Black Forest Cake Recipe

Black Forest Cake Recipe

Ingredients

For the Chocolate Cake:

• 1 3/4 cups (220g) all-purpose flour
• 2 cups (400g) granulated sugar
• 3/4 cup (75g) unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup (240ml) whole milk
• 1/2 cup (120ml) vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup (240ml) boiling water

For the Cherry Filling:

• 1 jar (24 oz/680g) sour cherries in syrup, drained and syrup reserved
• 1/2 cup (100g) granulated sugar
• 1/4 cup (60ml) kirsch (cherry brandy) (optional)

For the Whipped Cream Frosting:

• 3 cups (720ml) heavy whipping cream, chilled
• 1/2 cup (60g) powdered sugar
• 2 teaspoons vanilla extract

For Decoration:

• Chocolate shavings or curls
• Fresh cherries (optional)

Instructions

For the Chocolate Cake:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Mix Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add Wet Ingredients: Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed until well combined.
4. Add Boiling Water: Reduce the mixer speed to low and carefully add the boiling water to the batter. Mix until the water is well incorporated. The batter will be thin.
5. Bake the Cake: Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool the Cake: Remove from the oven and allow the cakes to cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely.

For the Cherry Filling:

1. Prepare Cherry Mixture: In a medium saucepan, combine the drained cherries, sugar, and 1/2 cup of the reserved syrup. Bring to a boil over medium heat, then reduce the heat and simmer for about 10 minutes, stirring occasionally, until the mixture thickens slightly.
2. Add Kirsch: If using, stir in the kirsch and let it simmer for an additional 2 minutes. Remove from heat and let the cherry filling cool completely.

For the Whipped Cream Frosting:

1. Whip the Cream: In a large mixing bowl, beat the chilled heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overbeat.

Assemble the Cake:

1. Layer the Cake: Using a long serrated knife, slice each cake layer in half horizontally to create four layers.
2. Add Cherry Filling: Place one cake layer on a serving plate. Spread a layer of the cherry filling over the cake, then spread a layer of whipped cream over the cherries.
3. Continue Layering: Repeat with the remaining cake layers, cherry filling, and whipped cream, ending with a cake layer on top.
4. Frost the Cake: Spread the remaining whipped cream over the top and sides of the cake.

For Decoration:

1. Add Chocolate Shavings: Press chocolate shavings or curls onto the sides of the cake and sprinkle some on top.
2. Top with Cherries: If desired, decorate the top of the cake with fresh cherries.

Serve:

• Chill the cake for at least 1 hour before serving to allow the flavors to meld and the cake to set.

Enjoy your homemade Black Forest Cake