Classic Black Forest Cake
A rich and indulgent treat, this Black Forest Cake features layers of moist chocolate cake, luscious whipped cream, and sweet, juicy cherries. Perfect for special occasions, this cake celebrates classic flavors and a satisfying combination of textures. It’s a homemade dessert that will wow your guests with its visual appeal and mouthwatering taste!
Ingredients
Cherry Mixture:
- 1/2 cup (104g) sugar
- 4 tbsp cornstarch
- 1/4 cup (60ml) cherry juice or water (alternative to liqueur)
- 3 cups (510g) pitted and quartered cherries (fresh or preserved)
Chocolate Cake:
- 1 3/4 cups (228g) all-purpose flour
- 2 cups (414g) sugar
- 3/4 cup (85g) cocoa powder (unsweetened)
- 2 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 cup (240ml) milk (whole milk works best)
- 1/2 cup (120ml) vegetable oil
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1 cup (240ml) hot water
Whipped Cream Frosting:
- 3 3/4 cups (900ml) heavy whipping cream, chilled
- 2 cups (230g) powdered sugar
- 3 1/4 tsp vanilla extract
Chocolate Ganache:
- 3 oz (86g) semi-sweet chocolate chips
- 1/4 cup (60ml) heavy whipping cream
Instructions
Step 1: Prepare the Cherry Mixture
- In a medium saucepan, combine the sugar, cornstarch, and cherry juice (or water). Stir to mix, then heat over medium heat. Stir occasionally until the sugar dissolves.
- Add the cherries to the mixture and cook for 5–7 minutes, stirring frequently, until the cherries release their juices and the mixture thickens into a syrupy consistency.
- Remove from heat and refrigerate the mixture until it cools completely.
Step 2: Bake the Chocolate Cake
- Preheat your oven to 350°F (176°C) and prepare three 8-inch cake pans with non-stick spray and parchment paper on the bottoms.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In another bowl, whisk together the milk, vegetable oil, vanilla extract, and eggs until smooth.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined.
- Slowly pour the hot water into the batter, mixing at low speed until smooth (the batter will be thin).
- Divide the batter evenly between the prepared pans and bake for 22–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove the cakes from the oven, cool for 5 minutes, then transfer them to a wire rack to cool completely.
Step 3: Whip the Cream
- For the whipped cream frosting, pour the heavy whipping cream, powdered sugar, and vanilla extract into a chilled mixing bowl.
- Using an electric mixer or stand mixer, whip the cream on medium-high speed until stiff peaks form. Be careful not to overwhip.
Step 4: Layer the Cake
- Once the cakes have cooled, use a serrated knife to level off the domes of each cake layer to create an even surface.
- Place the first cake layer on a serving plate or cake board.
- Pipe a border of whipped cream around the edge of the cake to create a dam.
- Spoon about 3/4 to 1 cup of the cherry mixture inside the dam, allowing the juices to soak into the cake.
- Spread a layer of whipped cream over the cherries, smoothing it into an even layer.
Step 5: Build the Cake
- Add the second cake layer and repeat the process: pipe whipped cream around the edges, top with cherries, and cover with whipped cream.
- Place the third and final cake layer on top.
Step 6: Frost the Cake
- Cover the top and sides of the entire cake with the remaining whipped cream frosting. Use a spatula to smooth the surface or create texture as desired.
- Refrigerate the cake for 15–20 minutes to set the frosting.
Step 7: Make the Chocolate Ganache
- In a small bowl, place the chocolate chips.
- Heat the heavy whipping cream in a small saucepan over medium heat until it just begins to boil.
- Pour the hot cream over the chocolate chips and let sit for 1–2 minutes.
- Stir until the ganache is smooth and glossy.
Step 8: Decorate the Cake
- Drizzle the ganache over the top of the cake, allowing it to cascade down the sides.
- Pipe swirls of whipped cream around the top of the cake using the remaining frosting.
- Decorate the cake with additional cherries and grated chocolate for a decorative touch. To make the chocolate shavings, simply run a vegetable peeler along the edge of a chocolate bar.
Step 9: Chill and Serve
- Refrigerate the cake until ready to serve. The cake is best enjoyed within 2–3 days for optimal freshness.
- Slice, serve, and enjoy this decadent treat!
Why This Recipe Works
- Moist Chocolate Cake: The combination of oil and hot water creates a super moist and tender cake base.
- Whipped Cream Frosting: The rich, airy whipped cream perfectly complements the chocolate layers and cherries, providing a light texture with every bite.
- Balanced Flavors: The tartness of the cherries, the richness of the ganache, and the sweetness of the whipped cream create a perfect balance in every bite.
Tips for Success
- Level the Cakes Evenly: Ensure the cake layers are leveled to achieve a smooth, professional-looking finish.
- Chill the Cake: Refrigerate the cake for at least an hour before serving to allow the flavors to meld.
- Use Fresh or Preserved Cherries: Fresh cherries are ideal when in season, but preserved cherries work just as well, especially if they’re packed in syrup.
Variations to Try
- Cherry Variations: For added flavor, substitute half of the cherries with other berries like raspberries or blackberries.
- Fruity Layers: Layer the cake with other fruits like sliced strawberries or peaches for a fresh, seasonal twist.
- Nutty Addition: Add a layer of chopped almonds or hazelnuts for some extra crunch.
This Black Forest Cake is perfect for any celebration, from birthdays to holidays, or simply as an indulgent treat to share with loved ones. Enjoy the delightful combination of rich chocolate, creamy whipped cream, and juicy cherries in each heavenly bite.