Black Forest Cake Recipe
Black Forest Cake Recipe is a soft, moist chocolate cake filled with sweet cherries and fluffy whipped cream. I love how the rich chocolate flavor pairs with the juicy cherries and light cream. A little grated chocolate on top gives it a nice finishing touch. I made this black forest cake recipe for anyone who loves a homemade cake but doesn’t want to spend hours decorating it.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Electric hand mixer or stand mixer
- Whisk
- Two 9-inch round cake pans
- Cake spatula
Ingredients
Chocolate Cake
- 2⅛ cups about 265 g all-purpose flour
- 2 cups 400 g granulated sugar
- ¾ cup about 65 g unsweetened cocoa powder
- 1½ teaspoons 6 g baking powder
- ¾ teaspoon 3.5 g baking soda
- ¾ teaspoon 4.5 g salt
- 3 large eggs about 150 g without shells
- 1 cup 240 ml milk
- ½ cup 120 ml vegetable oil
- 1 tablespoon 15 ml vanilla extract
Cherry Topping And Filling
- 2 cans 20 ounces each pitted sour cherries (about 1,134 g total before draining)
- 1 cup 200 g granulated sugar
- 1 teaspoon 5 ml vanilla extract
Whipped Cream Frosting
- 3 cups 720 ml heavy whipping cream
- ⅓ cup about 67 g granulated sugar
- 2 teaspoons 10 ml vanilla extract
- 1 semisweet or milk chocolate bar about 100 g, for grating over the cake
Instructions
Step 1
- Preheat the oven to 350°F (175°C). Grease two 9 inch cake pans and line the bottoms with parchment paper.
Step 2
- Mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add the eggs, milk, oil, and vanilla, then stir until smooth.
Step 3
- Divide the batter between the prepared pans. Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean.
Step 4
- Drain the cherries, saving a little juice if needed. Cook the cherries, sugar, and vanilla in a saucepan for 8 to 12 minutes, then let the filling cool.
Step 5
- Beat the heavy whipping cream, sugar, and vanilla with an electric mixer until firm peaks form. Stop mixing before the cream becomes grainy.
Step 6
- Let both cake layers cool completely. Place one layer on a serving plate, spread whipped cream on top, and spoon the cooled cherry filling over it.
Step 7
- Place the second cake layer on top. Spread the remaining whipped cream across the top and sides until the cake is evenly covered.
Step 8
- Grate chocolate over the cake and add extra cherries for decoration, if desired. Refrigerate for at least 30 minutes before slicing and serving.