Black Forest Cake

Black Forest Cake

Layers of chocolate sponge, cherry filling, and whipped cream soaked in kirsch.

Total 3 hr 30 min Makes 12 slices Calories 480/serving

Dietary

Vegetarian, Pescatarian, Nut free, Kosher

Allergens

Dairy, Eggs, Wheat

This German classic layers dark chocolate sponge with tart cherries and clouds of whipped cream, finished with chocolate shavings. A splash of kirsch soaks the cake for depth, making it a striking centerpiece for holidays or special dinners.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup hot water
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup kirsch (cherry brandy)
  • 24 ounces cherry pie filling
  • 3 cups heavy whipping cream, cold
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup dark chocolate shavings
  • 12 maraschino cherries with stems, for garnish

Method

  1. Preheat oven to 350°F. Grease and flour three 9-inch round cake pans, lining the bottoms with parchment paper.

  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and sugar.

  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients and beat on medium speed for 2 minutes until smooth.

  4. Stir in the hot water until the batter is thin and fully combined.

  5. Divide the batter evenly among the three prepared pans.

  6. Bake until a toothpick inserted in the center comes out clean, 28 to 32 minutes.

  7. Cool the cake layers in the pans for 10 minutes, then turn out onto wire racks to cool completely.

  8. Once cooled, brush each layer generously with kirsch.

  9. In a large chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, about 3 to 4 minutes.

  10. Place one cake layer on a serving plate and spread a layer of whipped cream to the edges, leaving a slight border.

  11. Spoon half of the cherry pie filling over the whipped cream, keeping it within the border.

  12. Add the second cake layer and repeat with whipped cream and the remaining cherry filling.

  13. Top with the final cake layer and frost the top and sides of the entire cake with the remaining whipped cream.

  14. Press dark chocolate shavings onto the sides of the cake and garnish the top with maraschino cherries.

  15. Refrigerate the assembled cake at least 1 hour before slicing to allow the layers to set.

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Black Forest Cake

This German classic layers dark chocolate sponge with tart cherries and clouds of whipped cream, finished with chocolate shavings. A splash of kirsch soaks the cake for depth, making it a striking centerpiece for holidays or special dinners.

3 hr 30 min 12 slices 480 cal

Ingredients

  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup hot water
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup kirsch (cherry brandy)
  • 24 ounces cherry pie filling
  • 3 cups heavy whipping cream, cold
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup dark chocolate shavings
  • 12 maraschino cherries with stems, for garnish

Method

  1. 1

    Preheat oven to 350°F. Grease and flour three 9-inch round cake pans, lining the bottoms with parchment paper.

  2. 2

    In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and sugar.

  3. 3

    Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients and beat on medium speed for 2 minutes until smooth.

  4. 4

    Stir in the hot water until the batter is thin and fully combined.

  5. 5

    Divide the batter evenly among the three prepared pans.

  6. 6

    Bake until a toothpick inserted in the center comes out clean, 28 to 32 minutes.

  7. 7

    Cool the cake layers in the pans for 10 minutes, then turn out onto wire racks to cool completely.

  8. 8

    Once cooled, brush each layer generously with kirsch.

  9. 9

    In a large chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, about 3 to 4 minutes.

  10. 10

    Place one cake layer on a serving plate and spread a layer of whipped cream to the edges, leaving a slight border.

  11. 11

    Spoon half of the cherry pie filling over the whipped cream, keeping it within the border.

  12. 12

    Add the second cake layer and repeat with whipped cream and the remaining cherry filling.

  13. 13

    Top with the final cake layer and frost the top and sides of the entire cake with the remaining whipped cream.

  14. 14

    Press dark chocolate shavings onto the sides of the cake and garnish the top with maraschino cherries.

  15. 15

    Refrigerate the assembled cake at least 1 hour before slicing to allow the layers to set.