Description
This classic Black Forest Cake recipe combines rich, moist chocolate cake layers with a luscious cherry filling and fluffy whipped cream, finished with whole cherries and chocolate shavings for an indulgent dessert perfect for any celebration.
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
Decoration
- Whole cherries with stems
- Chocolate shavings or curls
Instructions
- Prepare the cake batter: In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk eggs, buttermilk, vegetable oil, and vanilla extract together. Gradually add wet ingredients to dry ingredients and mix until combined. Slowly add the hot water, stirring continuously, to create a smooth batter.
- Bake the cake layers: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans and bake for about 35-40 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on wire racks.
- Make the cherry filling: In a saucepan over medium heat, combine frozen cherries and sugar. Cook until the cherries release their juices and the sugar dissolves. Mix cornstarch and water to make a slurry and stir it into the cherry mixture. Cook until the filling thickens. Remove from heat and stir in almond extract or Kirsch. Let the filling cool to room temperature.
- Prepare the whipped cream: Using a chilled bowl and beaters, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Refrigerate until ready to use.
- Assemble the cake: Slice each cake horizontally to create layers if desired. Place the first cake layer on a serving plate and spread a generous amount of cherry filling over it. Add a layer of whipped cream on top, then repeat with remaining layers. Cover the entire cake with whipped cream. Decorate with whole cherries and chocolate shavings or curls. Refrigerate the cake for at least 2 hours before serving to allow flavors to meld.
Notes
- Use Kirsch if you want a traditional authentic flavor; almond extract is a good non-alcoholic alternative.
- Adjust sugar in cherry filling based on sweetness of the cherries.
- Make sure the cakes are completely cooled before assembling to prevent whipped cream from melting.
- Chill bowl and beaters when whipping cream for better results.
- Can be made a day ahead and kept refrigerated.
