Black Forest Cake Recipe

I gotta say, diving into this crazy chocolate cake with sour cherries and a zesty kick of kirsch was such a fun adventure in my kitchen, mixing boiling water with all the basic ingredients and ending up with a dessert that made all my baking experiments feel totally worth it.

I love making Black Forest Cake because its a well balanced mix of energy and flavor. I use flour, sugar, cocoa powder, eggs and buttermilk to get my carbs and protein just right.

The sour cherries add antioxidants while heavy whipping cream brings calcium and essential fats into the mix.

Ingredients

• All-purpose flour: Provides carbohydrates and protein while giving the cake its structure.
• Granulated sugar: Sweetens the cake and offers quick energy while balancing bitter notes.
• Unsweetened cocoa powder: Delivers rich chocolate flavor and antioxidants, deepening the taste.
• Buttermilk: Adds moisture, a tender crumb, and a slight tang for extra flavor.
• Vegetable oil: Keeps the cake moist and adds richness without heaviness.
• Sour cherries: Bring tartness, natural fibers, and vitamins that brighten the overall flavor.
• Kirsch: Infuses a unique cherry brandy aroma, elevating the cake’s depth and charm.

Ingredient Quantities

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water (make sure its hot)
• 1 jar (24 oz) sour cherries, drained
• 1/2 cup granulated sugar (for the cherries)
• 2 tablespoons cornstarch dissolved in 2 tablespoons water
• 1/4 cup kirsch (cherry brandy)
• 2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract (for the cream)
• 1 cup chocolate shavings
• Extra cherries for garnish (optional)

How to Make this

1. Preheat your oven to 350°F, grease two 9-inch round pans, and line the bottoms with parchment paper.

2. In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 1/2 teaspoons baking powder, and 1 teaspoon salt.

3. Add 2 large eggs, 1 cup buttermilk, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract to the dry ingredients and mix until smooth.

4. Slowly stir in 1 cup of boiling water (make sure it’s hot) until the batter is well combined; it will look pretty thin.

5. Pour the batter evenly into the prepared pans and bake for about 30-35 minutes, or until a toothpick comes out clean. Let the cakes cool completely in the pans.

6. While the cake bakes, mix together 1 jar (24 oz) of drained sour cherries with 1/2 cup granulated sugar in a saucepan and bring to a simmer.

7. Stir in 2 tablespoons cornstarch dissolved in 2 tablespoons water, and cook until the cherries thicken slightly. Remove from heat and stir in 1/4 cup kirsch. Allow the mixture to cool.

8. In a chilled bowl, beat 2 cups heavy whipping cream with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.

9. Once the cakes are cool, cut each layer in half horizontally if you like more layers, then place a layer on a serving plate and spread a generous amount of the cherry mixture on top.

10. Frost the entire cake with the whipped cream, and finish it off by sprinkling 1 cup chocolate shavings on the top and adding extra cherries as garnish if desired. Enjoy your cake!

Equipment Needed

1. Oven (preheat to 350°F)
2. Two 9-inch round cake pans
3. Parchment paper
4. Large mixing bowl
5. Whisk
6. Measuring cups and spoons
7. Kettle or small pot to boil water
8. Medium saucepan
9. Wooden spoon or heat resistant spatula for stirring
10. Electric or hand mixer with a chilled bowl for whipping cream
11. Serrated knife or cake leveler for cutting layers
12. Cooling rack

FAQ

• Q: Why do we add boiling water to the batter?
  A: Boiling water helps to bloom the cocoa powder which makes the cake extra moist and rich. It might seem weird but trust me, it works great.
• Q: Can I use fresh cherries instead of jarred sour cherries?
  A: Yeah, you can use fresh ones, but you might need to adjust the sugar since jarred ones are already sweetened.
• Q: What exactly is kirsch and do I really need it?
  A: Kirsch is a cherry brandy and it gives the cake that classic Black Forest flavor. If you don’t have it, the cake won’t be exactly the same but it’ll still be tasty.
• Q: How do I get the heavy whipping cream ready for the topping?
  A: Just beat the cream with powdered sugar and vanilla until soft peaks form. Don’t overbeat it or it might turn into butter.
• Q: Is it okay to prepare the cake layers ahead of time?
  A: Yup, you can bake the layers ahead and store them in an airtight container, but best to add the cherry filling and cream when you’re ready to serve.

Black Forest Cake Recipe Substitutions and Variations

• Buttermilk: If you dont have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes.
• Sour Cherries: You can substitute sour cherries with fresh or frozen cherries but make sure you drain any extra water so the cake doesn’t turn soggy.
• Kirsch: If you cant get kirsch, try using cherry brandy or even a few drops of almond extract for a different twist.
• Heavy Whipping Cream: You can use whipping cream instead of heavy cream but the texture may be a bit lighter.
• Cornstarch: In a pinch, you can swap cornstarch with arrowroot powder, just use the same amount.

Pro Tips

1. Make sure all your ingredients like eggs and buttermilk are at room temperature before you start. This simple step helps the batter mix together more evenly and makes your cake rise better. Dont rush it, even if it seems like a small detail.

2. When you slowly stir in the boiling water, be patient. Yes, the mix looks super runny, but thats normal. It actually makes the cake moist and delicious, so take your time and stir it gently.

3. Chill the cherry mixture completely before layering it into your cake. If you use it while its still warm, the heat might mess up your frosting and the whole texture of the cake might suffer.

4. To get that whipped cream to stiff peaks, chill your bowl and beaters along with the cream. This small trick makes a big difference and gives you a frosting that holds up really well when you decorate your cake.