Extra Moist, Easy Gluten-Free Black Forest Cake

Looking for a show-stopping homemade cake? This exceptionally moist gluten-free black forest cake recipe is guarantee to impress. And better yet, it's quite easy to make, even for a novice GF baker. The black chocolate cake uses simple ingredients, yet is exceptionally moist thanks to boiling water. Layer with cherry syrup, morello cherries, and towers of whipped cream for a gluten-free chocolate cherry cake worthy of celebrations!

Prep Time 30

Cook Time 40

Total Time 1 10

Servings

Author Melissa Erdelac

Ingredients

Chocolate Cake

2 cups (292 g) all-purpose gluten-free flour I use and recommend Cup4Cup gluten-free flour
2 cups (400 g) granulated sugar
¾ cup dutch-processed cocoa
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup (245 g) buttermilk* room temp
½ cup (109 g) oil any preferred
2 large eggs room temp
2 teaspoons vanilla extract
1 cup (240 g) boiling water

Cherries

1 (15 ounce) can dark sweet cherries in heavy syrup
1 tablespoon Kirsch cherry liqueur see recipe notes for substitutes

Whipped Cream Frosting

2 cup (480 g) heavy cream cold
½ cup (60 g) powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350F. Line two 9" cake pan bottoms with cut to size parchment. Grease the pans with nonstick cooking spray and set aside.
Place the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large bowl, or stand mixer fitted with a paddle attachment. Mix on low speed to combine.
2 cups all-purpose gluten-free flour, 2 cups granulated sugar, 2 teaspoons baking soda, 1 teaspoon baking powder, ½ teaspoon salt
Add the buttermilk, oil, eggs, and vanilla. Mix to combine. Slowly drizzle in the hot water while continuing to blend on low speed. Once it's all blended, increase the speed to medium and beat for 2 minutes. The batter will be thin.
1 cup buttermilk* , ½ cup oil, 2 large eggs, 2 teaspoons vanilla extract, 1 cup boiling water
Evenly divide and spread between the cake pans. Bake for 40 mins, or until a cake tester inserted in the center comes out clean. You'll want to make sure the middle is fully set so the cake doesn't fall upon cooling. Cool 10 minutes in the pan then turn out onto a wire rack to cool completely.
While the cakes are cooling, prepared the cherries and whipped cream frosting. Drain the cherries in a sieve, reserving all the heavy syrup drained away. Set the cherries aside, still in the sieve so they continue to drain off any excess liquid.
1 (15 ounce) can dark sweet cherries in heavy syrup
Simmer the reserved syrup with cherry liquor in a small saucepan over low heat until it reduces down to 1/4 cup, about 7-8 minutes. It will thicken more upon cooling.
1 tablespoon Kirsch cherry liqueur
While the syrup is cooling, prepare the whipped cream frosting. Beat together the heavy cream, powdered sugar, and vanilla until stiff peaks form. Refrigerate until ready to use.
2 cup heavy cream , ½ cup powdered sugar , 1 teaspoon vanilla extract
Assemble the cake after the layers have cooled completely. If desired, reserve about 8-10 cherries for decorating the top. Slice the remaining in half.
Place one cake layer on a platter. Brush generously with the syrup, reserving 1-2 tablespoons.
Spread half the whipped cream evenly on top. Top with the halved cherries and drizzle with the remaining cooled syrup. Top with 2nd layer. Spread the top with the remaining whipped cream and garnish with cherries. Refrigerate leftovers.

Notes

*I've also used homemade soured milk. Pour 1 tbsp vinegar in a liquid measuring cup, pour in milk to fill up the rest to the 1 cup mark. Let sit for 5 minutes.

Subs for Kirsch

If you can't find Kirsch, you have a few options. Some liquor stores also sell brandied morello cherries, soaked in Kirsch liqueur so you wouldn't need anything else to flavor the syrup. If you can't find traditional Kirsch, look for a cherry liqueur or cherry brandy. Alternatively, omit the liqueur and flavor the syrup with 1 tsp almond extract and simmering.

Nutrition