Description
This classic Black Forest Cake features layers of moist chocolate sponge cake, infused with espresso and cocoa, complemented by juicy kirsch-soaked cherries, and topped with rich, fluffy whipped cream. Garnished with chocolate shavings and fresh cherries, this decadent dessert offers a perfect balance of chocolate and fruit flavors, making it an elegant and indulgent centerpiece for any celebration.
Ingredients
Scale
Cake
- 2¼ cups all-purpose flour (270g)
- 2 cups granulated sugar (400g)
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsweetened Dutch-process cocoa powder (50g)
- 2 teaspoons instant espresso powder
- ⅔ cup boiling water (160ml)
- ½ cup whole milk (120ml)
- ½ cup sour cream (120g)
- ½ cup vegetable oil (120ml)
- 2 large eggs
- 1 tablespoon vanilla extract
Cherry Filling
- 1½ pounds whole cherries, pitted and halved (about 2½ cups halved cherries)
- ¼ cup granulated sugar
- ⅓ cup kirsch or cherry juice
Whipped Cream Topping
- 4 cups cold heavy whipping cream (960ml)
- ½ cup powdered sugar (60g)
- 2 tablespoons kirsch (optional; replace with 2 teaspoons vanilla extract)
Garnishes (optional)
- ½ cup chocolate ganache (120ml)
- Chocolate shavings or sprinkles
- Fresh whole cherries
Instructions
- Prepare Cake Batter: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, unsweetened Dutch-process cocoa powder, and instant espresso powder. In a separate bowl, mix boiling water with the espresso powder to dissolve completely. Add this mixture to the dry ingredients. Then incorporate whole milk, sour cream, vegetable oil, eggs, and vanilla extract. Mix thoroughly until the batter is smooth and well combined.
- Bake the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Pour the batter evenly into the pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely on wire racks before assembly.
- Prepare Cherry Filling: While the cake cools, pit and halve the cherries. Combine them in a bowl with granulated sugar and kirsch or cherry juice. Stir gently and let the mixture macerate for at least 30 minutes to allow the flavors to meld and the cherries to soften.
- Whip the Cream: In a chilled mixing bowl, beat the cold heavy whipping cream with powdered sugar and optional kirsch (or vanilla extract) using an electric mixer on medium-high speed until stiff peaks form. Keep chilled until ready to assemble.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of cherry mixture evenly over the top, including some of the soaking juice. Top cherries with a thick layer of whipped cream. Place the second cake layer on top and repeat the process, finishing with a final generous layer of whipped cream on top and around the sides of the cake.
- Add Optional Garnishes: If desired, drizzle the cake with chocolate ganache. Decorate with chocolate shavings or sprinkles and fresh whole cherries for a polished look.
- Chill and Serve: Refrigerate the assembled cake for at least 1 hour before serving to allow flavors to meld and the whipped cream to set. Slice with a sharp knife and serve chilled.
Notes
- This cake combines rich chocolate sponge with kirsch-soaked cherries and fluffy whipped cream for a traditional Black Forest dessert.
- The use of instant espresso powder enhances the chocolate flavor without imparting coffee taste.
- Sour cream in the batter adds moisture and a slight tang, balancing the sweetness.
- Kirsch (cherry brandy) is optional but adds authentic flavor; substitute with cherry juice or extra vanilla extract if preferred.
- Ensure cakes are completely cooled before assembly to prevent whipped cream melting.
- Chocolate ganache and fresh cherries as garnish elevate presentation and add extra richness.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 704 kcal
- Sugar: 53 g
- Sodium: 282 mg
- Fat: 42 g
- Saturated Fat: 21 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.1 g
- Carbohydrates: 75 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 124 mg
