Black Forest Cake Recipe

Prepare

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper; grease the parchment. Position racks to allow even heat and place pans on center rack.

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, buttermilk, vegetable oil, hot brewed coffee, and vanilla extract until smooth.

Make a well in the dry ingredients and pour the wet mixture in. Stir with a spatula until just combined and no large streaks of flour remain. Batter will be thin from coffee—this yields a moist cake.

Divide batter evenly between the two prepared pans. Tap pans gently on the counter to remove large air bubbles.

Bake 25–30 minutes, or until a toothpick inserted near center comes out with a few moist crumbs (not wet batter). Rotate pans halfway through baking for even browning.

Let cakes cool in pans on a wire rack for 10 minutes. Run a knife around the edges, invert onto racks, peel off parchment, and cool completely (about 1 hour) before assembling.

While cakes bake, combine the thawed cherries, granulated sugar, cornstarch, lemon juice, and water in a medium saucepan. Stir to dissolve cornstarch into the liquid.

Cook over medium heat, stirring frequently, until the mixture comes to a gentle boil and thickens, about 5–8 minutes. Reduce heat and simmer 1–2 minutes more until glossy and thick enough to mound on a spoon.

Remove from heat and stir in the kirsch. Taste and adjust sweetness or lemon if needed. Let the filling cool to room temperature, then refrigerate to chill completely before assembling (at least 30 minutes).

Chill a medium mixing bowl and beaters (or a stand mixer bowl and whisk) in the freezer for 10–15 minutes for best whipping results.

Pour cold heavy cream into the chilled bowl. Add confectioners' sugar and vanilla extract. Whip on medium-high speed to medium-stiff peaks—stops when peaks hold shape but still look silky. Beat in 1 tablespoon kirsch for flavor. Keep chilled.

Make chocolate shavings for garnish: melt semisweet chocolate with the unsalted butter in a heatproof bowl over barely simmering water (double boiler) or in short bursts in microwave, stirring until smooth. Spread melted chocolate in a thin layer on the back of a baking sheet or on parchment. Chill until set, then use a sharp knife or bench scraper to shave curls. Alternatively, grate chocolate.

If using, brush the cake layers lightly with the optional simple syrup mixed with 2 tablespoons kirsch to add moisture and flavor.

Place one cooled cake layer on a cake plate or turntable. Spread about one-third of the whipped cream evenly over the top, leaving a 1/4-inch edge. Spoon half of the chilled cherry filling over the cream and spread gently, leaving some cherries whole for texture.

Place the second cake layer on top and press gently. Spread a thin crumb coat of whipped cream over the top and sides to lock in crumbs. Chill 15–20 minutes to set the crumb coat.

Apply the remaining whipped cream smoothly over the top and sides using an offset spatula. Reserve a small amount of cream for piping, if desired.

Spoon the remaining cherry filling into the center of the top layer, creating a shallow well so cherries are visible but not overflowing. Alternatively, pipe a ring of whipped cream around the edge and fill the center with cherries.

Decorate with chocolate shavings over the top and around the sides as desired. Place fresh cherries or maraschino cherries on top (about 12) for garnish. Chill the finished cake at least 1 hour to allow flavors to meld and filling to set before serving.

Slice with a hot, dry knife (wipe between cuts) for clean slices. Store leftover cake covered in refrigerator up to 3 days.