Black Forest Cake
Ingredients:
For the chocolate cake:
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the cherry filling:
- 2 cups pitted dark sweet cherries (fresh or canned)
- ½ cup cherry juice or syrup
- 2 tablespoons sugar
- 1 tablespoon cornstarch (optional, for thickening)
For the whipped cream:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For garnish:
- Chocolate shavings or curls
- Whole cherries (fresh or maraschino)
Instructions:
1. Bake the chocolate cake:
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- In a large bowl, sift together flour, cocoa, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat until smooth.
- Stir in boiling water (batter will be thin).
- Divide batter evenly into pans and bake for 30–35 minutes or until a toothpick comes out clean.
- Let cool completely.
2. Prepare the cherry filling:
- In a saucepan over medium heat, combine cherries, juice/syrup, and sugar.
- If needed, dissolve cornstarch in a little water and stir in to thicken. Let cool.
3. Make the whipped cream:
- In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
4. Assemble the cake:
- Place one cake layer on a serving plate. Brush lightly with cherry juice.
- Spread a layer of whipped cream and cherry filling. Repeat for the next layer.
- Top with final cake layer. Frost the top and sides with whipped cream.
- Decorate with chocolate shavings and whole cherries.
5. Chill the cake for 2–3 hours before serving for best flavor and texture.
Prep Time: 30 minutes | Cook Time: 35 minutes | Chill Time: 2–3 hours
Total Time: 3 hours 30 minutes
Servings: 10–12
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