Description
Delectable Black Forest Cake brings Germany’s most famous dessert straight to your kitchen with rich chocolate layers, luscious cherries, and whipped cream that dance together in pure deliciousness. Perfectly balanced between sweet and tangy, this classic treat delivers an authentic German baking experience right on your dessert plate.
Ingredients
Scale
Cake Ingredients:
- 2 cups all-purpose flour
- 1¾ cups granulated sugar
- ¾ cup cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Cherry Filling:
- 2 cups fresh or canned pitted cherries
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons Kirsch
Whipped Cream:
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Garnish:
- Chocolate shavings
- Fresh cherries
Instructions
- Prepare your 9-inch round cake pans by greasing them and lining with parchment paper. Heat the oven to a precise 350°F.
- Combine the dry cake ingredients in a large mixing bowl – 2 cups flour, 1¾ cups sugar, ¾ cup cocoa powder, 1½ teaspoons baking powder, 1½ teaspoons baking soda, and 1 teaspoon salt.
- Crack 2 large eggs into the dry mixture. Pour in 1 cup milk, ½ cup vegetable oil, and 2 teaspoons vanilla extract. Blend until the batter looks smooth and consistent.
- Carefully stream 1 cup of boiling water into the batter, stirring gently to create a silky texture.
- Divide the batter equally between the two prepared pans. Tap the pans gently to release any air bubbles.
- Slide the pans into the 350°F oven and bake for 32-35 minutes. Check doneness by inserting a toothpick into the center – it should come out clean.
- Remove the cakes and let them rest in the pans for 10 minutes. Transfer to a wire rack and cool completely.
- Create the cherry filling by combining 2 cups cherries and ⅓ cup sugar in a saucepan over medium heat.
- Mix 2 tablespoons cornstarch with a small amount of water to create a smooth paste. Stir this into the cherries to thicken the mixture.
- Add 2 tablespoons Kirsch if desired. Let the cherry mixture cool to room temperature.
- Chill a mixing bowl and whip 2 cups heavy cream with ¼ cup powdered sugar and 1 teaspoon vanilla until stiff peaks form.
- Position the first chocolate cake layer on your serving plate.
- Spread a generous layer of whipped cream over the cake, then top with half the cherry filling.
- Carefully place the second cake layer on top. Repeat the cream and cherry filling process.
- Completely cover the cake with remaining whipped cream. Decorate the top and sides with chocolate shavings and fresh cherries.
- Refrigerate the cake for 3 hours to allow the flavors to blend and the structure to set perfectly.
Notes
- Use room temperature eggs and milk to help ingredients blend more smoothly and create a more consistent cake texture.
- Test cake doneness by gently pressing the center – it should spring back when touched and a toothpick should come out clean.
- When whipping cream, chill your bowl and beaters beforehand to help the cream reach stiff peaks faster and maintain its structure.
- For a non-alcoholic version, replace Kirsch with cherry juice or additional vanilla extract to maintain the cake’s traditional flavor profile.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 8 to 10
- Calories: 380 kcal
- Sugar: 36 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 55 mg