Description
This classic Black Forest Cake recipe combines moist, rich chocolate cake layers soaked in cherry syrup with a luscious homemade whipped cream and chocolate ganache. The cake is layered with sweet dark cherries and finished with a smooth ganache topping and whole cherries for an iconic presentation. Perfect for celebrations or any special occasion.
Ingredients
Scale
Dry Ingredients
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 3/4 cup (65g) unsweetened natural cocoa powder
- 1 and 3/4 cups (350g) granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional)
Wet Ingredients
- 1/2 cup (120ml) canola or vegetable oil
- 2 large eggs, at room temperature
- 3/4 cup (180g) full fat sour cream, at room temperature
- 1/2 cup (120ml) buttermilk, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) hot water or coffee
Cherry Syrup and Filling
- 2 (15 ounce) cans dark sweet cherries in heavy syrup
- 2 tablespoons cherry liquor (kirsch or kirschwasser)
Ganache
- Two 4-ounce semi-sweet chocolate bars (226g), finely chopped
- Optional: 1 tablespoon light corn syrup
- 1 cup (240ml) heavy cream or heavy whipping cream
Whipped Cream Frosting
- 2 cups (480ml) cold heavy cream or heavy whipping cream
- 1/4 cup (30g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Grease three 9-inch cake pans, line them with parchment paper rounds, then grease the parchment paper to ensure the cakes release easily.
- Make the Chocolate Cake Batter: In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder if using. In a stand mixer fitted with a flat beater, combine the oil, eggs, sour cream, buttermilk, and vanilla extract and beat until combined. Add the dry ingredients to the wet, then mix in the hot water or coffee until the batter is smooth.
- Bake the Cake Layers: Divide the batter evenly among the three prepared pans. Bake for 21-25 minutes until a toothpick inserted in the center comes out clean. Cool in pans on wire racks for 30 minutes, then turn out onto racks to cool completely.
- Level the Cakes: Once cooled, use a serrated knife or cake leveler to slice a thin layer off the tops of each cake layer to create flat surfaces for assembling. Save or use the cake tops as desired.
- Prepare Cherry Syrup: Drain cherries, reserving 3/4 cup (180ml) of syrup. Simmer the syrup and cherry liquor in a small saucepan over low heat until reduced to 1/4 cup (60ml). Brush this reduced syrup all over the cake layers.
- Slice Cherries: Slice the reserved cherries in half, leaving a few whole cherries aside for garnish.
- Make Ganache: Place chopped chocolate and corn syrup (if using) in a medium bowl. Heat cream in a saucepan just until simmering, then pour over chocolate. Let sit 2-3 minutes, then stir gently until smooth. Let cool for 10 minutes.
- Make Whipped Cream: Using a stand mixer with a whisk attachment, whip the cold heavy cream, confectioners’ sugar, and vanilla extract on medium-high speed until medium peaks form (about 4 minutes).
- Assemble the Cake: Place one cake layer on a cake stand or plate. Spread one heaping cup of whipped cream on top, dot with half the halved cherries, and drizzle with reduced syrup. Repeat with the second layer. Top with the third layer and cover the entire cake with a thin layer of whipped cream, smoothing the sides with a bench scraper.
- Apply Ganache and Garnish: Pour the ganache evenly over the top of the cake, allowing it to drip down the sides naturally. Decorate with whole cherries on top. Refrigerate for at least 30 minutes before serving.
- Storage: Cover and store leftover cake at room temperature for up to 1 day, or refrigerate for up to 1 week.
Notes
- Using espresso powder enhances the chocolate flavor but is optional.
- Parchment paper rounds make cake removal easier and prevent sticking.
- Make sure all wet ingredients are at room temperature to ensure the batter mixes evenly.
- Medium peaks in whipped cream mean the cream holds shape but curls gently at the tip.
- If you don’t have cherry liquor, you can omit it but it adds authentic flavor.
- Leftover cake tops can be crumbled over ice cream or eaten as snacks.
- Allow ganache to cool slightly before pouring to prevent it from melting the whipped cream.
