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Indulge in the classic charm of the Black Forest Cake—a delectable dessert featuring moist chocolate cake layers, luscious whipped cream, rich chocolate ganache, and sweet, spiked cherries. This recipe, crafted by Sally, is perfect for both beginner and seasoned bakers looking to impress with a show-stopping treat.
Black Forest Cake Recipe
Course: UncategorizedCuisine: ItalianDifficulty: EasyServings
12
servingsPrep time
1
hour20
minutesCooking time
25
minutesCalories
300
kcalIngredients
- For the Chocolate Cake:
1 and 3/4 cups all-purpose flour (spooned & leveled)
3/4 cup unsweetened cocoa powder
1 and 3/4 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons espresso powder (optional)
1/2 cup canola or vegetable oil
2 large eggs, at room temperature
3/4 cup full-fat sour cream, at room temperature
1/2 cup buttermilk, at room temperature
2 teaspoons pure vanilla extract
1/2 cup hot water or coffee
2 cans (15 ounces each) dark sweet cherries in heavy syrup
2 tablespoons cherry liquor (kirsch or kirschwasser)
- For the Chocolate Ganache:
1 cup heavy cream
Two 4-ounce semi-sweet chocolate bars, finely chopped
Optional: 1 tablespoon light corn syrup
- For the Whipped Cream:
2 cups cold heavy cream
1/4 cup confectioners’ sugar
1 teaspoon pure vanilla extract
Directions
- Prepare the Pans: Preheat the oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment.
- Make the Chocolate Cake: In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using). In a stand mixer, beat oil, eggs, sour cream, buttermilk, and vanilla until combined. Mix in dry ingredients and hot water or coffee until well combined. Divide batter among pans and bake for 21-25 minutes. Cool in pans for 30 minutes before transferring to a wire rack.
- Prepare the Syrup: Drain cherries, reserving 3/4 cup of syrup. Simmer syrup and cherry liquor in a saucepan until reduced to 1/4 cup. Brush syrup over the cakes and set aside.
- Make the Ganache: Heat cream until it simmers. Pour over chopped chocolate and let sit for 2-3 minutes. Stir until smooth. Cool for 10 minutes.
- Make the Whipped Cream: Whip cold heavy cream, sugar, and vanilla until soft peaks form.
- Assemble the Cake: Level cake layers if needed. Layer cakes with whipped cream, cherries, and reduced syrup. Frost with remaining whipped cream and pour ganache on top. Garnish with whole cherries.
- Chill: Refrigerate for at least 30 minutes before serving.
Notes
- Make ahead: Cake layers, cherry syrup, and whipped cream can be prepared in advance. Ganache can be refrigerated for up to 3 days.
- Use room temperature ingredients for best results.
- Substitute plain yogurt for sour cream if needed.
Enjoy this decadent Black Forest Cake, a perfect centerpiece for any celebration!
