Black Forest Cake

Why You’ll Love This Recipe

The Black Forest Cake is the perfect balance of sweet, tart, and creamy. The chocolate cake is moist and rich, while the cherry filling adds a tangy contrast, and the Chantilly cream brings a light and fluffy texture. The combination of flavors and textures is simply irresistible, making it a showstopper at any celebration.

Ingredients

Cherry Cake Filling

• Pitted fresh tart cherries or drained canned sour cherries

• Cherry juice

• Sugar

• Corn starch

Chocolate Buttermilk Cake

• All-purpose flour

• Sugar

• Unsweetened cocoa powder

• Baking powder

• Baking soda

• Salt

• Eggs

• Buttermilk

• Vegetable oil

• Vanilla extract

Chantilly Cream

• Heavy cream

• Powdered sugar

• Vanilla extract (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Cherry Filling: In a pot, combine cherries, sugar, cherry juice, and cornstarch. Boil for 2-3 minutes until thickened. Let cool.

2. Make the Chocolate Cake: Mix dry ingredients (flour, cocoa, baking powder, baking soda, and salt) and wet ingredients (eggs, buttermilk, oil, vanilla). Combine and beat until smooth. Divide the batter between two cake pans and bake at 350°F for 30-35 minutes. Cool, then slice each cake into two layers.

3. Make the Chantilly Cream: Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.

4. Assemble the Cake: Place one cake layer on a platter, spread with cherry filling, top with Chantilly cream, and repeat with remaining layers. Finish by decorating with chocolate crumbs and additional cherries.

Servings and Timing

• Servings: 12-16 slices

• Prep Time: 45 minutes

• Cook Time: 35 minutes

• Total Time: 2 hours

Variations

• Alcohol-Free: Skip the rum in the filling or use rum flavoring.

• Sweet Cherries: Use sweet cherries if tart cherries are unavailable.

• Decorative Toppings: Add chocolate shavings or curls for extra decoration.

Storage/Reheating

Store the cake in the refrigerator for up to 3 days. It is best served chilled but can also be kept in the freezer for up to 2 weeks. Thaw overnight in the refrigerator before serving.

FAQs

1. Can I use sweet cherries instead of tart ones?

Yes, sweet cherries can be used, but they won’t have the same tart contrast that makes the cake special.

2. Can I omit the alcohol in this recipe?

Yes, you can omit the alcohol or replace it with a non-alcoholic rum flavoring.

3. How do I prevent the cake from sinking?

Don’t overmix the batter, and ensure the oven is fully preheated before baking.

4. Can I make the cake ahead of time?

Yes, the cake can be baked and refrigerated a day ahead. Assemble before serving.

5. How do I decorate the sides with chocolate crumbs?

Trim the tops of the cakes, crumble the pieces into fine crumbs, and press them onto the sides of the cake.

6. Can I make the cream ahead of time?

You can make the Chantilly cream ahead of time but store it in the fridge and use it within 24 hours.

7. How do I know when the cake is done?

Insert a toothpick in the center of the cake; if it comes out clean, the cake is done.

8. How do I make the layers even?

Use cake strips around the pans to prevent uneven baking.

9. Can I use a different type of cake for this recipe?

Yes, you can use a sponge cake or another chocolate cake if you prefer.

10. How do I store leftover cake?

Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Conclusion

Black Forest Cake is a perfect dessert that combines rich chocolate, tart cherries, and creamy Chantilly cream. Whether for a special occasion or as an indulgent treat, this cake is sure to impress with its irresistible flavors and beautiful presentation. Enjoy every bite of this classic cake!