I don’t know if this your typical black forest cake but what I will tell you that it is absolutely delicious. This might need to be done in two days unless you are fast in the kitchen and you have a very cold freezer. It is possible to knock it out in one day but you would need everything on hand and like I said need at least 4-6 hours depending on how cold your freezer is to properly set. I would say it is probably better to let the mousse sit overnight in the freezer but it all depends on the amount of time you have. This actually looks a lot more complicated than it actually is. The cake is super easy and straightforward. The mousse really isn’t hard as well just takes a few minutes to get everything together. The glazes are hard to make as well and it really is just timing and putting it all together. Here is the recipe for my black forest cake, I hope you enjoy it!

Recipe Ingredients

White chocolate cherry mousse

250 g white chocolate

1 tbsp of cherry liqueur (kirsch) or amaretto

7 g powder gelatin

2 tbsp of water

1 cup of heavy whipping cream

4 tbsp of vanilla Greek yogurt

12 oz of cherries pitted and chopped

Buttermilk Chocolate Cake

1 3/4 cup ap flour

2 cups of sugar

3/4 cup of cocoa powder

2 tsp of baking soda

1 tsp of baking powder

1 tsp of salt

1 cup of buttermilk

1/2 cup of vegetable oil

2 eggs room temp

1 tsp of vanilla paste

1 cup of coffee

Chocolate mirror glaze (This can be reduced by 1/2)

Gelatin 10 grams

Sugar 210 grams

Water 110 grams

Cocoa powder 65 grams

Heavy cream 65 grams

Dark chocolate 50 grams

White chocolate glaze ( I reduced this recipe by 2/3 and it was still plenty for the 12 cakes)

450 white chocolate

220g milk

250g cream

14g gelatin

2 tbsp of cherries juice

few drops of red food coloring

12 pitted cherries with stem

Recipe Instructions

For the buttermilk cake,

Preheat oven to 350 degrees. Spray a half sheet pan with non stick spray. Mix the dry ingredients in a stand mixer. Then in a separate bowl mix all the wet ingredients. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared half sheet pan and bake for 16-18 minutes, until just done. Take out and allow to cool to room temperature and then place in the refrigerator. Once completely cooled take a round cookie cutter the same size as your molds and cut out 12 rounds of chocolate cake.

For the white chocolate cherry mousse

Take gelatin and water and bloom for 5 minutes in a ramekin. Place pitted cherries in food processor and pulse several time to chop the cherries into small pieces. Meanwhile take white chocolate and melt over a double boiler or in the microwave with c until completely melted. Melt the gelatin by placing the ramekin in the left over water from the double boiler until the gelatin has completely melted. Then take the whip cream and pour into a mixing bowl. Whip the cream until you have reached stiff peaks. Pour the gelatin into the whipped cream and mix for 20 seconds. Combine white chocolate and chopped cherries and mix until well combined. ( The white chocolate should be warm so it doesn't set but not really hot or else it will melt the cream.) Then fold yogurt and whipped cream into the white chocolate-cherry mixture until you have a smooth consistency. Then take 12 half moon molds and fill to the top. Smooth over with an offset spatula and place in the freezer for at least 4-6 hours.

For the mirror glaze

In a small bowl bloom gelatin powder in 3 tbsp of water. Place sugar, water, cocoa powder, and cream in a pot and turn on medium heat. Stir regularly until it comes to a boil. Then add in the chocolate. Stir until completely combined. Then add in the gelatin and stir until smooth. You can use the glaze immediately if you want or you can save the glaze for another time, just bring the mixture up to 110 degrees before using.

How to make the white chocolate cherry glaze,

In a small bowl bloom gelatin powder in 3 tbsp of water. Place milk, cream, cherry juice, food coloring, and white chocolate into a pot and turn on medium heat. Stir regularly until it comes to a hard simmer and the white chocolate is completely melted. Then add in the gelatin and stir until smooth (you can also use a immersion blender to make the glaze completely smooth.

To make the swirl glaze design,

In the bowl of the cherry white chocolate glaze add a spoonful of the chocolate mirror glaze making a plaid design by making several lines of chocolate going parallel and then several lines going horizontal on top of each other. Then take your mousse ouf the freeze and using a toothpick insert the toothpick through the bottom of the mousse ( it should be completely frozen but you still have to work fast because it thaws quickly) Dip your mousse down into the glaze and twist the mousse as you start to pull it back up out of the glaze. It should have a nice two color tone to the glaze. Place the mousse on top of each round of cake. Continue the process by adding more chocolate stripes to the cherry glaze after every mousse you glaze. Place in the refrigerator and keep cold. Top each one with a pitted cherry. Serve and enjoy!

Black Forest Cake With Cherry White Chocolate Mousse