Classic Black Forest Cake
A delightful cake with rich chocolate layers, fluffy whipped cream, and tart cherries, perfect for any celebration.
Ingredients
For the Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder Use quality cocoa for best flavor.
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water Added gradually for a smooth batter.
For the Filling
- 1 jar (24 oz) Morello cherries Drained, reserve syrup.
- 2 cups heavy whipping cream Chill for best results.
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For Topping
- Chocolate shavings Optional, for garnish.
- More cherries for garnish Optional.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Mixing Ingredients
- Beat in the eggs, milk, oil, and vanilla extract until well combined.
- Gradually stir in the boiling water until the batter is smooth.
Baking
- Divide the batter equally between the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes before transferring to wire racks to cool completely.
Whipped Cream Preparation
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Assembling the Cake
- Once the cakes are completely cool, slice each cake in half horizontally.
- Place one layer on a serving platter and moisten with reserved cherry syrup.
- Spread a layer of whipped cream, add a layer of cherries, then place the second layer on top.
- Repeat until all layers are stacked and frosted.
- Finish off with chocolate shavings and extra cherries for decoration.
Serving
- Refrigerate until ready to serve.
Notes
Store leftovers in the refrigerator for up to 4 days or freeze for up to a month. For best results, chill mixing bowl and beaters before whipping cream.