Black Forest Cake
User Reviews
5
Black Forest Cake
Description
The Black Forest Cake recipe starts by preparing two chocolate sponge layers using sugar, flour, cocoa powder, baking agents, eggs, milk, oil, and vanilla, with boiling water stirred in to produce a thin batter. After baking at 350°F for 30–35 minutes, the cakes cool, ready for assembly. Cherries are drained and marinated in Kirsch or brandy, enhancing their flavor and moisture content.
The whipped cream is made by combining chilled heavy cream, powdered sugar, and vanilla extract, whipped until soft to nearly stiff peaks form. This cream creates the light, smooth texture contrasting with the dense chocolate cake and juicy cherries. Assembly involves layering cake, placing soaked cherries with some juice, and spreading whipped cream between layers and on top. Reserved cherries decorate the finished cake.
This dessert serves well as a rich celebration cake or special occasion treat, pairing chocolate and cherries with fresh whipped cream for balanced sweetness and texture. The cake benefits from cooling between steps and careful spreading to maintain defined layers and distinct flavors.
Ingredients
For the cake:
- 2 cups sugar
- 1¾ cups all-purpose flour
- ¾ cup cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 egg
- 1 cup milk whole
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup water boiling
For the cherries:
- 20 ounces cherries drained
- ¼ cup kirsch or other brandy
For the whipped cream:
- 1½ cups heavy cream chilled
- ½ cup powdered sugar
- 2 teaspoons vanilla extract
Instructions
- 1. Preheat the oven 350 degrees F. Grease and flour two 9-inch round baking pans.
- 2. Whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer for 2 minutes. Stir in boiling water (batter will be thin). Divide batter between the two prepared pans.
- 3. Bake 30 to 35 minutes or until thin knife inserted into center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
- 4. Reserve 12 cherries for decorating. Combine the remaining cherries and the Kirsch; set aside.
- 5. To make the whipped cream, combine the heavy cream, powdered sugar and vanilla extract and whip until soft to almost-stiff peaks form. Refrigerate whipped cream until ready to use.
- 6. Once the cakes are cool, level the tops and place one layer on a serving platter. Using a slotted spoon, remove the cherries and place on the cake layer. Top with about ½ to ¾ cup whipped cream, spreading over cherries (that's an estimation, as I didn't measure, just covered the cherries and spread into an even layer). Place the second layer on top, and frost the entire cake with the remaining whipped cream. Decorate as desired. (I used a 1M tip to pipe on top and placed the reserved cherries on top of each decorative star, and then lined a bottom border with chocolate shavings.)
- * Note: If you do not have Kirsch or brandy, or would rather not use alcohol, reserve ¼ cup of the juice/syrup from the canned cherries before draining.
- * Note: To make chocolate shavings, scrape a melon baller across a block of chocolate (or back of a candy bar). To attach them to the cake, lift them with an offset spatula and gently touch them to the sides of the cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10to 12 servings
Amount Per Serving
Calories 571 kcal
% Daily Value*
| Calories | 571kcal | 29% |
| Carbohydrates | 78g | 26% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 84mg | 28% |
| Sodium | 437mg | 18% |
| Potassium | 379mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 54g | 108% |
| Vitamin A | 650IU | 13% |
| Vitamin C | 4.2mg | 5% |
| Calcium | 101mg | 10% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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