Black Forest Loaf Cake (Print Version)

A moist chocolate cherry loaf cake finished with whipped cream, glossy cherry topping, and dark chocolate curls.

# Ingredients:

For the chocolate loaf

01 - 1 1/2 cups (190 g) all-purpose flour, plus 1 tablespoon for the cherries
02 - 1/2 cup (45 g) unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine salt
06 - 1/2 cup (113 g) unsalted butter, softened
07 - 2 tablespoons neutral oil
08 - 1 cup (200 g) packed light brown sugar
09 - 2 large eggs, room temperature
10 - 2 teaspoons vanilla extract
11 - 3/4 cup (180 ml) buttermilk, room temperature
12 - 1 cup (150 g) pitted cherries, drained and chopped
13 - 1/2 cup (85 g) dark chocolate chips

For the cherry syrup and topping

14 - 3 tablespoons kirsch or cherry syrup
15 - 1 1/2 cups (225 g) pitted sour cherries or Morello cherries, drained
16 - 1/3 cup (80 ml) reserved cherry syrup or juice
17 - 2 tablespoons granulated sugar
18 - 1 teaspoon lemon juice
19 - 1 teaspoon cornstarch mixed with 1 tablespoon cold water

For the cream finish

20 - 3/4 cup (180 ml) cold heavy cream
21 - 1/3 cup (75 g) cold mascarpone
22 - 2 tablespoons powdered sugar
23 - 1 teaspoon vanilla extract
24 - 1/3 cup (30 g) dark chocolate curls or shaved chocolate
25 - Fresh cherries, for garnish

# Instructions:

01 - Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment, leaving overhang on the long sides.
02 - In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
03 - Beat the butter, oil, and brown sugar until creamy, about 2 minutes. Beat in the eggs one at a time, then add vanilla. Mix in the dry ingredients in two additions, alternating with the buttermilk, just until smooth.
04 - Toss the chopped cherries with 1 tablespoon flour. Fold them into the batter with the chocolate chips, then spread the batter into the prepared pan.
05 - Bake for 55-65 minutes, until the top springs back and a skewer inserted into the center comes out with a few moist crumbs. Cool in the pan for 20 minutes.
06 - Lift the loaf onto a wire rack. Poke the top lightly with a skewer and brush with kirsch or cherry syrup. Cool completely.
07 - Simmer the cherries, reserved syrup, sugar, and lemon juice for 3-4 minutes. Stir in the cornstarch slurry and cook for 30-60 seconds until glossy. Cool fully.
08 - Whip the heavy cream, mascarpone, powdered sugar, and vanilla until soft peaks hold. Spoon over the cooled loaf, add cherry topping, chocolate curls, and fresh cherries. Chill 30 minutes before slicing.

# Notes:

01 - Cool the loaf completely before adding whipped cream.
02 - Use cherry syrup instead of kirsch for an alcohol-free cake.
03 - Decorated cake is best within 2 days.

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