Raisin Black Forest Cake with Chocolate Shards
A sophisticated twist on classic Black Forest cake featuring layers of dark chocolate sponge, liqueur-soaked raisins, and whipped cream frosting topped with shattered chocolate. The addition of Greek yogurt creates moisture and tender crumb, while cocoa powder deepens chocolate intensity. Olive oil replaces butter for richness without heaviness. Perfect for special occasions, dinner parties, or when you want an elegant dessert that impresses without traditional cherry garnish. The raisin filling offers chewy sweetness against bitter chocolate, making this version more complex and less fruit-forward than traditional renditions.
Ingredients
- 2 cup all purpose flour, sifted
- 1 cup dark cocoa powder, sifted
- 2 teaspoon baking powder
- 2 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 ¼ cup granulated sugar
- 1 cup extra virgin olive oil
- 3 ½ teaspoon vanilla extract
- 1 ½ cup plain Greek yogurt
- 6 large eggs
- 1 cup dark chocolate chips
- 4 oz dark chocolate chips
- 3 cup raisins
- ½ cup water
- ¼ cup cherry liqueur or brandycoffee liqueur or Kahlua1:1alcohol
deepens chocolate notes instead of fruit
- 3 cup heavy cream
- 1 teaspoon powdered sugar(optional)
- 1 teaspoon cocoa powder, for garnish(optional)
Instructions
- 1
Preheat oven to 350F/350°F.
- 2
Coat two 9-inch cake pans with non-stick spray and line bottoms with parchment paper.
- 3
Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
- 4
In a large bowl, whisk together granulated sugar, olive oil, vanilla extract, and Greek yogurt until combined.
- 5
Mix in eggs until just combined.
- 6
Add dry ingredients to wet mixture and whisk until combined.
- 7
Fold in 1 cup chocolate chips by hand using a rubber spatula.
- 8
Divide batter evenly between pans and tap to remove air bubbles.
- 9
Bake until a toothpick inserted in center comes out clean, about 25-30 minutes.
- 10
Cool cakes to room temperature.
- 11
Melt 4 oz dark chocolate chips in microwave or double boiler.
- 12
Spread melted chocolate thinly and evenly onto parchment-lined baking sheet.
- 13
Roll up parchment paper with chocolate and freeze until hard, about 1 hour.
- 14
Boil 1/2 cup water in a small pot.
- 15
Whisk in 1/2 cup sugar until dissolved.
- 16
Remove from heat and stir in cherry liqueur or brandy.
- 17
Stir in raisins and set aside.
- 18
Combine heavy cream, 1/4 cup sugar, and 1 1/2 teaspoon vanilla extract in a large bowl.
- 19
Whisk using a hand blender or stand mixer until hard peaks form. Refrigerate until needed.
- 20
Cut cooled cakes in half lengthwise to create four layers.
- 21
Place first cake layer on serving dish and spread a quarter of liqueur-soaked raisins on top.
- 22
Spread whipped cream over raisins.
- 23
Repeat layering with remaining cake, raisins, and whipped cream until all four layers are assembled.
- 24
Frost sides and top of cake with remaining whipped cream.
- 25
Remove frozen chocolate roll from freezer and slowly unroll parchment paper over plate to break chocolate into shards.
- 26
Press chocolate shards onto top of cake.
- 27
Sprinkle remaining raisins over chocolate shards.
- 28
Dust with powdered sugar and cocoa powder as desired.
- 29
Refrigerate until ready to serve.
Tips
Use room temperature eggs and yogurt for better emulsification and a more tender crumb structure.
Soak raisins in the warm liqueur mixture immediately after removing from heat to maximize flavor absorption and softness.
To prevent cracking during assembly, ensure cake layers are completely cool before layering and refrigerate assembled cake for at least 2 hours before serving.
Good to Know
Refrigerate cake covered with plastic wrap for up to 3 days. Whipped cream frosting keeps best within 2 days. Unfrosted cake layers freeze up to 1 month wrapped tightly.
Prepare unfrosted cake layers up to 1 day ahead and store in airtight container. Make raisin filling and whipped cream the morning of serving. Assemble and decorate no more than 6 hours before serving to prevent frosting from weeping.
Serve chilled, directly from refrigerator. Slice with a hot, wet knife wiped between cuts for clean edges. Pairs well with coffee, espresso, or dessert wine. Serves 10-12.
Common Mistakes
Do not overmix the batter after adding dry ingredients to avoid tough, dense cake with tunneling.
Do not skip cooling cakes to room temperature before assembly or frosting will melt and layers will slide.
Do not rush the chocolate shards; allow adequate freezing time so chocolate breaks cleanly rather than shattering unpredictably.
Do not add raisins to boiling water; remove from heat first to prevent them from bursting and losing shape.
Substitutions
Dairy-Free Swaps
General Alternatives
deepens chocolate notes instead of fruit
FAQ
Can I make this cake without alcohol?
Yes, replace cherry liqueur or brandy with an equal amount of cherry juice, strong coffee, or additional water. The flavor will be less complex but still delicious. Cherry juice provides the closest flavor match.
What if my whipped cream frosting breaks or becomes grainy?
Start over with fresh cream, chilled bowl, and beaters. Over-whipping causes this. Whip only until stiff peaks just form. If it begins to separate, add a tablespoon of powdered sugar and beat gently to restore texture.
How long can I keep this cake and can I freeze it?
Refrigerate assembled cake up to 3 days. Freeze unfrosted layers up to 1 month. Do not freeze assembled cake with whipped cream frosting as texture becomes grainy and frosting separates upon thawing.