Classic Black Forest Cake

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A decadent German masterpiece combining rich chocolate, tart cherries, and pillowy whipped cream

The Art of Black Forest Cake

This legendary dessert originates from Germany’s Black Forest region, where bakers transformed local cherries and kirschwasser (cherry brandy) into a layered showstopper. Our version stays true to tradition with:
✔️ Moist chocolate sponge infused with boiling water for depth
✔️ Tart cherry filling cutting through the sweetness
✔️ Stabilized whipped cream that holds its shape
✔️ Dark chocolate shavings for dramatic presentation

Ingredients

Makes 8-inch triple layer cake

Chocolate Cake Layers

  • 2 cups (250g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • ¾ cup (75g) unsweetened cocoa powder (Dutch-process preferred)
  • 2 tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) whole milk
  • ½ cup (120ml) vegetable oil
  • 2 tsp pure vanilla extract
  • 1 cup (240ml) boiling water

Fillings & Decoration

  • 1 can (21oz) cherry pie filling (or homemade cherry compote)
  • 3 cups (720ml) heavy whipping cream, chilled
  • ¼ cup (30g) powdered sugar
  • 1 tsp vanilla extract
  • ½ cup (50g) dark chocolate shavings
  • Fresh cherries for garnish (optional)

Step-by-Step Instructions

1. Bake the Chocolate Layers

  1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans.
  2. Whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla; beat on medium until combined.
  4. Carefully mix in boiling water (batter will be thin).
  5. Divide evenly among pans. Bake 30-35 minutes until toothpick comes clean.
  6. Cool in pans 10 minutes, then transfer to wire racks.

2. Stabilize the Whipped Cream

  1. Chill bowl and beaters for 15 minutes.
  2. Whip cream, powdered sugar, and vanilla to stiff peaks.

3. Assemble with Care

  1. Place first layer on cake stand. Brush with 1 tbsp cherry juice (optional).
  2. Pipe whipped cream border, fill center with ½ cup cherries.
  3. Repeat layers, finishing with cake on top.

4. Frost & Decorate

  1. Apply crumb coat of whipped cream; chill 30 minutes.
  2. Frost entire cake with remaining cream.
  3. Press chocolate shavings onto sides using a bench scraper.
  4. Top with remaining cherries and fresh cherry garnish.

Professional Techniques

🔹 Cake Texture: The boiling water creates an ultra-moist crumb by blooming the cocoa
🔹 Whipped Cream Stability: Ensure cream and tools are ice-cold; work in cool environment
🔹 Clean Slices: Dip knife in hot water between cuts for perfect layers
🔹 Traditional Twist: Brush layers with 1-2 tbsp kirsch (cherry brandy) before assembling

Serving & Storage

🍽 Presentation: Slice with serrated knife to reveal stunning layers
❄ Refrigeration: Store covered up to 3 days (whipped cream holds beautifully)
✈ Make-Ahead: Bake cakes 1 day early; assemble day-of for freshest texture

Why This Recipe Shines

Unlike overly sweet versions, this Black Forest Cake achieves perfect harmony:

  • Bittersweet chocolate balances the cherries
  • Unsweetened whipped cream provides lightness
  • Alcohol-free (unless adding kirsch) making it family-friendly

“The queen of German cakes – each forkful delivers chocolate, cherry, and cream in elegant balance.”

Chef’s Note: For authentic Schwarzwälder Kirschtorte, use Morello cherries and kirschwasser!

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