Black Forest Cake
This Black Forest Cake features rich chocolate sponge layers soaked in cherry syrup, filled with fluffy whipped cream, and studded with juicy cherries.
Ingredients
Chocolate Cake
- 2 cups all purpose flour spooned and leveled
- 2 cups granulated sugar
- ¾ cup Dutch process cocoa powder sifted
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine salt
- ½ cup neutral vegetable oil
- 1 cup buttermilk room temperature
- 1 cup hot water or hot brewed coffee
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
Cherry Syrup Soak (Alcohol Free)
- ½ cup granulated sugar
- ½ cup pure cherry juice or pomegranate juice
- 1-2 tablespoons reserved cherry syrup from canned cherries optional
Whipped Cream Frosting
- 3 cups heavy whipping cream very cold
- ¼ cup powdered sugar sifted
Chocolate Bark
- 250 grams dark chocolate finely chopped
Assembly and Decoration
- 2 ½ cups cherries pitted and halved
- 1 bar dark chocolate for shavings, optional
- as needed whole cherries for topping
Instructions
- Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans, dust with cocoa powder, and line with parchment paper.
- In a stand mixer bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk oil, buttermilk, eggs, and vanilla. Gradually add hot water or coffee while whisking.
- Pour wet ingredients into dry and mix on medium speed for 2–3 minutes until smooth and thin.
- Divide batter evenly between pans and bake for 45 minutes or until a tester comes out with moist crumbs.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the syrup, heat sugar and cherry juice in a saucepan until dissolved. Simmer 1 minute, optionally add reserved syrup, then cool completely.
- Whip cold cream and powdered sugar to stiff peaks. Refrigerate until ready to use.
- Melt dark chocolate, spread thinly on parchment, roll into a log, chill until firm, then unroll to create bark pieces.
- Slice cooled cakes horizontally into four layers.
- Layer cake with cherry syrup, whipped cream, and cherries. Repeat for all layers.
- Frost top and sides with remaining cream. Decorate with chocolate bark, shavings, and fresh cherries.
- Refrigerate at least 1 hour before slicing and serving.
Notes
For best results, work in a cool kitchen to keep whipped cream stable. Chill cake layers before slicing for cleaner cuts. Store refrigerated and enjoy within 1–2 days. Avoid freezing the assembled cake as whipped cream may separate.
Nutrition Facts Per Serving
- Calories: 774 kcal
- Carbohydrates: 84 g
- Protein: 9 g
- Fat: 46 g
- Saturated Fat: 29 g
- Cholesterol: 116 mg
- Sodium: 468 mg
- Potassium: 502 mg
- Fiber: 6 g
- Sugar: 56 g
- Vitamin A: 979 IU
- Vitamin C: 2 mg
- Calcium: 119 mg
- Iron: 6 mg