Germany is an active force in all Winter Olympic Games, with the first or second highest medal count in the last 4 games. In honor of Germany and as a part of our Crockpot Olympics, I set out to make one of my favorite German treats: Schwarzwälder Kirschtorte, better known as Black Forest Cherry Cake. Traditionally, Black Forest Cherry Cake is a cake with whipped cream, cherries, and decadent chocolate layered together, but my take turned out to be a single-level beauty. While cakes aren’t always the easiest to cook in a crockpot, it was fun to try and tasted great! The sides of my cake ended up a little tough, with the middle a little soft – I’d recommend using a small crockpot to ensure more even cooking.
1 cup unsweetened cocoa powder
1 cup all-purpose flour
1 tsp baking powder
¹⁄₈ tsp salt
2 cups (2 sticks) Tillamook Butter, separated
2 cups sugar
1 tsp vanilla extract
1 cup Plain and Simple 0% Farmstyle Greek Yogurt
2 cups powdered sugar
10 oz maraschino cherries, drained
Chocolate chips, shavings, or sprinkles for garnish (optional)
1. Preheat crock pot to low temperature. Grease and flour crock pot.
2.In a medium bowl, combine cocoa, flour, baking soda, and salt. In a separate bowl, mix together 1 cup of butter, sugar and vanilla, then add eggs one at a time. Once mixed, pour in the dry ingredients and mix well.
3. Pour cake batter into the prepared slow cooker, and cook on “Low” for 2-2.5 hours. Meanwhile, mix Greek yogurt, remaining butter and powdered sugar to make frosting – this should be thick, so add more powdered sugar if necessary.
4. Turn off the slow cooker and let the cake cool in the dish before removing it. Once cool, turn cake onto a plate. Top with cherries and chocolate and serve while watching the Olympics!