German Black Forest Cake Recipe
This German Black Forest cake recipe delivers a stunning, classic dessert with rich chocolate sponge, whipped cream, and tart cherries. Perfect for celebrations, it balances indulgent flavors with a light texture. The optional kirschwasser adds authentic flair, but it’s just as delicious without. Ideal for home bakers, it looks impressive yet is simple to assemble. Serve chilled for a refreshing, crowd-pleasing treat.
Equipment
- Two 8-inch round cake pans
- Parchment paper
- Mixing bowls
- Whisk
- Electric Mixer
- Measuring cups and spoons
- Cooling racks
- Serrated knife or cake leveler
- Piping bag (optional)
Ingredients
- All-Purpose Flour 1 ¾ cups: Forms the base of the chocolate cake.
- Granulated Sugar 2 cups: Sweetens the cake and whipped cream.
- Unsweetened Cocoa Powder ¾ cup: Gives the cake its rich chocolate flavor.
- Baking Powder 1 ½ tsp: Helps the cake rise.
- Baking Soda 1 tsp: Ensures a tender crumb.
- Salt ½ tsp: Enhances all flavors.
- Eggs 2 large: Bind the cake batter.
- Whole Milk 1 cup: Adds moisture to the cake.
- Vegetable Oil ½ cup: Keeps the cake soft.
- Vanilla Extract 2 tsp: Rounds out the cake’s flavor.
- Hot Water 1 cup: Thins the batter for a smooth texture.
- Heavy Whipping Cream 3 cups: Creates the fluffy frosting and filling.
- Powdered Sugar ½ cup: Sweetens the whipped cream.
- Kirschwasser ¼ cup, optional: Traditional cherry liqueur for soaking.
- Pitted Cherries 2 cups, fresh or canned: For filling and decoration.
- Dark Chocolate Shavings 1 cup: For garnish.
- Maraschino Cherries 8-10: For topping.
Instructions
Step 1: Prepare the Cake Pans
- Grease two 8-inch cake pans and line the bottoms with parchment paper. This prevents the cakes from sticking. Set aside while you make the batter.
Step 2: Mix Dry Ingredients
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Ensure there are no lumps. This forms the base of your cake.
Step 3: Combine Wet Ingredients
- In another bowl, whisk eggs, milk, oil, and vanilla extract until smooth. Slowly add the hot water, stirring carefully. The mixture will be thin but smooth.
Step 4: Make the Batter
- Pour the wet ingredients into the dry ingredients and mix until just combined. The batter will be runny but lump-free. Divide it evenly between the prepared pans.
Step 5: Bake the Cakes
- Bake the cakes for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes. Transfer to cooling racks to cool completely.
Step 6: Prepare the Whipped Cream
- In a chilled bowl, beat heavy cream, powdered sugar, and 1 tsp vanilla extract with an electric mixer. Whip until stiff peaks form. Refrigerate until ready to use.
Step 7: Prep the Cherries
- Drain canned cherries or pit fresh ones, reserving ¼ cup of juice if using canned. Mix the juice with kirschwasser (if using). Set cherries and liquid aside for assembly.
Step 8: Level and Slice the Cakes
- Once cooled, use a serrated knife to level the tops of both cakes. Slice each cake horizontally to create four thin layers. Handle carefully to avoid crumbling.
Step 9: Assemble the Cake
- Place one cake layer on a serving plate and brush with kirschwasser-juice mixture. Spread a layer of whipped cream and scatter cherries over it. Repeat with the next two layers, topping with the final cake layer.
Step 10: Frost the Cake
- Cover the top and sides of the cake with whipped cream, smoothing with a spatula. Reserve some cream for piping decorative swirls if desired. Ensure even coverage for a polished look.
Step 11: Decorate the Cake
- Press chocolate shavings onto the sides and sprinkle some on top. Pipe whipped cream swirls around the top edge if desired. Place maraschino cherries on the swirls for a classic finish.
Step 12: Chill and Serve
- Refrigerate the cake for at least 1 hour to set the layers. Slice with a sharp knife for clean cuts. Serve chilled for the best texture and flavor.