German Black Forest Cake

why make this recipe

German Black Forest Cake is a delightful dessert that combines rich chocolate layers, sweet cherries, and fluffy whipped cream. This cake is not just a treat; it’s a celebration on a plate, perfect for birthdays, anniversaries, or any special occasion. The balance of chocolate and cherries creates a delicious flavor that many people love. Making this cake at home allows you to customize it to your liking, making it a favorite for friends and family.

how to make German Black Forest Cake

Ingredients:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 jar (about 24 ounces) Morello cherries, drained
• 1/4 cup Kirsch (cherry schnapps)
• Chocolate shavings for garnish

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla to the dry ingredients. Mix until smooth.
4. Stir in boiling water (the batter will be thin). Pour the batter evenly into prepared pans.
5. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
6. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
7. Whip the heavy cream with powdered sugar until stiff peaks form.
8. Once the cakes are cooled, cut each cake in half horizontally to create four layers.
9. Place one layer on a serving plate, soak with Kirsch, spread whipped cream, and top with cherries. Repeat with remaining layers.
10. Frost the top and sides of the cake with whipped cream and garnish with chocolate shavings.
11. Chill before serving and enjoy!

how to serve German Black Forest Cake

Serve German Black Forest Cake sliced with extra whipped cream and a few cherries on the side. It is wonderful with coffee or tea, making it a great dessert for gatherings or casual dinners.

how to store German Black Forest Cake

Store any leftover cake in the refrigerator. Cover it with plastic wrap or place it in an airtight container to keep it fresh. The cake tastes best within a couple of days but can last up to five days if properly stored.

tips to make German Black Forest Cake

• Make sure all your ingredients are at room temperature for the best results.
• When cutting the cake layers, use a serrated knife for easier slicing.
• Feel free to adjust the amount of Kirsch according to your taste preference.
• Use high-quality chocolate for the shavings to enhance the cake’s flavor.

variation (if any)

You can make a lighter version by using low-fat cream, or swap in fresh cherries for a more natural flavor. Alternatively, for a twist, try adding a layer of chocolate ganache between the cake layers.

FAQs

Can I make this cake in advance?
Yes, you can bake the cake layers a day ahead and store them in the fridge. Assemble the cake on the day you plan to serve it.

Can I freeze German Black Forest Cake?
Yes, you can freeze the cake. Wrap individual slices in plastic wrap and aluminum foil before placing them in the freezer. Thaw in the refrigerator before serving.

What can I use instead of Kirsch?
If you want to avoid alcohol, you can use cherry juice or a mixture of cherry syrup and water as a substitute.

German Black Forest Cake

A delightful dessert combining rich chocolate layers, sweet cherries, and fluffy whipped cream, perfect for celebrations.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 servings

Course: Cake, Dessert

Cuisine: German

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Cakes

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 large eggs at room temperature
• 1 cup whole milk at room temperature
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water adds moisture to the batter

For the Whipped Cream and Garnish

• 2 cups heavy cream cold for whipping
• 1/4 cup powdered sugar for sweetening the cream
• 1 jar (about 24 ounces) Morello cherries, drained for filling
• 1/4 cup Kirsch (cherry schnapps) for soaking the cake layers
• Chocolate shavings for garnish use high-quality chocolate

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla to the dry ingredients. Mix until smooth.
4. Stir in the boiling water (the batter will be thin). Pour the batter evenly into prepared pans.

Baking

1. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
2. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Assembly

1. Whip the heavy cream with powdered sugar until stiff peaks form.
2. Once the cakes are cooled, cut each cake in half horizontally to create four layers.
3. Place one layer on a serving plate, soak with Kirsch, spread whipped cream, and top with cherries. Repeat with remaining layers.
4. Frost the top and sides of the cake with whipped cream and garnish with chocolate shavings.
5. Chill before serving and enjoy!

Notes

Make sure all your ingredients are at room temperature for best results. When cutting the cake layers, use a serrated knife for easier slicing. Feel free to adjust the amount of Kirsch according to your taste preference. You can make a lighter version by using low-fat cream, or swap in fresh cherries for a more natural flavor. Alternatively, for a twist, try adding a layer of chocolate ganache between the cake layers.