{"id":2348,"date":"2026-06-04T07:19:40","date_gmt":"2026-06-04T07:19:40","guid":{"rendered":"https:\/\/wordpress.cherrychapters.com\/softboilstories\/?p=2348"},"modified":"2026-06-04T07:19:41","modified_gmt":"2026-06-04T07:19:41","slug":"black-forest-cake-chocolate-cherries-cream-legendary","status":"publish","type":"post","link":"https:\/\/wordpress.cherrychapters.com\/softboilstories\/2026\/06\/04\/black-forest-cake-chocolate-cherries-cream-legendary\/","title":{"rendered":"Black Forest Cake: Chocolate, Cherries, Cream. Legendary."},"content":{"rendered":"\n

Black Forest Cake is a showstopper. It’s also easier than it looks.<\/p>\n\n\n\n

Rich chocolate sponge. Tart cherry filling. Fluffy whipped cream. Shaved chocolate. Layers of perfection. No bakery degree required.<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

Serves 10-12.<\/em><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

For the Chocolate Cake:<\/h3>\n\n\n\n
    \n
  • 1\u00be cups all-purpose flour<\/li>\n\n\n\n
  • \u00be cup unsweetened cocoa powder<\/li>\n\n\n\n
  • 1\u00be cups granulated sugar<\/li>\n\n\n\n
  • 1\u00bd tsp baking soda<\/li>\n\n\n\n
  • 1 tsp baking powder<\/li>\n\n\n\n
  • 1 tsp salt<\/li>\n\n\n\n
  • 2 large eggs<\/li>\n\n\n\n
  • 1 cup buttermilk<\/li>\n\n\n\n
  • \u00bd cup vegetable oil<\/li>\n\n\n\n
  • 2 tsp vanilla extract<\/li>\n\n\n\n
  • 1 cup hot coffee or hot water<\/li>\n<\/ul>\n\n\n\n

    For the Cherry Filling:<\/h3>\n\n\n\n
      \n
    • 2 cans (14 oz each) dark cherries in syrup<\/li>\n\n\n\n
    • \u00bc cup cherry liqueur (Kirsch) or cherry juice<\/li>\n\n\n\n
    • 2 tbsp cornstarch<\/li>\n<\/ul>\n\n\n\n

      For the Topping:<\/h3>\n\n\n\n
        \n
      • 2 cups heavy cream<\/li>\n\n\n\n
      • \u00bc cup powdered sugar<\/li>\n\n\n\n
      • 1 tsp vanilla extract<\/li>\n\n\n\n
      • Chocolate shavings or curls<\/li>\n\n\n\n
      • Fresh cherries for garnish<\/li>\n<\/ul>\n\n\n\n

        Step-by-Step Instructions<\/h2>\n\n\n\n

        Step 1: Make the Cake<\/h3>\n\n\n\n
          \n
        1. Preheat oven to 350\u00b0F (175\u00b0C). Grease two 9-inch round cake pans.<\/li>\n\n\n\n
        2. Whisk flour, cocoa, sugar, baking soda, baking powder, and salt.<\/li>\n\n\n\n
        3. Add eggs, buttermilk, oil, and vanilla. Mix well. Stir in hot coffee.<\/li>\n\n\n\n
        4. Pour batter into pans. Bake 30-35 minutes. Cool completely.<\/li>\n<\/ol>\n\n\n\n

          Step 2: Make Cherry Filling<\/h3>\n\n\n\n
            \n
          1. Drain cherries, reserving 1 cup syrup. In saucepan, combine syrup, liqueur, and cornstarch.<\/li>\n\n\n\n
          2. Cook until thickened. Add cherries. Cool.<\/li>\n<\/ol>\n\n\n\n

            Step 3: Make Whipped Cream<\/h3>\n\n\n\n
              \n
            1. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.<\/li>\n<\/ol>\n\n\n\n

              Step 4: Assemble Cake<\/h3>\n\n\n\n
                \n
              1. Slice each cake layer in half horizontally (4 layers total).<\/li>\n\n\n\n
              2. Place first layer on plate. Spread cherry filling. Add whipped cream.<\/li>\n\n\n\n
              3. Repeat with remaining layers. Frost outside with whipped cream.<\/li>\n<\/ol>\n\n\n\n
                \"\"<\/figure>\n\n\n\n

                Step 5: Decorate and Serve<\/h3>\n\n\n\n
                  \n
                1. Press chocolate shavings onto sides. Top with fresh cherries.<\/li>\n\n\n\n
                2. Chill 1 hour before serving.<\/li>\n<\/ol>\n\n\n\n

                  Summary<\/h2>\n\n\n\n

                  Prep Time:<\/strong> 30 minutes | Cook Time:<\/strong> 35 minutes | Total Time:<\/strong> ~2 hours (includes cooling)<\/p>\n\n\n\n

                  Yield:<\/strong> 10-12 servings<\/p>\n\n\n\n

                  Difficulty:<\/strong> Medium<\/p>\n\n\n\n

                  Storage Notes<\/h2>\n\n\n\n

                  Fridge:<\/h3>\n\n\n\n

                  Store in refrigerator for up to 4 days (cream is perishable).<\/p>\n\n\n\n

                  Freezer Friendly:<\/h3>\n\n\n\n

                  Freeze unfrosted cake layers for 3 months. Thaw and assemble fresh.<\/p>\n\n\n\n

                  Pro Tip:<\/h3>\n\n\n\n

                  Kirsch (cherry brandy) is traditional. Cherry juice works fine for a non-alcoholic version.<\/p>\n\n\n\n

                  \"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

                  Rich chocolate layers. Tart cherries. Fluffy whipped cream. Chocolate shavings. The German classic that never goes out of style.<\/p>\n","protected":false},"author":1,"featured_media":2393,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26],"tags":[60,1956,1960,1959,1954,1955,1958,1957],"class_list":["post-2348","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","tag-birthday-cake","tag-black-forest-cake","tag-black-forest-gateau","tag-cherry-cream-cake","tag-chocolate-cherry-cake","tag-german-cake","tag-layered-chocolate-cake","tag-schwarzwalder-kirschtorte"],"yoast_head":"\nBlack Forest Cake: Chocolate, Cherries, Cream. 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