- Family Spice - https://familyspice.com -

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.

A whipped cream frosted raisin black forest cake with chocolate shards on top on a dark brown cake pedestal

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.

A whipped cream frosted raisin black forest cake with chocolate shards with a slice take on and on a white plate next to it

Ingredients you need

Labeled ingredients to make raisin black forest cake

This post contains some affiliate links for your convenience (which means if you make a purchase after clicking a link I will earn a small commission but it won’t cost you a penny more)!  Read my full disclosure policy

Step-by-step directions

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

Cocoa powder, flour and other dry ingredients in a mixing bowl

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.

Mixing in chocolate chips into chocolate cake batter

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.

Bowl of chocolate cake batter with two cake pans greased and lined with parchment paper

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.

Chocolate melted in a small glass bowl

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.

Top view of a sheet of parchment paper spread with 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.

Rolling up a sheet of parchment paper spread with melted chocolate

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.

Soaking raisins in sweet liqueur syrup in a small pot

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

Making homemade whipped cream in a bowl with hand mixer

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

Heavy cream whipped to stiff peaks on hand mixer beaters

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

Top view of a chocolate cake layer on a wood platter

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

Top view of a chocolate cake with liqueur soaked raisins

16. Spread whipped cream evenly over the raisins.

Top view of a chocolate cake with raisins getting frosted with whipped cream

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

Top view of a chocolate cake with raisins and frosted with whipped cream

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.

Top view of frosting a cake with whipped cream

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.

Unrolling parchment paper to make chocolate shards

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.

Inserting chocolate chards into a cake frosted with whipped cream

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:

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!

What can I use instead of kirsch in Black Forest cake?

If you do not want to have any alcohol in your cake, soak the raisins in some black cherry or blackberry juice instead. If you can’t find cherry liqueur (kirsch) you can also use brandy or cognac.

A big slice of raisin black forest cake on a white plate
pomegranate ecookbook cover and table of contents

If you are enjoying my recipes, I would love for you to sign up for my newsletter (and get my free pomegranate e-cookbook!) or follow me on Instagram or Facebook.

Yield: 12-14

Raisin Black Forest Cake

A whipped cream frosted raisin black forest cake with chocolate shards on top on a dark brown cake pedestal

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

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

You can also follow me on PinterestFacebook or InstagramSign up for my eMail list, too!

0 0 votes
Article Rating