Get ready to embark on a decadent culinary journey that will transport you straight to the heart of Germany's most legendary dessert! This Black Forest Cake isn't just a recipe—it's an experience that combines rich chocolate, luscious cherries, and cloud-like whipped cream into a masterpiece that will have your guests begging for seconds. Whether you're a baking novice or a seasoned pastry chef, this foolproof recipe will help you create a show-stopping dessert that looks like it came straight from a professional bakery.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hrs
Cuisine: German
Serves: 8 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 1 3/4 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 jar (24 oz) Morello cherries
- 2 cups heavy whipping cream
- 2 tbsp powdered sugar
- Chocolate shavings for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- In a large mixing bowl, combine 1 3/4 cups of all-purpose flour, 1 3/4 cups of sugar, 3/4 cup of unsweetened cocoa powder, 1 1/2 teaspoons of baking powder, 1 1/2 teaspoons of baking soda, and 1 teaspoon of salt. Whisk the dry ingredients together until they are well blended.
- In a separate bowl, beat 2 large eggs. Then add 1 cup of milk, 1/2 cup of vegetable oil, and 2 teaspoons of vanilla extract. Mix these wet ingredients together until they are fully combined.
- Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until well combined. Be careful not to overmix.
- Slowly add 1 cup of boiling water to the batter. The batter will be thin, but this is normal. Mix until everything is well combined.
- Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully remove the cakes from the pans and transfer them to a wire rack to cool completely.
- While the cakes are cooling, prepare the whipped cream. In a mixing bowl, pour 2 cups of heavy whipping cream and add 2 tablespoons of powdered sugar. Using an electric mixer, whip the cream on medium-high speed until stiff peaks form.
- Once the cakes are completely cooled, slice each cake in half horizontally to create four layers in total.
- Place one layer of cake on a serving plate. Drain the Morello cherries from the jar, reserving some of the juice. Spread a portion of the whipped cream over the first layer of cake, then add a layer of cherries on top.
- Repeat the layering process with the second and third cake layers, adding whipped cream and cherries in between each layer. Place the final cake layer on top.
- Frost the top and sides of the cake with the remaining whipped cream. Use a spatula to create a smooth finish.
- Garnish the top of the cake with chocolate shavings and any remaining cherries. You can also drizzle some of the reserved cherry juice over the top for added flavor.
- Chill the cake in the refrigerator for at least 30 minutes before serving to allow the layers to set. Slice and serve chilled.
Tips
- Use high-quality cocoa powder for a deeper, more intense chocolate flavor
- Ensure all ingredients are at room temperature for better mixing
- Do not overmix the batter to keep the cake light and fluffy
- Drain cherries thoroughly to prevent excess moisture in the cake layers
- Chill your mixing bowl and whisk before whipping cream for faster, stiffer peaks
- For an extra flavor boost, brush cake layers with kirsch (cherry liqueur) before assembling
- Use a serrated knife for clean, even cake layer cuts
- Let the cake rest in the refrigerator for at least an hour before serving to enhance flavor melding
Nutrition Facts
Calories: 520kcal
Carbohydrates: 68g
Protein: 7g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 85mg
