Black Forest Cake
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Black Forest Cake
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This moist and decadent Black Forest Cake features rich chocolate layers, a thick cherry filling that doubles as a pourable cherry sauce, and a luscious whipped cream frosting. Perfect for special occasions or whenever you need a show-stopping dessert.
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Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water
For the Cherry Filling & Sauce:
- 4 cups frozen cherries
- ½ cup granulated sugar adjust based on the sweetness of cherries
- 1 teaspoon almond extract or 1–2 tablespoons Kirsch as an alternative
- 1 Tablespoon Cornstarch + 2 Tablespoons water for slurry
For the Whipped Cream Frosting:
- 3 cups heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Garnishes:
- Whole cherries with stems
- chocolate shavings or curls
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Instructions
Make the Cake:
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, buttermilk, vegetable oil, and vanilla. Mix until smooth.
- Gradually stir in the hot water (the batter will be thin—this is normal).
- Divide the batter evenly among the pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
Make the Cherry Filling & Sauce:
- In a medium saucepan, combine frozen cherries and sugar. Simmer over medium heat for 8–10 minutes until the cherries release their juices.
- Remove about 1 cup of the cherry mixture and set aside for the sauce later.
- Return the remaining cherries to the heat and stir in the almond extract. Thicken the mixture by adding the cornstarch slurry and cooking until it reaches a jam-like consistency. Let cool completely.
Prepare the Whipped Cream Frosting:
- In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Keep refrigerated until ready to use.
Assemble the Cake:
- Place one cake layer on a serving plate. Spread a generous layer of whipped cream pipe a border around the edge before spooning some cherry filling in the center..
- Repeat with the second layer.
- Add the third cake layer, spread whipped cream around the sides and on top.
- Pipe additional whipped cream decoratively around the edges.
- Garnish with whole cherries and chocolate sprinkles and shavings. (optional)
Serve with Cherry Sauce:
- Before serving, warm the reserved cherry sauce over low heat.
- Use a hand blender to blend it until smooth, then check the consistency. If it’s too thick, stir in a little water or cherry juice until it reaches a pourable consistency.
- Serve warm alongside the cake.
Notes
- Decorating with Chocolate Shavings: Use a vegetable peeler to create chocolate shavings from a block of chocolate. They’ll look elegant and are easy to make.
Nutrition Information
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Calories
613kcal
(31%)
Carbohydrates
78g
(26%)
Protein
7g
(14%)
Fat
33g
(51%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
6g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
97mg
(32%)
Sodium
382mg
(16%)
Potassium
370mg
(11%)
Fiber
4g
(16%)
Sugar
56g
(112%)
Vitamin A
977IU
(20%)
Vitamin C
4mg
(4%)
Calcium
113mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 613 kcal
% Daily Value*
| Calories | 613kcal | 31% |
| Carbohydrates | 78g | 26% |
| Protein | 7g | 14% |
| Fat | 33g | 51% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 97mg | 32% |
| Sodium | 382mg | 16% |
| Potassium | 370mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 56g | 112% |
| Vitamin A | 977IU | 20% |
| Vitamin C | 4mg | 4% |
| Calcium | 113mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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