A classic German dessert, the Black Forest Cake combines layers of rich chocolate cake with whipped cream and cherries. It’s a decadent treat that’s perfect for special occasions.
Ingredients
- For the Cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated 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 whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- For the Cherry Filling:
- 2 cups pitted dark sweet cherries (fresh or canned)
- 1/2 cup granulated sugar
- 1/4 cup water
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- For the Whipped Cream:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- For Assembly:
- 1/2 cup cherry liqueur (optional)
- Chocolate shavings, for garnish
- Additional cherries, for garnish
Instructions
- Make the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed until smooth.
- Stir in the boiling water until the batter is well combined (the batter will be thin).
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.
- Prepare the Cherry Filling:
- In a medium saucepan, combine the cherries, sugar, and water. Cook over medium heat until the cherries release their juices and the mixture starts to boil.
- In a small bowl, mix the cornstarch with 2 tablespoons of water until smooth. Add to the cherry mixture and cook, stirring constantly, until thickened.
- Remove from heat and stir in the lemon juice. Let cool completely.
- Make the Whipped Cream:
- In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
- Assemble the Cake:
- If using, brush the tops of the cake layers with cherry liqueur.
- Place one cake layer on a serving plate. Spread half of the cherry filling over the cake, then top with a layer of whipped cream.
- Add the second cake layer, then spread the remaining cherry filling and another layer of whipped cream.
- Frost the sides and top of the cake with the remaining whipped cream.
- Garnish with chocolate shavings and additional cherries.
- Chill and Serve:
- Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.
- Slice and enjoy!
