Black Forest Cake
A sumptuous chocolate dessert with layers of moist chocolate sponge, luscious whipped cream, and tart cherries, perfect for any special celebration.
Servings: 12 slices
Calories: 425kcal
Ingredients
For the cake
- 1 3/4 cups all-purpose flour A soft flour that gives structure to the cake while allowing it to remain tender.
- 2 cups granulated sugar Sweetens the cake perfectly, enhancing the chocolate flavor.
- 3/4 cup unsweetened cocoa powder Deep cocoa notes elevate the cake’s indulgent nature.
- 1 1/2 teaspoons baking powder Helps the cake rise to a fluffy texture.
- 1 1/2 teaspoons baking soda Works in tandem with baking powder for the perfect lift.
- 1 teaspoon salt Balances sweetness and enhances overall flavor.
- 2 large eggs Provides moisture and richness, contributing to a tender crumb.
- 1 cup whole milk Adds richness while keeping the cake moist.
- 1/2 cup vegetable oil Creates a beautifully tender texture.
- 2 teaspoons vanilla extract Complements the chocolate perfectly.
- 1 cup boiling water Ensures a moist and gooey batter consistency.
For the filling and frosting
- 2 cups heavy cream The star of the show when it comes to frosting.
- 1/2 cup powdered sugar Sweetens the whipped cream and stabilizes it.
- 1 teaspoon vanilla extract Adds a delightful vanilla flavor to the cream.
- 2 cups pitted and chopped cherries For that iconic flavor, use ripe, fresh cherries if available.
- 1/4 cup cherry brandy (optional) Adds depth to the cherry filling but can be omitted.
- Chocolate shavings For an elegant and decadent garnish.
- Maraschino cherries Adds a pop of color and charm to the finished cake.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them.
- In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well blended.
- Incorporate the eggs, milk, vegetable oil, and vanilla extract into the dry mixture. Beat on medium speed for 2 minutes until the batter is smooth. Carefully stir in the boiling water.
Baking
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
Filling Preparation
- In a chilled mixing bowl, whip the heavy cream until it starts to thicken.
- Gradually add the powdered sugar and vanilla, continuing to whip until stiff peaks form. Fold in the chopped cherries and optional cherry brandy.
Assembly
- Place one layer of cake on a serving plate and spread half of the cherry cream filling over the top.
- Carefully place the second layer on top, followed by the remaining cherry filling.
- Finish with a decoration of chocolate shavings and maraschino cherries.
Chilling
- Refrigerate your masterpiece for at least 1 hour before serving.
Notes
Use high-quality cocoa for better flavor. Chill your mixing bowl before whipping cream for optimal volume. Serve with vanilla ice cream or coffee for balance.