Description
A decadent and classic Black Forest Cake featuring moist chocolate layers, sweet cherry filling, and luscious whipped cream frosting, garnished with whole cherries and chocolate shavings. This recipe balances rich cocoa flavors with tart cherries and smooth cream, perfect for celebrations or indulgent dessert moments.
Ingredients
Scale
Cake Ingredients
- 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 & Sauce
- 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 Frosting
- 3 cups heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Decoration
- Whole cherries with stems
- Chocolate shavings or curls
Instructions
- Preheat and prepare pans: Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to ensure easy cake removal.
- Mix dry ingredients: In a large bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Add wet ingredients: Add eggs, buttermilk, vegetable oil, and vanilla extract to the dry mixture. Beat until smooth and homogeneous.
- Incorporate hot water: Gradually stir in hot water; the batter will be thin, which is expected and ensures moist cake layers.
- Bake the cakes: Evenly divide the batter among the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before assembling.
- Prepare cherry filling: In a medium saucepan, combine frozen cherries and sugar. Simmer over medium heat for 8–10 minutes until cherries release their juices.
- Set aside sauce: Remove about 1 cup of the cherry mixture and reserve it for the sauce to be served with the cake.
- Thicken cherry filling: Return remaining cherries to heat, stir in almond extract (or Kirsch). Add the cornstarch slurry and cook until the mixture thickens to a jam-like consistency. Let it cool completely.
- Make whipped cream frosting: In a chilled mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Keep refrigerated until assembly.
- Assemble cake layers: Place one cake layer on a serving plate. Spread a generous layer of whipped cream, then pipe a border around the edge. Spoon cherry filling into the center within the border.
- Repeat layering: Add the second cake layer and repeat spreading whipped cream and cherry filling as with the first layer.
- Top and frost: Add the third cake layer. Spread whipped cream evenly around the sides and on top of the cake.
- Decorate: Pipe additional whipped cream decoratively around the edges. Garnish the cake with whole cherries with stems and chocolate shavings or curls for an elegant finish.
- Prepare cherry sauce: Before serving, gently warm the reserved cherry sauce over low heat. Use a hand blender to blend it until smooth. Adjust consistency by stirring in a little water or cherry juice if needed to make it pourable.
- Serve: Serve the Black Forest Cake with the warm cherry sauce on the side for extra flavor and moisture.
Notes
- To keep the whipped cream stable longer, you can add a tablespoon of mascarpone or gelatin when whipping.
- Using Kirsch adds authentic flavor to the cherry filling, but almond extract is a good non-alcoholic alternative.
- Make sure cakes are completely cool before assembling to avoid melting the whipped cream.
- For best results, chill the mixing bowl and beaters before whipping the cream.
- You can prepare the cherry filling a day ahead and refrigerate it.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Keywords: Black Forest cake, chocolate cherry cake, whipped cream cake, German dessert, cherry filling, chocolate cake recipe
