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

Ingredient Substitutions

• Instead of All-Purpose Flour: Cake flour (use 1 cup + 2 tbsp per cup)
• Instead of Granulated Sugar: Superfine sugar
• Instead of Salt: Kosher salt (use same amount)
• Instead of Dutch-Processed Cocoa Powder: Natural cocoa powder (may need a bit more)
• Instead of Espresso Powder: Instant coffee granules
• Instead of Whole Milk: 2% milk, buttermilk (reduce 1 tsp baking soda)
• Instead of Vegetable Oil: Canola oil, light olive oil
• Instead of Sour Cream: Greek yogurt (same amount)
• Instead of Eggs: Egg replacer (1 tbsp flaxseed + 3 tbsp water per egg)
• Instead of Vanilla Extract: Vanilla bean seeds
• Instead of Fresh Cherries: Frozen pitted cherries (thawed)
• Instead of Granulated Sugar (for cherries): Superfine sugar
• Instead of Cherry Juice or Kersh Liqueur: Pure cherry juice
• Instead of Heavy Cream: Whipping cream (35% fat)
• Instead of Powdered Sugar: Confectioners' sugar
• Instead of Vanilla Extract (for frosting): Kersh liqueur – 2 tbsp
• Instead of Semi-Sweet Chocolate: Dark chocolate (70% cacao)
• Instead of Heavy Cream (for ganache): Half-and-half (will be thinner)

Equipment Needed

• Oven
• 8‑Inch Round Cake Pans
• Parchment Paper
• Cooking Spray
• Cake Strips (optional)
• Digital Kitchen Scale (optional)
• Whisk
• Large Mixing Bowls
• Electric Hand Mixer or Stand Mixer
• Kettle
• Measuring Cups and Spoons
• Spatula
• Cake Layer Separator (or long serrated knife) (optional)
• Wire Rack
• Piping Bag and Star Tip (optional)
• Bench Scraper (optional)
• Vegetable Peeler (optional)
• Plastic Wrap (optional)

Critical Steps — Do Not Skip

• Blooming the cocoa with hot water to release flavor
• Do not over‑mix the batter after adding wet ingredients
• Do not over‑whip the heavy cream; stop at soft peaks
• Cool cake layers completely before slicing
• Brush each layer with cherry liquid for moisture

Chef Tips from the Video

• Use Dutch‑processed cocoa for a richer, smoother chocolate flavor.
• Espresso powder amplifies chocolate without adding coffee taste.
• Sour cream acts as a tenderizer; you can substitute with Greek yogurt for a tangier crumb.
• If you don’t have Kersh liqueur, a splash of kirsch or cherry brandy works well.

Troubleshooting

Storage

Refrigerator: Store covered cake in the fridge for up to 3 days. Whipped‑cream frosting may soften; keep chilled until serving.

Freezer: Freeze individual slices wrapped tightly in plastic and foil for up to 2 months. Thaw in the fridge before serving.

Room temperature: Do not leave at room temperature longer than 2 hours due to dairy components.

Make-Ahead Tips

• Bake the cake layers up to 2 days ahead; wrap tightly in plastic.
• Prepare the cherry filling and whipped cream frosting a day ahead; keep chilled.
• Assemble the cake the day of serving and refrigerate; add fresh cherries just before plating.

Frequently Asked Questions