Description
This classic Black Forest Cake recipe features moist chocolate layers soaked with cherry brandy or water, layered with luscious whipped cream and tart cherry filling. Topped with chocolate shavings and fresh cherries, this dessert is perfect for special occasions and chocolate lovers looking for a deliciously rich yet balanced cake.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 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
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)
Whipped Cream
- 2 cups heavy whipping cream (cold)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Garnish
- Chocolate shavings or curls
- Fresh cherries (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Mix Wet Ingredients: In a separate bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until smooth. Then add the buttermilk and mix well to combine all wet components thoroughly.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Slowly incorporate the hot water, stirring until the batter is smooth and has a consistent texture.
- Bake the Cake Layers: Divide the batter evenly between the prepared cake pans and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring onto wire racks to cool completely.
- Prepare Cherry Filling: If using fresh or frozen cherries, cook them with sugar until soft to make the cherry filling. If using canned cherry pie filling, it’s ready to use as is.
- Make Whipped Cream: Using a mixer, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a smooth and fluffy frosting.
- Assemble the Cake: Optionally soak the cake layers with kirsch or water. Spread some whipped cream on the first cake layer, then spoon over the cherry filling. Place the second cake layer on top and cover the entire cake with the remaining whipped cream.
- Garnish: Decorate the top of the cake with chocolate shavings or curls and fresh cherries to add a classic Black Forest look and extra flavor.
- Chill and Serve: Refrigerate the assembled cake for at least 1 hour to set the layers properly before slicing and serving for the best taste and texture.
Notes
- Ensure eggs and buttermilk are at room temperature to achieve a smooth batter and better rise.
- Kirsch is optional but adds a traditional cherry brandy flavor to soak the cake layers.
- Use fresh cherries in season for the best flavor, otherwise canned or frozen cherries work well.
- Whip the cream just until stiff peaks form to avoid over-whipping and turning it into butter.
- Refrigerating the cake helps the layers meld together and makes slicing easier.
- This cake can be made a day ahead and refrigerated overnight for enhanced flavors.
