Description
This classic Black Forest Cake recipe features moist cocoa layers soaked with cherry syrup and kirsch, layered with whipped cream and sweet cherries, then topped with a rich chocolate ganache. Perfect for celebrations and dessert lovers, this decadent cake combines chocolate, cherries, and cream in a stunning presentation.
Ingredients
Scale
Cake Layers
- 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
Cherry Filling
- 2 (15-ounce) cans dark sweet cherries in heavy syrup
- 2 tablespoons cherry liquor (Kirsch or Kirschwasser, optional)
Whipped Cream Filling
- 1 cup (240ml) heavy cream or heavy whipping cream
- 1/4 cup (30g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
Chocolate Ganache
- 2 (4-ounce) semi-sweet chocolate bars (226g), finely chopped
- 2 cups (480ml) cold heavy cream or heavy whipping cream
Garnish
- Whole cherries
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Grease three 9-inch cake pans and line them with parchment paper to ensure the layers come out cleanly after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, salt, and espresso powder if using. This ensures the leavening agents and cocoa are evenly distributed.
- Combine Wet Ingredients: In a separate bowl, whisk together the oil, eggs, full-fat sour cream, buttermilk, and vanilla extract until smooth and well combined.
- Make the Batter: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid over-mixing. Then stir in the hot water or coffee to thin the batter and enhance the chocolate flavor.
- Bake the Cake Layers: Divide the batter evenly among the three prepared pans. Bake in the preheated oven for 21-25 minutes, or until a toothpick inserted in the center comes out clean. This ensures a moist but fully baked cake.
- Cool the Cakes: Let the cakes cool in the pans for 30 minutes; then remove them from the pans and transfer to a cooling rack to cool completely.
- Prepare Cherry Syrup: Drain the cherries from their syrup, reserving 3/4 cup of the syrup. In a small saucepan over low heat, simmer the reserved syrup with the cherry liquor until the liquid reduces slightly. Brush this syrup over each cake layer to add moisture and cherry flavor.
- Whip the Cream: Using a stand mixer or hand mixer, whip the heavy cream with the confectioners’ sugar and vanilla extract until soft peaks form. This will be used for layering and frosting the cake.
- Assemble the Cake: Place one cake layer on a serving plate. Spread with a layer of whipped cream, then scatter half of the halved cherries over the cream. Repeat with the second cake layer and remaining halved cherries, then top with the third cake layer. Cover the entire cake with the remaining whipped cream.
- Make the Ganache: Heat 2 cups of cold heavy cream in a small saucepan until just about to boil, then pour over the finely chopped semi-sweet chocolate. Let sit for a minute, then stir gently until smooth and glossy.
- Finish the Cake: Pour the warm chocolate ganache over the top of the assembled cake, allowing it to drip slightly down the sides. Garnish with whole cherries for a classic Black Forest look.
- Chill and Serve: Refrigerate the assembled cake for at least 30 minutes to set the ganache and allow flavors to meld before serving. This cake is best served chilled.
Notes
- For a stronger cherry flavor, use Kirsch (cherry brandy) in the syrup and filling.
- If you prefer a non-alcoholic version, omit the cherry liquor and simmer the syrup alone.
- Using coffee instead of water in the batter intensifies the chocolate flavor.
- Make sure all wet ingredients are at room temperature for better mixing and texture.
- Whip the cream just until soft peaks to avoid overbeating and turning it into butter.
- Can be made a day ahead and refrigerated sealed tightly to enhance flavors.
