Black Forest Cream Cake
A delightful dessert featuring rich chocolate cake, creamy whipped topping, and a burst of cherry flavor, perfect for celebrations.
Ingredients
For the cake
- 1 cup all-purpose flour (125 g)
- 1/2 cup unsweetened cocoa powder (45 g)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 6 large eggs (room temperature)
- 1 cup granulated sugar (200 g)
- 1 tsp vanilla extract
- 1/4 cup milk (60 ml)
- 1/4 cup vegetable oil (60 ml)
For the cherry filling
- 1 jar pitted morello cherries (350 g, or fresh/sour cherries)
- 1/2 cup cherry juice or syrup (from jar, 120 ml)
- 2 tbsp cornstarch
- 2 tbsp Kirsch (cherry brandy, optional)
For the whipped cream topping
- 2 cups heavy whipping cream (cold, 480 ml)
- 4 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 tbsp instant pudding mix or gelatin (optional)
For garnish
- Dark chocolate curls or shavings (for topping)
- Whole cherries (fresh or maraschino, for topping)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round pans.
- In a bowl, sift together the flour, cocoa powder, baking powder, and salt.
- In another bowl, beat the eggs and sugar together for 5 to 7 minutes until thick and pale.
- Fold in the vanilla, milk, and vegetable oil.
- Gradually add the dry ingredients and mix until just combined.
- Divide the batter into the pans and bake for 25 to 30 minutes, or until a toothpick comes out clean.
- Allow them to cool completely before slicing.
Cherry Filling
- Drain the cherries and reserve the juice.
- In a saucepan, whisk together the cherry juice and cornstarch, cooking until thickened.
- Stir in the cherries and Kirsch if using, and allow the mixture to cool.
Whipped Cream
- In a mixing bowl, beat the cold cream, powdered sugar, and vanilla until stiff peaks form.
- Chill the mixture until ready to use. (Optional: Add pudding mix or gelatin for stability.)
Assembly
- Carefully slice each cooled cake horizontally to make 3 or 4 layers.
- Place the first layer on a cake stand, brush with cherry syrup or Kirsch, then spread a layer of whipped cream and spoon some cherry filling on top.
- Repeat this process for the remaining layers, topping with whipped cream at the end.
- Frost the sides of the cake with any leftover cream.
- Press chocolate shavings onto the sides and top of the cake.
- Use a piping bag to create cream rosettes and place a cherry on each one.
- Optionally, drizzle cherry syrup or melted chocolate on top for extra flair.
- Refrigerate the cake for at least 2 to 3 hours, or overnight for the best flavor.
Notes
Store covered in plastic wrap for up to 3-4 days in the refrigerator. Freeze slices for up to two months, thaw in the refrigerator before serving.