Black Forest Cake Recipe
This classic Black Forest Cake recipe features moist chocolate layers layered with luscious cherry filling and rich whipped cream frosting, garnished with whole cherries and chocolate shavings. The cake combines the deep flavors of cocoa and the tartness of cherries enhanced with almond extract for an indulgent dessert perfect for special occasions or a luxurious treat.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: German
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 & Sauce:
- 4 cups frozen cherries
- ½ cup granulated sugar (adjust based on sweetness of cherries)
- 1 teaspoon almond extract (or 1–2 tablespoons Kirsch as alternative)
- 1 tablespoon cornstarch
- 2 tablespoons water
Whipped Cream Frosting:
- 3 cups heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Garnish:
- Whole cherries with stems
- Chocolate shavings or curls
Instructions
- Make the Cake: Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, buttermilk, vegetable oil, and vanilla extract, mixing until smooth. Gradually stir in the hot water, noting the batter will be thin which is normal. Divide the batter evenly among the pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
- Make the Cherry Filling & Sauce: In a medium saucepan, combine frozen cherries and sugar. Simmer over medium heat for 8–10 minutes until the cherries release their juices. Remove about 1 cup of the cherry mixture and set aside for the sauce. Return the remaining cherries to heat, stir in almond extract, then thicken the mixture by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water). Cook until jam-like consistency is reached. Let cool completely.
- Prepare the Whipped Cream Frosting: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Keep refrigerated until ready to use.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of whipped cream, pipe a border around the edge, then spoon some cherry filling in the center. Repeat this layering with the second cake layer. Add the third layer on top, spread whipped cream around the sides and over the top of the cake. Pipe additional whipped cream decoratively around the edges. Garnish with whole cherries and chocolate shavings or curls.
- Serve with Cherry Sauce: Before serving, warm the reserved cherry sauce over low heat. Use a hand blender to blend it until smooth. Adjust consistency by stirring in water or cherry juice if too thick. Serve warm alongside the cake for an extra burst of cherry flavor.
Notes
- Use fresh or frozen cherries depending on the season, adjusting sugar to balance tartness.
- The batter is thin because of hot water, ensure not to overmix once water is added.
- The almond extract can be substituted with Kirsch, a traditional cherry brandy, for authentic flavor.
- Chill the mixing bowl and beaters before whipping cream to assure better volume and stability.
- Chocolate shavings or curls can be made from a good quality dark chocolate bar.
- The cake layers can be made a day ahead and wrapped tightly to keep fresh.
Keywords: Black Forest Cake, chocolate cake, cherry filling, whipped cream frosting, German dessert, layered cake
Find it online: https://bitesizedbenny.com/black-forest-cake-recipe/
