Black Forest Cake
Black Forest Cake is a timeless classic that combines rich chocolate cake, fluffy whipped cream, and sweet cherries. It's the perfect showstopper for any occasion!
Equipment
- Cake Pan
- Mixer
Ingredients
Chocolate Cake
- 2 cups all-purpose flour
- 1 cup cocoa powder unsweetened
- 1 cup granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs large eggs
- 1 cup buttermilk
- 1/2 cup unsalted butter melted
- 1 tsp vanilla extract
Whipped Cream
- 2 cups heavy cream cold
- 1 tbsp powdered sugar
Cherries
- 1 cup maraschino cherries drained
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- In a mixing bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, buttermilk, melted butter, and vanilla extract until smooth.
- Combine the wet ingredients with the dry ingredients, mixing until smooth. Divide the batter between the prepared cake pans.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- While the cakes are cooling, whip the heavy cream with powdered sugar until stiff peaks form.
- Once the cakes are cooled, spread a layer of whipped cream on the top of one cake layer. Add half of the cherries and repeat with the second cake layer, topping with whipped cream and the remaining cherries.
Notes
This cake is best served chilled and can be stored in the fridge for up to 3 days.