Description
Going beyond the norm of a layered Black Forest Cake, we’re bringing it down to a single layer with intense Cherry and Chocolate Flavors! The Tres Leches makes this cake Irresistibly Luscious and Soft. Without a doubt, it WILL melt in your mouth!
Ingredients
Scale
CHOCOLATE CAKE
- 2 1/4 cups (270 grams) all-purpose flour
- 1 2/3 cups (333 grams) granulated sugar
- 3/4 cup (170 grams) unsalted butter, softened
- 2/3 cup (80 grams) unsweetened cocoa powder
- 1 1/4 cups (300 grams) water
- 1 1/4 teaspoons (6 grams) baking soda
- 1 teaspoon (3 grams) salt
- 1 teaspoon (5 grams) pure vanilla extract
- 1/4 teaspoon baking powder
- 2 large eggs (100 grams)
CHERRY LIQUEUR SYRUP
- 1/2 cup (50 grams) granulated sugar
- 1/2 cup (120 grams) water
- 1/4 cup (60 grams) maraschino cherry juice, optional
- 1/4 cup (60 grams) cherry kirsch liqueur
TRES LECHES FILLING
- 1 1/2 cups (354 grams) evaporated milk
- 1 (14-ounce) can (396 grams) sweetened condensed milk
- 3/4 cup (177 grams) oat milk or regular milk
WHIPPED TOPPING
- 1 cup (240 grams) heavy cream
- 1 to 2 tablespoons (12.5 to 25 grams) granulated sugar
- 1 teaspoon (5 grams) pure vanilla extract
- 3/4 cup (100 grams) fresh cherries
Instructions
- CAKE: Heat oven to 350°F (175°C). Using a baking spray with flour, coat the bottom and sides of a 13×9 in (33×23 cm) baking pan; set aside.
- In a bowl of a stand mixer fitted with a paddle attachment, mix together all cake ingredients, except eggs, on low to medium speed until smooth. Mix in eggs one at a time until well combined. Pour batter into the prepared baking pan.
- Bake for 35 minutes or until a wooden pick inserted in the center comes out clean or with a few dry crumbs. Allow the cake to cool for 10 minutes. Using a long-tined fork, poke the hot cake about 1 inch (2.5 cm) apart.
- SYRUP: In a small saucepan over medium to high heat, mix sugar, water and maraschino cherry juice together. Bring the mixture to a soft boil until sugar is completely dissolved. Reduce heat to low and allow the mixture to simmer for 1 minute. Remove the saucepan from heat and transfer the syrup into a shallow bowl. Mix in liqueur. Add more liqueur about 1 tablespoon at a time if a stronger flavor is desired.
- Using a pastry brush, dip into the syrup and brush coat the surface of the cake. Reserve the remainder of the liqueur mixture.
- FILLING: In a medium bowl, whisk all filling ingredients together. If desired, mix in 1/4 cup of the remaining cherry syrup. Evenly pour filling onto the cake. Cover the cake with aluminum foil making sure the foil does not touch the cake. Allow the cake to chill in the fridge for 3 hours or until most of the milk mixture is absorbed into the cake.
- TOPPING: In a chilled bowl of a stand mixer fitted with the whisk attachment, beat heavy cream, sugar and vanilla on high speed until stiff peaks form. Frost the top of the cake, decorate with chocolate curls and cherries. Serve chilled and store covered in the refrigerator. ENJOY!
Notes
Tres Leches translation is Three Milks and though oat milk is not a “true” milk, you may opt for regular milk. In the images, I used oat milk.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
Keywords: black forest cake, tres leches cake, kirschwasser, kirsch, cherry and chocolate