Description
This Mile-High Black Forest Cake is a decadent German-inspired dessert featuring moist chocolate layers soaked with hot coffee, layered with a luscious homemade cherry filling, and frosted with light whipped cream. The combination of rich cocoa cake, tart cherries, and fluffy whipped cream creates a classic and indulgent treat perfect for celebrations or special occasions.
Ingredients
Scale
For the Cake
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee (or hot water)
For the Cherry Filling
- 2 cups pitted dark sweet cherries (fresh or frozen)
- 1/2 cup cherry preserves
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon kirsch (optional)
For the Whipped Cream Frosting
- 2 1/2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
For Assembly
- Chocolate shavings or curls (for garnish)
- Extra cherries (for topping)
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and sugar to combine the dry ingredients evenly. In a separate bowl, whisk eggs, buttermilk, vegetable oil, and vanilla extract until smooth. Gradually add the wet mixture to the dry mixture and stir until just combined. Slowly pour in the hot coffee, mixing until the batter is smooth and slightly thin.
- Bake the Cake Layers: Evenly divide the batter among the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven, let cool in pans for 10 minutes, then transfer the cakes onto wire racks to cool completely.
- Make the Cherry Filling: In a small saucepan over medium heat, combine the pitted cherries and cherry preserves. In a small bowl, mix cornstarch and water until smooth, then add this slurry to the cherry mixture. Bring to a gentle simmer and cook until the filling thickens, about 3 to 4 minutes. Remove from heat and stir in kirsch if using. Allow to cool completely before assembling.
- Prepare the Whipped Cream Frosting: In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract using an electric mixer until stiff peaks form. Be careful not to overbeat to prevent curdling.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread an even layer of whipped cream over the cake, then evenly spoon one-third of the cherry filling on top. Repeat this layering process with the second and third cake layers. Once stacked, use the remaining whipped cream to frost the top and sides of the entire cake.
- Garnish and Chill: Decorate the top of the cake with chocolate shavings or curls and extra cherries for a pretty finish. Refrigerate the assembled cake for at least 2 hours, preferably overnight, to allow all the flavors to meld and for easier slicing.
Notes
- For cleaner, easier slices, chill the cake overnight before serving.
- If fresh or frozen cherries are unavailable, canned cherry pie filling can be used, though fresh filling offers a richer taste.
- To prepare the cake ahead of time, consider using stabilized whipped cream frosting to maintain texture and prevent weeping.
