Black Forest Cake In A Jar Recipe

Name: Black Forest Cake In A Jar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The Cherries and cake; 2 cups Cherries pitted and cut in half (I used rainier); 1/4 cup sugar; 1/4 cup kirsch; Cake; 1/4 cup milk; 2 tablespoons butter unsalted preferably; 8 large eggs at room temperature; 2 cups sugar; 3/4 cup flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1 teaspoon salt; 1 teaspoon vanilla; The whipped cream and assembly; 1 pint very cold heavy cream; 2-4 tablespoons sugar (to taste); 2 teaspoons syrup from macerated cherries or vanilla extract

Servings: persons

The Cherries and cake
2 cups Cherries pitted and cut in half (I used rainier)
1/4 cup sugar
1/4 cup kirsch
Cake
1/4 cup milk
2 tablespoons butter unsalted preferably
8 large eggs at room temperature
2 cups sugar
3/4 cup flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla
The whipped cream and assembly
1 pint very cold heavy cream
2-4 tablespoons sugar (to taste)
2 teaspoons syrup from macerated cherries or vanilla extract

1
Place the cherries, sugar and kirsch in a bowl, cover and refrigerate for at least 2 hours.
2
Pre heat oven to 350 degrees. Place milk and butter in glass measuring cup and microwave for 45 seconds or until butter is melted. Using stand mixer with wire whisk or electric mixer whip the eggs and sugar on med/high for approximately 8 minutes or until the mixture is pale yellow, tripled in volume and thick, with the machine running slowly add the heated milk and buter. Sift the flour, cocoa, baking powder and salt. Fold into the egg mixture, there should be no lumps. Fold in the vanilla. Grease a 1/2 sheet pan, lay parchment sheet and grease the parchment, and sprinkle with sugar. Pour batter into the pan, spread so that it is evenly distributed and bake for 20-25 minutes. Allow to cool for a couple of minutes in the pan run a knife around the edges to loosen then invert onto wire rack, remove parchment and let cool completely.
3
Pour cream into cold bowl and whip with hand held or stand mixer until it thickens, add some sugar (to taste) and instead of vanilla I used some of the syrup from the cherries, about 2 tsp. If you use vanilla add 2 tsp. Whip until thick and billowy.
4
Break off small pieces of the cake and place in the bottom of each jar, spoon some of the cherries and the juice on the cake, add a dollop of whipped cream and repeat. End with whipped cream on top, add some chocolate shavings.

1179

kcal

Calories

Fat

190

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: The Cherries and cake, 2 cups Cherries pitted and cut in half (I used rainier), 1/4 cup sugar, 1/4 cup kirsch, and more.

Yes, Black Forest Cake In A Jar falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Black Forest Cake In A Jar

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