Description
A decadent and elegant dessert, German Black Forest Cake features layers of moist chocolate cake infused with cherry liqueur, a sweet-tart cherry filling, and fluffy whipped cream. It’s a stunning centerpiece for any celebration.
Ingredients
1 1/2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup buttermilk
1/2 cup hot water
2 cups canned pitted sour cherries, drained (reserve juice)
1/3 cup cherry juice
2 tbsp cornstarch
2 tbsp sugar
2 tbsp Kirsch (cherry brandy), optional
2 cups heavy whipping cream
1/3 cup powdered sugar
1 tsp vanilla extract
Chocolate shavings or curls (for decoration)
Fresh or maraschino cherries (for decoration)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat the eggs with granulated and brown sugar until light and fluffy. Add oil, vanilla extract, and buttermilk; stir to combine.
- Gradually add the dry ingredients to the wet, alternating with hot water, and mix until smooth.
- Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick comes out clean. Cool completely.
- For the cherry filling, combine reserved cherry juice, cornstarch, and sugar in a saucepan. Heat over medium until thickened. Fold in cherries and Kirsch (if using), then let cool.
- To make whipped cream, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Slice each cake layer horizontally to make four layers in total.
- Place one layer on a serving plate. Spread a layer of cherry filling, then whipped cream. Repeat with remaining layers.
- Frost the top and sides of the cake with the remaining whipped cream.
- Decorate with chocolate shavings and cherries.
- Chill the cake for at least 1 hour before serving.
Notes
Kirsch can be substituted with cherry syrup or juice for an alcohol-free version.
Fresh cherries can replace canned ones if cooked briefly with sugar and water.
For extra richness, add a thin layer of chocolate ganache between layers.
Use stabilized whipped cream for longer-lasting results.
Let the cake sit at room temperature for 20 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg
