Black Forest Cake Recipe
A traditional German chocolate layer cake, also known as Schwarzwälder Kirschtorte, combines chocolate cake layers with kirsch-soaked cherries and generous amounts of whipped cream.
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Instructions
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Preheat the oven to 350F. Grease and parchment-line 2 (9-inch) round cake pans, then spray.
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Mix buttermilk, oil, eggs, and vanilla in a stand mixer. In a separate bowl, whisk together sifted flour, cocoa, baking soda, baking powder, sugar, and salt.
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Gradually add the dry mixture to the wet, then slowly incorporate hot coffee, mixing until just combined.
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Divide batter evenly between pans and bake for 30 minutes, or until a tester is clean.
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Cool cakes in pans for 10 minutes, then invert onto a rack and cool completely for 45 minutes.
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Pit and halve cherries, reserving some, then combine with sugar and cherry liqueur and let sit for one hour.
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Beat heavy cream until soft peaks form, then slowly add sugar and vanilla, continuing to beat until stiff peaks develop.
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Level cooled cake layers and slice each horizontally into two, creating four layers.
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Assemble the cake: place a layer on a serving plate, brush with cherry syrup, then top with 1/4 of the whipped cream and 1/3 of the cherries.
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Repeat layering with remaining cake, syrup, whipped cream, and cherries.
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Finish by decorating the top and thinly coating the sides with remaining whipped cream.
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Grate chocolate over the cake and garnish with reserved whole cherries.