Breaking Tradition with a 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. Find more olive oil cake recipes here. Sponsored by Sun-Maid Raisins.

I don’t think 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 baked creations.

My family appreciates whatever I do manage to bake, and I love bringing my goods to family dinners and parties. Lucky for me, the holiday season is upon us and there are plenty of desserts to be created and delivered in the next couple of weeks!

Why this recipe is so awesome

My personal weakness for sweet treats and love of chocolate is the inspiration for this next dessert, the raisin black forest cake. Traditionally, a black forest cake is 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.

This 4-tier decadent chocolate cake has layers of liqueur soaked raisins and whipped cream. It is topped with chocolate shards, making it a real show stopper of a cake you can serve at a holiday party or a simple dinner with family.

Ingredients you need

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• Dark cocoa powder: I chose to to make this cake with dark cocoa powder and dark chocolate. If you can’t find dark cocoa powder, use a good quality natural cocoa powder.
• Extra virgin olive oil: I bake exclusively with extra virgin olive oil. To choose an oil that is mild in flavor instead of a peppery or pungent oil. You can also use neutral vegetable oil
• Greek yogurt: Yogurt makes cake deliciously moist. You can also use sour cream.
• Eggs: For baking, I use large eggs.
• Dark chocolate chips: You can also use semi-sweet chocolate. Just choose a delicious chocolate.
• Raisins: I use dark raisins in this cake, not the green ones.
• Kirsch (cherry liqueur): If you can not find kirsch you can substitute with brandy or cognac.
• Heavy cream: This cake is frosted with homemade whipped cream – yum!
• Pantry Staples: All purpose flour, granulated sugar, powdered sugar, vanilla extract, baking powder, baking soda and salt

Tools to Use

• Measuring Cups + Spoons
• Hand Mixer
• Silicone Spatula

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Step-by-step directions

1. In a medium size bowl, whisk together flour, dark cocoa powder, baking powder, baking soda and salt.

2. In a large bowl, whisk together sugar, olive oil, vanilla and yogurt using a hand blender or stand mixer.

3. Mix in eggs.

4. Add dry ingredients into the wet and whisk until combined. Don’t over mix or this will make the cake tough.

5. Using a rubber spatula, mix in chocolate chips by hand.

6. Coat 2 9-inch cake pans with non-stick spray and line the bottom of both pans with parchment paper. Divide batter into the two cake pans then tap pans to remove air bubbles.

7. Bake at 350ºF/177ºC until cakes are done, when a toothpick inserted in the center comes out clean, about 25-30 minutes. Let cakes cool to room temperature before frosting.

8. To make the chocolate shards, melt dark chocolate chips in the microwave or double boiler.

9. 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.

10. 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.

11. For the raisin filling, boil water in a small pot and whisk in sugar until dissolved. Remove from heat and add liqueur, stir in raisins and reserve.

12. For the whipped cream frosting, combine heavy cream, sugar and vanilla in a large bowl.

13. Using a hand blender or stand mixer, whisk until whipped cream forms hard peaks. Refrigerate whipped cream until ready to use.

14. Cut cooled cakes in half lengthwise to form 4 even cake layers. Place one layer on a cake pedestal or serving dish.

15. Spread a quarter of the liqueur soaked raisins evenly onto the top of the cake.

16. Spread whipped cream evenly over the raisins.

17. Add the next layer of cake and repeat adding the raisins and whipped topping until all four layers are assembled.

18. Frost the sides and top of the cake with remaining whipped cream. I chose to frost my cake to resemble more of a naked cake, which is done by adding frosting, smoothing it out and then removing a little at a time.

19. For the chocolate shards, remove roll from freezer and slowly unroll parchment paper over a plate or baking sheet. The chocolate will break into shards as you unroll the paper.

20. Press the chocolate shards on the top of the cake and sprinkle with remaining raisins. Sprinkle with some powdered sugar and cocoa powder, as desired. Chill until ready to serve.

Expert Tips and Recipe FAQS

Now, if you aren’t up to making this cake totally from scratch, here’s are a couple great short cuts you can use 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.
• Don’t want to make homemade whipped cream? Use the frozen whipped topping instead.
• Can’t find cherry liqueur? Use some brandy instead.
• Chocolate shards stressing you out? Get a bar of chocolate and grater and grate the chocolate over your cake.

Don’t worry, I won’t tell anyone your secret. Here’s to breaking tradition and new twists to the classics.

If you want more chocolate cake inspiration, you must try my Root Beer Float Cake or my Chocolate Guinness Cake. All of these cakes are dreamy and chocolatey and fabulous!

If you are enjoying my recipes, please sign up for my newsletter and get my free 28-day meal plan! You can also follow me on Instagram or Facebook.

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Yield: 12-14

Raisin Black Forest Cake

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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 hour

Cook Time 30 minutes

Additional Time 1 hour

Total Time 2 hours 30 minutes

Ingredients

• 2 cups all purpose flour
• 1 cup dark cocoa powder
• 2 teaspoon baking powder
• 2 teaspoon baking soda
• ½ teaspoon kosher salt
• 2 ¼ cups granulated sugar
• 1 cup extra virgin olive oil
• 3 ½ teaspoon vanilla extract
• 1 ½ cups plain Greek yogurt
• 6 large eggs
• 1 cup dark chocolate chips
• 4 oz dark chocolate chips
• 3 cups raisins
• ½ cup water
• ¼ cup cherry liqueur or brandy
• 3 cups heavy cream
• 1 teaspoon powdered sugar (optional)
• 1 teaspoon 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 ½ cups granulated sugar, olive oil, 2 teaspoon 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.
7. Using a rubber spatula, mix in 1 cup chocolate chips by hand.
8. Divide batter into the two cake pans then tap pans to remove air bubbles.
9. Bake until cakes are done, when a toothpick inserted in the center comes out clean, about 25-30 minutes.
10. Let cakes cool to room temperature.
11. To make the chocolate shards, melt 4 oz dark chocolate chips in the microwave or double boiler.
12. 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.
13. 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.
14. For the raisin filling, boil ½ cup water in a small pot
15. Whisk in with ½ cup sugar until dissolved.
16. Remove pot from heat and stir in liqueur or brandy.
17. Stir in raisins and reserve.
18. For the whipped cream frosting, combine heavy cream, ¼ cup sugar and 1 ½ teaspoon vanilla extract in a large bowl.
19. Using a hand blender or stand mixer, whisk until whipped cream forms hard peaks. Refrigerate whipped cream until ready to use.
20. Cut cooled cakes in half lengthwise to form 4 cake layers.
21. 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.
22. Spread whipped cream evenly over the raisins.
23. Add the next layer of cake and repeat adding the raisins and whipped topping until all four layers are assembled.
24. Frost the sides and top of the cake with remaining whipped cream.
25. 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.
26. Press chocolate shards on the top of the cake and sprinkle with remaining raisins.
27. Sprinkle with some powdered sugar and cocoa powder, as desired.
28. Refrigerate cake until ready to serve.

Notes

Here are some shortcuts if you don't want to make a homemade cake but still want to make a 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.
• Don't want to make homemade whipped cream? Use the frozen whipped topping instead.
• Can't find cherry liqueur? Use some brandy instead.
• Chocolate shards stressing you out? Get a bar of chocolate and grater and grate the chocolate over your cake.

Nutrition Information:

Yield:

14

Serving Size:

1 slice
Amount Per Serving: Calories: 799Total Fat: 43gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 140mgSodium: 395mgCarbohydrates: 92gFiber: 4gSugar: 65gProtein: 12g

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