintain its light, airy texture.
Notes
- Swap buttermilk with dairy-free alternatives like almond milk or coconut milk mixed with apple cider vinegar for a vegan-friendly version.
- Use gluten-free flour blend to make the cake suitable for those with gluten sensitivities, ensuring a similar texture and taste.
- Add a pinch of espresso powder to intensify the chocolate flavor without making the cake taste like coffee.
- When folding batter, use a figure-eight motion with a spatula to minimize overmixing and prevent a dense, tough cake texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg