Black Forest Cake
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Black Forest Cake
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This Black Forest Cake recipe combines rich chocolate cake, fluffy whipped cream, and cherries for a show-stopping dessert. Top it with chocolate shavings and fresh whipped cream for an unforgettable cake.
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Ingredients
For the Chocolate Cake
- 3 cups all-purpose flour
- 1 ½ cups granulated sugar
- ⅔ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons instant espresso powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup vegetable oil
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup buttermilk
- 1 cup boiling water
For the Syrup
- ½ cup water
- ½ cup granulated sugar
- ¼ cup Kirschwasser, (see notes below)
For the Frosting
- 4 cups heavy whipping cream
- ¾ cup powdered sugar
- 2 teaspoons vanilla extract
- 2 cups sweet cherries, pitted and sliced in half
- ½ cup chocolate shavings (see notes)
- 12 whole sweet cherries, for garnish
Instructions
For the Cakes
- Preheat oven to 350 degrees F. Line 3 (9-inch) round cake pans with parchment paper circles on the bottoms, then spray with baking spray (or use our homemade cake release). Dust pans with a pinch of cocoa powder, optional.
- In a bowl, combine flour, sugar, cocoa powder, baking powder, instant espresso powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat oil, eggs, vanilla, buttermilk, and hot water until combined (and foamy). Add dry ingredients and blend just until batter is smooth and combined.
- Distribute the batter between the three baking pans. Bake cakes for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean. Cool in pans for about an hour.
For the Syrup
- While cakes are cooking and cooling, make the syrup. Combine the sugar and water into a small saucepan and heat over medium heat. Stir until the sugar is dissolved. Bring to a boil and boil for a complete minute. Remove from heat and whisk in the Kirschwasser. Set aside and allow to cool.
For the Frosting
- For the whipped cream frosting, combine cold whipped cream and powdered sugar in a large mixing bowl. With an electric mixer over high speed, whip the cream until peaks form. Beat in vanilla extract and beat until stiff peaks. Set aside.
Assembly
- To assemble the cake: Use a knife to run along the edges of the cake pans to release the cakes. Turn the first cake layer out onto a large cake platter. Cut off the dome of the cake using a sharp knife (set aside to eat later)! Using a pastry brush, add a generous amount of the syrup over the cake.
- Spoon about 1 cup of the whipped cream over the first layer of cake, spread evenly and add about half of the cherries over the whipped cream.
- Repeat by adding the second cake layer, syrup, whipped cream, and remaining cherries.
- Add the final layer of cake on top. Brush on syrup. Spread 1 cup of the whipped cream and smooth it out. Spread over the edges of the cake, filling in any gaps between the layers with extra whipped cream. Use a spatula to smooth out the sides of the cake. With the remaining whipped cream, pipe rosettes on top of the cake. Add chocolate shavings and whole cherries for a garnish.
Notes
- Kirsch, or Kirschwasser, is a brandy made from cherries harvested in the Black Forest of Germany. This sweet cake gets it's name from this cherry. You can usually find it at a liquor store, or you can swap it out for another cherry liquor.
- Chocolate shavings- we used a 4-ounce semi-sweet chocolate bar and a vegetable peeler. To achieve perfect twirls, you may want to warm the chocolate bar very slightly.
- For an alcohol free cake you can swap the Kirsch with a cherry syrup instead. The cake will be sweeter but still delicious.
- Buttermilk- don't have any on hand? Use our buttermilk substitute instead!
- Store cake in airtight cake saver in the refrigerator for up to 3 days.
- Freeze cake layers wrapped in plastic wrap and foil for up to 3 months.
- Assemble the cake on day of serving.
- For delicious flavor, soak the cherries in the kirschwasser syrup before assembling the cake.
Nutrition Information
Show Details
Serving
1slice
Calories
780kcal
(39%)
Carbohydrates
91g
(30%)
Protein
10g
(20%)
Fat
44g
(68%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
7g
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
132mg
(44%)
Sodium
313mg
(13%)
Potassium
275mg
(8%)
Fiber
5g
(20%)
Sugar
58g
(116%)
Vitamin A
1964IU
(39%)
Vitamin C
0.5mg
(1%)
Calcium
145mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 780 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 780kcal | 39% |
| Carbohydrates | 91g | 30% |
| Protein | 10g | 20% |
| Fat | 44g | 68% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 132mg | 44% |
| Sodium | 313mg | 13% |
| Potassium | 275mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 58g | 116% |
| Vitamin A | 1964IU | 39% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 145mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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