Description
A classic German Black Forest Cake made with moist chocolate sponge layers, fluffy whipped cream, tart cherries, and a hint of Kirsch for an elegant and indulgent dessert.
Ingredients
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 large eggs
1 cup granulated sugar
1/2 cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
1/4 cup whole milk
1/4 cup Kirsch (cherry liqueur)
2 cups heavy whipping cream
1/4 cup powdered sugar
2 teaspoons vanilla extract (for cream)
2 cups pitted sour cherries (fresh, canned, or jarred)
1/4 cup cherry syrup or juice from cherries
Chocolate shavings, for garnish
Fresh cherries, optional, for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- Sift together the flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, beat the eggs and sugar until thick, pale, and airy, about 5–7 minutes.
- Gently fold in the melted butter, vanilla extract, and milk until just combined.
- Sift the dry ingredients over the wet mixture and carefully fold until incorporated.
- Divide the batter evenly between the prepared pans and bake for 22–25 minutes, until a toothpick inserted comes out clean.
- Cool the cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Refrigerate until ready to use.
- Drain the cherries if needed and mix 1/4 cup of the syrup with the Kirsch.
- Slice each cooled cake horizontally to create four layers.
- Place one layer on a serving plate, brush with the cherry-Kirsch mixture, spread whipped cream on top, and sprinkle with cherries. Repeat with remaining layers.
- Frost the top and sides with whipped cream and garnish with chocolate shavings and fresh cherries.
- Refrigerate for at least 4 hours before serving.
Notes
For an alcohol-free version, replace Kirsch with extra cherry juice.
Do not overbake the cake layers to avoid dryness.
The cake tastes even better when made a day ahead.
Use canned or jarred cherries when fresh ones are unavailable.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 180mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 120mg
