Martha Stewart Black Forest Cake

This Martha Stewart Black Forest Cake is a rich and chocolatey recipe, which includes sour cherries and rum whipped cream. It’s a restaurant-quality dish, ready in just 1 hour.

Martha Stewart Black Forest Cake Ingredients

• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 1/3 cup plus 3 tablespoons light-brown sugar, packed
• 1 1/2 cups jarred sour cherries, drained (1 teaspoon juice reserved)
• 1/3 cup all-purpose flour (spooned and leveled)
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon coarse salt
• 1 large egg yolk
• 3 tablespoons whole milk
• 1/4 cup heavy cream
• 2 teaspoons rum

How To Make Martha Stewart Black Forest Cake

1. Preheat and prepare the pan: Preheat oven to 350°F. Grease and line the bottom of a 6-inch round cake pan with parchment paper. Add 2 tablespoons of butter, 2 tablespoons of brown sugar, and 1 teaspoon of cherry juice to the pan. Heat in the microwave until melted and bubbling, about 1 minute.
2. Layer the cherries: Arrange the sour cherries in a tight layer over the melted sugar mixture in the cake pan.
3. Mix dry ingredients: In a small bowl, whisk together flour, cocoa powder, baking powder, and salt.
4. Cream butter and sugar: In another bowl, stir together 2 tablespoons butter and 1/3 cup brown sugar until light and fluffy (about 3 minutes). Add the egg yolk and stir until smooth.
5. Combine wet and dry: Mix in the flour mixture and milk until just combined. Pour the batter into the prepared cake pan over the cherries.
6. Bake: Place the pan on a rimmed baking sheet and bake for about 30 minutes, or until a toothpick inserted in the center comes out with a few crumbs attached.
7. Cool: Let the cake cool on a wire rack for 20 minutes.
8. Make whipped cream: In a small bowl, beat the heavy cream with 1 tablespoon brown sugar and rum until soft peaks form.
9. Serve: Run a knife around the edge of the cake and invert onto a plate. Top with rum whipped cream.

Recipe Tips

• Can I use fresh cherries instead of jarred? Yes, but you may need to add a bit of extra sugar to balance the tartness.
• Can I make this without rum? Yes, just omit the rum from the whipped cream or replace it with vanilla extract.
• What size cake pan should I use? A 6-inch round cake pan works well for this small batch recipe.
• How to invert the cake easily: Let the cake cool slightly, then loosen edges with a knife before turning out.
• Can I double the recipe? Yes, double all ingredients and use an 8-inch or 9-inch round cake pan.

What To Serve With Black Forest Cake

This rich mini cake pairs well with light or creamy accompaniments:

• A scoop of vanilla or cherry ice cream
• Hot espresso or dark roast coffee
• Fresh berries on the side
• Extra whipped cream with cocoa dusting

How To Store Black Forest Cake

Refrigerate: Store any leftovers covered in the fridge for up to 3 days. Reheat gently in the microwave if desired.

Freeze: Not recommended due to the whipped cream and cherry topping texture.

Black Forest Cake Nutrition Facts

• Calories: 360 per serving
• Fat: 19g
• Carbohydrates: 45g
• Protein: 3g
• Sugar: 30g
• Fiber: 2g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use a larger cake pan?
Yes, you can double the ingredients and use an 8- or 9-inch round cake pan.

Why use sour cherries instead of sweet?
Sour cherries add a tart contrast that balances the rich chocolate.

Can I make the whipped cream ahead of time?
It’s best fresh, but you can store it in the fridge for a few hours before serving.

Try More Recipes:

• Martha Stewart Banana Nut Cake
• Martha Stewart Banana Layer Cake
• Martha Stewart Banana Caramel Cake