why make this recipe
Black Forest Cake is a delightful dessert that brings joy to any special occasion. Its rich chocolate layers paired with sweet cherry filling and creamy whipped topping create a harmonious blend of flavors. The cake not only looks beautiful but also tastes heavenly, making it a favorite for birthdays, anniversaries, and festive gatherings.
how to make Black Forest Cake
Ingredients:
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup strong brewed coffee, cooled
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cans (15 oz each) dark sweet cherries, drained
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/4 cup kirsch (cherry brandy) or cherry juice
- 3 cups heavy whipping cream, cold
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons kirsch (optional)
- Dark chocolate shavings or curls
- Fresh cherries with stems (optional)
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the eggs, buttermilk, coffee, oil, and vanilla. Beat until smooth.
- Divide the batter evenly among the pans.
- Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
- Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the cherry filling, combine 1/2 cup of the reserved cherry juice, sugar, and cornstarch in a saucepan. Cook over medium heat, stirring constantly, until thickened.
- Remove from heat and stir in the cherries and kirsch. Let it cool completely.
- For the whipped cream, beat the heavy cream, powdered sugar, vanilla, and kirsch until stiff peaks form. Keep refrigerated.
- To assemble, place one cake layer on a serving plate. Spread with 1/3 of the whipped cream, then top with half the cherry filling.
- Add the second layer and repeat the process.
- Frost the top and sides with the remaining whipped cream, creating swirls or texture.
- Press chocolate shavings onto the sides and sprinkle them on top. Garnish with fresh cherries if desired.
- Refrigerate for at least 2 hours before serving. Keep refrigerated.
how to serve Black Forest Cake
Slice the Black Forest Cake with a sharp knife and serve on dessert plates. The cake is best enjoyed chilled, allowing the flavors to meld together. Pair it with a cup of coffee or a glass of milk for an extra treat.
how to store Black Forest Cake
Store the cake in an airtight container in the refrigerator. It will remain fresh for up to 3 days. If you need to keep it longer, consider freezing the layers separately for future use.
tips to make Black Forest Cake
- Make sure all your ingredients are at room temperature for a smoother batter.
- Be gentle when folding the whipped cream to keep it light and fluffy.
- If you want a stronger cherry flavor, add more kirsch or cherry juice to the filling.
variation
You can try different variations by using different types of fruit, like raspberries or strawberries, instead of cherries. Alternatively, you can add layer of chocolate ganache for an extra chocolatey flavor.
FAQs
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and store in the refrigerator.
Q: What can I use instead of kirsch?
A: If you don’t have kirsch, you can use cherry juice or even a splash of almond extract for a different flavor.
Q: How do I keep my whipped cream from deflating?
A: Make sure your heavy cream is cold, and be careful not to overbeat. Stop mixing as soon as stiff peaks form.
Black Forest Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the eggs, buttermilk, coffee, oil, and vanilla. Beat until smooth.
- Divide the batter evenly among the pans.
- Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
- Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the cherry filling, combine 1/2 cup of the reserved cherry juice, sugar, and cornstarch in a saucepan. Cook over medium heat, stirring constantly, until thickened.
- Remove from heat and stir in the cherries and kirsch. Let it cool completely.
- For the whipped cream, beat the heavy cream, powdered sugar, vanilla, and kirsch until stiff peaks form. Keep refrigerated.
- To assemble, place one cake layer on a serving plate. Spread with 1/3 of the whipped cream, then top with half the cherry filling.
- Add the second layer and repeat the process.
- Frost the top and sides with the remaining whipped cream, creating swirls or texture.
- Press chocolate shavings onto the sides and sprinkle them on top. Garnish with fresh cherries if desired.
- Refrigerate for at least 2 hours before serving.
