Amazing Black Forest Cake Recipe

Ingredients

• 2 1/4 cups All-Purpose Flour (270 g, sifted)
• 2 cups Granulated Sugar (400 g)
• 1.5 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 0.5 teaspoon Salt
• 50 g Dutch-Processed Cocoa Powder (about 1/2 cup, unsweetened)
• 2 teaspoons Espresso Powder
• 0.5 cup Whole Milk
• 0.5 cup Vegetable Oil
• 0.5 cup Sour Cream (120 g, full-fat)
• 2 large Eggs (room temperature)
• 1 tablespoon Vanilla Extract
• 2/3 cup Hot Water (about 160 ml, just boiled)
• 1.5 lb Fresh Cherries (pitted and halved, about 2 1/2 cups)
• 0.25 cup Granulated Sugar (for cherries) (50 g)
• 1/3 cup Cherry Juice or Kersh Liqueur (optional boozy flavor)
• 4 cups Heavy Cream (cold, 960 ml)
• 0.5 cup Powdered Sugar (60 g)
• 2 teaspoons Vanilla Extract (for frosting)
• 80 g Semi-Sweet Chocolate (chopped for optional ganache)
• 0.25 cup Heavy Cream (for ganache) (60 ml, hot)

Instructions

1. Preheat oven and prepare pans

   Set the oven to 350°F (175°C). Grease two 8‑inch round cake pans, line the bottoms with parchment paper, and lightly spray the sides.

   Time: PT5M

   Temperature: 350°F

2. Mix dry ingredients

   In a large bowl whisk together the all‑purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.

   Time: PT5M

3. Bloom cocoa

   In a separate bowl combine the Dutch‑processed cocoa powder, espresso powder, and 2/3 cup hot water. Whisk until smooth and fully dissolved.

   Time: PT3M

4. Add wet dairy ingredients

   Whisk the whole milk, vegetable oil, and sour cream into the cocoa mixture until smooth.

   Time: PT2M

5. Incorporate eggs and vanilla

   Add the two large eggs and 1 tablespoon vanilla extract to the cocoa‑wet mixture. Whisk until just combined.

   Time: PT1M

6. Combine wet and dry mixtures

   Pour the cocoa‑wet mixture into the bowl of dry ingredients. Gently whisk until the flour disappears; a few small lumps are okay. Do not over‑mix.

   Time: PT2M

7. Bake the cake layers

   Divide the batter evenly between the two prepared pans. Smooth the tops, wrap with cake strips if using, and bake for 30‑35 minutes, or until a toothpick comes out clean and the centers spring back when lightly pressed.

   Time: PT35M

   Temperature: 350°F

8. Cool the layers

   Allow the cakes to cool in the pans for 20 minutes, then run a thin knife around the edges, invert onto a wire rack, and let cool completely.

   Time: PT30M

9. Prepare cherry filling

   Pit and halve the fresh cherries (about 1.5 lb). Toss them with 1/4 cup granulated sugar and 1/3 cup cherry juice or Kersh liqueur. Let sit for 30‑60 minutes, stirring occasionally, until the cherries release their juices.

   Time: PT10M

10. Make whipped‑cream frosting

    In the bowl of a stand mixer, combine 4 cups cold heavy cream, 1/2 cup powdered sugar, and 2 teaspoons vanilla extract. Whip on medium speed for 1 minute, then increase to medium‑high and whip for another 2 minutes until soft peaks form. Do not over‑whip.

    Time: PT5M

11. Optional chocolate ganache

    Heat 1/4 cup heavy cream until just simmering, pour over 80 g chopped semi‑sweet chocolate, let sit 1 minute, then stir until smooth. Chill 30 minutes before using.

    Time: PT5M

12. Slice cake layers

    Using a long serrated knife or cake layer separator, cut each baked round into two equal horizontal layers, yielding four thin layers total.

    Time: PT5M

13. Assemble the cake – first layer

    Place the bottom layer on a cake plate, brush with 3‑4 tablespoons of the cherry‑liquid, spread a thin layer of whipped cream, and scatter a third of the marinated cherries.

    Time: PT5M

14. Assemble the cake – remaining layers

    Repeat the brush‑cream‑cherry process for the second, third, and fourth layers, finishing with a generous coating of whipped cream on the top and sides.

    Time: PT10M

15. Add chocolate shavings and optional ganache

    Using a vegetable peeler, create chocolate curls and press them onto the bottom third and center of the cake. If using ganache, pipe a thin drip around the edge.

    Time: PT5M

16. Final chill and serve

    Cover the assembled cake loosely with plastic wrap and refrigerate for at least 1 hour (or overnight) to let flavors meld. Slice with a hot, wet knife for clean cuts.

    Time: PT15M

Nutrition Facts

Calories

380

Protein

5 g

Carbohydrates

45 g

Fat

20 g

Fiber

2 g