Description
This White Forest Cake is a delightful twist on the classic Black Forest cake, featuring moist layers of vanilla sponge, fresh cherries, and a luscious dark chocolate ganache. Perfect for celebrations or an indulgent treat, this cake combines fluffy whipped cream, juicy cherries, and rich chocolate for a harmonious blend of flavors and textures.
Ingredients
Scale
Cake Layers
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- 1 tbsp baking powder
- ½ cup unsalted butter (room temperature)
- 4 large eggs (room temperature)
- 1 tsp vanilla extract
- ½ cup milk (room temperature)
Ganache
- 1 cup heavy cream
- 8 oz dark chocolate (chopped)
Filling & Topping
- 1 cup fresh or jarred cherries
- ¼ cup powdered sugar
- 1 cup heavy cream (for whipping)
Instructions
- Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent the cakes from sticking.
- Cream Butter and Sugar: In a mixing bowl, beat together the unsalted butter and granulated sugar until the mixture is light, fluffy, and pale, which typically takes about 3 minutes using a hand mixer or stand mixer.
- Add Eggs: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition to ensure they are fully combined and the batter remains smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder to evenly distribute the leavening agent.
- Mix Batter: Alternately add the dry flour mixture and the milk to the creamed butter and eggs, beginning and ending with the flour mixture. Stir gently to maintain a smooth, lump-free batter without overmixing.
- Bake Cake Layers: Divide the batter evenly between the prepared cake pans. Place them in the preheated oven and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Allow the cakes to cool in their pans for 10 minutes before turning them out onto wire racks to cool completely.
- Make Ganache: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped dark chocolate in a bowl, let it sit for a minute, then stir gently until smooth and glossy.
- Whip Cream: In a chilled bowl, whip 1 cup of heavy cream with the powdered sugar until soft peaks form.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of whipped cream over it, then evenly scatter cherries on top. Place the second cake layer over the filling and repeat if desired. Drizzle the prepared ganache generously over the top of the assembled cake.
Notes
- Ensure all wet ingredients are at room temperature to achieve a smooth batter and even baking.
- For a richer flavor, use fresh cherries when in season; otherwise, well-drained jarred cherries work well.
- To prevent ganache from seizing, chop the chocolate finely and use cream just off the boil.
- You can prepare the ganache and whipped cream ahead of time; keep them refrigerated until assembling.
- Store the assembled cake in the refrigerator and consume within 2-3 days for optimal freshness.
