Black Forest Chocolate Cake – Decadent Layered Dessert with Cherries

Escape to the Black Forest with this classic German dessert. This Black Forest Chocolate Cake is an exquisite layered creation featuring moist chocolate cake, a tart cherry filling, and a generous amount of light, fresh whipped cream. It’s a harmonious blend of flavors and textures, with a stunning presentation that makes it the perfect centerpiece for any celebration.

Part 1: The Moist Chocolate Cake Layers

The base of this cake is a tender, deeply chocolatey crumb that stands up perfectly to the rich fillings.

Cake Ingredients

• 1 ¾ cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder (Dutch-process recommended)
• 1 ½ teaspoons baking soda
• 1 ½ teaspoons baking powder
• 1 teaspoon salt
• 2 large eggs, room temperature
• 1 cup buttermilk, room temperature
• ½ cup vegetable oil
• 1 tablespoon vanilla extract
• 1 cup hot brewed coffee (or hot water)

Cake Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
2. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.
3. In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Slowly pour in the hot coffee and whisk until the batter is thin and smooth.
6. Divide the batter evenly between the two pans and bake for 30-35 minutes, or until a wooden skewer comes out clean.
7. Let the cakes cool in their pans for 15 minutes before inverting onto a wire rack to cool completely.

Part 2: The Tart Cherry Filling

This filling is the star of the show, providing a bright, fruity contrast to the chocolate cake.

Cherry Filling Ingredients

• 1 (15-ounce) can pitted tart cherries in water, or 2 cups frozen pitted cherries
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 tablespoon Kirsch (cherry liqueur, optional but traditional)

Cherry Filling Instructions

1. If using canned cherries, drain the liquid into a separate bowl and set aside the cherries. If using frozen cherries, thaw them slightly and use 1 cup of the cherry liquid from the can or 1 cup of water.
2. In a small saucepan, combine the sugar, cornstarch, and water (or cherry liquid). Whisk until the cornstarch is dissolved.
3. Add the drained cherries to the saucepan and stir gently.
4. Bring the mixture to a simmer over medium heat, stirring constantly, until the sauce thickens and becomes clear, about 3-5 minutes.
5. Remove from the heat and stir in the Kirsch, if using.
6. Transfer the filling to a bowl and let it cool completely to room temperature before assembling the cake.

Part 3: The Light & Fluffy Whipped Cream

This simple whipped cream is the key to the cake’s light, airy texture.

Whipped Cream Ingredients

• 3 cups heavy whipping cream, chilled
• ½ cup powdered sugar
• 1 teaspoon vanilla extract

Whipped Cream Instructions

1. Place a large mixing bowl and the whisk attachment of your mixer in the freezer for 10-15 minutes to chill.
2. Pour the cold heavy cream into the chilled bowl. Begin whisking on medium-low speed, gradually increasing the speed to high.
3. As soft peaks begin to form, add the powdered sugar and vanilla extract. Continue to whisk on high until stiff peaks form. The whipped cream should hold its shape firmly. Be careful not to overmix, or it will turn to butter.

Part 4: Assembly & Decoration

This is where all the components come together to create a beautiful and delicious cake.

Assembly Instructions

1. Place the first cooled cake layer on a serving plate or cake stand.
2. Spread a generous layer of the prepared whipped cream over the top of the cake, leaving a ½-inch border around the edge.
3. Spoon all of the cooled cherry filling over the whipped cream, spreading it evenly.
4. Carefully place the second cake layer on top.
5. Frost the entire cake (top and sides) with the remaining whipped cream, using a spatula to smooth it out.

Decoration

• Chocolate Shavings: Use a vegetable peeler or a sharp knife to scrape a bar of bittersweet chocolate into fine curls.
• Cherries: Arrange fresh or maraschino cherries around the top edge of the cake.
• Final Touch: Sprinkle the chocolate shavings over the top and sides of the cake.

Serving & Storage

• Serving: Chill the finished cake for at least 30 minutes before serving. Use a long, sharp knife to cut clean slices.
• Storage: Store the cake in an airtight container in the refrigerator for up to 3 days.