Description
This classic Black Forest Cake recipe combines rich chocolate cake layers soaked in cherry syrup, layered with luscious whipped cream and fresh cherries, then finished with chocolate shavings. Perfect for special occasions, it offers a delightful balance of chocolate and cherry flavors with a moist, tender crumb and light creamy texture.
Ingredients
Scale
Chocolate Cake
- 2 cups all-purpose flour
- 2 cups sugar
- ¾ cup Dutch-processed cocoa powder (sifted)
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- ½ cup vegetable oil
- 1 cup buttermilk (room temperature)
- 1 cup hot water or hot coffee
- 2 Large eggs
- 2 tsp vanilla extract
Cherry Syrup
- ½ cup sugar
- ½ cup water
- ¼ cup cherry liqueur or cherry syrup (non-alcoholic option)
Whipped Cream and Garnish
- 3 cups cold whipping cream
- ¼ cup powdered sugar (sifted)
- 2½ cups cherries (pitted and halved)
- Chocolate shavings or chocolate bark
- Extra cherries for topping (optional)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease two 8-inch cake pans thoroughly and line the bottoms with parchment paper to prevent sticking.
- Mix dry ingredients: In a large bowl, sift together the all-purpose flour, sugar, Dutch-processed cocoa powder, baking soda, baking powder, and salt. Whisk to combine evenly.
- Mix wet ingredients: In another bowl, combine the vegetable oil, buttermilk at room temperature, eggs, and vanilla extract. Slowly incorporate the hot water or hot coffee to this mixture, stirring gently to combine.
- Combine batter: Gradually add the wet ingredients to the dry ones, mixing until you achieve a smooth batter. Note that the batter will be thin, which is normal for this recipe.
- Bake the cake: Evenly divide the batter into the prepared cake pans. Place in the preheated oven and bake for about 45 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans before removing.
- Prepare cherry syrup: In a small saucepan, bring the sugar and water to a boil and cook for 1 minute. Remove from heat and stir in the cherry liqueur or cherry syrup. Let the syrup cool completely before using.
- Whip the cream: Using a chilled bowl, beat the cold whipping cream and sifted powdered sugar together until stiff peaks form. Keep the whipped cream chilled to prevent it from melting.
- Assemble the cake: Slice each cake horizontally to create 4 layers in total. Start layering by placing one cake layer, brushing generously with cherry syrup, spreading a layer of whipped cream, and topping with halved cherries. Repeat the layering process. Once assembled, frost the entire cake with the remaining whipped cream.
- Decorate and serve: Garnish the cake with chocolate shavings or bark and extra cherries if desired. Refrigerate until ready to serve for best texture and flavor.
Notes
- Use fresh cherries for the best flavor and texture.
- Chill your mixing bowl and beaters before whipping cream for fluffier results.
- Ensure cakes are completely cooled before assembling to prevent whipped cream from melting.
- Store the assembled cake covered in the refrigerator for 2–3 days to maintain freshness.
