Black Forest Cake
A decadent German chocolate layer cake with a rich cherry filling, whipped cream frosting, and chocolate shavings. This classic "Schwarzwälder Kirschtorte" balances dark chocolate layers with tart cherries and light cream for an impressive and indulgent dessert.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 4 large eggs, at room temperature
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 2 cups sour cherries (jarred or canned), drained (reserve juice)
- 1 cup reserved cherry juice
- 1/4 cup kirsch (cherry liqueur)
- 2 tbsp cornstarch
- 3 cups heavy cream, cold
- 1/2 cup powdered sugar
- 4 oz semi-sweet chocolate, for shavings
Instructions
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1
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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2
In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 2 tsp baking powder, 2 tsp baking soda, and 1 tsp salt.
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3
Add 4 at room temperature large eggs, 1 cup whole milk, 1/2 cup vegetable oil, and 2 tsp vanilla extract. Beat with an electric mixer on medium speed for 2 minutes.
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4
Stir in 1 cup boiling water (batter will be thin). Pour into prepared pans.
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5
Bake for 30-35 minutes, until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
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6
While cakes are cooling, prepare the cherry filling. In a saucepan, combine 1 cup reserved cherry juice and 2 cups drained (reserve juice) sour cherries (jarred or canned). Bring to a boil.
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7
In a small bowl, mix 2 tbsp cornstarch with 2 tablespoons of water to create a slurry. Gradually stir into the boiling cherry mixture.
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8
Cook and stir until thickened, about 2 minutes. Remove from heat and stir in 1/4 cup kirsch (cherry liqueur). Allow to cool completely.
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9
Using a serrated knife, cut each cake layer horizontally into two layers, creating four layers total.
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10
Place the bottom layer on a serving plate. Brush with 1-2 tablespoons of kirsch (cherry liqueur) or cherry syrup.
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11
Spread about 1/3 of the cherry filling over the layer, leaving a 1/2-inch border around the edge.
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12
In a large bowl, beat 3 cups cold heavy cream and 1/2 cup powdered sugar until stiff peaks form. Set aside about 1 1/2 cups for decorating the cake.
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13
Spread about 1 cup of whipped cream over the cherry filling on the first layer.
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14
Top with the second cake layer and repeat the process (kirsch, cherry filling, whipped cream).
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15
Continue with the third layer, and then place the fourth layer on top.
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16
Frost the sides and top of the cake with the remaining whipped cream (excluding the reserved 1 1/2 cups).
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17
Use the reserved whipped cream to pipe decorative borders or rosettes around the top and bottom edges of the cake.
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18
Using a vegetable peeler, make chocolate shavings from the 4 oz for shavings semi-sweet chocolate and sprinkle over the top and sides of the cake.
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19
Top the cake with additional sour cherries (jarred or canned) for garnish, if desired.
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20
Refrigerate for at least 4 hours or overnight before serving to allow flavors to meld.