Name: Black Forest Cake
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 12 servings
Ingredients: 2 cups All-purpose flour; 2 cups Granulated sugar; 3/4 cup Unsweetened cocoa powder; 1.5 tsp Baking powder; 1.5 tsp Baking soda; 1 tsp Salt; 2 whole Large eggs; 1 cup Whole milk; 1/2 cup Vegetable oil; 2 tsp Vanilla extract; 1 cup Boiling water; 15 oz Canned pitted sour cherries; 1/2 cup Kirschwasser (Cherry Brandy); 3 cups Heavy whipping cream; 1/2 cup Powdered sugar; 4 oz Dark chocolate bar

Desserts

Black Forest Cake

Experience the true taste of Germany with this exquisite Black Forest Cake. Layers of moist cocoa sponge are infused with Kirschwasser and layered with tart cherries and luscious whipped cream. It's the ultimate showstopper for any celebration.

Prep

45m

Cook

35m

Serves

Calories

480kcal

Qty	Ingredient
2 cups 250 g	All-purpose flour
2 cups 400 g	Granulated sugar
3/4 cup 75 g	Unsweetened cocoa powder
1.5 tsp 7 g	Baking powder
1.5 tsp 9 g	Baking soda
1 tsp 6 g	Salt
2 whole 100 g	Large eggs
1 cup 240 ml	Whole milk
1/2 cup 120 ml	Vegetable oil
2 tsp 10 ml	Vanilla extract
1 cup 240 ml	Boiling water
15 oz 425 g	Canned pitted sour cherries
1/2 cup 120 ml	Kirschwasser (Cherry Brandy)
3 cups 720 ml	Heavy whipping cream
1/2 cup 60 g	Powdered sugar
4 oz 115 g	Dark chocolate bar

2 Method

Step 1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Step 2. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt.

Step 3. Add eggs, milk, oil, and vanilla extract. Beat on medium speed with an electric mixer for 2 minutes. Stir in the boiling water by hand (batter will be thin).

Step 4. Pour the batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Step 5. Drain the cherries, reserving about 1/4 cup of the juice. Mix the reserved juice with the Kirschwasser.

Step 6. Slice each cooled cake layer in half horizontally to create four thin layers. Brush each layer generously with the Kirsch mixture.

Step 7. In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form.

Step 8. Place one cake layer on a serving plate. Spread a layer of whipped cream and top with one-third of the cherries. Repeat with the second and third layers.

Step 9. Top with the final cake layer. Frost the top and sides of the cake with the remaining whipped cream.

Step 10. Use a vegetable peeler to create chocolate shavings from the chocolate bar. Decorate the cake with shavings and additional whole cherries. Refrigerate for at least 4 hours before serving.

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Chill your mixing bowl and whisk attachment in the freezer for 15 minutes before whipping the cream for better stability.
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For an authentic flavor, do not skip the Kirschwasser; it provides the signature aromatic 'kick' of a true German cake.
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Use a serrated knife to cut the cake layers horizontally to ensure clean, even slices.
·
Make the chocolate shavings at room temperature to get long, beautiful curls.

? FAQ

Can I make this cake without alcohol?

Yes, you can substitute the Kirsch with additional cherry juice or a simple syrup flavored with almond extract for a non-alcoholic version.

What kind of cherries are best?

Traditionally, sour or Morello cherries are used. If you can't find them, canned tart cherries work best, but sweet dark cherries are a good alternative if you reduce the sugar in the cream.

How long does Black Forest Cake keep?

It will stay fresh in the refrigerator for up to 3 days. In fact, it often tastes better the next day after the flavors have melded.

Can I freeze the assembled cake?

It is not recommended to freeze the fully assembled cake because the whipped cream texture may change. However, you can freeze the chocolate cake layers wrapped tightly in plastic for up to 3 months.