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. Find more olive oil cake recipes here. Sponsored by Sun-Maid Raisins.
I don’t thin of myself as a prize baker, but I certainly do enjoy baking. Just like with cooking, I like playing around with different flavors, textures and colors in my baking.
My family appreciates whatever I do manage to bake, and I love bringing my creations to family dinners and parties. Lucky for me, the holiday season is upon and there are plenty of desserts to be created and delivered in the next couple of months!
My personal weakness for sweet treats and love of chocolate is the inspiration for this next dessert, the Raisin Black Forest Cake. I have made the traditional version, one packed with liqueur soaked cherries. But this version is a fun twist to the classic.
Instead of cherries, I soaked Sun-Maid raisins in a sweet syrup spiked with kirsch, a German cherry liqueur. In all honesty, I don’t miss the cherries. But if you can’t imagine a Black Forest Cake without cherries, then I strongly recommended adding raisins with 1-pound of pitted cherries in the syrup.
As I’ve proclaimed before on my blog, I do not consider myself super talented with the piping bag or cake decorating. I prefer the keep-it-simple method of cake decorating, which I will share with you today.
With the popularity of “naked cakes,” or lightly frosted cakes, I have a new-found love of cake decorating. The method reminds me the movie, “The Karate Kid.” The original, that is. Wax on, wax off.
Frosting on, frosting off. You add plenty of frosting between the layers and sides of the cake, then using a flat spatula, you smooth it out and scrape the excess off.
Wax on, wax off.
Even my Raisin Black Forest Cake is decorated with iconic chocolate shavings and shards. But don’t stress, chocolate shards are really easy to make. Melt your chocolate in the microwave or double boiler and then spread it over a large sheet of parchment paper. You want to spread it into a thin layer of chocolate.
Once this is done, start rolling up the parchment paper until the entire sheet of melted chocolate and paper is rolled up. Place it in the freezer and let it harden. I usually do this while the cake is baking in the oven.
After it is hard, remove the roll and open it over a baking sheet. As you peel the paper and separate it from the chocolate, the chocolate breaks — presto! Chocolate shards!
Easy Black Forest Cake Recipe
Now, if you aren’t up to making this cake totally from scratch, here’s a great short cut to make my Raisin Black Forest Cake. Use your favorite boxed Devil’s Food Cake mix for the cake base and stir in chocolate chips into the batter.
Then assemble it as the recipe dictates. If you do not want to make whipped cream by hand, you can use frozen whipped topping, too. Don’t worry, I won’t tell anyone your secret.
Here’s to breaking tradition and new twists to the classics. Hope you like my Raisin Black Forest Cake as much as my friends and family did!
- 2 cups all purpose flour
- 1 cup dark cocoa powder
- 2 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp kosher salt
- 2 1/4 cups granulated sugar
- 1 cup extra virgin olive oil
- 3 1/2 tsp vanilla extract
- 1 1/2 cups plain Greek yogurt
- 6 large eggs
- 1 cup dark chocolate chips
- 4 oz dark chocolate chips
- 3 cups raisins
- 1/2 cup water
- 1/4 cup cherry liqueur or brandy
- 3 cups heavy cream
- 1 tsp powdered sugar (optional)
- 1 tsp cocoa powder (optional)
Preheat oven to 350ºF/177ºC.
Coat 2 9-inch cake pans with non-stick spray and line the bottom of both pans with parchment paper.
In a medium size bowl, whisk together flour, 1 cup dark cocoa powder, baking powder, baking soda and salt.
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.
Mix in eggs until just combined.
Add dry ingredients into the wet and whisk until combine.
Using a rubber spatula, mix in 1 cup chocolate chips by hand.
Divide batter into the two cake pans then tap pans to remove air bubbles.
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.
To make the chocolate shards, melt 4 oz dark chocolate chips in the microwave or double boiler.
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.
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.
For the raisin filling, boil 1/2 cup water in a small pot
Whisk in with 1/2 cup sugar until dissolved.
Remove pot from heat and stir in liqueur or brandy.
Stir in raisins and reserve.
For the whipped cream frosting, combine heavy cream, 1/4 cup sugar and 1 1/2 tsp vanilla extract in a large bowl.
Using a hand blender or stand mixer, whisk until whipped cream forms hard peaks. Refrigerate whipped cream until ready to use.
Cut cooled cakes in half lengthwise to form 4 cake layers.
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.
Spread whipped cream evenly over the raisins.
Add the next layer of cake and repeat adding the raisins and whipped topping until all four layers are assembled.
Frost the sides and top of the cake with remaining whipped cream.
For the chocolate shards, remove roll from freezer and slowly unroll parchment paper over a plate or baking sheet. The chocolate will break as you unroll the paper.
Press chocolate shards on the top of the cake and sprinkle with remaining raisins.
Sprinkle with some powdered sugar and cocoa powder, as desired.
Refrigerate cake until ready to serve.
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Serving Size:1 slice
Amount Per Serving: Calories: 799 Total Fat: 43g Saturated Fat: 18g Trans Fat: 1g Unsaturated Fat: 22g Cholesterol: 140mg Sodium: 395mg Carbohydrates: 92g Net Carbohydrates: 0g Fiber: 4g Sugar: 65g Sugar Alcohols: 0g Protein: 12g