Black Forest Cake Recipe

1. Prepare and preheat

Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper; grease parchment and lightly dust with flour or cocoa powder.

2. Combine dry ingredients

In a large bowl, sift or whisk together the flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar until evenly combined.

3. Combine wet ingredients

In a separate bowl, whisk the eggs, buttermilk, vegetable oil, hot brewed coffee and vanilla until smooth.

4. Mix batter

Make a well in the dry ingredients and pour in the wet mixture. Stir with a spatula until just combined and no large streaks of flour remain. Batter will be thin; that's normal.

5. Bake

Divide batter evenly between the two prepared pans. Bake 25–30 minutes, rotating pans halfway, until a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake.

6. Cool

Let cakes cool in pans on a rack for 10 minutes. Run a knife around edges, invert onto racks, remove parchment, and cool completely (at least 1 hour) before assembling. If desired, chill layers to make slicing cleaner.

7. Level

If cake domes formed, level the tops with a serrated knife so you have two even rounds for layering.

8. If using fresh cherries, pit them. Combine the cherries, granulated sugar and lemon juice in a medium saucepan over medium heat and bring to a gentle simmer, stirring occasionally.

9. Mix cornstarch with 2 tablespoons cold water to make a slurry. When cherries begin to release juice and simmer, stir in the cornstarch slurry and continue to cook 1–2 minutes until mixture slightly thickens and becomes glossy. Remove from heat and stir in 2 tablespoons kirsch. Allow to cool to room temperature, then refrigerate until cold. The filling should be thick but spoonable.

10. If using cream cheese for stability: beat softened cream cheese in a chilled bowl until smooth. In another chilled bowl, whip heavy cream with powdered sugar and vanilla on medium-high speed until soft peaks form.

11. Fold the whipped cream into the whipped cream-cheese mixture (or, if omitting cream cheese, continue whipping until firm peaks form). Gently fold in 3 tablespoons kirsch. Taste and adjust kirsch or powdered sugar as desired. Keep chilled until assembly.

12. Prepare chocolate shavings: using a vegetable peeler, shave the edge of the 4 oz dark chocolate bar to create curls. Reserve in refrigerator until needed.

13. Trim and split: If the two cake rounds are uneven or you prefer three layers, carefully slice each round horizontally to create a total of three thin layers (optional). Otherwise use the two rounds as bottom and top.

14. Brush with kirsch: Place the bottom cake layer on a cake plate or turntable and brush lightly with about 1 tablespoon kirsch (use more if you prefer a stronger flavor).

15. First cream layer: Spread about one-third of the kirsch-scented whipped crème evenly over the bottom layer, leaving a small margin at the edge.

16. Add cherries: Spoon half of the cooled cherry filling over the whipped crème, leaving some room at the edge so filling won't squirt out. Press gently to even the layer.

17. Repeat: Place the second cake layer on top, brush with remaining 1 tablespoon kirsch, spread another third of the whipped crème, then the remaining cherry filling. Top with the final cake layer (or the second if only two layers).

18. Crumb coat: Apply a thin layer of whipped crème around the top and sides to lock in crumbs. Chill for 20–30 minutes to set.

19. Final coat and finish: Apply the remaining whipped crème smoothly around the cake. Press chocolate shavings onto the sides or sprinkle on top. Optionally dust with a small amount of powdered sugar and sprinkle the 2 tablespoons grated semisweet chocolate over the top.

20. Chill before serving: Refrigerate the assembled cake for at least 2 hours (preferably 4 hours) to let flavors meld and filling set. Bring to cool-room temperature 20–30 minutes before slicing for cleaner slices.

21. Slice and serve: Use a hot, clean knife (dip in hot water and wipe dry between cuts) to make neat slices. Garnish each slice with extra cherries or kirsch-soaked cherries if desired.