Description
This classic Black Forest Cake recipe features moist chocolate layers soaked in cherry syrup, layered with rich whipped cream and tart cherries, and finished with chocolate shavings and whole cherries. Perfect for special occasions, this decadent dessert combines the deep flavors of cocoa with the brightness of cherries and the creaminess of whipped topping for a truly indulgent treat.
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
Whipped Cream Topping
- 3 cups heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Decoration
- 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 a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients, mixing until combined. Carefully stir in the hot water until the batter is smooth and thin.
- Bake the Cake: Pour the batter evenly into two greased and floured 9-inch round cake pans. Bake for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.
- Make the Cherry Filling: In a saucepan over medium heat, combine the frozen cherries, granulated sugar, and almond extract (or Kirsch). Cook for about 5 minutes until the cherries release juice, stirring occasionally. In a small bowl, mix cornstarch with water to make a slurry and gradually stir it into the cherry mixture. Continue cooking for 2-3 minutes until the filling thickens. Remove from heat and let it cool to room temperature.
- Whip the Cream: Using a chilled bowl and beaters, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Keep refrigerated until ready to assemble.
- Assemble the Cake: Trim the cooled cake layers if needed to make them level. Place one cake layer on a serving plate and spread half of the cherry filling over it. Spread a generous layer of whipped cream on top of the cherries. Place the second cake layer on top and repeat with cherries and whipped cream. Decorate with whole cherries with stems and chocolate shavings or curls. Refrigerate the cake for at least an hour before serving to allow flavors to meld and the cake to firm up.
Notes
- Use Kirsch (cherry brandy) in the cherry filling for authentic flavor, but almond extract is a non-alcoholic alternative.
- Be sure to use cold heavy cream and cold equipment for best whipping results.
- Adjust sugar quantity in the cherry filling according to the sweetness of your cherries.
- This cake tastes best if prepared a day ahead, allowing the flavors to develop fully.
- Store leftovers covered in the refrigerator and consume within 3 days.
