Raisin Black Forest Cake
This Raisin Black Forest Cake is my version of the infamous German chocolate cake, aka “Schwarzwälder Kirschtorte.” There is plenty of chocolate and whipped cream goodness. But instead of including cherries, my cake is packed with kirsch-infused raisins and a light whipped cream.
- Prep time
- 1 hr
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups all purpose flour
- 1 cup dark cocoa powder
- 2 tsp baking powder
- 2 tsp baking soda
- 1 1/2 tsp kosher salt
- 1 1/2 cups granulated sugar
- 1 cup extra virgin olive oil
- 2 tsp vanilla extract
- 1 1/2 cups plain Greek yogurt
- 6 large eggs
- 1 cup dark chocolate chips
- 4 oz dark chocolate
- 1/2 cup water
- 1/2 cup granulated sugar
- 1/4 cup cherry liqueur or brandy
- 3 cups raisins
- 3 cups heavy cream
- 1/4 cup granulated sugar
- 1 1/2 tsp vanilla extract
- 1 tsp powdered sugar (optional)
- 1 tsp cocoa powder (optional)
Instructions
- 1
Preheat oven to 350ºF/177ºC.
- 2
Coat 2 9-inch cake pans with non-stick spray and line the bottom of both pans with parchment paper.
- 3
In a medium size bowl, whisk together flour, 1 cup dark cocoa powder, baking powder, baking soda and salt.
- 4
In a large bowl, whisk together 1 1/2 cups granulated sugar, olive oil, 2 tsp vanilla extract and yogurt using a hand blender or stand mixer.
- 5
Mix in eggs until just combined.
- 6
Add dry ingredients into the wet and whisk until combine. Using a rubber spatula, mix in 1 cup chocolate chips by hand.
- 7
Divide batter into the two cake pans then tap pans to remove air bubbles.
- 8
Bake until cakes are done, when a toothpick inserted in the center comes out clean, about 25-30 minutes. Let cakes cool to room temperature.
- 9
To make the chocolate shards, melt 4 oz dark chocolate chips in the microwave or double boiler.
- 10
Line a large baking sheet with parchment paper. Using a small spatula, spread melted chocolate evenly onto the parchment paper. You want a smooth and thin layer of melted chocolate.
- 11
Start at one end of the baking sheet and roll up the parchment paper. Place the roll in the freezer until chocolate is hard, about 1 hour.
- 12
Remove roll from freezer and slowly unroll parchment paper over a plate or baking sheet. The chocolate will break as you unroll the paper.
- 13
For the raisin filling, boil 1/2 cup water in a small pot. Whisk in with 1/2 cup sugar until dissolved.
- 14
Remove pot from heat and stir in liqueur or brandy. Stir in raisins and reserve.
- 15
For the whipped cream frosting, combine heavy cream, 1/4 cup sugar and 1 1/2 tsp vanilla extract in a large bowl.
- 16
Using a hand blender or stand mixer, whisk until whipped cream forms hard peaks. Refrigerate whipped cream until ready to use.
- 17
Cut cooled cakes in half lengthwise to form 4 cake layers.
- 18
Starting with one layer, place on a cake pedestal or serving dish. Spread a quarter of the liqueur soaked raisins evenly onto the top of the cake.
- 19
Spread whipped cream evenly over the raisins.
- 20
Add the next layer of cake and repeat adding the raisins and whipped topping until all four layers are assembled.
- 21
Frost the sides and top of the cake with remaining whipped cream.
- 22
Press chocolate shards on the top of the cake and sprinkle with remaining raisins.
- 23
Sprinkle with some powdered sugar and cocoa powder, as desired.
- 24
Refrigerate cake until ready to serve.