About the Recipe
Black Forest Cake is a delightful symphony of flavors and textures. It’s a multi-layered dessert that combines moist chocolate cake with the tartness of cherries and the light, airy sweetness of whipped cream. Each bite offers a contrast between the rich, deep flavor of chocolate and the bright, acidic burst from the cherries. The cake is often drenched in cherry syrup, which infuses it with fruitiness and keeps it incredibly moist.
The exterior is usually adorned with more whipped cream, piped to perfection, and garnished with a generous scattering of chocolate shavings or curls, adding a satisfying crunch. Some versions also feature whole cherries on top for a decorative touch and an extra pop of flavor.
The Black Forest Cake is not just a treat for the taste buds but also a feast for the eyes, with its layers visible from the side, showcasing the dark cake, white cream, and red cherries in beautiful contrast. It’s a classic dessert that’s beloved for its combination of flavors, textures, and visually stunning presentation.
Tips:
Use Kirsch for an authentic flavor, or cherry juice for an alcohol-free version.
Don’t overmix the cake batter to keep it light and fluffy.
Don’t overwhip the cream; it should be just stiff enough to hold its shape.
Ingredients
2 ⅛ cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
3 eggs
1 cup milk
½ cup vegetable oil
1 tablespoon vanilla extract
2 (20 ounce) cans pitted sour cherries
¼ cup cornstarch
3 cups heavy whipping cream
⅓ cup confectioners’ sugar
Preparation
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans; line bottoms with parchment paper.
Whisk flour, sugar, cocoa, baking powder, baking soda, and salt together in a large bowl.
Add eggs, milk, oil, and vanilla; beat until combined. Pour batter into the prepared pans.
Bake for about 45 minutes or until a toothpick inserted in the center comes out clean. Cool layers in pans on wire racks for 10 minutes, then invert onto racks to cool completely.
For the cherry topping, drain cherries, reserving 1/2 cup juice. Cook reserved juice, cherries, sugar, and cornstarch over low heat until thickened. Stir in vanilla and let cool.
Beat whipping cream and confectioners’ sugar in a chilled bowl until stiff peaks form.
Split each cake layer in half horizontally. Tear one layer into crumbs; set aside.
Assemble the cake by layering cake, frosting, and cherry topping. Frost the sides of the cake and pat reserved cake crumbs onto the sides.
Pipe the remaining frosting around the top and bottom edges of the cake and spoon cherry topping on top.