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Black Forest Chocolate Vanilla Cherry Mascarpone Layer Cake with Chocolate Ganache

Indulge in Black Forest Chocolate Vanilla Cherry Mascarpone Cake

Experience the nostalgia of Black Forest Chocolate Vanilla Cherry Mascarpone Layer Cake with Chocolate Ganache, a delightful blend of flavors.
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Course: Dessert
Cuisine: German
Keyword: Black Forest Cake, cherry dessert, chocolate cake, Ganache, layer cake, mascarpone
Prep Time: 30 minutes
Cook Time: 40 minutes
Cooling Time: 10 minutes
Total Time: 1 hour 20 minutes
Servings: 12 slices
Calories: 450kcal

Equipment

  • Oven
  • Mixing bowl
  • Cake Pans
  • spatula
  • Saucepan
  • Whisk

Ingredients

For the Cake Layers

  • 2 cups all-purpose flour can substitute with gluten-free flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder avoid sweetened mixes
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt enhances flavors
  • 2 large eggs binds the mixture
  • 1 cup whole milk can use almond or oat milk for vegan option
  • ½ cup vegetable oil moisture alternative to butter
  • 2 teaspoons pure vanilla extract for flavor
  • 1 cup boiling water activates cocoa powder

For the Cherry Filling

  • 2 cups pitted cherries fresh or canned
  • ½ cup powdered sugar sweetens mixture
  • 1 tablespoon lemon juice balances sweetness
  • 1 tablespoon cornstarch thickens sauce
  • ½ teaspoon almond extract enhances cherry flavor

For the Mascarpone Layer

  • 8 oz mascarpone cheese creamy and decadent
  • 1 cup heavy cream whipped to soft peaks

For the Topping

  • ½ cup chocolate ganache for drizzling over the cake

Instructions

Preparation

  • Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  • In a large bowl, sift together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
  • Add eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture and blend on medium speed for about 2 minutes.
  • Stir in the boiling water until the batter is smooth.
  • Divide the batter evenly between the prepared cake pans and bake for 30-40 minutes.
  • Let the cakes cool in the pans for about 10 minutes before inverting them onto wire racks to cool completely.

Cherry Filling and Assembly

  • In a saucepan, combine pitted cherries, powdered sugar, lemon juice, cornstarch, and almond extract. Cook until thickened, about 5 minutes.
  • In a medium bowl, whip mascarpone cheese and heavy cream until soft peaks form.
  • Place one cake layer on a serving plate and spread half of the mascarpone mixture followed by half of the cherry mixture.
  • Add the second layer of cake on top and repeat with the remaining mascarpone and cherry mixtures.
  • Drizzle chocolate ganache over the top and let it cascade down the sides.

Notes

Ensure all ingredients are fresh, cool the layers completely before assembling, and adjust for dietary preferences.

Nutrition

Serving: 1slice | Calories: 450kcal | Carbohydrates: 56g | Protein: 6g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 70mg | Sodium: 230mg | Potassium: 250mg | Fiber: 2g | Sugar: 38g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 2mg