Description
This Black Forest Cake recipe features moist and rich chocolate cake layers soaked with a cherry-infused Kirschwasser syrup, layered with luscious whipped cream frosting and sweet cherries. Topped with chocolate shavings and whole cherries, this classic German dessert combines deep chocolate flavors with fruity freshness, perfect for special occasions or indulgent treats.
Ingredients
Scale
For the Chocolate Cake:
- 3 cups all-purpose flour
- 1 ½ cups granulated sugar
- ⅔ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons instant espresso powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup vegetable oil
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup buttermilk
- 1 cup boiling water
For the Syrup:
- ½ cup water
- ½ cup granulated sugar
- ¼ cup Kirschwasser (cherry brandy)
For the Frosting:
- 4 cups heavy whipping cream
- ¾ cup powdered sugar
- 2 cups sweet cherries, pitted and sliced in half
- ½ cup chocolate shavings
- 12 whole sweet cherries, for garnish
Instructions
- Prepare Cake Pans: Preheat the oven to 350°F. Line three 9-inch round cake pans with parchment paper circles on the bottoms, then spray the pans with baking spray or use a homemade cake release. Optionally dust the pans with a pinch of cocoa powder to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, instant espresso powder, baking soda, and kosher salt until well combined. Set aside.
- Combine Wet Ingredients: In a large mixing bowl, beat the vegetable oil, eggs, vanilla extract, buttermilk, and boiling water until fully combined and slightly foamy. This creates a smooth, liquid base for the batter.
- Make the Batter: Gradually add the dry ingredients into the wet mixture. Blend gently until the batter is smooth with no lumps, but do not over-mix to avoid tough cakes.
- Bake the Cakes: Divide the batter evenly among the three prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for about one hour before removing.
- Prepare the Syrup: While the cakes are baking and cooling, combine water and granulated sugar in a small saucepan over medium heat. Stir until sugar dissolves, then bring to a boil and boil for one full minute. Remove from heat and whisk in the Kirschwasser. Let the syrup cool completely before using.
- Make the Whipped Cream Frosting: In a large chilled bowl, combine cold heavy whipping cream and powdered sugar. Using an electric mixer on high speed, whip the cream until soft peaks form. Add vanilla extract and continue beating until stiff peaks form. Set aside in the refrigerator to keep cold.
- Assemble the Cake – First Layer: Carefully release the first cake layer from its pan and place onto a large cake platter. Trim off the domed top of the cake with a knife to create a flat surface (save trimmed cake for snacking). Using a pastry brush, generously apply the prepared Kirschwasser syrup all over the cake layer to soak it.
- Add Filling: Spoon approximately one cup of whipped cream frosting evenly over the first cake layer, spreading smoothly. Arrange half of the pitted and halved cherries evenly over the frosting layer.
- Repeat Layers: Place the second cake layer on top, brush with syrup liberally, then add another cup of whipped cream, spreading evenly. Add the remaining cherries evenly over this layer.
- Finish Layer and Frosting: Position the final cake layer on top. Brush it thoroughly with syrup. Spread the remaining whipped cream (about one cup) over the top and smooth the cream over the edges of the cake to cover the sides completely. Use any leftover whipped cream to pipe decorative rosettes on top.
- Decorate the Cake: Garnish the cake top with chocolate shavings and the twelve whole sweet cherries to create an attractive finish. Refrigerate until ready to serve to keep the whipped cream stable.
Notes
- If Kirschwasser is unavailable, a cherry liqueur or brandy can be used as a substitute in the syrup.
- Chocolate shavings can be made by shaving a good quality dark chocolate bar with a vegetable peeler.
- Ensure heavy cream is well chilled before whipping to achieve best volume and stiffness.
- For easier cake layer leveling, you can chill layers briefly before trimming the domed tops.
- Keep the assembled cake refrigerated, ideally for several hours or overnight, to let the flavors meld and the syrup soak in fully.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 440
- Sugar: 38g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg
