Homemade Black Forest Cake with Cheesecake In The Middle
A decadent blend of rich chocolate cake and creamy cheesecake, topped with cherry pie filling, creating a delightful dessert experience.
Ingredients
Cake and Filling
- 1 box chocolate cake mix Prepare according to package instructions
- 3 cups sour cream
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 cups cherry pie filling
- 1/2 cup heavy cream
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 3 tablespoons cocoa powder
- to taste Chocolate shavings for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, prepare the chocolate cake mix according to the package instructions. Pour the batter into two greased round cake pans.
- Place the pans in the preheated oven and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely on a wire rack.
- In a separate bowl, beat the softened cream cheese, sour cream, sugar, and vanilla extract until smooth.
Assembly
- Once the cakes are cooled, place one layer on a serving plate. Spread a layer of the cheesecake mixture evenly over the cake. Top with half of the cherry pie filling.
- Place the second cake layer over the first and gently press down. Spread the remaining cheesecake mixture over the top, followed by the other half of the cherry pie filling.
Finishing Touch
- In another bowl, whip the heavy cream until stiff peaks form. Spread or pipe this over the cheesecake layer for a decorative touch.
- Finally, sprinkle cocoa powder and chocolate shavings on top for that elegant finishing touch.
Chill
- Refrigerate the cake for at least 2 hours to let it set before slicing.
Notes
Store in the refrigerator for up to 3 days covered to retain moisture. For freezing, wrap slices and store in an airtight container for about a month.