Description
This classic Black Forest Cake features rich chocolate layers filled with a luscious tart cherry filling and topped with fluffy whipped cream. The moist cocoa-flavored cake paired with the sweet-tart cherry brandy filling creates a delightful dessert perfect for celebrations or any special occasion.
Ingredients
Scale
Cake
- 1 cup whole milk
- 3 large eggs
- 1/2 cup canola oil
- 3 teaspoons vanilla extract
- 2 cups plus 2 tablespoons all-purpose flour
- 2 cups sugar
- 3/4 cup baking cocoa
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
Filling
- 2 cans (14 1/2 ounces each) pitted tart cherries
- 1 cup sugar
- 1/4 cup cornstarch
- 3 tablespoons cherry brandy or 2 teaspoons vanilla extract
Whipped Cream
- 3 cups heavy whipping cream
- 1/3 cup confectioners’ sugar
Instructions
- Mix the wet ingredients: In a large bowl, beat together the whole milk, eggs, canola oil, and vanilla extract until well blended and smooth.
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round baking pans, line their bottoms with parchment paper, and grease the parchment to prevent sticking.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, sugar, baking cocoa, baking powder, baking soda, and salt until evenly mixed.
- Mix dry and wet ingredients: Gradually add the dry ingredient mixture into the wet milk mixture, beating continuously until you have a smooth batter without lumps.
- Divide and bake batter: Evenly divide the batter between the two prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cake layers: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring to wire racks. Peel off the parchment paper, and let the layers cool completely.
- Prepare cherry filling: Drain the tart cherries, reserving 1/2 cup of the juice. In a small saucepan, whisk together the sugar, cornstarch, and reserved cherry juice. Add the cherries to the mixture and cook over low heat, stirring frequently for 10 to 12 minutes until the mixture thickens and becomes bubbly. Remove from heat, stir in the cherry brandy or vanilla extract, and allow to cool completely.
- Make whipped cream topping: In a large bowl, beat the heavy whipping cream until it starts to thicken. Add the confectioners’ sugar and continue beating until stiff peaks form.
- Assemble the cake: Using a serrated knife, carefully slice each cake layer horizontally in half so you have four thin layers total. Place one layer on a serving plate, spread 1 1/2 cups of whipped cream over it, then top with 3/4 cup of the cherry filling, spreading it to within an inch of the edge.
- Repeat layering: Repeat the layering process for the next two layers. Finally, place the last layer on top to form four stacked layers.
- Frost and decorate: Frost the top and sides of the assembled cake with the remaining whipped cream, reserving some for decoration if desired. Spoon the remaining cherry filling over the top of the cake.
- Chill and serve: Refrigerate the assembled Black Forest Cake to set the layers and flavors before slicing and serving.
Notes
- For best results, chill the cake for at least 2 hours before serving to allow flavors to meld.
- Cherry brandy adds authentic flavor, but vanilla extract is a good substitute for a non-alcoholic version.
- Ensure the cake layers are completely cool before assembling to prevent whipped cream from melting.
- You can pipe decorative whipped cream borders on the cake for an elegant finish.
- If fresh cherries are available, you can substitute for canned tart cherries but adjust sugar accordingly.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Keywords: Black Forest cake, chocolate cake, cherry filling, whipped cream, layered cake, classic dessert, German dessert
