Black Forest Cake
A classic German dessert featuring layers of rich chocolate cake, whipped cream, and sweet cherries, perfect for home bakers of all skill levels.
Ingredients
For the Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil Creates a moister cake that stays fresh longer.
- 2 teaspoons vanilla extract
- 1 cup hot coffee Enhances the chocolate flavor without making the cake taste like coffee.
For the Cherry Filling
- 4 cups fresh or frozen cherries, pitted
- 1 cup sugar
- ¼ cup cornstarch
- ¼ cup water
- 2 tablespoons Kirsch (cherry liqueur) Replace with cherry juice for an alcohol-free version.
For the Whipped Cream
- 4 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Making the Chocolate Cake
- Preheat oven to 350°F (175°C) and grease/flour two 9-inch round cake pans.
- Whisk together flour, sugar, cocoa, baking soda, and salt. Ensure no cocoa lumps remain.
- Beat eggs, milk, oil, and vanilla in a separate bowl, then gradually add hot coffee and mix well.
- Pour wet ingredients into dry ingredients and mix until just combined. Don't overmix.
- Divide batter between prepared pans and bake for 30-35 minutes. Test with a toothpick for doneness.
- Rotate pans halfway through baking for even results.
Preparing the Cherry Filling
- Combine cherries and sugar in a saucepan and bring to a simmer over medium heat.
- Mix cornstarch with water and add to simmering cherries. Cook until thickened (about 5 minutes).
- Remove from heat and stir in Kirsch. Cool completely.
Making the Whipped Cream
- Chill mixing bowl and beaters in the freezer for 15 minutes and keep cream cold.
- Beat cream until soft peaks form, then add powdered sugar and vanilla. Continue until stiff peaks form.
Assembly Instructions
- Once completely cool, slice each cake in half horizontally to create four even layers.
- Place the first cake layer on the serving plate, spread with whipped cream, and add cherry filling. Repeat with remaining layers.
- Cover the entire cake with remaining whipped cream, create rosettes on top with a piping bag, and garnish with fresh cherries and chocolate shavings.
Notes
Cake layers can be baked 2 days ahead; cherry filling keeps for 5 days refrigerated. Assemble no more than 24 hours before serving. Keep assembled cake refrigerated; best consumed within 3 days.