Description
A classic Black Forest Cake combining moist chocolate layers with cherry filling and whipped cream frosting. This recipe creates a luscious dessert perfect for celebrations, featuring rich cocoa cake, sweet and tart cherries, and light, fluffy whipped cream with elegant chocolate shavings and fresh cherries on top.
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 Frosting
- 2 cups heavy whipping cream (cold)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Decoration
- Chocolate shavings or curls
- Fresh cherries (optional)
Instructions
- Prepare the pans: 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 flour, cocoa powder, baking powder, baking soda, and salt to ensure an even texture.
- Combine wet ingredients: In a separate bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract. Add the buttermilk and mix until well combined.
- Combine wet and dry ingredients: Gradually stir the dry ingredients into the wet mixture until just combined. Slowly add hot water and stir gently until the batter is smooth.
- Bake the cake layers: Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted comes out clean. Let cakes 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 sugar over medium heat until soft. Alternatively, use canned cherry pie filling. Optionally soak the layers in kirsch or water for added flavor.
- Whip the cream: Using a mixer, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Assemble the cake: Place one cake layer on a serving plate. Spread a layer of whipped cream, then spread cherry filling over it. Add the second cake layer on top and repeat the layers of whipped cream and cherries. Frost the sides and top with remaining whipped cream.
- Decorate: Garnish the cake with chocolate shavings or curls and fresh cherries as desired.
- Chill before serving: Refrigerate the cake for at least 1 hour to set and allow flavors to meld before slicing and serving.
Notes
- Use room temperature eggs and buttermilk for better mixing and texture.
- If kirsch is unavailable or preferred to avoid alcohol, substitute with water or cherry juice.
- Ensure heavy cream is very cold before whipping to achieve stiff peaks more easily.
- Allow cake layers to cool completely before assembling to prevent melting the whipped cream.
- For a vegan or dairy-free version, consider plant-based alternatives for cream and eggs, though texture will vary.
