Black Forest Cake Recipe

Prep and dry ingredients

Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan (or two 8-inch pans for layered cake). In a medium bowl whisk together flour, cocoa powder, baking powder, baking soda and salt until evenly combined.

Wet ingredients & batter

In a large bowl or stand mixer, beat eggs and granulated sugar until light and slightly thickened, about 2–3 minutes. Add milk, oil and vanilla extract and mix until combined. Gently fold the dry ingredients into the wet until mostly combined, then gradually add the hot coffee (or hot water) and mix until smooth—batter will be loose and thin, which yields a tender cake.

Bake

Pour batter into prepared pan(s). Bake until a toothpick inserted comes out with a few moist crumbs, about 22–28 minutes for a 9-inch pan, or 18–22 minutes for 8-inch pans. Cool in the pan 10 minutes, then unmold and cool completely on a wire rack. Once cooled, level tops if necessary and slice horizontally into layers if using one 9-inch cake (to make two or three layers as desired).

Cook cherries

In a medium saucepan combine cherries, sugar and lemon juice. Cook over medium heat, stirring occasionally, until the cherries release juices and sugar dissolves, about 6–8 minutes.

Thicken

Mix cornstarch with cold water to make a slurry. Stir slurry into the simmering cherries and cook 1–2 minutes until sauce thickens and becomes glossy.

Finish with brandy

Remove from heat, stir in brandy and butter (if using) for sheen. Taste and adjust sugar or acidity. Let cool to warm or room temperature. Reserve about 1 cup of whole cherries with some sauce for assembly; keep the remainder for serving alongside the cake. If you want more pronounced boozy flavor, stir an extra tablespoon of brandy into the reserved cherries.

Bloom gelatin (if using)

If using gelatin for added stability, sprinkle the sheet in the cold water and let soften 5 minutes, squeeze out excess water and set aside. (If not using gelatin skip this step.)

Heat dairy

In a small saucepan bring the heavy cream and milk just to a simmer—bubbles forming at the edge—then remove from heat.

Make ganache

Place the chopped white chocolate in a heatproof bowl. Pour the hot cream mixture over the chocolate and let sit 1 minute, then gently stir from center outward until smooth and fully emulsified. Stir in the softened butter. If using gelatin, warm the softened gelatin briefly (5–8 seconds) in the microwave to liquefy and whisk into a tablespoon of the ganache, then mix that back into the bowl to fully incorporate.

Chill and stabilize

Cover the ganache with plastic touching the surface and chill until thick but still spreadable, about 2–3 hours in the fridge. Before assembly, whip lightly with a whisk to loosen to a spreadable consistency (do not aerate like whipped cream).

Mix dry ingredients

In a medium bowl whisk together sugar, cocoa powder, cornstarch and pinch of salt until evenly combined.

Heat milk & cream

In a saucepan warm the milk and heavy cream over medium heat until just steaming (do not boil).

Temper & thicken

Whisk a ladleful of the warm milk into the dry mix to make a smooth paste, then pour that mixture back into the saucepan with the remaining milk, whisking constantly. Cook over medium heat, whisking, until mixture thickens and comes to a gentle boil, about 3–5 minutes.

Finish pudding

Remove from heat and stir in chopped bittersweet chocolate and butter until smooth and glossy. Pour the budino into a bowl, cover surface with plastic to prevent a skin, and chill until cool and slightly set, at least 1 hour. It should be thick but spreadable at assembly time.

Whip cream

Chill mixing bowl and whisk. Pour heavy cream, add powdered sugar and vanilla extract; whip to medium-stiff peaks. Keep chilled until assembly.

Reserve cherries

If the reserved brandied cherries are cold, bring them to room temperature or warm slightly before using so they integrate well in the layers.

Prepare syrup

Stir the warm simple syrup with the optional brandy or kirsch. Keep warm.

Layer cake

Place the bottom cake layer on your serving plate or cake turntable. Brush generously with syrup (about 2–3 tbs). Spread a layer (about 3/4 cup) of namelaka evenly over the cake. Spoon over a few tablespoons of brandied cherries and some of the cherry sauce (a thin layer, not to soak). Add a thin layer (about 1/2 cup) of budino on top of the namelaka and cherries, smoothing the surface.

Repeat & top

Top with the next cake layer, brush with syrup, and repeat the sequence: namelaka, cherries, budino as desired until you reach the top layer. Finish with the final cake layer, brush lightly with syrup and chill for 20–30 minutes to set layers.

Frost & decorate

Spread a thin crumb coat of whipped cream over the sides and top. Chill 15 minutes, then apply a final smooth layer of whipped cream. Arrange remaining reserved cherries on top, pipe or dollop additional whipped cream if desired, and garnish with chocolate shavings or curls. If you like more boozy pockets, spoon extra cherry sauce around the plate when serving.

Chill before serving

Chill the assembled cake at least 2 hours (preferably overnight) to allow flavors to meld and layers to firm. Bring to near room temperature (20–30 minutes) before slicing for clean cuts.