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Black Forest Cake Recipe

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4.2 from 5 reviews

  • Author: Sara
  • Total Time: 2 hours 25 minutes
  • Yield: 12 servings

Description

A rich and decadent Black Forest Cake featuring moist cocoa layers, tart cherry filling, and fluffy whipped cream frosting. This classic German-inspired dessert combines the deep flavors of chocolate and cherries with a luscious whipped cream topping, perfect for celebrations or any special occasion.

Ingredients

Cake

  • 1 3/4 cups all purpose flour
  • 3/4 cup dutch processed cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant coffee granules (optional)
  • 3/4 cup vegetable oil (canola oil)
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 large egg white

Cherry Filling

  • 1/2 cup granulated sugar
  • 2 1/2 tablespoons cornstarch
  • 2 cups tart cherries (frozen or canned, drained)
  • 1 tablespoon butter
  • 1/4 teaspoon almond extract

Whipped Cream

  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 2 teaspoons vanilla extract

Decoration

  • 6 tablespoons chocolate syrup (divided)
  • 8 oz bittersweet baking chocolate (for shavings)
  • 8-12 fresh cherries (optional, for garnish)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350° F (175° C). Line two 8-inch round baking pans with parchment paper and/or spray them well with nonstick cooking spray, then set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, dutch processed cocoa powder, baking powder, baking soda, and salt until combined. Set aside.
  3. Prepare Buttermilk Mixture: In a liquid measuring cup, stir together buttermilk, instant coffee granules (if using), and vanilla extract. Allow the coffee granules to dissolve over 5-10 minutes as this enhances the chocolate flavor.
  4. Combine Wet Ingredients: In another large bowl, mix vegetable oil and granulated sugar until combined. Add in the eggs and egg white one at a time, mixing until the mixture lightens in color. Scrape down the sides of the bowl and mix briefly.
  5. Make Batter: Alternate adding the flour mixture and buttermilk mixture to the wet ingredients, beginning and ending with the flour mixture. Mix until smooth, scraping bowl sides as needed.
  6. Bake Cake Layers: Evenly divide the batter between the two prepared pans and smooth the tops. Bake in the lower two-thirds of the preheated oven for 28-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Keep a close eye starting around 25 minutes, as oven times vary.
  7. Cool Cake Layers: Allow cakes to cool in the pans for 15-20 minutes. Once manageable, invert the layers onto cooling racks to cool completely before frosting.
  8. Make Cherry Filling: In a small cold pot, stir together granulated sugar and cornstarch until combined. Add cherries and toss to coat. Place over medium-low heat to melt frozen cherries.
  9. Cook Cherry Mixture: When a paste forms around the cherries, increase heat to medium and stir continuously until the cherries release their liquid and mixture reaches a boil. Continue stirring for about 4 minutes until very thick, watching carefully to prevent burning.
  10. Finish Cherry Filling: Remove from heat and stir in butter and almond extract. Let the mixture cool completely before use.
  11. Prepare Whipped Cream: In a medium bowl, using an electric hand mixer, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Refrigerate until ready to assemble.
  12. Slice Cake Layers: Horizontally slice both cooled 8-inch cake rounds in half, creating four total layers.
  13. Assemble First Layers: Place one cake layer on a serving plate. Drizzle 3 tablespoons of chocolate syrup evenly over the top and spread with the back of a spoon. Place the second cake layer on top.
  14. Add Cherry Filling: Spread the cooled cherry filling over the second cake layer, leaving a 1-inch border around the edges.
  15. Continue Stacking: Add the third cake layer on top of the cherry filling. Drizzle with the remaining 3 tablespoons of chocolate syrup and spread evenly. Top with the final cake layer.
  16. Frost the Cake: Generously spread the whipped cream over the entire cake. Use extra cream to minimize crumbs mixing in, tidying up excess for a clean finish.
  17. Decorate: Use a vegetable peeler to create chocolate shavings from the bittersweet baking chocolate. Freeze them for 5 minutes, then apply to the sides and top of the cake. Optionally, pipe rosettes of whipped cream on top and place fresh cherries on each rosette for garnish.

Notes

  • Instant coffee granules are optional but enhance the chocolate flavor without adding coffee taste.
  • Ensure cakes are fully cooled before slicing and assembling to prevent melting the whipped cream.
  • Frozen cherries work well for filling but ensure they are completely thawed and drained.
  • Use high-quality bittersweet chocolate for the best flavor in shavings.
  • The cherry filling may not be fully used depending on spreading preference.
  • Chocolate syrup can be substituted with melted chocolate if preferred.
  • Prep Time: 40 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: German

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