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Black Forest Cake

Black Forest cake layers rich chocolate cake with tart cherries and fluffy whipped cream, then finishes with semisweet chocolate shavings. A one-hour chill helps the assembled cake slice neatly.
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Prep Time 45 minutes
Cook Time 33 minutes
Cooling and chilling 1 hour 10 minutes
Total Time 2 hours 28 minutes
Servings: 12 servings
Course: Dessert
Cuisine: German
Calories: 660
Ingredients Equipment Method Notes

Ingredients
  

the cake
  • 2 cup all-purpose flour
  • 2 cup granulated sugar
  • 0.75 cup cocoa powder unsweetened
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 2 eggs large
  • 1 cup whole milk
  • 0.5 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup coffee hot, brewed
the cherry filling
  • 2 can (14.5 oz) tart cherries pitted, in water, drained, with liquid reserved
  • 1 cup cherry liquid reserved; topped up with water if needed
  • 0.33 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 2 tbsp kirsch
the whipped cream
  • 3 cup heavy cream cold
  • 0.33 cup powdered sugar
assembly
  • 3 oz semisweet chocolate

Equipment

  • 3 8-inch round cake pan
  • 1 medium saucepan
  • 1 electric mixer

Method
 

Prepare the cake
  1. Heat the oven to 350°F.
  2. Grease three 8-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
  3. Whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  4. Add the eggs, milk, oil, and vanilla, and beat with a mixer on medium speed for 2 minutes.
  5. Stir in the hot coffee until the batter is smooth.
  6. Divide the batter evenly among the pans.
  7. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out with a few moist crumbs.
  8. Cool the cakes in the pans for 10 minutes.
  9. Run a knife around the edges, turn the cakes out, and remove the parchment.
  10. Cool the cakes completely.
Make the cherry filling
  1. Measure 1 cup of the reserved cherry liquid, topping it up with water if needed, and set the drained cherries aside.
  2. Whisk the sugar and cornstarch in a medium saucepan.
  3. Gradually whisk in the cherry liquid and lemon juice until smooth.
  4. Bring the mixture to a simmer over medium heat, stirring, and cook for 1 to 2 minutes until thick and glossy.
  5. Stir in the cherries and cook for 1 minute.
  6. Remove the pan from the heat and stir in the kirsch.
  7. Cool the cherry filling completely.
Whip the cream
  1. Beat the heavy cream and powdered sugar in a chilled bowl until stiff peaks form.
Assemble and chill
  1. Set one cake layer on a serving plate.
  2. Spread 3/4 cup whipped cream over the layer, stopping about 1/2 inch from the edge.
  3. Spoon half the cooled cherry filling over the cream.
  4. Add the second cake layer.
  5. Spread 3/4 cup whipped cream over the second layer, stopping about 1/2 inch from the edge.
  6. Spoon the remaining cherry filling over the cream.
  7. Place the final cake layer on top.
  8. Frost the top and sides with the remaining whipped cream.
  9. Use a vegetable peeler to shave the chocolate over the top and sides.
  10. Refrigerate the cake for at least 1 hour before slicing.

Notes

For clean slices, chill the assembled cake for at least 1 hour and wipe the knife between cuts. Store covered in the refrigerator for up to 3 days; freezing is not recommended because the whipped cream can lose its texture. For a gluten-free version, use a 1:1 gluten-free baking flour blend.