Description
A decadent Black Forest Cake featuring layers of moist chocolate cake, a luscious cherry filling, and fluffy whipped cream, adorned with whole cherries and chocolate shavings for an elegant and classic dessert perfect for special occasions.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water
Cherry Filling
- 4 cups frozen cherries
- ½ cup granulated sugar (adjust based on the sweetness of cherries)
- 1 teaspoon almond extract (or 1–2 tablespoons Kirsch as an alternative)
- 1 Tablespoon cornstarch
- 2 tablespoons water (for slurry)
Whipped Cream Topping
- 3 cups heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Decoration
- Whole cherries with stems
- Chocolate shavings or curls
Instructions
- Prepare the Chocolate Cake Batter: Preheat your oven to 350°F (175°C). In a large bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until combined. Gradually add the wet ingredients into the dry ingredients, mixing until smooth. Finally, stir in the hot water carefully to create a thin batter.
- Bake the Cake Layers: Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cakes to cool completely on a wire rack.
- Make the Cherry Filling: In a saucepan over medium heat, combine the frozen cherries and granulated sugar. Cook until the cherries release their juice and start to soften, about 8-10 minutes. Mix the cornstarch with water to make a slurry, then whisk it into the cherry mixture. Continue cooking and stirring until the filling thickens. Remove from heat and stir in the almond extract or Kirsch. Allow the filling to cool to room temperature.
- Prepare the Whipped Cream: In a chilled mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract using an electric mixer until stiff peaks form. Keep the whipped cream refrigerated until assembly.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of cherry filling over the cake, then add a thick layer of whipped cream. Add the second cake layer on top and cover the entire cake with the remaining whipped cream. Decorate the top with whole cherries and chocolate shavings or curls. Refrigerate the cake for at least 1 hour before serving to allow flavors to meld.
Notes
- You can substitute Kirsch (cherry brandy) for almond extract in the cherry filling for a more authentic flavor.
- Make sure the cake layers are completely cool before assembly to prevent the whipped cream from melting.
- For a firmer whipped cream, chill your mixing bowl and beaters before whipping.
- Adjust the sugar in the cherry filling according to how tart your cherries are.
- Store leftovers covered in the refrigerator for up to 3 days for best freshness.
