Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Black Forest Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 175 reviews

  • Author: Amina
  • Total Time: 2 hours 55 minutes
  • Yield: 10 servings

Description

This Black Forest Cake recipe features moist chocolate cake layers soaked with cherry syrup, layered with luscious homemade whipped cream and cherries, and topped with silky chocolate ganache. Perfectly balanced with the richness of chocolate and the tangy sweetness of cherries, this classic dessert is elegantly finished with decorative whipped cream swirls and whole cherries for a stunning presentation. Ideal for special occasions or indulgent treats, this cake combines baking, stovetop syrup preparation, and whipping techniques to deliver a crowd-pleasing showstopper.

Ingredients

Cake

  • 1 ½ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder (dutch processed recommended)
  • 1 ½ cups granulated sugar
  • 1 ½ tsp baking soda
  • ¾ tsp baking powder
  • ¼ tsp salt
  • 2 large eggs, room temperature
  • ¼ cup vegetable or canola oil
  • ¾ cup buttermilk, room temperature
  • ¾ cup strong brewed coffee or hot water
  • 2 tsp vanilla extract

Cherries and Syrup

  • 1 can (15 oz) cherries (for layering)
  • ½ cup water
  • ½ cup sugar
  • 2 Tbsp cherry liquor

Chocolate Ganache

  • 4 oz semi-sweet chocolate bars, finely chopped
  • ½ cup heavy cream
  • ¾ tsp corn syrup (optional)

Whipped Cream Topping

  • 2 cups heavy cream
  • ¼ cup confectioners’ sugar
  • 1 tsp pure vanilla extract

Decoration

  • ½ cup shredded chocolate (for topping)
  • Whole cherries (for garnish)

Instructions

  1. Prepare the Cake Batter: Preheat the oven to 350°F (175°C). Grease three 6-inch cake pans and line them with parchment paper, then grease the parchment as well. In a bowl, whisk together cocoa powder, flour, sugar, baking powder, baking soda, and salt. In a separate bowl or mixer, beat eggs, oil, buttermilk, and vanilla extract until combined. Gradually add dry ingredients to wet ingredients, then mix in hot coffee or water until smooth.
  2. Bake the Cake Layers: Evenly divide the batter among the prepared pans. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Remove from oven and cool in pans for 15 minutes, then transfer to wire racks to cool completely.
  3. Level the Cake Layers: Once cooled, use a serrated knife to trim a thin layer off the top of each cake layer to create a flat surface, allowing for even stacking.
  4. Make Cherry Syrup: In a small saucepan, combine water and sugar and bring to a boil over medium-high heat, about 2-3 minutes. Remove from heat, stir in cherry liquor, and let the syrup cool. Use this syrup to brush over the cake layers to keep them moist and infuse cherry flavor.
  5. Prepare Chocolate Ganache: Place chopped chocolate and corn syrup (if using) in a bowl. Heat the heavy cream in a small saucepan until it begins to simmer, but do not boil. Pour hot cream over chocolate and let sit for 3 minutes before stirring gently until smooth. Allow ganache to cool for about 10 minutes before use.
  6. Whip the Cream: Using an electric mixer, beat heavy cream, confectioners’ sugar, and vanilla extract on medium-high speed until soft to stiff peaks form, approximately 3 minutes.
  7. Assemble the Cake: Place the first cake layer on a serving plate. Spread about 1 heaping cup of whipped cream evenly over it, then scatter cherries over the cream. Repeat with the second layer. Place the third layer on top, then cover the entire cake with the remaining whipped cream, smoothing it evenly over the top and sides.
  8. Decorate with Ganache and Garnish: Pour the cooled ganache over the top of the cake, spreading gently so it drapes over the sides. Use whipped cream to create decorative swirls on top and garnish with whole cherries and shredded chocolate.
  9. Chill Before Serving: Refrigerate the assembled cake for at least 30 minutes to set the ganache and flavors before slicing and serving.

Notes

  • Ensure eggs and buttermilk are at room temperature to achieve a smooth batter and even baking.
  • The coffee or hot water enhances the chocolate flavor without making the cake taste like coffee.
  • Using dutch processed cocoa powder will yield a deeper chocolate flavor.
  • You can substitute cherry liquor with cherry syrup or omit it for a non-alcoholic version.
  • Allow the ganache to cool slightly before pouring to prevent melting the whipped cream.
  • For even cake layers, carefully level each cake with a serrated knife.
  • The cake can be stored refrigerated for up to 3 days; bring to room temperature before serving for best texture.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: German

Find it online: https://aminabakes.com/black-forest-cake-recipe/