Description
This Black Forest Cake combines rich chocolate cake, fresh cherries, and fluffy whipped cream. A perfect dessert for any occasion, offering a delightful balance of flavors and textures. Whether you’re celebrating a special event or indulging in a decadent treat, this cake will surely impress. The beautiful layers of moist chocolate cake and juicy cherries make this Black Forest Cake a showstopper.
Ingredients
Scale
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 3/4 cup (65g) unsweetened natural cocoa powder
- 1 and 3/4 cups (350g) granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional)
- 1/2 cup (120ml) canola or vegetable oil
- 2 large eggs, at room temperature
- 3/4 cup (180g) full-fat sour cream, at room temperature
- 1/2 cup (120ml) buttermilk, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) hot water or coffee
- 2 (15-ounce) cans dark sweet cherries in heavy syrup
- 2 tablespoons cherry liquor (Kirsch or Kirschwasser, optional)
- 1 cup (240ml) heavy cream or heavy whipping cream
- 2 (4-ounce) semi-sweet chocolate bars (226g), finely chopped
- 2 cups (480ml) cold heavy cream or heavy whipping cream
- 1/4 cup (30g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F (177°C). Grease three 9-inch cake pans and line them with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using). Set aside.
- In a separate bowl, whisk together oil, eggs, sour cream, buttermilk, and vanilla. Gradually add the dry ingredients and mix until combined.
- Stir in hot water or coffee. Divide the batter evenly between the pans and bake for 21-25 minutes or until a toothpick comes out clean.
- Allow the cakes to cool for 30 minutes, then remove from the pans and set on a cooling rack.
- Drain the cherries, reserving 3/4 cup of the syrup. Simmer the syrup and cherry liquor in a small saucepan over low heat until reduced. Brush the reduced syrup over the cooled cake layers.
- Whip the heavy cream and confectioners’ sugar until soft peaks form.
- To assemble, layer one cake on a serving plate. Spread with whipped cream, then add half of the halved cherries. Repeat with the second layer. Top with the third layer of cake and cover with the remaining whipped cream.
- For the ganache, heat the cream in a small saucepan and pour over the chopped chocolate. Stir until smooth, then pour the ganache over the top of the cake.
- Garnish with whole cherries and refrigerate for at least 30 minutes before serving.
Notes
- For a lighter version, try substituting Greek yogurt for sour cream and light whipped cream for regular cream.
- To make the cake alcohol-free, skip the cherry liquor and use extra cherry syrup instead.
- If you don’t have buttermilk, make your own by adding 1 tablespoon of lemon juice or vinegar to 1/2 cup of milk and letting it sit for 5 minutes.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Chocolate Cake, Black Forest Cake, Cherry Cake, Birthday Cake, Special Occasion Dessert