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Black Forest Cake

A show-stopping German dessert featuring rich chocolate layers, tart cherries, and fluffy whipped cream, perfect for celebrations.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: European, German
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup all-purpose flour Opt for high-quality flour.
  • 1/2 cup cocoa powder Use unsweetened cocoa powder.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk Can substitute with unsweetened almond or soy milk.
Filling and Topping
  • 2 cups heavy cream For whipped topping.
  • 1/4 cup powdered sugar To sweeten whipped cream.
  • 1 teaspoon vanilla extract
  • 1 cup cherries, soaked in Kirschwasser Fresh cherries preferred.
  • 1/4 cup Kirschwasser (cherry liqueur) Essential for authentic flavor.
  • 1/2 cup chocolate shavings For decoration.
  • Additional pieces cherries for decoration

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, beat the granulated sugar and eggs until light and fluffy.
  4. Mix in the vegetable oil and vanilla extract thoroughly.
  5. Gradually combine the dry mixture with the buttermilk, alternating between the two, until fully mixed.
  6. Divide the batter evenly between the prepared pans and smooth the tops.
Baking
  1. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes before turning them onto wire racks to cool fully.
Assembly
  1. In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  2. Place one layer of cooled cake on a serving plate, brush with Kirschwasser, and spread a layer of whipped cream followed by cherries.
  3. Repeat with the second layer, adding more Kirschwasser and whipped cream.
  4. Cover the top and sides of the cake with whipped cream, then garnish with chocolate shavings and additional cherries.
  5. Refrigerate for at least 2 hours before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Can be frozen for up to 2 months. For best results, serve slightly cold.