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5 from 1 vote

Gluten Free Black Forest Cake

This dark chocolate cake is filled with whipped cream, cherry jam, and enrobed in whipped ganache!
Prep Time3 hours
Cook Time30 minutes
Chilling time2 hours
Course: Dessert
Cuisine: American
Diet: Gluten Free
Keyword: black forest, cake, cherries, cherry, chocolate cake, gluten free, layer cake, whipped cream
Servings: 8 people
Calories: 550kcal
Author: Amelia Farber

Equipment

  • Two 6-inch round cake pans
  • Electric mixer
  • Small saucepan
  • Kitchen scale

Ingredients

For the whipped ganache:

  • 14 oz good quality dark chocolate (70%)
  • 4 oz god quality milk chocolate (40-50%)
  • 1 1/2 Cups heavy cream
  • 1/4 tsp salt
  • 1 tsp vanilla extract

For the cake layers:

  • 1 large egg
  • 1/2 Cup sour cream
  • 1/4 Cup plus 2 Tbsp canola oil
  • 1 tsp vanilla extract
  • 3/4 Cup plus 2 Tbsp white sugar
  • 3/4 Cup gluten free 1-1 flour with xanthan gum added (if it doesn't have xanthan gum, add 1/2 teaspoon xanthan gum)
  • 1/4 Cup sweet rice flour
  • 1/4 Cup plus 2 Tbsp dutched cocoa powder
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1/3 tsp salt
  • 1/2 Cup piping hot coffee

For the whipped cream:

  • 1 Cup heavy cream
  • 2 Tbsp powdered sugar
  • 1/2 tsp vanilla extract

For the construction:

  • 1/2 Cup cherry jam
  • 1 Cup frozen pitted cherries
  • 1/3 Cup white sugar
  • pinch salt
  • 1 1/2 Tbsp aged dark balsamic vinegar
  • 1/2 Cup dark chocolate shavings from a 70% chocolate bar instructions below

Instructions

To make the whipped ganache:

  • First, make the whipped ganache. Heat the cream in the microwave for 1-2 minutes or until very hot, remove, and pour over the 18 combined oz of chocolate in a medium mixing bowl and let sit for 2-3 minutes, then whisk until all chocolate has melted. Add the vanilla and salt and whisk to combine. Refrigerate until cool (about 30 minutes), whisking every 10 minutes. Once cool, start beating the ganache with an electric mixer until smooth (it might be very stiff at first but it will soften). It should be spreadable. Set aside (do not refrigerate) until using. Scoop into a piping bag and cut a 1/2 in tip. If it has stiffened before you use it, pop it in the microwave for 10 seconds and then beat it with the mixer again.

To make the cake:

  • Make the cake layers! Preheat the oven to 300° F and grease two 6-inch round cake pans with either butter or cooking spray. In a medium bowl, whisk together all of the dry cake ingredients (gluten free 1-1 flour, sweet rice flour, cocoa powder, baking soda, baking powder, salt).
  • In a large bowl, whisk together the the eggs, sour cream, sugar, canola oil, and vanilla extract until fully blended and creamy. Once combined, add in the dry ingredients and use a spatula or wooden spoon to mix. Fun step! Poor in the piping hot coffee and stir until fully combined (it’ll take some working). Pour cake batter evenly into the two greased cake pans and bake for 30-40 minutes or until a knife inserted into the middle of the cake comes out clean. Let cakes cool completely before constructing.

To make the filling and topping:

  • While the cake is cooling, make your balsamic cherries and whipped cream. First, in a medium bowl, whisk the cold heavy cream until thick and fluffy but not stiff. Add in the powdered sugar and vanilla and then continue to whisk until stiff peaks form, then set aside.
  • Then make the balsamic cherries. Heat the frozen, pitted cherries in a small saucepan over medium heat until they start to melt. Add in the sugar and stir constantly until sugar has nearly melted and the cherries have thawed and released their juices. Then add the salt and the good balsamic vinegar and continue stirring over medium low heat until the cherries have softened. Remove the cherries and place in a small bowl, then continue to stir constantly, cooking the sauce down for 5 or so minutes until it's more of a syrup, then remove from heat and pour the syrup over the cherries in the bowl.

To construct the cake:

  • First, use a long, sharp knife to carefully slice off the bump on the top of the cake so that it's flat. Then slice your two cake layers in half so that you have four thinner cake layers. Place one of the cake layers on a plate or on a cake board. Then scoop some of the whipped chocolate ganache into a piping bag (if it's too stiff, pop it in the microwave for 10 seconds and stir) with a 1/2 inch opening and pipe a ring around the edge of the top of the cake, and then fill in the center with a thin layer of ganache. Then spread a few tablespoons of cherry jam in the center of the cake, staying within the barrier ring of chocolate frosting. Finally, spread about 1/3 of a cup of the whipped cream on top of the jam. Add the second cake layer and repeat filling as you did the first layer until the final layer has been placed on top.
  • Then frost the entire outside and top of the cake with the rest of the whipped ganache (if it has stiffened up too much to spread, pop it back in the microwave for 10-15 seconds max). Then, using a sharp knife or a vegetable peeler, scrape a dark chocolate bar firmly towards you while holding the blunt edge of the knife with both hands (you can place a kitchen towel down as a buffer in case the knife slips) so that you create chocolate shavings. Press the shavings into the side of the cake. Finally, top the cake with your balsamic cherries and syrup. Then serve! Keep in the fridge and remove an hour before serving.