Description
This Black Forest Cake is a decadent German chocolate cake layered with whipped cream, cherry filling, and chocolate shavings. Moist, rich, and beautifully decorated with fresh cherries, this classic dessert is perfect for special occasions!
Ingredients
Units
Scale
For the Chocolate Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Cherry Filling:
- 1 1/2 cups cherry pie filling (or fresh cherries with 1/4 cup sugar)
- 2 tbsp kirsch (cherry brandy) – optional
For the Whipped Cream Frosting:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
For Garnish:
- 1/2 cup chocolate shavings
- Fresh cherries
Instructions
- Prepare the Cake Batter:
- Preheat oven to 350°F (175°C).
- Grease and line two 9-inch cake pans.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, buttermilk, oil, and vanilla extract. Mix until smooth.
- Stir in boiling water (batter will be thin).
- Bake the Cake:
- Divide batter evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let cakes cool completely before assembling.
- Prepare the Cherry Filling:
- If using fresh cherries, cook them with sugar over medium heat until soft.
- Stir in kirsch for an authentic flavor. Let cool.
- Make the Whipped Cream:
- Beat heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble the Cake:
- Place one cake layer on a plate. Spread a layer of cherry filling, then a layer of whipped cream.
- Add the second cake layer and cover with whipped cream.
- Decorate with chocolate shavings and fresh cherries.
Notes
- Refrigerate the cake for at least 1 hour before serving.
- If you don’t have kirsch, use cherry juice or skip it.
- Store leftovers in the fridge for up to 3 days.
