Beneath the creamy Whipped Frosting of this Black Forest Cake are two layers of tender chocolate sponge soaked in a simple syrup made with kirschwasser, a colorless brandy distilled from morello cherries, with a delightful, tart Cherry Filling sweetly stowed between the cake layers.With a cascade of Chocolate Curls as its final flourish, this cake is not just decadent—it melts in your mouth.This recipe is always impressive, but if creating a layered cake seems intimidating, have no fear as we walk you through the straightforward process of making this heavenly Black Forest Cake.

Click here to download a printable PDF of this lesson, or keep scrolling to view our digital lesson.And be sure to join us for Baking School with Williams Sonoma on Monday, June 12, 2023, at 5 p.m.PT.

Brian Hart Hoffman to demonstrate the tips and tricks for making this beautiful Black Forest Cake! INGREDIENT BREAKDOWN  Excellent recipes require wonderful ingredients.Here’s how our recipes’ ingredients contribute to making the very best Black Forest Cake.BOILING WATER: We use boiling water to hydrate or “bloom” the unsweetened cocoa powder.

The hot water dissolves large clumps of cocoa, making a smooth paste that’s easier to mix into the cake batter.Blooming cocoa powder also helps release flavor particles, creating a richer, more intense chocolate flavor.

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