Black Forest Cake
Black Forest Cake
A Black Forest cake is a great classic of German cuisine. By the way, did you know that the Black Forest is a mountainous region in Germany? Personally, I love this dessert, but I think if you’re going to take the time to make this beautiful cake, you should use fresh cherries and avoid maraschino or canned cherries. I believe that’s the secret to a really good cake. My version of this dessert is alcohol-free, but you could add Kirsch for a more traditional version.
Ingredients
Cake
- 2 cups all-purpose flour
- 1 tsp ,salt
- 1 tsp baking powder
- 2 tsp baking soda
- ¾ cup cocoa powder
- 2 cups granulated sugar
- 1 cup brewed coffee (note: coffee enhances the chocolate flavor!)
- 1 cup vegetable oil (e.g., canola, corn, olive oil, etc.)
- 1 cup milk
- 1 tbsp vinegar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup melted milk chocolate
Cherry Filling
- 900 g fresh cherries, pitted and stemmed
- 2/3 cup water
- 2/3 cup granulated sugar
- 2 tbsp cornstarch
- Juice of 2 lemons
Whipped Cream
- 750 ml 35% cream
- 2/3 cup icing sugar
- 2 tsp vanilla
Instructions
Cake
- Preheat the oven to 325°C.
- Grease two 9-inch round pans and place a round sheet of parchment paper at the bottom of each.
- In a bowl, mix all the dry ingredients together, including the granulated sugar.
- Add the vinegar to the milk, and in another bowl, combine the liquid ingredients: coffee, oil, and milk with vinegar.
- Next, add the eggs and vanilla, then gradually incorporate the dry ingredients.
- Divide the batter evenly between the two pans.
- Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
Cherry Filling
- Place the cherries in a saucepan with the lemon juice.
- Add the sugar and cornstarch.
- Stir continuously until it thickens and you get a nice glossy red filling.
Whipped Cream
- Whip the 35% cream with the icing sugar and vanilla until you get a fairly firm mousse.
Assembly
- Wait until your cherry filling and cakes are at room temperature.
- Take the first cake layer, spread a thin layer of whipped cream, then add the cherry filling on top.
- Place the second cake layer on top and cover the sides and top of the cake with whipped cream.
- If you want to add chocolate shavings, it’s best to do so immediately after applying the whipped cream all over the cake.
- You can then use a piping bag to make decorations and add a few cherries on top for a beautiful presentation.
Notes
You should have enough whipped cream to make all the piping decorations and cover the cake. If you don’t plan on decorating with a piping bag, you might want to reduce the whipped cream quantities, otherwise you’ll have too much.
Recipe Images
About Me
Ariane, a Hint of Basil & Maple Syrup
Welcome to my kitchen — where Québec sweetness meets global flavors.
My name is Ariane, and for over 15 years, I’ve been cooking with love, curiosity, and a touch of creative spark. Maple syrup reflects my warmth and Québec roots. Basil captures my love for Italian cuisine — and my lively edge, too.
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