Black Forest Cake: Chocolate, Cherries, Cream. Legendary.

Black Forest Cake is a showstopper. It’s also easier than it looks.

Rich chocolate sponge. Tart cherry filling. Fluffy whipped cream. Shaved chocolate. Layers of perfection. No bakery degree required.

Ingredients

Serves 10-12.

For the Chocolate Cake:

• 1¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1¾ cups granulated sugar
• 1½ tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot coffee or hot water

For the Cherry Filling:

• 2 cans (14 oz each) dark cherries in syrup
• ¼ cup cherry liqueur (Kirsch) or cherry juice
• 2 tbsp cornstarch

For the Topping:

• 2 cups heavy cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract
• Chocolate shavings or curls
• Fresh cherries for garnish

Step-by-Step Instructions

Step 1: Make the Cake

1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
2. Whisk flour, cocoa, sugar, baking soda, baking powder, and salt.
3. Add eggs, buttermilk, oil, and vanilla. Mix well. Stir in hot coffee.
4. Pour batter into pans. Bake 30-35 minutes. Cool completely.

Step 2: Make Cherry Filling

1. Drain cherries, reserving 1 cup syrup. In saucepan, combine syrup, liqueur, and cornstarch.
2. Cook until thickened. Add cherries. Cool.

Step 3: Make Whipped Cream

1. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.

Step 4: Assemble Cake

1. Slice each cake layer in half horizontally (4 layers total).
2. Place first layer on plate. Spread cherry filling. Add whipped cream.
3. Repeat with remaining layers. Frost outside with whipped cream.

Step 5: Decorate and Serve

1. Press chocolate shavings onto sides. Top with fresh cherries.
2. Chill 1 hour before serving.

Summary

Prep Time: 30 minutes | Cook Time: 35 minutes | Total Time: ~2 hours (includes cooling)

Yield: 10-12 servings

Difficulty: Medium

Storage Notes

Fridge:

Store in refrigerator for up to 4 days (cream is perishable).

Freezer Friendly:

Freeze unfrosted cake layers for 3 months. Thaw and assemble fresh.

Pro Tip:

Kirsch (cherry brandy) is traditional. Cherry juice works fine for a non-alcoholic version.