Black Forest Cake Recipe

Prepare and bake

Preheat oven to 350°F (175°C). Grease and line the bottom of two 8-inch round cake pans with parchment. Whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl until evenly combined.

In a separate bowl, whisk the eggs, milk, oil and vanilla until combined. Pour the wet mixture into the dry ingredients and mix until mostly smooth. Slowly add the hot water and stir just until batter is smooth and slightly thin — this yields a moist, tender crumb.

Divide batter evenly between the prepared pans. Bake 22–28 minutes, rotating pans halfway, until a toothpick inserted in the center comes out with a few moist crumbs. Allow cakes to cool in pans 10 minutes, then invert onto wire racks and cool completely.

When cool, slice each round horizontally into two layers (you’ll have four layers total). Wrap layers in plastic and chill briefly if easier for handling.

In a small saucepan combine the cherries, sugar and water. Bring to a simmer over medium heat, stirring until sugar dissolves. Simmer gently 5–7 minutes until cherries soften and release juices.

Remove from heat and stir in brandy (or kirsch) and lemon juice. Allow to cool to room temperature. Reserve 1/4 cup of the cherry syrup for brushing the cake; set aside. If you prefer stronger boozy flavor, macerate cherries in brandy and sugar for 1–2 hours instead of cooking.

Place chopped chocolate in a heatproof bowl. Heat the cream until it just begins to simmer, then pour over chocolate. Let sit 1 minute, then whisk gently from center until smooth and glossy. Whisk in butter, if using, until incorporated. Cool to a spreadable but still pourable consistency (about 10–20 minutes).

Chill a mixing bowl and beaters 10 minutes. Pour cold heavy cream into the bowl, add confectioners' sugar and vanilla. Whip on medium-high speed until soft peaks form. Be careful not to overbeat; you want stable but spreadable whipped cream.

Place the first cake layer on a serving plate. Brush lightly with about 2 tablespoons of the reserved brandied cherry syrup to moisten. Spread a thin layer (about 1/3 cup) of whipped cream, then spoon 1/3 of the brandied cherries over the cream (reserving juices). Repeat stacking with remaining layers, brushing each layer lightly with syrup, whipped cream, and cherries. Finish with the top layer of cake.

Spread a thin crumb coat of whipped cream over the entire cake to seal crumbs. Chill 15–20 minutes to set the crumb coat.

Once set, spread remaining whipped cream smoothly over top and sides (reserve a little for piping if desired). Spoon or pour cooled ganache over the top center and gently nudge to allow a slight drip down the sides, or spread for a smooth chocolate cap.

Decorate with remaining brandied cherries on top and chocolate shavings around the top edge or sides. Chill at least 30 minutes to an hour to let flavors meld. Bring to room temperature 15–20 minutes before serving for best texture.