Black Forest Cake
Total Time
1 hr 15 mins
Prep Time
40 mins
Cook Time
35 mins
Rating
5 out of 5 stars
(6)
Ingredients
10-12 servings
- 2 cups (400 g) sugar
- 1¾ cups (218.75 g) all-purpose flour
- ¾ cup (64.5 g) cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup (244 ml) whole milk
- ½ cup (109 ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (250 ml) boiling water
- 20 ounces (566.99 g) cherries, drained
- ¼ cup (60 ml) Kirsch or other brandy
- 1½ cups (357 ml) heavy cream, chilled
- ½ cup (60 g) powdered sugar
- 2 teaspoons vanilla extract
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Preparation
Step 1
Preheat the oven to 350 degrees F. Grease and flour two 9-inch round baking pans.
Step 2
Whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed of mixer for 2 minutes. Stir in boiling water (batter will be thin). Divide batter between the two prepared pans.
Step 3
Bake 30 to 35 minutes or until a thin knife inserted into the center comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely.
Step 4
Reserve 12 cherries for decorating. Combine the remaining cherries and the Kirsch; set aside.
Step 5
To make the whipped cream, combine the heavy cream, powdered sugar, and vanilla extract and whip until soft to almost-stiff peaks form. Refrigerate whipped cream until ready to use.
Step 6
Once the cakes are cool, level the tops and place one layer on a serving platter. Using a slotted spoon, remove the cherries and place on the cake layer. Top with about ½ to ¾ cup whipped cream, spreading over cherries. Place the second layer on top, and frost the entire cake with the remaining whipped cream. Decorate as desired.
Step 7
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Chef's notes
If you do not have Kirsch or brandy, or would rather not use alcohol, reserve ¼ cup of the juice/syrup from the canned cherries before draining.
To make chocolate shavings, scrape a melon baller across a block of chocolate (or back of a candy bar). To attach them to the cake, lift them with an offset spatula and gently touch them to the sides of the cake.
