Description
This classic Black Forest Cake features three layers of moist, rich chocolate cake filled with luscious sour cherry compote and topped with fluffy whipped cream frosting. Decorated with cake crumbs on the sides and piped cream edges, it's an elegant and indulgent dessert perfect for celebrations and special occasions.
Ingredients
Black Forest Cake:
- 2 ⅛ cups all-purpose flour
- 2 cups white sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 3 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 1 tablespoon vanilla extract
Topping:
- 2 (20 ounce) cans pitted sour cherries
- 1 cup white sugar
- ¼ cup cornstarch
- 1 teaspoon vanilla extract
Whipped Cream Frosting:
- 3 cups heavy whipping cream
- ⅓ cup confectioners' sugar
Instructions
- Gather Ingredients: Collect all the necessary ingredients to ensure a smooth cooking process.
- Prepare Cake Pans and Preheat Oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper. Chill a medium bowl in the refrigerator for whipping the cream later.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Add Wet Ingredients: Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and beat until the batter is smooth and combined.
- Pour Batter and Bake: Divide the batter evenly between the prepared pans and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cake Layers: Let the cakes cool in the pans on wire racks for 10 minutes. Run a paring knife around the edges, invert onto racks, and cool completely for 1 to 2 hours.
- Prepare Cherry Topping: Drain the cherries, reserving half a cup of their juice. In a 2-quart saucepan, combine reserved juice, cherries, sugar, and cornstarch. Cook over low heat, stirring constantly, until thickened. Stir in vanilla extract and allow to cool at room temperature for 30 minutes, then refrigerate until completely chilled.
- Make Whipped Cream Frosting: In the chilled medium bowl, combine heavy whipping cream and confectioners' sugar. Beat with an electric mixer at high speed until stiff peaks form.
- Prepare Cake Layers: Using a serrated knife, split each cake layer in half horizontally, resulting in four layers total. Tear one of the layers into crumbs and set aside. Brush loose crumbs gently from the remaining layers.
- Assemble the Cake: Place one cake layer on a serving plate. Spread with 1 cup of whipped cream frosting, then spread ¾ cup of cherry topping on top. Repeat with the second layer.
- Complete Assembly and Frosting: Place the final cake layer on top and frost the sides with the remaining whipped cream. Pat the reserved cake crumbs onto the sides for decoration.
- Pipe Decorative Frosting: Reserve 1 ½ cups of frosting for piping. Spoon it into a pastry bag fitted with a star tip and pipe around the top and bottom edges of the cake.
- Add Final Cherry Topping: Spoon the remaining cherry topping over the top center of the cake for an elegant finish.
- Storage: Cover and refrigerate the cake until ready to serve, allowing flavors to meld beautifully.
Notes
- Ensure the medium bowl is well chilled before whipping the cream for best volume and stiffness.
- Use a serrated knife for even and clean horizontal slicing of cake layers.
- The cherry topping should be completely cooled before assembly to prevent the whipped cream from melting.
- Reserve some frosting for piping decorative edges for a polished look.
- Store the assembled cake in the refrigerator and consume within 3 days for optimal freshness.
- Prep Time: 50 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
