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Black Forest Cake Recipe

Mouthwatering Black Forest Cake Recipe Everyone Will Love

This Black Forest Cake recipe features layers of moist chocolate sponge, luscious cherry filling, and fluffy whipped cream, perfect for impressing everyone.
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Prep Time 1 hour
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 10 slices
Course: Desserts
Cuisine: German
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1¾ cups All-Purpose Flour Consider using cake flour for a softer cake.
  • 2 cups Granulated Sugar Can substitute with a sugar alternative for lower calories.
  • ¾ cup Cocoa Powder (unsweetened) Ensure it's unsweetened to keep the balance perfect.
  • 1½ teaspoons Baking Powder Essential leavening agent.
  • 1½ teaspoons Baking Soda Essential leavening agent.
  • 1 teaspoon Salt Enhances overall flavor.
  • 2 large Eggs Can be replaced with flax eggs for a vegan option.
  • 1 cup Whole Milk Substitute with almond milk for a dairy-free treat.
  • ½ cup Vegetable Oil Melted coconut oil can be used as an alternative.
  • 2 teaspoons Vanilla Extract Always opt for pure extract for the best results.
  • 1 cup Boiling Water Blooms cocoa and creates a moist batter.
For the Cherry Filling
  • 2 cups Cherries (fresh or canned) If using canned, ensure they’re well-drained.
  • 2 tablespoons Cornstarch Can be swapped with arrowroot powder if needed.
  • 1 tablespoon Kirsch (optional) For non-alcoholic, increase cherry juice.
For the Frosting
  • 2 cups Heavy Cream Opt for coconut cream for a dairy-free version.
  • ¼ cup Powdered Sugar No substitutes recommended to retain texture.
  • 1 cup Chocolate Shavings Use high-quality dark chocolate.
  • Fresh cherries Cherries Always choose seasonal cherries for best flavor.

Equipment

  • 9-inch Round Cake Pans
  • Mixing bowl
  • electric mixer
  • Medium Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing with butter or oil and lining with parchment paper.
  2. In a large mixing bowl, whisk together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, whole milk, vegetable oil, and vanilla extract; mix using an electric mixer until combined.
  4. Carefully stir in boiling water to the batter and mix until just combined.
  5. Pour batter into prepared pans and bake for 30 to 35 minutes; cool in pans for 10 minutes before transferring to wire racks.
  6. Prepare cherry filling by cooking cherries and sugar until bubbling; mix cornstarch slurry and stir in until thick.
  7. Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
  8. Assemble the cake with one layer, whipped cream, half cherry filling, another layer, and frost with remaining whipped cream.
  9. Garnish with chocolate shavings and fresh cherries before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 300IUVitamin C: 5mgCalcium: 100mgIron: 2mg

Notes

Store cake in fridge for up to 3 days, and freeze for up to 2 months if needed. Reheat slices gently in the microwave.

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