Homemade Black Forest Cake

Black Forest Cake is a classic chocolate layer cake made with whipped cream and cherries.

It has a rich chocolate flavor, a soft filling, and a simple chocolate finish that gives it its recognizable look.

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Ingredients

For the chocolate cake:

• 1 2/3 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup whole milk
• 7 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 2 tsp baking powder
• 1 pinch salt

For the filling:

• 2 cups heavy cream
• 3 tbsp powdered sugar
• 10 oz cherries
• 1/3 cup cherry juice
• 1 tsp vanilla extract

For the topping:

• 2/3 cup heavy cream
• 3.5 oz semisweet chocolate
• Whole cherries, as needed

Preparation

1. Place the eggs and granulated sugar in a large mixing bowl. Beat for several minutes, until the mixture becomes pale and increases in volume.
2. Add the milk, melted butter, and vanilla extract. Mix gently until combined.
3. Sift together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until smooth.
4. Pour the batter into a greased and floured 9-inch round cake pan.
5. Bake in a preheated 350°F oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
6. Remove from the oven, let cool for a few minutes, and then remove the cake from the pan. Let it cool completely before slicing.
7. Beat the 2 cups of heavy cream with the powdered sugar and vanilla extract until firm peaks form.
8. Cut the chocolate cake horizontally into three even layers.
9. Place the first layer on a serving plate and lightly brush or spoon some of the cherry juice over the surface.
10. Spread a layer of whipped cream over the cake and add some of the cherries.
11. Place the second cake layer on top and repeat with more cherry juice, whipped cream, and cherries.
12. Add the final cake layer and cover the top and sides with the remaining 2/3 cup of heavy cream, whipped until firm.
13. Grate the semisweet chocolate or make small chocolate shavings and spread them over the top and sides.
14. Decorate with whole cherries and refrigerate for at least 2 hours before serving.

Tips and Advice

• Use very cold heavy cream so it whips more easily.
• Do not overbeat the cream, or it can begin to separate.
• If using canned or jarred cherries, drain them well before adding them between the layers.
• Add the cherry juice gradually so the cake stays moist without becoming soggy.
• Slice the cake layers only after the cake has cooled completely.
• A vegetable peeler works well for making chocolate shavings.
• Save the best-looking whole cherries for decorating the top.
• If making the cake ahead of time, keep it covered in the refrigerator.

The combination of chocolate, whipped cream, and cherries gives this cake plenty of flavor in every layer without making it overly heavy.