Black Forest Cake
A delightful dessert featuring rich chocolate, luscious cherries, and fluffy whipped cream, perfect for special occasions.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs at room temperature
- 1 cup whole milk at room temperature
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Filling and Topping
- 1 jar morello cherries, drained (around 24 oz)
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- Chocolate shavings for decoration
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla to the dry ingredients, stirring until everything is well combined.
- Carefully mix in the boiling water. Don’t worry if the batter looks thin; that’s just right!
- Pour the chocolate batter evenly into the prepared pans.
Baking
- Bake in the oven for 30 to 35 minutes. Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Assembly
- While the cakes cool, whip the heavy cream with powdered sugar until stiff peaks form.
- Once the cakes are completely cool, place one layer on a serving plate. Spread some whipped cream on top and add a layer of cherries.
- Place the second cake layer on top and cover the whole cake with whipped cream.
- Finish by garnishing with chocolate shavings and more cherries, if you'd like.
Notes
To serve, slice into wedges and add a dollop of extra whipped cream on each plate paired with some cherries. Store leftovers in an airtight container in the refrigerator for up to 3 days.