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Black Forest Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 103 reviews
  • Author: Villerius
  • Prep Time: 30 min
  • Cook Time: 30 min
  • Total Time: 140 min
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: German

Description

This classic Black Forest Cake recipe features moist, rich chocolate sponge layers soaked with kirsch and layered with juicy cherries and fluffy whipped cream. It’s an elegant and indulgent dessert perfect for celebrations and special occasions, combining the deep flavors of cocoa, the tartness of cherries, and that luscious cream for a truly irresistible treat.

Ingredients

Scale

For the Chocolate Cake:

  • 2¼ cups all-purpose flour (270g)
  • 2 cups granulated sugar (400g)
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsweetened Dutch-process cocoa powder (50g)
  • 2 teaspoons instant espresso powder
  • ⅔ cup boiling water (160ml)
  • ½ cup whole milk (120ml)
  • ½ cup sour cream (120g)
  • ½ cup vegetable oil (120ml)
  • 2 large eggs
  • 1 tablespoon vanilla extract

For the Cherry Filling:

  • 1½ pounds whole cherries, pitted and halved (about 2½ cups halved cherries)
  • ¼ cup granulated sugar
  • ⅓ cup kirsch or cherry juice

For the Whipped Cream:

  • 4 cups cold heavy whipping cream (960ml)
  • ½ cup powdered sugar (60g)
  • 2 tablespoons kirsch (optional; or replace with 2 teaspoons vanilla extract)

For Decoration (Optional):

  • ½ cup chocolate ganache (120ml)
  • Chocolate shavings or sprinkles
  • Fresh whole cherries

Instructions

  1. Prepare the Chocolate Cake Batter: Preheat your oven to 350°F (175°C). In a large bowl, sift together the all-purpose flour, sugar, baking powder, baking soda, salt, cocoa powder, and instant espresso powder. In another bowl, mix boiling water with espresso powder for better cocoa flavor. Then add whole milk, sour cream, vegetable oil, eggs, and vanilla extract to the dry ingredients. Stir gently until combined and smooth.
  2. Bake the Cake Layers: Divide the batter evenly between two 9-inch round cake pans lined with parchment paper. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely on wire racks before assembling.
  3. Prepare the Cherry Filling: In a medium bowl, combine the pitted and halved cherries with granulated sugar and kirsch or cherry juice. Stir gently to coat and let macerate for at least 30 minutes, allowing the cherries to soak up the liquid and become juicy.
  4. Whip the Cream: In a chilled large bowl, whip the cold heavy cream with powdered sugar and kirsch (or vanilla extract if not using kirsch) until stiff peaks form. Chill the whipped cream until ready to assemble.
  5. Assemble the Cake: Using a serrated knife, level the cake layers if needed. Place the first cake layer on a serving plate or cake stand. Brush generously with some kirsch or cherry juice for extra moisture. Spread a layer of whipped cream evenly over the cake, then add a layer of the soaked cherries. Repeat with the second cake layer, kirsch brushing, whipped cream, and cherries. Finish with a final thick layer of whipped cream on top and around the sides of the cake.
  6. Decorate the Cake: Optionally, drizzle the cake with chocolate ganache and garnish with chocolate shavings or sprinkles. Add fresh whole cherries on top for an extra elegant presentation.
  7. Chill Before Serving: Refrigerate the assembled cake for at least 2 hours (or overnight) to allow flavors to meld and the whipped cream to set firmly before slicing and serving.

Notes

  • This Black Forest Cake combines moist chocolate cake with tart kirsch-soaked cherries and luscious whipped cream for a delightful contrast of flavors and textures.
  • Use fresh cherries when in season for best taste; frozen cherries can be used but drain well to avoid excess moisture.
  • Kirsch (cherry brandy) is traditional but can be substituted with cherry juice or vanilla extract if you prefer a non-alcoholic version.
  • Make sure to chill the whipped cream bowl and beaters beforehand to achieve the best volume and texture.
  • Allow the cake to rest in the refrigerator so the flavors meld, making it even more delicious the next day.
  • If desired, add layers of chocolate ganache between layers for extra decadence.

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 704
  • Sugar: 53 g
  • Sodium: 282 mg
  • Fat: 42 g
  • Saturated Fat: 21 g
  • Unsaturated Fat: 17 g
  • Trans Fat: 0.1 g
  • Carbohydrates: 75 g
  • Fiber: 3 g
  • Protein: 7 g
  • Cholesterol: 124 mg

Find it online: https://emilyscook.com/black-forest-cake-recipe/