Black Forest Cherry Cake Recipe
This Black Forest cherry cake recipe is a delightful classic dessert featuring moist chocolate cake layers, a sweet-tart cherry filling, and fluffy whipped cream. It’s simple to make with easy-to-find ingredients and perfect for special occasions or a cozy treat. The cake is decorated with chocolate shavings and fresh cherries, offering a beautiful presentation and balanced flavors.
Equipment
- Two 8-inch round cake pans
- Mixing bowls (large and medium)
- Whisk and spatula
- Electric mixer (optional, for whipped cream)
- Saucepan (for cherry filling)
- Cooling rack
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
Step 1: Preheat the Oven and Prepare Pans
- Preheat your oven to 350°F (175°C). Grease your two 8-inch cake pans and line the bottoms with parchment paper. This ensures the cakes come out easily after baking.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Make sure everything is evenly combined for a smooth batter.
Step 3: Add the Wet Ingredients
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Stir until everything is well mixed, but don’t overdo it—just combine until smooth.
Step 4: Incorporate the Boiling Water
- Slowly pour in the boiling water while stirring the batter. The mixture will be thin, but that’s normal—it keeps the cake moist. Stir until fully blended.
Step 5: Bake the Cakes
- Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a cooling rack.
Step 6: Make the Cherry Filling
- In a saucepan, combine the cherries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes). Remove from heat, stir in the kirsch (if using), and let it cool.
Step 7: Whip the Cream
- In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer (or by hand) until stiff peaks form. Be careful not to overwhip, or it’ll turn into butter.
Step 8: Assemble the Cake
- Place one cake layer on a serving plate. Spread a layer of whipped cream over it, followed by half of the cherry filling. Add the second cake layer on top and cover the entire cake with the remaining whipped cream.
Step 9: Decorate the Cake
- Sprinkle the chocolate shavings over the top and sides of the cake. Arrange fresh cherries on top for a beautiful finish. Chill the cake in the fridge for at least 1 hour before serving.