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Irresistible Black Forest Cake

Jessica T. Brown
A decadent yet approachable Black Forest Cake featuring moist chocolate layers, whipped cream, chocolate ganache, and sweet cherries.
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Prep Time 1 hour 20 minutes
Cook Time 25 minutes
Cooling & assembling 2 hours
Total Time 3 hours 45 minutes
Course Breakfast
Cuisine Baking, German-inspired
Servings 12

Equipment

  • 1 Stand Mixer
  • 3 9-inch cake pans
  • 1 Serrated cake knife or leveler
  • 1 Small Saucepan
  • 1 Bench scraper or icing spatula

Ingredients
  

Chocolate Cake

  • 1 ¾ cups 219 g all-purpose flour
  • ¾ cup 65 g unsweetened cocoa powder
  • 1 ¾ cups 350 g granulated sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp espresso powder optional
  • ½ cup 120 ml canola or vegetable oil
  • 2 large eggs room temperature
  • ¾ cup 180 g full-fat sour cream, room temperature
  • ½ cup 120 ml buttermilk, room temperature
  • 2 tsp pure vanilla extract
  • ½ cup 120 ml hot water or coffee
  • 2 15 oz cans dark sweet cherries in heavy syrup
  • 2 tbsp cherry liquor kirsch

Chocolate Ganache

  • 1 cup 240 ml heavy cream
  • 2 bars 4 oz / 226 g each semi-sweet chocolate, finely chopped
  • 1 tbsp light corn syrup optional

Whipped Cream

  • 2 cups 480 ml cold heavy cream
  • ¼ cup 30 g confectioners’ sugar
  • 1 tsp pure vanilla extract

Instructions
 

  • Preheat & Prepare Pans: Preheat your oven to 350°F (177°C) to ensure even baking, then grease three 9-inch cake pans with butter or nonstick spray.
    Cut parchment paper rounds to fit the bottoms of the pans, place them inside, and lightly grease the parchment to prevent the cakes from sticking.
    This careful preparation guarantees smooth cake release and flawless layers for assembly.
  • Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, salt, and optional espresso powder until evenly combined.
    Whisking thoroughly removes lumps, evenly distributes leavening agents, and ensures a consistent chocolate flavor in every bite.
  • Combine Wet Ingredients: In a separate bowl or the bowl of a stand mixer, beat together canola oil, room-temperature eggs, sour cream, buttermilk, and vanilla extract until fully blended.
    Mixing on medium speed ensures a smooth, glossy batter while preventing overmixing, which can make cakes dense.
  • Integrate Wet & Dry Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with hot water or coffee, and gently mix until fully incorporated.
    The hot liquid helps bloom the cocoa, intensifying the chocolate flavor and producing a moist, tender crumb.
  • Divide & Bake Batter: Evenly pour the batter into the three prepared cake pans, smoothing the tops with a spatula for uniform thickness.
    Bake in the preheated oven for 21–25 minutes, checking doneness with a toothpick inserted in the center—when it comes out clean, the cakes are perfectly baked.
  • Cool Cake Layers: Allow cakes to cool in the pans for 30 minutes on a wire rack to prevent cracking when removed.
    Then carefully lift the layers out and place them on a cooling rack until completely at room temperature, which makes trimming and decorating easier.
  • Prepare Cherry Syrup: Drain the canned cherries, reserving ¾ cup of syrup.
    In a small saucepan, simmer the syrup with cherry liquor over low heat until reduced to approximately ¼ cup, then set aside.
    This syrup will soak into the cake layers, infusing them with sweet, boozy cherry flavor.
  • Slice & Reserve Cherries: Cut the drained cherries in half, leaving some whole for garnish.
    This step ensures even distribution of cherries throughout the layers and adds visual appeal when decorating the finished cake.
  • Make Chocolate Ganache: Place finely chopped chocolate and optional corn syrup in a medium bowl.
    Heat heavy cream in a small saucepan until it begins to gently simmer, then pour over the chocolate.
    Let sit 2–3 minutes before stirring slowly until smooth and glossy.
    This rich ganache will add a decadent, silky chocolate layer atop the cake.
  • Whip Cream: Using a stand mixer with a whisk attachment, whip cold heavy cream, confectioners’ sugar, and vanilla on medium-high speed until soft peaks form, approximately 3 minutes.
    Properly whipped cream should hold its shape but remain light and airy, perfect for layering between cake layers.
  • Assemble Cake Layers: Place one cake layer on a serving plate or turntable.
    Spread a generous cup of whipped cream evenly over the top, sprinkle half the halved cherries, and drizzle with some reduced syrup.
    Repeat with the second layer, then place the third layer on top, lightly covering the sides with remaining whipped cream for a smooth finish.
  • Apply Ganache & Garnish: Pour the cooled chocolate ganache over the top of the assembled cake, spreading it to the edges so it gently drips down the sides.
    Top with reserved whole cherries for a professional, visually stunning presentation.
  • Chill & Serve: Refrigerate the finished cake for at least 30 minutes to allow flavors to meld and the ganache to set.
    Slice with a sharp knife, serve, and enjoy a perfectly balanced, moist, and indulgent Black Forest Cake.

Notes

  • Use room-temperature eggs and dairy for smoother batter and more even baking.
  • Parchment paper rounds in cake pans prevent sticking and simplify layer removal.
  • Hot coffee or water enhances chocolate flavor without adding bitterness.
  • Optional espresso powder deepens the chocolate richness for a more intense taste.
  • Whip cream just until soft peaks form—overwhipping can make it grainy.
  • Let ganache cool slightly before pouring to avoid melting the whipped cream.
  • Reserve a few whole cherries for elegant decoration on top.
  • The cake can be made a day ahead, allowing flavors to meld beautifully.