🍒 Black Forest Cake Recipe
🍫 Ingredients:
For the Chocolate Cake (8-inch, 3 layers):
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1 ½ cups all-purpose flour
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1 ½ tsp baking powder
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½ tsp baking soda
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½ cup unsweetened cocoa powder
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1 ½ cups granulated sugar
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½ tsp salt
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2 large eggs
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¾ cup buttermilk (or milk + 1 tsp vinegar)
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½ cup vegetable oil
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1 tsp vanilla extract
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¾ cup hot water or coffee (enhances chocolate flavor)
For the Cherry Filling:
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1 can (21 oz) cherry pie filling or
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2 cups pitted dark cherries + ¼ cup sugar + 1 tbsp cornstarch + 1 tbsp kirsch (optional)
For the Whipped Cream Frosting:
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2 cups heavy whipping cream
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¼ cup powdered sugar
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1 tsp vanilla extract
Optional (Traditional Touch):
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2–4 tbsp Kirsch (cherry brandy) to drizzle on the cake layers
Toppings:
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Chocolate shavings or curls
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Extra cherries (fresh or maraschino)
🧁 Instructions:
1. Make the Cake:
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Preheat oven to 350°F (175°C). Grease and flour three 8-inch round pans.
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In a large bowl, sift flour, cocoa, baking soda, baking powder, salt, and sugar.
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Add eggs, buttermilk, oil, and vanilla. Beat until smooth.
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Stir in hot water or coffee gradually — the batter will be thin.
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Pour into pans and bake 25–30 minutes or until a toothpick comes out clean.
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Cool completely before assembling.
2. Prepare the Cherry Filling:
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If using fresh/frozen cherries: Cook cherries, sugar, and cornstarch in a saucepan until thickened (5–7 min). Stir in Kirsch if using.
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Let cool before using.
3. Make the Whipped Cream:
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Beat cold heavy cream, powdered sugar, and vanilla until stiff peaks form.
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Keep chilled until ready to assemble.
4. Assemble the Cake:
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Slice off the domed tops of cake layers if needed.
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Place first cake layer on serving plate. Brush with Kirsch (if using).
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Spread a layer of whipped cream, then some cherry filling.
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Repeat for second layer.
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Top with third cake layer and frost the whole cake with whipped cream.
5. Decorate:
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Press chocolate shavings onto the sides.
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Pipe rosettes on top and place a cherry on each.
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Add more whipped cream or chocolate curls as desired.
🎂 Tips:
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Chill the bowl and beaters before whipping cream.
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Make ahead and refrigerate overnight for deeper flavor.
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Use stabilized whipped cream (with gelatin or mascarpone) if serving in warm environments.
Would you like a no-alcohol or eggless version of this recipe?