Classic Black Forest Cake
A delightful dessert combining rich chocolate, sweet cherries, and fluffy cream that is perfect for any occasion.
Ingredients
Cake Ingredients
- 2 cups flour
- 2 cups granulated sugar
- 3/4 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 units eggs
- 2 teaspoons vanilla
- 1 cup boiling water
Cherry Filling Ingredients
- 2 cups cherries or sweet cherries (fresh or canned)
- 1/2 cup sugar
- 2 teaspoons cornstarch
- 2 tablespoons water
Whipped Cream Topping Ingredients
- 2 cups cold cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla
Garnish
- Grated chocolate for garnish
- A few cherries for garnish
Instructions
Preparation
- Preheat the oven to 175°C (350°F).
- In a large bowl, mix the dry ingredients: flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Add in the milk, vegetable oil, eggs, and vanilla. Whisk the mixture until it’s smooth.
- Carefully pour in the boiling water, stirring until the batter is well combined (it will be runny).
- Pour the batter into a greased 22–24 cm cake pan.
- Bake in the preheated oven for 30–35 minutes, then let the cake cool.
Cherry Filling
- For the cherry filling, place the cherries, sugar, and water in a small saucepan and boil for 5 minutes.
- Dissolve cornstarch in a little water and add this to the cherries, stirring until the mixture thickens. Set aside to cool.
Whipped Topping and Assembly
- In a mixing bowl, beat the cold cream, powdered sugar, and vanilla until stiff peaks form.
- Once the cake is completely cool, slice it horizontally into 2 or 3 layers.
- Spread the cherry filling and whipped cream between each layer.
- Cover the top of the cake with remaining whipped cream, then garnish with grated chocolate and a few cherries.
- Serve chilled.
Notes
Make sure to let your cake cool completely before cutting; this prevents messy layers. For a richer flavor, consider using dark chocolate cocoa powder. If you like a more intense cherry flavor, add a splash of cherry liqueur to the cherry filling. Store the cake in the refrigerator and keep it covered well for freshness.