Black Forest Cake
Servings: 12
Calories: 868kcal
Indulge in the decadent delight of a classic German dessert - the Black Forest Cake. Four layers of moist chocolate cake are generously filled with fresh whipped cream and juicy cherry filling. The perfect balance of sweetness and tartness makes it an ideal dessert for any celebration or gathering.
Print Recipe
Ingredients
CHOCOLATE CAKE:
- 1 cup (210g) sugar
- ¾ cup (155g) packed brown sugar
- 3 large eggs, room temperature
- 1 cup (240g) sour cream, room temperature
- 1 cup (235ml) buttermilk or whole milk, room temperature
- ½ cup (120ml) oil
- 2 teaspoons vanilla
- 2 cups (260g) all-purpose flour
- 1 cup (85g) cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspooon salt
CHERRY FILLING:
- 1 pound (455g) fresh cherries (plus extra for decoration)
- ⅔ cup (160g) Kirschwasser
- ¼ cup (50g) sugar
- 2 tablespoons all-purpose flour
WHIPPED CREAM TOPPING:
- 4 cups (945ml) heavy whipping cream
- ½ cup (55g) confectioners' sugar
- 1 tablespoon Kirschwasser
- 1 teaspoon vanilla
CHOCOLATE GANACHE:
- 1 (4oz) (113g) semi-sweet chocolate bar, chopped
- ½ cup (120ml) heavy whipping cream
Instructions
CHOCOLATE CAKE:
- Preheat oven to 350℉. Grease two 9" round baking pans; set aside.
- In a large bowl, combine the sugar, brown sugar, eggs, sour cream, buttermilk, oil, and vanilla. Stir in the flour, cocoa powder, baking soda, baking powder, and salt. Mix just until combined.
- Divide batter evenly between the prepared pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in pans for 10-15 minutes before removing to a wire rack to cool completely.
CHERRY FILLING:
- Combine the cherries, Kirschwasser, sugar, flour, and ⅓ cup water in a medium saucepan. Cook over medium-low heat, stirring very frequently until the mixture starts to thicken. Reduce heat to low and cook for 2 minutes stirring constantly. Remove from heat and cool completely.
WHIPPED CREAM TOPPING:
- In the bowl of a stand mixer, combine the heavy cream, conectioners' sugar, Kirschwasser, and vanilla. Beat on high until stiff peaks form; set aside.
CHOCOLATE GANACHE:
- Place chopped chocolate in a small heatproof bowl. Warm the cream over medium-low heat just until it starts to simmer. Pour over chocolate and allow to sit for 1 minute. Whisk until smooth. Set aside to cool for 5-10 minutes or until it starts to thicken.
ASSEMBLY:
- Using a long, serrated knife, slice each cake in half horizontally so there are 4 even layers of cake.
- Place one cake layer on a cake stand or plate. Spread 2 cups of whipped cream on the cake layer then top with ⅓ of the cherry mixture. Repeat this with 2 more cake layers and top with the final cake layer.
- Spread the remaining whipped cream over the top and sides of the cake. Slowly pour the ganache over the top of the cake letting it drip down the sides.
- Allow the cake to sit in the refrigerator for at least 1 hour before serving. Before serving top with extra cherries.
Notes
- HIGH ALTITUDE: Change baking soda to 1 teaspoon and baking powder to 1/2 teaspoon.
- Store leftovers in the refrigerator.
- This cake is not freezer-friendly.
- To replace fresh cherries: Use 1 pound of frozen cherries, thawed and drained. Or use 3 (15oz) cans of cherries in water, drained. Don't use cherries in heavy syrup or cherry pie filling as it is too sweet.
- Can replace the Kirschwasser with the cherry juice.
Nutrition
Serving: 1slice | Calories: 868kcal | Carbohydrates: 102g | Protein: 14g | Fat: 51g | Saturated Fat: 26g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.04g | Cholesterol: 161mg | Sodium: 277mg | Potassium: 636mg | Fiber: 9g | Sugar: 58g | Vitamin A: 1551IU | Vitamin C: 3mg | Calcium: 172mg | Iron: 5mg