Sheet Pan

Black Forest Cake In A Jar

July 13, 2014
0 Ratings
  • Makes 12 depending on size of jar
Author Notes

It has been years since I’ve had Black Forest Cake, it’s so wonderful I really don’t know why I haven’t made one in such a long time. Honestly, you don’t hear them mentioned very much anymore. A Black Forest Cake is chocolate cake, cherries and whipped cream, pretty simple really, decorate with chocolate shavings and you have a wonderfully delicious cake. In the US and some other parts of the world the cake does not contain alcohol but in Germany they use Kirschenwasser or Kirsch a fruit (sour cherry) liquor, I happened to have some on hand so I macerated the cherries in some Kirsch and sugar. I thought it would be fun to make individual cakes in jars, they are portable and neat. The cake is a chocolate sponge cake, the cake will hold up well with the moist cherries and whipped cream. I didn’t have sour cherries but did have some beautiful Rainier cherries so I used those and whipped cream of course. Very simple and very delicious.

What You'll Need
  • The Cherries and cake
  • 2 cups Cherries pitted and cut in half (I used rainier)
  • 1/4 cup sugar
  • 1/4 cup kirsch
  • Cake
  • 1/4 cup milk
  • 2 tablespoons butter unsalted preferably
  • 8 large eggs at room temperature
  • 2 cups sugar
  • 3/4 cup flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • The whipped cream and assembly
  • 1 pint very cold heavy cream
  • 2-4 tablespoons sugar (to taste)
  • 2 teaspoons syrup from macerated cherries or vanilla extract
  1. The Cherries and cake
  2. Place the cherries, sugar and kirsch in a bowl, cover and refrigerate for at least 2 hours.
  3. Pre heat oven to 350 degrees. Place milk and butter in glass measuring cup and microwave for 45 seconds or until butter is melted. Using stand mixer with wire whisk or electric mixer whip the eggs and sugar on med/high for approximately 8 minutes or until the mixture is pale yellow, tripled in volume and thick, with the machine running slowly add the heated milk and buter. Sift the flour, cocoa, baking powder and salt. Fold into the egg mixture, there should be no lumps. Fold in the vanilla. Grease a 1/2 sheet pan, lay parchment sheet and grease the parchment, and sprinkle with sugar. Pour batter into the pan, spread so that it is evenly distributed and bake for 20-25 minutes. Allow to cool for a couple of minutes in the pan run a knife around the edges to loosen then invert onto wire rack, remove parchment and let cool completely.
  1. The whipped cream and assembly
  2. Pour cream into cold bowl and whip with hand held or stand mixer until it thickens, add some sugar (to taste) and instead of vanilla I used some of the syrup from the cherries, about 2 tsp. If you use vanilla add 2 tsp. Whip until thick and billowy.
  3. Break off small pieces of the cake and place in the bottom of each jar, spoon some of the cherries and the juice on the cake, add a dollop of whipped cream and repeat. End with whipped cream on top, add some chocolate shavings.

See what other Food52ers are saying.

I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking, I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando. I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.

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