Black Forest Cake Recipe

Prepare and bake cake

Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined.

In a separate bowl, whisk eggs, milk, vegetable oil, and vanilla until combined. Pour wet ingredients into dry ingredients and mix until just combined. Slowly add the hot water or coffee and stir until batter is smooth (batter will be thin).

Divide batter evenly between prepared pans. Bake on the middle rack for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Rotate pans halfway through baking for even browning.

Let cakes cool in pans for 10 minutes, then invert onto a wire rack and cool completely (about 1 hour). If cakes dome, trim level with a serrated knife to create even layers.

If using frozen cherries, thaw and drain excess liquid. In a medium saucepan combine cherries, granulated sugar, and lemon juice over medium heat. Cook, stirring occasionally, until cherries release juices and sugar dissolves, about 5–7 minutes.

In a small bowl whisk cornstarch with 2 tablespoons cold water to make a slurry. Stir slurry into simmering cherries and cook 1–2 minutes more until mixture thickens slightly. Remove from heat and stir in kirsch or cherry syrup. Taste and adjust sweetness. Let cool to room temperature, then refrigerate until chilled (at least 30 minutes).

Chill a mixing bowl and whisk or paddle for 10–15 minutes in the freezer. Pour chilled heavy cream into the bowl, add powdered sugar and vanilla extract. Whip on medium-high speed until soft peaks form, then increase speed briefly to achieve stiff but still spreadable peaks. Do not overwhip to butter consistency.

Reserve about 1 cup of whipped cream for decoration. If desired, melt bittersweet chocolate and let cool slightly; shave or grate into curls for decoration. Also melt 1–2 tablespoons of chocolate to use for drizzling if desired.

If cake layers are domed and you trimmed them, separate into three relatively even layers (slice each 8-inch cake horizontally if needed) so you have three cake discs to stack (or use the two layers as bases and trim to create three even layers). Brush each cake layer lightly with optional kirsch (about 1 tablespoon per layer) to moisten and add flavor.

Place the bottom cake layer on a cake board or serving plate. Spread a thin layer (about 1/3 cup) of whipped cream on top, then spoon and spread about 1/2 cup of the chilled cherry filling over the cream, leaving a 1/2-inch border. Repeat with the next layer: cake, whipped cream (about 1/2–3/4 cup), cherries (about 1/2 cup). Top with final cake layer.

Spread a thin crumb coat of whipped cream over the entire cake to seal crumbs. Chill the cake for 15–20 minutes to set the crumb coat. Then apply a final thicker layer of whipped cream, smoothing sides and top with an offset spatula.

Decorate the top with reserved whipped cream (pipe rosettes or dollops), arrange extra cherries on top, and sprinkle chocolate shavings or curls around the rim. Optionally drizzle cooled melted chocolate over the top or sides for contrast.

Refrigerate the assembled cake for at least 2 hours to meld flavors and firm up the whipped cream. For best texture, serve within 24 hours. Keep chilled; remove from refrigerator 15 minutes before serving for easier slicing.