Black Forest Cake
A delightful German dessert made with rich chocolate layers, sweet cherries, and fluffy whipped cream, perfect for celebrations.
Servings: 12 servings
Calories: 450kcal
Ingredients
For the Cake
- 1 3/4 cups all-purpose flour Essential for structure and density.
- 2 cups granulated sugar Adds sweetness to balance the cocoa's richness.
- 3/4 cup unsweetened cocoa powder For a deep, chocolatey flavor.
- 1 1/2 teaspoons baking powder Helps the cake rise.
- 1 1/2 teaspoons baking soda Works alongside baking powder for leavening.
- 1 teaspoon salt Enhances flavors.
- 2 large eggs Provides moisture.
- 1 cup whole milk Adds richness.
- 1/2 cup vegetable oil Keeps the cake tender.
- 2 teaspoons vanilla extract For flavor.
- 1 cup boiling water Activates the cocoa powder.
For the Cherry Cream Filling
- 2 cups heavy cream Whipped for topping.
- 1/2 cup powdered sugar Sweetens the whipped cream.
- 1 teaspoon vanilla extract Adds flavor.
- 2 cups pitted and chopped cherries The star of the cake.
- 1/4 cup cherry brandy Optional for flavor.
For Decoration
- Chocolate shavings For garnish.
- Maraschino cherries For decorative finish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix the Batter
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for about 2 minutes.
- Stir in the boiling water carefully; the batter will be thin.
Bake the Cake Layers
- Pour the batter evenly into the prepared pans.
- Bake for approximately 30-35 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Prepare the Filling
- In a chilled bowl, whip the heavy cream until it starts to thicken.
- Gradually add powdered sugar and vanilla extract, whipping until stiff peaks form.
- Gently fold in chopped cherries and cherry brandy, if using.
Assemble the Cake
- Place one cake layer on a serving plate and spread half of the cherry cream filling over it.
- Place the second cake layer on top and spread the remaining cherry cream over.
Decorate and Refrigerate
- Sprinkle chocolate shavings on top and garnish with maraschino cherries.
- Refrigerate the assembled cake for at least 1 hour before serving.
Notes
To enhance flavor, use quality cocoa powder and chill the mixing bowl before whipping cream. For a less sweet version, reduce the powdered sugar. Consider adding layers of cherry filling for extra fruitiness.