Introducing the ultimate quarantine Black Forest Cake. This chocolate cake is incredibly moist, rich, and super delicious! In the past, chocolate cake was actually one of my least favourite cake flavours (crazy I know) as I typically found chocolate cakes really sweet.This chocolate cake recipe is super well-balanced with the most amazing texture, sweetness, and taste. After testing various recipes & finally perfecting one, I’ve made three cakes in the past 2 weeks (guilty). This Black Forest Cake is layered with chocolate cake, light cherry and strawberry jello, and then topped with some freshly whipped cream. I was inspired to include the jello layer as I was craving a T & T Supermarket cake as they include jello inside some of their cakes. If you have had a slice of a T & T cake you know exactly what I am talking about. The jello is a nice change from a traditionally butter cream-filled cake as it adds an element of surprise. This cake is addicting- consider yourself warned!
- Author: Cookingwithchow
- Course: Dessert
- Servings: 6
- Prep Time: 15
- Cook Time: 40
- Total Time: 55
INGREDIENTS
Chocolate Cake
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cup white sugar
- 1 tsp Instant Coffee Powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup oat milk/ almond milk/ milk
- 1/2 cup coconut oil/ vegetable oil
- 2 large eggs
- 1 tbsp vanilla extract
- 1 cup boiling water
Jello Mixture
- 2 packages of 8.5g Jello (cherry & strawberry)
- 1 packet of Gelatine (7g)
- 3 cups of water
Whipped Cream
- 500 ml heavy whipping cream
- 1/3 cup icing sugar
- 1 tsp cornstarch
DIRECTIONS
- Preheat the oven to 350 F. Using 2 x 9′ inch round baking pans- lightly oil and line with parchment paper.
- Using a stand mixer, add flour, sugar, cocoa powder, baking powder, baking soda, instant coffee powder. Mix together with a paddle attachment or spatula.
- Combine milk, coconut oil, eggs, and vanilla extract to mixture and mix together until combined. Slowly add in your boiling water 1/4 cup at a time until the batter is well combined.
- Distribute the cake batter evenly between the 2 pans, if you do not have 2 x 9″ pans you can use 1 large 10″ pan. Lightly tap your pans to release the air bubbles.
- Cook in the oven for 35-45 minutes until your toothpick comes out clean. For the 10″ pan cook for 45-55 minutes.
- Let the cake cool & rest for 15 minutes before removing from the pan.
- In a separate pot, boil 1.5 cup of water, 1/2 of the Gelatine mix (3.5g) package, as well as the jello mixture. Pour and set in the fridge.
- Repeat step 2 with your 2nd package of Jello.
- In a mixer, combine your whipped cream, icing sugar, and cornstarch. Whip until light and doubled in size with stiff peaks.
- Once the jello is set, cut into cubed sized pieces. In a medium sized bowl, mix together 1/3 of the whipped cream and cubed jello together.
- Assemble one layer of the chocolate cake, add your whipped cream & jello mixture on top, and place the last chocolate cake layer on top. Use the remaining whipped cream to decorate the top & sides.
- Serve with fresh berries or Skor bites! Enjoy!
Let me know how you enjoy this recipe in the comments below! Stay tuned for more recipes!
xx, CWC
2 Comments
Jennifer
Hi! I was wondering if cake flour will work instead of AP flour?
Christina Chow
Yes you can! For every 1 cup of AP flour, use 1 cup + 2 tbsp of Cake Flour!