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Black Forest Cake

Black Forest Cake

This deliciously moist Black Forest Cake features homemade whipped cream, rich chocolate ganache, and sweet spiked cherries.
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Prep Time 1 hour 20 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 3 hours 45 minutes
Course Dessert
Cuisine German
Servings 12 slices
Calories 450 kcal

Equipment

  • 9-inch cake pans
  • KitchenAid stand mixer
  • wire rack
  • medium saucepan
  • whisk
  • Cake Turntable
  • icing spatula
  • bench scraper

Ingredients
  

Chocolate Cake

  • 1.75 cups all-purpose flour spooned & leveled
  • 0.75 cups unsweetened natural cocoa powder
  • 1.75 cups granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons espresso powder optional
  • 0.5 cups canola or vegetable oil
  • 2 large eggs at room temperature
  • 0.75 cups full fat sour cream at room temperature
  • 0.5 cups buttermilk at room temperature
  • 2 teaspoons pure vanilla extract
  • 0.5 cups hot water or coffee
  • 2 15-ounce cans dark sweet cherries in heavy syrup
  • 2 Tablespoons cherry liquor sold as kirsch or kirschwasser

Chocolate Ganache

  • 1 cup heavy cream or heavy whipping cream
  • 2 4-ounce semi-sweet chocolate bars finely chopped
  • 1 Tablespoon light corn syrup optional

Whipped Cream

  • 2 cups cold heavy cream or heavy whipping cream
  • 0.25 cups confectioners’ sugar
  • 1 teaspoon pure vanilla extract

Instructions
 

Preparation

  • Preheat the oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
  • Make the chocolate cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside.
  • Using a KitchenAid stand mixer fitted with a flat beater, beat the oil, eggs, sour cream, buttermilk, and vanilla together until combined.
  • Pour the dry ingredients into the wet ingredients, add the hot water or coffee, and beat it all until the batter is completely combined.
  • Divide the batter evenly between 3 pans. Bake for 21-25 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
  • Remove the cakes from the oven and set on a wire rack. Allow to cool for 30 minutes in the pans, then remove cakes from pans.
  • After the cakes have cooled, slice a thin layer off the tops of the cakes to create a flat surface.

Syrup and Assembly

  • Prepare the syrup: Drain the cherries, reserving ¾ cup of the heavy syrup. Simmer syrup and cherry liquor in a small saucepan over low heat until reduced down to ¼ cup.
  • Brush reduced syrup all over the cakes, reserving any leftover syrup.
  • Slice the cherries in half, leaving a few whole cherries for garnish. Set aside.
  • Make the ganache: Heat the cream in a small saucepan until it begins to gently simmer. Pour over chopped chocolate and let it sit for 2-3 minutes.
  • Slowly stir until completely combined and chocolate has melted. Set aside to cool for 10 minutes.
  • Make the whipped cream: Whip the heavy cream, sugar, and vanilla extract until medium peaks form.
  • Assemble the cake: Place 1 cake layer on your cake stand. Spread 1 heaping cup of whipped cream evenly on top. Dot with half of the halved cherries and drizzle with a spoonful of reduced syrup.
  • Repeat with the 2nd cake layer and top with the 3rd cake layer. Spread the remaining whipped cream on top and all around the sides.
  • Pour chocolate ganache on top of the cake, spreading it to the edges to allow it to gently drip down the sides.
  • Top with whole cherries and refrigerate for at least 30 minutes before slicing and serving.
  • Cover and store leftover cake at room temperature for 1 day or in the refrigerator for up to 1 week.

Notes

The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Refrigerate the whipped cream and cherry syrup separately if made ahead.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 300mgPotassium: 250mgFiber: 2gSugar: 25gVitamin A: 10IUVitamin C: 2mgCalcium: 4mgIron: 10mg
Keyword Black Forest Cake, cake, chocolate cake, dessert, ganache, Whipped Cream
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