Black Forest Cake
Black Forest Cake is a traditional German dessert made with chocolate sponge cake layers filled with whipped cream and cherries.
This delicious cake recipe is completely made from scratch and perfect for special occasions!
It is a chocolate sponge cake with a rich cherry filling based on the German dessert Schwarzwälder Kirschtorte, literally “Black Forest Cherry-torte”
RECIPE INGREDIENTS
For the Cake:
1 cup/240 milliliters vegetable oil, plus more for greasing the pans
11/2 cups/140 grams Dutch-process cocoa powder
11/2 cups/360 milliliters boiling water
1 cup/240 milliliters buttermilk
4 large eggs
11/2 cups/330 grams packed dark brown sugar
11/2 teaspoons pure vanilla extract
3 cups/385 grams all-purpose flour
1 tablespoon baking powder
11/2 teaspoons kosher salt
3/4 teaspoon baking soda
For the Cherry Jam:
4 cups (about 20 ounces/600 grams) fresh or frozen dark sweet cherries, pitted
1/2 cup/100 grams granulated sugar
1 teaspoon cornstarch
1/4 teaspoon almond extract
1 to 2 tablespoons Kirsch
For the Whipped Cream and Assembly
1/3 cup confectioners’ sugar
1 tablespoon cornstarch
4 cups/960 milliliters heavy cream
170 grams bittersweet chocolate, shaved into curls
8 fresh or frozen whole dark sweet cherries, pitted
DIRECTIONS ON BLACK FOREST CAKE
Heat the oven to 350 degrees. Grease two 9-inch round cake pans with oil and line the bottom of each with parchment paper.black forest cake
In a large bowl, whisk together the cocoa powder and boiling water until smooth.
Add the buttermilk and 1 cup vegetable oil, and whisk to combine.
Add the eggs, brown sugar and vanilla extract, then whisk to combine.
In a medium bowl, whisk together the flour, baking powder, salt and baking soda.
Add the dry ingredients to the wet, then whisk to combine. Divide the batter evenly between the two pans.
Bake until a toothpick inserted into the center comes out clean for 30 to 35 minutes.
Transfer the cakes to a rack to cool for about 20 minutes, then flip the cakes out onto the rack and let them cool completely.
Flip the cakes again, so the domed portion is on top, and trim a bit of the dome off each cake to flatten the top. Carefully cut each layer in half horizontally, creating four layers.
Preparing the cherry jam:
In a small saucepan, combine the cherries and sugar over medium heat.
Cook, stirring occasionally and breaking the cherries down with a wooden spoon or potato masher, until the fruit has released its juice for about 6 minutes.
Pass the cherry mixture through a fine-mesh sieve, reserving the syrup in a medium bowl and setting aside the cooked cherries.
Measure out 120 mls of the syrup.
Transfer 1 tablespoon syrup from the ½ cup to small bowl, then stir the Kirsch into remaining syrup; set aside to cool completely.
Add 1 teaspoon cornstarch to the reserved 1 tablespoon cherry syrup in the small bowl.
Whisk to combine. Transfer it to the saucepan, add the cooked cherries and cook over medium, stirring, until the mixture has thickened, 3 to 5 minutes.
Transfer to a bowl to cool completely.
Preparing the whipped cream:
Whisk together the confectioners’ sugar, cornstarch and 1 cup heavy cream in a small saucepan.
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RECIPE VIDEO
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Ingredients
- For the Cake:
- 1 cup/240 milliliters vegetable oil, plus more
- 11/2 cups Dutch-process cocoa powder
- 11/2 cups/360 milliliters boiling water
- 1 cup/240 milliliters buttermilk
- 4 large eggs
- 11/2 cups/330 grams packed dark brown sugar
- 11/2 teaspoons pure vanilla extract
- 3 cups/385 grams all-purpose flour
- 1 tablespoon baking powder
- 11/2 teaspoons kosher salt
- 3/4 teaspoon baking soda
- For the Cherry Jam:
- 4 cups fresh or frozen dark sweet cherries, pitted
- 1/2 cup/100 grams granulated sugar
- 1 teaspoon cornstarch
- 1/4 teaspoon almond extract
- 1 to 2 tablespoons Kirsch
- For the Whipped Cream and Assembly
- 1/3 cup confectioners’ sugar
- 1 tablespoon cornstarch
- 4 cups/960 milliliters heavy cream
- 170 grams bittersweet chocolate
- 8 fresh or frozen whole dark sweet cherries, pitted
Instructions
- Heat the oven to 350 degrees. Grease two 9-inch round cake pans with oil and line the bottom of each with parchment paper.black forest cake
- In a large bowl, whisk together the cocoa powder and boiling water until smooth.
- Add the buttermilk and 1 cup vegetable oil, and whisk to combine.
- Add the eggs, brown sugar and vanilla extract, then whisk to combine.
- In a medium bowl, whisk together the flour, baking powder, salt and baking soda.
- Add the dry ingredients to the wet, then whisk to combine. Divide the batter evenly between the two pans.
- Bake until a toothpick inserted into the center comes out clean for 30 to 35 minutes.
- Transfer the cakes to a rack to cool for about 20 minutes, then flip the cakes out onto the rack and let them cool completely.
- Flip the cakes again, so the domed portion is on top, and trim a bit of the dome off each cake to flatten the top. Carefully cut each layer in half horizontally, creating four layers
- Preparing the cherry jam:
- In a small saucepan, combine the cherries and sugar over medium heat.
- Cook, stirring occasionally and breaking the cherries down with a wooden spoon or potato masher, until the fruit has released its juice for about 6 minutes.
- Pass the cherry mixture through a fine-mesh sieve, reserving the syrup in a medium bowl and setting aside the cooked cherries.
- Measure out 120 mls of the syrup.
- Transfer 1 tablespoon syrup from the ½ cup to small bowl, then stir the Kirsch into remaining syrup; set aside to cool completely.
- Add 1 teaspoon cornstarch to the reserved 1 tablespoon cherry syrup in the small bowl.
- Whisk to combine. Transfer it to the saucepan, add the cooked cherries and cook over medium, stirring, until the mixture has thickened, 3 to 5 minutes.
- Transfer to a bowl to cool completely
- Preparing the whipped cream:
- Whisk together the confectioners’ sugar, cornstarch and 1 cup heavy cream in a small saucepan.