Description
This classic Chocolate Forest Cake, inspired by the traditional Black Forest gateau, combines rich chocolate layers with whipped cream and juicy cherries for an irresistible European dessert. Perfectly moist cake layers soaked with kirsch and layered with luscious cherries and whipped cream make this an elegant and delightful treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
Filling and Topping
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 2 tablespoons kirsch or cherry liqueur
- 2 cups pitted cherries (fresh or canned, drained)
- 1/2 cup cherry preserves
- 4 ounces semisweet chocolate (shaved or grated for garnish)
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt to ensure even distribution of leavening agents and flavor.
- Add Wet Ingredients: Add milk, vegetable oil, eggs, and vanilla extract to the dry mixture. Beat on medium speed until the batter is smooth and well combined.
- Incorporate Boiling Water: Stir in the boiling water carefully until the batter is thin and smooth, which helps create a moist cake texture.
- Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cakes cool in pans for 10 minutes.
- Cool Cakes Completely: Transfer cakes to wire racks and allow to cool completely to room temperature before assembling.
- Whip the Cream: In a chilled bowl, whip the heavy cream with powdered sugar until stiff peaks form, ensuring a stable frosting for layering.
- Slice Cake Layers: Carefully slice each cake layer horizontally in half to create four thin, even layers for layering.
- Brush with Kirsch: Lightly brush each layer with kirsch or cherry liqueur to infuse flavor and moisture.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of whipped cream on top, followed by a layer of pitted cherries. Repeat this process with remaining layers, finishing with whipped cream on top and spreading whipped cream on the sides.
- Decorate: Garnish the top and sides with grated or shaved semisweet chocolate and extra cherries for an elegant finish.
- Chill: Refrigerate the assembled cake for at least 1 hour before serving to allow flavors to meld and the frosting to set.
Notes
- For a non-alcoholic version, substitute cherry juice for kirsch to maintain moisture without alcohol.
- Canned sour cherries are a great alternative if fresh cherries are not available or out of season.
- Keep the cake refrigerated until ready to serve to preserve freshness and cream texture.
- Use room temperature eggs and milk to ensure batter blends smoothly.
- Whip cream in a chilled bowl to achieve quicker and stiffer peaks.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 34 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 65 mg
