A delicious twist on the classic Black Forest Cake, this Black Forest Loaf Cake is rich, moist, and full of chocolate-cherry goodness. Layers of soft chocolate sponge are infused with cherries and topped with whipped cream and chocolate shavings — perfect for tea time or dessert!
Ingredients:
For the Cake:
- 1 ½ cups (190 g) all-purpose flour
- ½ cup (45 g) unsweetened cocoa powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup (180 ml) buttermilk or milk with 1 tsp vinegar
- ½ cup (120 ml) hot water or brewed coffee
- ½ cup (100 g) pitted cherries (fresh, canned, or frozen)
For the Topping:
- 1 cup (240 ml) heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Extra cherries for garnish
- Chocolate curls or grated chocolate for decoration
Instructions:
- Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper. - Mix Dry Ingredients:
In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside. - Cream Butter and Sugar:
In another large bowl, beat the butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. - Combine Wet and Dry:
Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Mix until smooth. - Add Hot Water and Cherries:
Stir in hot water or coffee until the batter is smooth and glossy. Fold in the cherries gently. - Bake:
Pour the batter into the prepared loaf pan and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely. - Prepare Whipped Cream:
Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. - Decorate:
Spread whipped cream over the cooled loaf. Garnish with cherries and chocolate curls. - Serve:
Slice and enjoy your elegant Black Forest Loaf Cake — rich, soft, and perfectly indulgent!