Black Forest Cake
Make this gorgeous Black Forest Cake for your next occasion! Moist chocolate cake, layered with fresh cherries and whipped cream. Positively luscious!
This cake. Omg. I really think this Black Forest Cake might be my crowning cherry-chocolate achievement.
I have quite a few cherry chocolate recipes on this site (see Chocolate Cherry Chip Ice Cream, Chocolate Cherry Galette, and Cherry Almond Mocha Smoothie, to name just a few) and I have waxed poetic about my love for this flavor combination every time. It’s truly a favorite for me.
But I really think this layer cake takes it to a whole new level!
Isn’t it pretty?
I just love the bold visual you get when a semi-naked cake features an enticing drizzle of dark chocolate glaze, dripping temptingly down the sides of the cake.
And the garnish of fresh cherries, chocolate shavings, and powdered sugar couldn’t be simpler or more gorgeous.
But honestly, this cake is more than just a pretty face.
The cake layers are moist and deeply chocolate-y. So much rich flavor! It’s my top favorite chocolate cake recipe of all time. The result is always spectacular, and it all comes together in just one bowl!
But it’s the filling and toppings that really make this Black Forest Cake all that it is. Juicy, sweet summer cherries, glazed with a little jam, and topped with a fluffy whipped cream frosting. It just can’t be beat!
Especially if you’re as much of a chocolate-cherry lover as me!
More great cake recipes on my “Cake Recipes” Pinterest board!
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Black Forest Cake
For the cake layers
- 1 1/2 cups (300 g) granulated sugar
- 1 cup (125 g) all-purpose flour
- 1/2 cup (62.5 g) cake flour
- 1 cup (86 g) unsweetened cocoa powder
- 1 1/2 teaspoons (1.5 teaspoons) baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon (0.5 teaspoon) kosher salt
- 1 cup (227 g) unsalted butter, , softened
- 4 large eggs
- 1 cup (200 g) plain Greek yogurt, (sour cream can be substituted)
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
For the filling
- 3 cups (414 g) fresh cherries,, pitted and halved
- 1/4 cup (85 g) cherry jam, (seedless raspberry or red currant jam can be substituted)
- 1 teaspoon almond extract,, divided
- 8 ounces (226.8 g) cream cheese,, softened
- 1 cup (120 g) powdered sugar
- 2 3/4 cups (654.5 g) heavy cream,, cold
- 1 teaspoon vanilla extract
To make the cake layers:
- Preheat the oven to 325 degrees F, generously mist three 8-inch diameter by 2-inch high cake pans with non-stick spray, and line with circles cut from parchment paper.
- Place the sugar, flours, cocoa, baking powder, baking soda, and salt in a large mixing bowl, and whisk to combine.
- Cut the butter into smaller pieces and add it to the dry ingredients.
- Mix on low speed until the mixture resembles damp sand (30 seconds to 1 minute).
- Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
- When all of the eggs are fully incorporated, add the Greek yogurt, vanilla, and almond extract, and beat on medium speed for about 60 to 90 seconds, to aerate the batter and strengthen the cake’s structure.
- Divide the batter evenly between the three prepared pans, and bake for 30-40 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with one or two moist crumbs. Cool completely, then fill and frost.
To make the filling:
- Place the cherries, jam, and 1/2 teaspoon of the almond extract in a medium bowl and toss to coat. Set aside.
- Place the cream cheese and powdered sugar in a large bowl and beat on medium-low speed until smooth.
- Turn the mixer down to medium-low speed and pour the heavy cream down the side of the bowl in a very slow and steady stream.
- When all the cream has been added, turn the mixer up to medium-high and whip until the frosting holds stiff peaks.
- Fold in the vanilla extract and remaining 1/2 teaspoon of almond extract.
To assemble and garnish:
- Place one layer of chocolate cake on a serving platter.
- Spread half the cherries on the cake, and top with about 1/3 of the whipped cream frosting.
- Top with the second cake layer, and repeat, topping with the third layer.
- Frost the cake with the whipped cream frosting.
- Heat the cream in a small pot until barely simmering.
- Place the chocolate in a small bowl, and pour the hot cream over the chopped chocolate, allowing it to stand for 5 minutes.
- Whisk the chocolate and cream together until fully incorporated.
- Whisk in the corn syrup and vanilla, and carefully pour the glaze in a slow stream around the perimeter of the cake, allowing it to drip down the sides.
- Garnish with fresh cherries, chocolate curls, and powdered sugar.