Description
This classic Black Forest Cake recipe features moist chocolate cake layers soaked with cherry brandy, layered with rich whipped cream and luscious cherry filling. Topped with chocolate shavings and fresh cherries, it is an elegant and indulgent dessert perfect for special occasions.
Ingredients
Scale
For the Chocolate Cake
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup buttermilk (room temperature)
- 1 cup hot water
For the Cherry Filling
- 1 can (14 oz) cherry pie filling, or 1 1/2 cups fresh or frozen pitted cherries
- 1/4 cup kirsch (cherry brandy) or water (optional, for soaking)
For the Whipped Cream
- 2 cups heavy whipping cream (cold)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For Garnish
- Chocolate shavings or curls
- Fresh cherries (optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to ensure even distribution and no lumps.
- Mix Wet Ingredients: In a separate bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until well combined, then add the buttermilk and mix thoroughly.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, stirring gently until the mixture is just combined. Slowly add the hot water and mix until the batter is smooth and uniform in texture.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare Cherry Filling: If using fresh or frozen cherries, cook them with sugar until soft and syrupy to create a homemade cherry filling. Alternatively, use canned cherry pie filling as is.
- Soak Cake Layers (Optional): Lightly brush or soak the cooled cake layers with kirsch (cherry brandy) or water to enhance flavor and moisture.
- Make Whipped Cream: Using a mixer, whip the cold heavy cream together with powdered sugar and vanilla extract until stiff peaks form, creating a fluffy and stable whipped cream.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of cherry filling evenly over the top, then add a generous layer of whipped cream. Repeat with the second cake layer. Cover the entire cake with whipped cream.
- Decorate: Garnish the top of the cake with chocolate shavings or curls and fresh cherries, if desired, for a classic Black Forest presentation.
Notes
- Room temperature eggs and buttermilk help create a smooth batter and better rise.
- Kirsch is optional but adds authentic flavor; substitute with water if unavailable.
- For firmer whipped cream, chill the bowl and whisk beforehand.
- The cake layers can be made a day ahead and wrapped tightly in plastic wrap to enhance flavor and moisture.
- Ensure cakes are completely cooled before assembly to prevent whipped cream from melting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
