Go Back
–+ servings
Black Forest Cake

Irresistible Black Forest Cake: A Homemade Chocolate Bliss

This delightful Black Forest Cake features rich chocolate layers, sweet cherries, and fluffy whipped cream, making it perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Desserts
Cuisine: German
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Layers
  • 2 cups All-Purpose Flour can be substituted with gluten-free flour
  • 1.75 cups Granulated Sugar brown sugar offers a more caramel-like flavor
  • 0.75 cups Unsweetened Cocoa Powder avoid sweetened cocoa
  • 1.5 teaspoons Baking Powder ensure freshness
  • 1.5 teaspoons Baking Soda ensure freshness
  • 1 teaspoon Salt use sea salt for better taste
  • 2 large Eggs flax eggs for vegan option
  • 1 cup Whole Milk almond or soy milk for lactose-free version
  • 0.5 cups Vegetable Oil melted butter can enrich flavor
  • 2 teaspoons Vanilla Extract opt for pure vanilla
  • 1 cup Boiling Water
Cherry Filling
  • 2 cups Pitted Cherries fresh or well-drained canned
  • 0.5 cups Granulated Sugar for sweetening filling
  • 2 tablespoons Cornstarch arrowroot can be used as an alternative
  • 2 tablespoons Water
  • optional Kirsch omit to avoid alcohol
Whipped Topping
  • 2 cups Heavy Cream can substitute half with mascarpone
  • 0.25 cups Powdered Sugar adjust to taste
Garnishing
  • Chocolate Shavings for decoration
  • Fresh Cherries for decoration and flavor

Equipment

  • 9-inch round cake pans
  • Mixing Bowl
  • electric mixer
  • saucepan
  • whisk
  • Measuring cups
  • measuring spoons
  • Spatula
  • Wire Rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and line the bottoms with parchment paper.
  2. In a large mixing bowl, whisk together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.
  3. Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed for about 2 minutes until smooth.
  4. Gradually mix in the boiling water until combined. The batter should be silky.
  5. Divide the batter between the prepared pans and bake for 30–35 minutes, or until a toothpick comes out clean.
  6. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Cherry Filling
  1. In a saucepan over medium heat, combine pitted cherries and granulated sugar. Stir until the cherries release their juices.
  2. Mix cornstarch with water, then stir into the cherry mixture to thicken. Remove from heat and let cool.
Whipped Cream
  1. In a large bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form, about 3–5 minutes.
Assembly
  1. On a platter, place one chocolate sponge layer down. Spread whipped cream on top, followed by cherry filling.
  2. Carefully place the second layer on top and cover the entire cake with the remaining whipped cream.
  3. Decorate with chocolate shavings and fresh cherries. Refrigerate for 2–3 hours before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 6gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 35gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 2mg

Notes

Use fresh ingredients for better taste. Allow cakes to cool completely before assembly.

Tried this recipe?

Let us know how it was!