Black Forest Recipe

Preheat and prepare pans

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper; grease the parchment as well.

Mix dry ingredients

In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the 1 cup sugar until evenly combined.

Combine wet ingredients

In a large bowl, whisk the eggs until frothy. Add the milk, vegetable oil, and vanilla extract and whisk to combine.

Form batter

Add the dry ingredients to the wet mixture and stir until just combined. Gradually whisk in the hot water until the batter is smooth and slightly thin. The hot water blooms the cocoa and will produce a moist crumb.

Bake

Divide the batter evenly between the two prepared pans. Bake 22–28 minutes, rotating halfway, until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.

Cool

Let cakes cool in the pans 10 minutes, then run a knife around the edges and invert onto wire racks. Peel off parchment and cool completely (at least 1 hour) before assembling.

Thaw/prep cherries

If using frozen cherries, thaw and drain any excess liquid. Measure 3 cups and place in a medium saucepan.

Make slurry

In a small bowl, whisk together cornstarch and 2 tablespoons water until smooth to make a slurry.

Cook cherries

To the saucepan with cherries add 1/2 cup sugar and lemon juice. Cook over medium heat, stirring, until the cherries release juices and the mixture begins to simmer, about 5 minutes.

Thicken

Slowly stir in the cornstarch slurry and continue to cook, stirring constantly, until the filling thickens and becomes glossy, 1–2 minutes. Remove from heat and stir in 2 tablespoons kirsch (or cherry liqueur). Let the filling cool to room temperature, then chill until slightly set (30–60 minutes).

Make whipped cream

Chill a mixing bowl and beaters briefly. Pour the chilled heavy cream into the bowl, add powdered sugar and 1 teaspoon vanilla. Whip on medium-high speed until soft to medium peaks form — stable but still spreadable. Do not overbeat or it will become grainy.

Optional simple syrup

In a small saucepan, combine 1/2 cup water and 1/4 cup sugar. Heat until sugar dissolves, remove from heat and stir in 1 tablespoon kirsch if using. Let cool. Brush a thin layer onto cake layers to moisten (optional).

Level and split cakes

If cakes domed while baking, level the tops with a serrated knife. Optionally, slice each cake horizontally to create four thinner layers (two per pan) for extra layering.

Assemble layers

Place the first cake layer on a serving plate. Brush with simple syrup if using. Spread about 1/3 of the whipped cream evenly over the layer, leaving a small border. Spoon about 1/3 of the cherry filling over the cream (reserve some cherries for garnish). Repeat with next layer(s), ending with a top cake layer.

Final frosting

Frost the top and sides of the stacked cake with the remaining whipped cream, using an offset spatula for a smooth finish or rustic swirls as desired.

Decorate

Press chocolate crumbs or curls around the sides and sprinkle on top. Pipe or dot extra whipped cream on top and place fresh or maraschino cherries on each dot. Chill the assembled cake at least 1 hour to set before serving; this improves sliceability.

Slice with a sharp, warm knife (dip blade in hot water and wipe dry between slices for clean cuts). Serve chilled or at cool room temperature. Store leftovers covered in the refrigerator up to 3 days (whipped cream will soften with time).