This black forest cake layers chocolate cake with whipped cream and cherries, finished with dark chocolate shavings and whole cherries. The recipe covers the cake, the cherry filling and assembly, and the finished cake is refrigerated for at least an hour before serving.

Table of Contents

Ingredients for Black Forest Cake

For the Cake:

All-Purpose Flour: 1¾ cups, sifted
Cocoa Powder: ⅓ cup, unsweetened
Baking Powder: 1 teaspoon
Baking Soda: 1 teaspoon
Salt: ½ teaspoon
Granulated Sugar: 1½ cups
Eggs: 2 large
Whole Milk: 1 cup
Vegetable Oil: ½ cup
Vanilla Extract: 2 teaspoons
Boiling Water: 1 cup

For the Filling and Topping:

Cherries: 2 cups, pitted (fresh or canned in syrup)
Sugar: 2 tablespoons (if using fresh cherries)
Kirsch (Cherry Brandy): 2 tablespoons (optional)
Heavy Whipping Cream: 2 cups, chilled
Powdered Sugar: ½ cup
Dark Chocolate Shavings: ½ cup
Whole Cherries: For garnish

Step-by-Step Instructions

Preparing the Cake:

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Mix Dry Ingredients: In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
Combine Wet Ingredients: In another bowl, whisk together sugar, eggs, milk, oil, and vanilla extract until smooth.
Combine Wet and Dry Ingredients: Gradually add the wet mixture to the dry ingredients, mixing until well combined. Stir in the boiling water to create a thin batter.
Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the centre comes out clean. Allow the cakes to cool completely.

Preparing the Filling:

Cook the Cherries: If using fresh cherries, combine them with sugar in a saucepan and cook over medium heat until they release their juices. Add kirsch if desired. Let cool.
Whip the Cream: In a chilled bowl, whip the heavy cream with powdered sugar until stiff peaks form.

Assembling the Cake:

Layer the Cake: Place one cake layer on a serving plate. Spread a layer of whipped cream over the top, followed by a layer of cherries.
Add the Second Layer: Place the second cake layer on top and repeat the process. Frost the top and sides of the cake with the remaining whipped cream.
Decorate: Garnish with chocolate shavings and whole cherries. Refrigerate for at least an hour before serving.

Nutritional Information (Per Serving)

Here’s the approximate nutritional breakdown for one slice of Black Forest cake (serves 12):

Calories: 350 kcal
Protein: 4 g
Carbohydrates: 45 g
Sugar: 30 g
Fat: 18 g
Saturated Fat: 10 g
Cholesterol: 60 mg
Sodium: 200 mg

Note: Nutritional values may vary depending on the specific ingredients and portion sizes used.

Tips for the Best Black Forest Cake

Use Quality Cocoa Powder: High-quality cocoa powder enhances the chocolate flavour.
Chill the Cream: Ensure the whipping cream is very cold for best results.
Adjust Sweetness: Modify the sugar content to suit your taste.
Make Ahead: Bake the cake layers a day in advance to save time and enhance flavour.

Frequently Asked Questions

Can I make black forest cake ahead of time?

Yes. Bake the cake layers a day in advance to save time and deepen the flavour. Once assembled, refrigerate the cake for at least an hour before serving.

Can I use canned cherries?

Yes. You need 2 cups of pitted cherries, fresh or canned in syrup. The 2 tablespoons of sugar are for use with fresh cherries.

Is the kirsch necessary?

No. The 2 tablespoons of kirsch (cherry brandy) are optional and are added to the cooked cherries if you like.

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