Description
This rich Black Forest Cake recipe brings dark chocolate, tart cherries, and vanilla cream together. It’s a classic German dessert, full of nostalgic flavor.
Ingredients
Scale
- Chocolate Cake Layers:
- 2 cups (240g) all-purpose flour
- ¾ cup (65g) unsweetened cocoa powder
- 2 cups (400g) granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 large eggs, room temperature
- 1 cup (240ml) buttermilk, room temperature
- ½ cup (120ml) vegetable oil
- 2 tsp vanilla extract
- Cherry Filling:
- 4 cups (about 600g) fresh tart cherries, pitted
- ½ cup (100g) granulated sugar (adjust to taste)
- 1 tbsp cornstarch
- ¼ cup (60ml) Kirsch (cherry brandy) or cherry juice
- Whipped Cream:
- 3 cups (720ml) heavy cream, very cold
- ½ cup (60g) powdered sugar
- 1 tsp vanilla extract
- Garnish & Soaking Syrup:
- ¼ cup (60ml) Kirsch (cherry brandy) or cherry juice (for brushing layers)
- 1 cup chocolate shavings or curls
- 12 fresh cherries with stems (for decoration)
Instructions
- Prep the Dry Ingredients & Pans:: First things first, preheat that oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. This is where I always get a little flour on my nose, oops! In a medium bowl, whisk together your dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt. It’s all about getting that even distribution for a consistent cake texture. The cocoa smell starts to fill the kitchen, and it’s just wonderful.
- Mix the Wet Ingredients:: In a separate, larger bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This step takes a minute, but don’t rush it; it incorporates air, which means a tender cake. Then, beat in the room-temperature eggs, one at a time, until fully combined. Add the vanilla extract. Honestly, the mixture should look smooth and creamy, almost like a delicious custard. If it looks curdled, don’t panic, just keep mixing!
- Combine and Bake the Layers:: Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk (or milk mixed with a splash of lemon juice if you’re like me and never have buttermilk on hand). Mix until just combined; overmixing is the enemy of a tender cake! Divide the batter evenly between your prepared pans. I always eyeball it, which sometimes leads to slightly uneven layers, but hey, that’s homemade charm! Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Craft the Cherry Filling:: While the cakes cool, let’s get those cherries ready. In a saucepan, combine pitted fresh cherries, a bit of sugar, and a tablespoon of cornstarch mixed with a splash of water to make a slurry. Cook over medium heat, stirring, until the mixture thickens and the cherries are tender but still hold their shape. Remove from heat and stir in the kirsch, if using. The aroma of simmering cherries and kirsch is just divine. Let it cool completely; warm filling will melt your cream!
- Whip the Cream to Perfection:: Now for the glorious whipped cream! In a very cold bowl (I pop mine in the freezer for 10 minutes), combine heavy cream, powdered sugar, and a splash of vanilla extract. Beat with an electric mixer on high speed until stiff peaks form. Be careful not to overbeat, or you’ll end up with butter – I’ve done it, and it was a sad day for any cake! It should be light, airy, and hold its shape beautifully.
- Assemble Your Black Forest Cake:: Once the cake layers are completely cool, level them if needed (I usually just embrace the rustic look!). Place one layer on your serving plate. Brush generously with some kirsch or cherry juice. Spread half of the cherry filling, leaving a small border. Top with a generous layer of whipped cream. Place the second cake layer, brush with more kirsch, and repeat with the remaining cherry filling and whipped cream. Frost the sides of the cake with whipped cream. Garnish with chocolate shavings and a few extra cherries. It’s a masterpiece, honestly!