Black Forest Cake
Authentic German chocolate cake layered with whipped cream, cherries, and dark chocolate shavings. Rich, elegant, and surprisingly achievable with pantry staples.
- Total time
- 75 min
- Servings
- 12
- Calories
- 385
- Protein
- 5g
Ingredients
- 1.75 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1.5 cups sugar
- 3 large eggs
- ½ cup butter, softened
- ¾ cup whole milk
- 1.5 tsp baking powder
- ½ tsp baking soda
- 2 cups heavy cream
- 3 oz dark chocolate, for shaving
- 24 whole cherries in syrup (or fresh), drained
Instructions
- 1
Preheat oven to 350°F. Grease two 8-inch round cake pans and line bottoms with parchment.
- 2
Sift together flour, cocoa powder, baking powder, and baking soda into a bowl.
- 3
Cream butter and sugar until pale and fluffy, about 3 minutes, scraping bowl halfway.
- 4
Add eggs one at a time, beating after each addition until combined.
- 5
Alternate adding flour mixture and milk, starting and ending with flour. Mix until just combined.
- 6
Divide batter evenly between pans and smooth tops level.
- 7
Bake 30-35 minutes until a toothpick inserted in center comes out clean.
- 8
Cool in pans 15 minutes, then turn out onto a wire rack. Cool completely.
- 9
Whip heavy cream to stiff peaks using a stand mixer or whisk. You want glossy, firm peaks.
- 10
Place one cake layer on a serving plate. Spread a thin layer of whipped cream on top.
- 11
Arrange 12 cherries in a ring on the cream. Top with second cake layer.
- 12
Cover entire cake with remaining whipped cream in a thin, even layer.
- 13
Use a vegetable peeler to shave dark chocolate over the top and sides until generously coated.
- 14
Top with 12 remaining cherries, spacing them evenly around the edge.
- 15
Refrigerate at least 30 minutes before serving to set the cream.
Tools you’ll need
- two 8-inch round cake pans
- parchment paper
- electric mixer or whisk
- large mixing bowl
- medium mixing bowl
- sifter
- rubber spatula
- wire cooling rack
- measuring cups and spoons
- vegetable peeler
- serving plate
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