Description
This White Forest Cake is a delightful twist on the classic Black Forest cake, featuring light and fluffy vanilla sponge layers filled and topped with whipped cream, juicy cherries, and rich dark chocolate ganache. Perfect for celebrations or any special occasion, this dessert combines moist cake, creamy textures, and fruity sweetness for an irresistible treat.
Ingredients
Scale
Cake
- 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 whole milk (room temperature)
Ganache
- 1 cup heavy cream
- 8 oz dark chocolate, chopped
Filling and Topping
- 1 cup fresh or jarred cherries
- ¼ cup powdered sugar
- 1 cup heavy cream, whipped (additional for layering)
Instructions
- Prepare Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes release easily after baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar together for about 3 minutes until the mixture is light and fluffy. This step incorporates air to help the cake rise.
- Add Eggs: Add the eggs one at a time to the butter-sugar mixture, mixing thoroughly after each addition to create an even batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder to evenly distribute the leavening agent.
- Make Batter: Gradually add the dry ingredients into the creamed mixture, alternating with the milk. Begin and end with the flour mixture. Mix gently until smooth and combined.
- Bake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven 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 about 10 minutes, then transfer them onto wire racks to cool completely.
- Prepare Ganache: Heat the heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for a couple of minutes to melt, then stir gently until smooth and glossy.
- Assemble Cake: Whip additional heavy cream with powdered sugar until soft peaks form. On one cake layer, spread a generous layer of whipped cream, then evenly distribute cherries over the top. Place the second cake layer on top and cover the entire cake with more whipped cream.
- Finish with Ganache: Drizzle the chocolate ganache over the top of the cake, allowing some to cascade down the sides for an elegant finish.
Notes
- Ensure all ingredients are at room temperature to create a smooth batter and better volume.
- You can substitute jarred cherries with fresh if preferred, and drain them well before use to avoid excess moisture.
- The ganache can be made in advance and stored in the refrigerator; warm gently before using to achieve the right consistency.
- For a stronger cherry flavor, consider adding a splash of cherry liqueur to the whipped cream or soaking the cake layers lightly.
- Store the cake refrigerated and consume within 2-3 days for best freshness.
