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Classic Black Forest Cake

Decadent Classic Black Forest Cake to Delight Your Senses

Delight your senses with a Classic Black Forest Cake, a rich chocolate dessert layered with tangy cherries and silky whipped cream.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: German
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1¾ cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 2 cups Granulated Sugar Use coconut sugar for a healthier alternative.
  • ¾ cup Unsweetened Cocoa Powder Opt for high-quality cocoa for better results.
  • 1½ teaspoons Baking Powder Essential leavening agent for a light cake texture.
  • 1½ teaspoons Baking Soda Supports fluffiness and helps the cake rise.
  • 1 teaspoon Salt Enhances the overall flavor profile.
  • 2 large Eggs No substitutes recommended.
  • 1 cup Whole Milk Replace with almond milk for a dairy-free version.
  • ½ cup Vegetable Oil Can substitute with canola oil.
  • 2 teaspoons Vanilla Extract Enhances the flavor depth.
  • 1 cup Boiling Water Add gradually for best results.
For the Filling and Topping
  • 1 cup Morello Cherries Drain and reserve syrup for added flavor.
  • 2 cups Heavy Whipping Cream Chill before whipping yields better peaks.
  • ¼ cup Powdered Sugar Sweetens the whipped cream to perfection.
  • 1 cup Chocolate Shavings Optional for a decorative touch and extra chocolate flavor.
  • More Cherries Optional, for added visual appeal.

Equipment

  • 9-inch Round Cake Pans
  • Mixing Bowls
  • whisk
  • microwave

Method
 

Step-by-Step Instructions for Classic Black Forest Cake
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, combine all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk until blended.
  3. Add eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed for 2 minutes until smooth.
  4. Gradually stir in boiling water until well mixed. The batter will be thin.
  5. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes until a toothpick comes out clean.
  6. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
  7. If desired, slice each layer horizontally for more filling.
  8. In a chilled bowl, combine heavy whipping cream and powdered sugar. Beat on high speed until soft peaks form.
  9. On a cake stand, layer whipped cream and drained Morello cherries between the cake layers.
  10. Top with remaining whipped cream, garnish with chocolate shavings and additional cherries.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 3IUVitamin C: 2mgCalcium: 4mgIron: 10mg

Notes

Chill bowl and beaters before whipping cream for better texture. Use room temperature eggs for lighter cake. Store leftovers up to 4 days in the fridge.

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