Description
A classic and indulgent Black Forest Cake featuring moist chocolate layers soaked with cherry filling, topped with whipped cream, chocolate shavings, and fresh cherries, perfect for special occasions or festive celebrations.
Ingredients
Scale
Cake Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup buttermilk (room temperature)
- 1 cup hot water
Cherry Filling
- 1 can (14 oz) cherry pie filling, or 1 1/2 cups fresh or frozen pitted cherries
- 1/4 cup kirsch (cherry brandy) or water (optional, for soaking)
Whipped Cream Topping
- 2 cups heavy whipping cream (cold)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Garnish
- Chocolate shavings or curls
- Fresh cherries (optional)
Instructions
- Make the Chocolate Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This ensures even distribution and no lumps.
- Mix Wet Ingredients: In a separate bowl, whisk together granulated sugar, vegetable oil, eggs, and vanilla extract. Then add the buttermilk and mix until well combined.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently to combine. Slowly pour in the hot water while stirring until the batter is smooth and evenly mixed.
- Bake: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare Cherry Filling: If using fresh or frozen cherries, cook them with some sugar until softened to create a luscious filling. Alternatively, canned cherry pie filling can be used directly.
- Make the Whipped Cream: In a chilled mixing bowl, whip cold heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and fluffy cream topping.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a portion of the whipped cream over it, then spoon cherry filling on top. Add the second cake layer. Use the remaining whipped cream to frost the top and sides of the cake evenly.
- Garnish: Decorate the cake with chocolate shavings or curls and fresh cherries for an elegant finish.
- Chill and Serve: Refrigerate the assembled cake for at least 1 hour before serving to let flavors meld and the cream set.
Notes
- Room temperature eggs and buttermilk help create a smooth batter and better cake texture.
- Optional kirsch adds an authentic cherry brandy flavor; can be substituted with water if preferred.
- Ensure heavy cream is cold before whipping for best results.
- Use wire racks to cool cakes evenly and prevent sogginess.
- The cake tastes best when chilled to allow flavors to develop fully.
