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–+ servings
a whole Black Forest Cake with whipped cream frosting and cherries on top

Black Forest Cake

Prep 1 hour 15 minutes
Cook 30 minutes
Cooling Time 30 minutes
Total 2 hours 15 minutes
Makes 12 servings

Equipment

Ingredients

For the Cake

For the Syrup

  • 1/2 cup water
  • 1/2 cup sugar
  • 1/3 cup cherry liquor, (Kirsch)

For the Whipped Cream Frosting

  • 1 1/2 pints heavy cream, or whipping cream, cold
  • 1/3 cup powdered sugar, plus more to taste
  • 1 1/2 tbsp cherry liquor, (Kirsch)

For the Chocola Ganache

  • 3 ounces semi-sweet chocolate chips
  • 2-3 tablespoons heavy cream, or whipping cream

For the Rest

  • 2 cups fresh cherries, washed, pitted and cut in half, plus more for decorating
  • 1 bar dark or bittersweet chocolate , for shavings

Instructions

To make the syrup:

  1. Add the water and sugar to a small saucepan then bring to a boil. Allow to boil for about a minute then remove from heat and stir in the cherry liqueur. Transfer to a bowl and allow to cool completely before using.

To make the cake

  1. Preheat the oven to 350°F (177ºC). Grease three 6-inch cake pans with butter or cooking spray and lightly dust them with flour, shaking off the excess
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt and cocoa powder. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or an electric handheld mixer, beat the butter on high speed until creamy, about a minute. Add the granulated sugar and beat on medium-high speed until light and fluffy, about 3 minutes. Add the eggs and egg yolks one at a time, beating well after each addition. Mix in the coffee or espresso powder
  4. With the mixer on low-speed, alternate adding the flour mixture and the buttermilk, beginning and ending with the flour. Mix to combine, being careful not to overmix the batter.
  5. Divide the batter evenly into the prepared pans and bake for 25 to 30 minutes or until the cakes are set, and a toothpick inserted in the middle of the cakes comes out clean with a few crumbs.
  6. Remove the cakes from the oven and let the cakes rest for about 10 minutes before inverting them onto a wire rack. Allow cakes to cool completely before frosting. Meanwhile, make the ganache and whipped cream topping.

Make the Ganache

  1. To make the chocolate ganache, in a small bowl, place the chocolate chips and the heavy cream. Microwave the mixture until the chocolate chips are fully melted, mix until smooth and creamy.

Make the Whipped Cream Frosting

  1. Add the cold cream, powdered sugar, and cherry liquor to the bowl of your stand mixer fitted with a whisk attachment then beat on high until soft peaks form. Ideally chill your bowl and whisk in the freezer before whipping the cream.

Assemble the cake

  1. To assemble the cake, use a large serrated knife to remove the domes from the top of the cakes, if needed. Brush the cakes with the prepared syrup.
  2. Shave the chocolate bar using a grater, a knife or a vegetable peeler and set aside.
  3. Place one cake layer on a cake stand, turntable, or serving plate. Spread about 1 heaping cup of whipped cream evenly over the top, then scatter the halved cherries over the cream.
  4. Place the second cake layer on top and spread another heaping cup of whipped cream evenly over it. Scatter the remaining halved cherries over the cream. Top with the third cake layer.
  5. Spread the remaining whipped cream over the top and around the sides of the cake in a thin layer using an offset spatula. Use a bench scraper to gently smooth the whipped cream along the sides for a clean finish. Add the chocolate shavings to the bottom part of the cake.
  6. Next, pour over the chocolate ganache on the top of the cake, leaving about 1-inch from the edge uncovered.
  7. Transfer the remaining whipped cream to a piping bag fitted with a large closed star tip (849) Pipe dollops on the top and then top the whipped cream with the cherries. Refrigerate for 2 hours before serving.

Notes

  • Cake Pans: You can make this cake using a set of three (6-inch) round cake pans or using a set of two (8-inch) cake pans.
  • Room Temp Ingredients: To make the cake batter, use room temperature ingredients which mix better than cold ingredients.
  • Chill: For best results, before making the whipped cream frosting, chill the bowl of the mixer, and even the beaters in the freezer for about 10 minutes. Cold equipment helps cream whip faster and hold its structure better.
  • Make-Ahead Instructions:
    The cake layers can be baked in advance, cooled completely, and wrapped tightly to keep at room temperature overnight. They also freeze well for up to 3 months.  The cherry syrup can also be made ahead; let it cool, then cover and refrigerate for 1-2 days. The chocolate ganache can be made up to 3 days in advance and stored covered in the refrigerator. Store at room temperature for a day or in the fridge for a week.
  • Store leftover cake covered at room temperature for up to 1 day, or refrigerate for up to 1 week.

Nutrition

Calories: 918 kcal, Carbohydrates: 132 g, Protein: 8 g, Fat: 44 g, Saturated Fat: 27 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 11 g, Trans Fat: 1 g, Cholesterol: 175 mg, Sodium: 296 mg, Potassium: 306 mg, Fiber: 3 g, Sugar: 112 g, Vitamin A: 1516 IU, Vitamin C: 2 mg, Calcium: 101 mg, Iron: 2 mg
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