Decadent Black Forest Cake to Satisfy Your Sweet Cravings

Experience the rich flavors of Black Forest Cake, combining chocolate and cherries for a delightful dessert.

Print Pin

Course: Dessert

Cuisine: German

Keyword: Black Forest Cake, Celebration Cake, cherry dessert, chocolate cake, layered cake, whipped cream

Prep Time: 15

Cook Time: 35

Cooling Time: 10

Total Time: 1

Servings: slices

Calories: 350kcal

2 cups All-purpose flour This is the base for your cake, giving it structure and texture.
2 cups Granulated sugar Sweetens the cake and helps create a moist texture.
¾ cup Unsweetened cocoa powder Infuses rich chocolate flavor, essential for a Black Forest Cake.
1½ teaspoons Baking powder This leavening agent helps the cake rise perfectly.
1½ teaspoons Baking soda Works alongside baking powder for an extra lift.
1 teaspoon Salt Enhances the sweetness and balances the flavors in the cake.
2 large Eggs Binds the ingredients together and adds moisture.
1 cup Whole milk Enriches the batter for a tender crumb.
½ cup Vegetable oil Keeps the cake moist and adds richness.
2 teaspoons Vanilla extract Adds depth of flavor to the chocolate.
1 cup Boiling water Making the batter thin, ensuring a moist cake.

3 cups Heavy whipping cream Crucial for the fluffy layers that balance the chocolate.
½ cup Powdered sugar Sweetens the whipped cream for a delightful topping.
1 teaspoon Vanilla extract Enhances the flavor of the whipped cream beautifully.

Cherries Lend that classic touch for layers and decoration.
Chocolate shavings Adds an elegant finishing touch and enhances the chocolate experience.

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large bowl, combine all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well blended.
Add eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture and mix on medium speed for about two minutes until smooth.
Carefully stir in boiling water to the batter until no lumps remain.
Pour the batter into prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
Cool in the pans for about ten minutes, then transfer to wire racks to cool completely.
Once cooled, slice each layer in half horizontally to create four thinner layers. Drain cherries, reserving the juice.
Whip heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, about 3-5 minutes.
Assemble by placing one layer on a platter, moisten with cherry juice, spread whipped cream, and add cherries.
Repeat with remaining layers, cover the entire cake with whipped cream, and smooth with a spatula.
Decorate with chocolate shavings and extra cherries, chill for at least 30 minutes before serving.

Ensure all ingredients are at room temperature for better texture. Be gentle when adding boiling water to maintain batter's airiness.