A four-layer Black Forest cake with rich chocolate sponge, cherry filling, whipped cream frosting, and garnished with fresh cherries and chocolate shavings.

Layered Black Forest Cake: A Classic German Masterpiece

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Introduction

A Black Forest Cake, or Schwarzwälder Kirschtorte, is a dessert of legend. This classic German cake is a magnificent creation of rich chocolate cake layers, a sweet and tangy cherry filling, and a generous amount of fresh whipped cream, all adorned with elegant chocolate shavings. The flavors are a perfect harmony of deep chocolate and bright cherry, making it a sophisticated and decadent dessert that is surprisingly achievable for the home baker.

Why You’ll Love This Black Forest Cake

  • Perfectly Balanced Flavors: The rich, moist chocolate cake is a perfect canvas for the sweet cherry and light whipped cream.
  • Incredibly Luxurious: The multiple layers and beautiful garnishes make this cake a stunning centerpiece.
  • Authentic Recipe: We’ll use traditional elements like a cherry filling and optional Kirschwasser (cherry brandy) for an authentic taste.
  • Lighter than it Looks: The use of fresh whipped cream instead of heavy buttercream makes this cake feel light and airy despite its grandeur.
  • A Showstopper: This cake is guaranteed to impress your family and friends.

Ingredients

For the Chocolate Sponge Cake:

  • 1 ½ cups (180g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (45g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs, at room temperature
  • ½ cup (120ml) milk, room temperature
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) boiling water

For the Cherry Filling:

  • 1 (15 oz) can pitted dark sweet cherries (in juice or light syrup)
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon Kirschwasser (optional, a traditional cherry brandy)

For the Whipped Cream Frosting:

  • 3 cups (720ml) heavy whipping cream, very cold
  • ½ cup (60g) powdered sugar
  • 2 teaspoons vanilla extract

For Garnish:

  • ¼ cup chocolate shavings or curls
  • Fresh cherries with stems

Equipment You’ll Need:

  • Two 8-inch round cake pans
  • Parchment paper
  • Medium saucepan
  • Large mixing bowls
  • Electric mixer (stand or hand)
  • Spatula

Instructions

Part 1: Make the Cake Layers

  • Preheat Oven & Prepare Pans: Preheat your oven to 350∘F (175∘C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  • Whisk Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, milk, oil, and vanilla.
  • Mix Together: Pour the wet ingredients into the dry ingredients and mix until just combined. Slowly pour in the boiling water and whisk until the batter is smooth and thin.
  • Bake: Pour the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Part 2: Make the Cherry Filling

  • Cook the Cherries: Drain the canned cherries, reserving the juice. In a medium saucepan, combine the reserved cherry juice, sugar, and cornstarch. Whisk until the cornstarch is dissolved.
  • Thicken: Cook over medium heat, whisking constantly, until the mixture comes to a boil and thickens. Remove from heat and stir in the cherries and Kirschwasser (if using). Set aside to cool completely.

Part 3: Make the Whipped Cream & Assemble

  • Whip the Cream: In a very cold bowl, use an electric mixer to beat the heavy whipping cream on high speed. Gradually add the powdered sugar and vanilla extract. Continue to beat until stiff peaks form.
  • Level the Cakes: Use a serrated knife to carefully level the tops of the cooled cake layers.
  • Assemble: Place the first cake layer on a serving platter. Spread about one-third of the whipped cream over the top. Spoon half of the cherry filling over the whipped cream.
  • Add Second Layer & Filling: Place the second cake layer on top and gently press down. Spread another third of the whipped cream over this layer, followed by the remaining cherry filling.
  • Frost and Garnish: Use the remaining whipped cream to generously frost the top and sides of the cake. Gently press the chocolate shavings onto the sides and top. Garnish the top with fresh cherries.
  • Chill: Refrigerate the cake for at least 30 minutes before slicing to allow it to set.

Storage and Essential Tips for the Best Black Forest Cake

  • Cold Ingredients are Key: For the whipped cream, make sure your heavy cream, bowl, and beaters are all very cold. This helps the cream whip up faster and hold its shape.
  • Don’t Overbeat: Be careful not to over-beat the whipped cream, or it will turn to butter.
  • Use Quality Chocolate: The flavor of the chocolate shavings makes a big difference. Use good quality semi-sweet or dark chocolate.
  • Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.

Share Your Creation!

Did you bake this classic Black Forest Cake? We’d love to see it! Share your photos on Instagram and tag @FoodieIdeas and use the hashtag #BlackForestCake.

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