Black Forest Cake

This black forest cake is made with rich and moist chocolate cake soaked in cherry syrup, layers of whipped cream and fresh sweet cherries. A stunning and decadent cake that is perfect for any occasion!

5 from 1 vote

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Course: Dessert

Keyword: Black Forest, Black Forest Cake, Cake Recipe, Chocolate Cake Recipe

Prep Time: 1

Cook Time: 35

Total Time: 1 35

Servings: 8-inch layered cake

Ingredients

Chocolate Cake

1 tablespoon butter, for greasing the pan
1 3/4 cups (225g) all purpose flour
3/4 cup (75g) unsweetened cocoa powder
2 cups (400g) granulated sugar
2 teaspoons (10g) baking soda
1 teaspoon (5g) baking powder
1/2 teaspoon (3g) salt
2 large eggs room temperature
1/2 cup (120ml) vegetable oil
1 1/2 teaspoons (8ml) vanilla extract
1 cup buttermilk
1 cup (240ml) hot water/hot coffee

Cherry Filling

1 can of sweet cherries in syrup read my post if you want to make with fresh cherries
3 tablespoons kirsch substitute with another cherry liqueur

Whipped Cream Frosting

2 cups (480ml) heavy cream, cold
1/3 cup (40g) powdered sugar, sifted
1/2 teaspoon vanilla extract

Decoration (Optional)

Instructions

To make the cake. Preheat an oven to 350°F/175°C. Grease 2 8-inch round cake pans, line with parchment paper.
In a large bowl, sift together the dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
In a medium bowl, beat together eggs, oil and vanilla until smooth. Add buttermilk and mix until combined. With a mixer on low speed, slowly add the wet mixture into the dry mixture. Then add hot water/coffee and stir to combine. Keep whisking until the batter is fully combined and smooth.
Pour the batter into prepared pans or your preferred cooking pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and place it on a wire rack. Allow to cool completely. Wrap the cakes in plastic wrap and refrigerate or freeze them for several hours before adding filling.
To make the filling. Drain 1 can cherries through a strainer set over a bowl and reserve cherry juice from the can. Place drained cherries and 1/2 cup of the reserved cherry juice in a saucepan. Cook over medium heat, stirring constantly and gently in order not to break up the cherries, until it comes to a simmer and slightly thickens about 3 to 5 minutes. Remove from the heat. Stir in liqueur and let it cool down (you can omit the liqueur if you want to make cakes for kids). When it’s cool, drain cherries in a sieve over a bowl and set the cherries and syrup aside to cool to room temperature.
To make whipped cream. Using a stand mixer or hand mixer with a whisk attachment, beat heavy cream, powdered sugar and vanilla until stiff peaks form.
To assemble the cake. Place one cake layer onto your serving plate and brush with all the cherry syrup. Spread an even layer of whipped cream, about 1-inch thick (or use around 1/2 whipped cream frosting) on the top of the layer then add cherries on top of the whipped cream in an even layer. Place the second cake layer on top, followed by remaining whipped cream, then decorate the top with fresh cherries. Store cake in the fridge, covered, for up to 4 days.

Notes

Make this cake into 6-inch layered cake: Divide the batter equally into 3 6-inch pans and bake for 35-40 minutes. Baking time will depend on your oven, it might take longer or shorter. Test the doneness by a toothpick inserted in the center comes out clean.

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