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Homemade Black Forest Cake Recipe

★★★★★

4.4 from 120 reviews
  • Author: Aiden
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x

Description

Homemade Black Forest Cake is a classic chocolate-layered dessert featuring rich cocoa sponge cake, luscious sour cherry filling, and fluffy whipped cream frosting. This recipe combines moist chocolate cake layers with a tangy cherry compote and smooth cream topping, assembled beautifully and garnished with chocolate shavings, making it perfect for special occasions.

Ingredients

Scale

Cake:

  • 1 3/4 cups all-purpose flour (228 grams)
  • 1 3/4 cups granulated sugar (350 grams)
  • 3/4 cup unsweetened cocoa powder (72 grams)
  • 1 teaspoon baking powder (5 grams)
  • 2 teaspoons baking soda (12 grams)
  • 1 teaspoon salt (6 grams)
  • 1 cup buttermilk (8 ounces)
  • 1/2 cup canola oil (4 ounces)
  • 2 large eggs (at room temperature)
  • 1 teaspoon vanilla extract (5 grams)
  • 1 cup freshly brewed strong hot coffee (8 ounces)

Cherry Filling:

  • 30 ounces pitted sour cherries (2 cans)
  • 1 cup granulated sugar (200 grams)
  • 1/4 cup cornstarch (72 grams)
  • 1 teaspoon vanilla extract (5 grams)
  • 1 tablespoon salted butter (12 grams)

Whipped Cream Frosting:

  • 3 cups cold heavy whipping cream (24 ounces)
  • 1/3 cup powdered sugar (44 grams)

Decoration:

  • 1/4 cup shaved milk chocolate

Instructions

  1. Make the Cake: Preheat your oven to 350ºF (175ºC). Grease and flour two 8-inch round cake pans, and line with parchment paper if desired to ensure easy removal after baking.
  2. Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
  3. Mix Wet Ingredients: In a stand mixer, combine the buttermilk, canola oil, eggs, and vanilla extract. Mix until smooth.
  4. Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients on low speed. Then slowly pour in the freshly brewed hot coffee, mixing until fully incorporated. The batter will be thin, which is expected.
  5. Bake the Cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool and Slice: Let the cakes cool in the pans on wire racks for 10 minutes, then invert onto cooling racks to cool completely. Once cooled, slice each cake horizontally in half to create four layers. Crumble one layer into fine cake crumbs for decorating later.
  7. Make the Cherry Filling: While the cake bakes, drain the cherries, reserving 1/4 cup of the juice. In a medium saucepan over medium-low heat, combine the cherries, reserved juice, granulated sugar, and cornstarch. Stir continuously until the mixture thickens (about 3-5 minutes).
  8. Finish Cherry Filling: Remove from heat and stir in the vanilla extract and butter until the butter melts. Set aside to cool completely.
  9. Prepare Whipped Cream Frosting: Chill a metal mixing bowl and whisk attachment in the freezer for at least 5 minutes. Pour the cold heavy whipping cream and powdered sugar into the chilled bowl and beat on high speed until stiff peaks form (about 4-5 minutes). Refrigerate the whipped cream until assembly.
  10. Assemble the Cake: Place one cake layer on a serving plate. Spread 1 cup of whipped cream frosting evenly over the layer.
  11. Add Cherry Filling: Spread 3/4 cup of the cooled cherry filling over the whipped cream. Place the next cake layer on top and repeat frosting and cherry filling layering with the following layers.
  12. Frost the Cake: Use the remaining whipped cream to frost the entire outside of the cake, reserving about 1 1/2 cups for decorating. Press the reserved cake crumbs onto the bottom half of the cake sides.
  13. Decorate: Spoon the leftover cherry filling onto the top of the cake, leaving about an inch border around the edges. Transfer the reserved whipped cream frosting to a piping bag fitted with a Wilton 1M tip and pipe decorative star-shaped dollops around the outer top edge of the cake.
  14. Finish with Chocolate: Sprinkle shaved milk chocolate over the top of the cake for an elegant finishing touch.
  15. Chill and Serve: Refrigerate the assembled cake immediately until serving. Store any leftovers covered in the refrigerator to maintain freshness.

Notes

  • Ensure the eggs are at room temperature for better mixing and a more tender cake.
  • The hot coffee intensifies the chocolate flavor but will not make the batter hot; it should be added slowly while mixing.
  • Cooling the cake completely before slicing and assembling helps prevent the frosting from melting.
  • Use chilled whipping cream and chilled bowl for stable whipped cream peaks.
  • The cherry filling can be made a day ahead and kept refrigerated.
  • For easier cake layer removal, parchment paper lining is recommended.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: German

Keywords: Black Forest Cake, Chocolate Cake, Cherry Filling, Whipped Cream Frosting, Homemade Cake, Classic Dessert

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