Black Forest Cake
A classic chocolate cake layered with whipped cream and cherries, embodying rich flavors and a delightful presentation.
Equipment
- 9-inch round cake pans
- Mixing Bowls:
- Whisk
- Stand Mixer
Ingredients
- 1 cup granulated sugar (199g)
- 1 cup light brown sugar packed (213g)
- 1 ¾ cups all-purpose flour (210g)
- 1 cup unsweetened cocoa powder (85g)
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. espresso powder (optional)
- ¾ tsp. salt
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 1 cup sour cream (227g), room temperature
- ¼ cup whole milk (57ml), room temperature
- ½ cup canola oil (113ml)
- 1 Tbsp. vanilla extract
- 1 cup freshly brewed coffee (hot, 227ml)
- 3 cups fresh or frozen cherries
- 3 Tbsp. Kirsch liqueur
- 2 tsp. sugar
- 2 tsp. cornstarch
- 4 cups heavy cream (680ml)
- 1 cup confectioners' sugar
- 1 tsp. vanilla extract
- ½ cup mini chocolate chips (for decoration, optional)
- 4 oz. dark chocolate (for decoration, optional)
- ½ cup fresh cherries (for decoration, optional)
- 1 cup semi-sweet chocolate (finely chopped, 170g)
- 1 tsp. espresso powder (optional)
- ⅔ cup heavy whipping cream
- 2 tsp. Kirsch (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans with non-stick spray.
- In a large bowl, combine granulated sugar, brown sugar, flour, cocoa powder, baking soda, baking powder, espresso powder (if using), and salt. Whisk until well blended.
- In another bowl, whisk together eggs, egg yolk, sour cream, milk, oil, and vanilla extract until smooth.
- Gradually mix the wet ingredients into the dry ingredients, then carefully add hot coffee and stir until combined.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- In a saucepan, combine cherries, Kirsch, sugar, and cornstarch. Cook over medium heat until thickened, then set aside to cool.
- For the frosting, beat heavy cream, confectioners' sugar, and vanilla extract until stiff peaks form.
- In another saucepan, heat heavy whipping cream and espresso powder (if using) until simmering. Pour over chopped chocolate and whisk until smooth.
- Slice each cake in half horizontally to create four layers. Stack the layers, alternating between whipped cream and cherry filling, finishing with a layer of cake on top.
- Frost the entire cake with whipped cream, drizzle with chocolate glaze, and decorate with mini chocolate chips, dark chocolate shavings, and fresh cherries.
- Chill for at least 20 minutes before slicing and serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.