Description
This classic Black Forest Cake features rich chocolate sponge layers soaked in a cherry syrup, layered with luscious whipped cream and a generous filling of tart cherries. Topped with whole cherries and elegant chocolate shavings, this indulgent dessert is perfect for celebrations or any special occasion.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water
Cherry Filling
- 4 cups frozen cherries
- ½ cup granulated sugar (adjust based on the sweetness of cherries)
- 1 teaspoon almond extract (or 1–2 tablespoons Kirsch as an alternative)
- 1 tablespoon cornstarch
- 2 tablespoons water (for slurry)
Whipped Cream Topping
- 3 cups heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Garnish
- Whole cherries with stems
- Chocolate shavings or curls
Instructions
- Prepare the cake batter: Preheat the oven to 350°F (175°C). In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk eggs, buttermilk, vegetable oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing well. Slowly stir in the hot water until the batter is smooth and thin.
- Bake the cake layers: Divide the batter evenly into two greased round cake pans. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then remove and cool completely on wire racks.
- Prepare the cherry filling: In a saucepan over medium heat, combine frozen cherries, granulated sugar, and almond extract (or Kirsch). Cook until cherries release their juices and soften, about 10 minutes. Mix cornstarch with water to create a slurry, then stir into the cherry mixture and cook until thickened. Remove from heat and let cool completely.
- Whip the cream: In a large chilled bowl, beat heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Keep refrigerated until assembly.
- Assemble the cake: Slice the cooled cake layers horizontally to create four thin layers if desired. Place one layer on a serving plate, spread a third of the cherry filling over it, then top with whipped cream. Repeat layering with remaining cake layers, cherries, and whipped cream. Finish with a thick layer of whipped cream on top and garnish with whole cherries and chocolate shavings. Refrigerate for at least 2 hours before serving to allow flavors to meld.
Notes
- Kirsch (cherry brandy) is optional but authentic to Black Forest cake and adds a lovely cherry aroma and flavor.
- Adjust the sugar in the cherry filling depending on the tartness of your cherries.
- For best results, chill the whipped cream bowl and beaters before whipping to achieve stiff peaks quickly.
- The cake can be made a day ahead and stored covered in the refrigerator to enhance flavors.
- If fresh cherries are in season, they can be used instead of frozen; just adjust cooking time accordingly.
