Description
Black Forest Cake is a decadent dessert layered with rich chocolate cake, tart cherry filling, and fluffy whipped cream. Topped with chocolate shavings and fresh cherries, this show-stopping cake is perfect for special occasions or when you want to indulge in something extraordinary.
Ingredients
For the Chocolate Cake:
- All-purpose flour: 1 ¾ cups
- Dutch-processed cocoa powder: ¾ cup
- Baking powder: 1 ½ teaspoons
- Baking soda: 1 teaspoon
- Salt: ½ teaspoon
- Buttermilk: 1 ½ cups
- Vanilla extract: 1 teaspoon
- Instant coffee granules (optional): 1 teaspoon
- Vegetable oil: ¾ cup
- Granulated sugar: 2 cups
- Whole eggs: 2
- Egg white: 1
For the Cherry Filling and Chocolate Syrup Layer:
- Granulated sugar: ½ cup
- Cornstarch: 2 ½ tablespoons
- Tart cherries (frozen or canned, drained): 2 cups
- Butter: 1 tablespoon
- Almond extract: ¼ teaspoon
- Chocolate syrup: 6 tablespoons
For the Whipped Cream and Toppings:
- Heavy whipping cream: 1 ½ cups
- Powdered sugar: ¼ cup
- Vanilla extract: 2 teaspoons
- Bittersweet baking chocolate (for shavings): 8 oz
- Fresh cherries (optional, for garnish): 8–12
Instructions
- Prepare the Chocolate Cake:
- Preheat the oven to 350°F. Line two 8-inch round cake pans with parchment paper and spray with nonstick cooking spray.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a measuring cup, mix buttermilk, vanilla, and instant coffee granules (if using). Let the coffee granules dissolve for 5–10 minutes.
- In a separate bowl, mix the vegetable oil and sugar until combined. Add the eggs and egg white one at a time, beating until the mixture is light.
- Alternate adding the dry ingredients and buttermilk mixture to the wet ingredients, starting and ending with the dry ingredients. Mix until smooth.
- Divide the batter evenly between the pans and bake for 28–35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes in their pans for 15–20 minutes before transferring to a wire rack to cool completely.
- Make the Cherry Filling:
- In a small saucepan, stir together the sugar and cornstarch.
- Add the cherries and cook over medium-low heat, stirring, until the cherries release their juices.
- Increase the heat to medium and stir until the mixture thickens, about 4 minutes.
- Remove from heat and stir in the butter and almond extract. Cool completely.
- Prepare the Whipped Cream:
- In a large bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Refrigerate until ready to use.
- Assemble the Cake:
- Slice each cooled cake layer horizontally to create four thin layers.
- Place one layer on a cake plate and drizzle with 3 tablespoons of chocolate syrup. Spread evenly.
- Add a layer of cherry filling, leaving a 1-inch border.
- Repeat with the next two layers, alternating chocolate syrup and cherry filling.
- Place the final layer on top and frost the entire cake with whipped cream.
- Decorate the Cake:
- Use a vegetable peeler to create chocolate shavings from the bittersweet chocolate bars.
- Press the shavings onto the sides and top of the cake.
- Pipe rosettes of whipped cream on top and garnish with fresh cherries, if desired.
Notes
- Make Ahead: Bake the cake layers and prepare the cherry filling a day in advance for easier assembly.
- Chocolate Shavings: Freeze the chocolate bars for a few minutes before shaving for cleaner curls.
- Storing: Store the assembled cake in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German