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German Black Forest Cake

Course Dessert
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 12 servings
This decadent German Black Forest Cake recipe features fluffy chocolate sponge cake, layered with fresh whipped cream and cherries. This cake is light, perfectly sweet, and delicious.

Ingredients
  

Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso powder
  • 2 teaspoon vanilla extract
  • 2 eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 1 cup boiling water

Cherries:

  • 2 cups fresh cherries pitted and cut in half
  • ¼ cup granulated sugar
  • ¼ cup water
  • ½ teaspoon almond extract

Whipped Cream

  • 2 cups heavy whipping cream cold
  • 2 oz. cream cheese softened
  • ½ cup powdered sugar

Ganache:

  • 1/3 cup heavy whipping cream
  • 1 Tablespoon corn syrup
  • 3 oz. semi-sweet chocolate chips

Garnish:

  • 8-10 fresh cherries
  • Grated chocolate

Instructions

Cake:

  • Preheat your oven to 350 degrees/F and prepare 3 8-inch cake pans by rubbing generously with vegetable shortening and dust with unsweetened cocoa powder.
  • In the bowl of a stand mixer equipped with a whisk attachment, add the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder and whisk until well combined.
  • Add in the vanilla, eggs, milk, and vegetable oil and mix until there are no dry spots remaining.
  • Add in the boiling water last and mix on low speed. Slowly increase to high for 1-2 minutes.
  • Divide the batter evenly between the three cake tins and bake for 25-30 minutes or until a toothpick inserted in the center of each cake comes out clean.
  • Remove from the oven and allow the cakes to cool completely on a wire rack.

Cherries

  • Add the cherries, sugar, and water into a medium saucepan and heat over med-high heat until boiling. Reduce heat to low and let simmer for 6-7 minutes stirring occasionally. You want the cherries to be soft but not mushy.
  • Remove from heat and whisk in the almond extract (or brandy if using)
  • Allow to cool.

Whipped Cream

  • In the bowl of a stand mixer equipped with a whisk attachment, add the cream cheese and whip until light and fluffy.
  • With the mixer on low, slowly pour in the heavy whipping cream.
  • Add the powdered sugar and whisk on low speed until incorporated then increase the speed to high until stiff peaks form.

Ganache:

  • In a small microwave safe bowl, add the heavy cream and microwave on 30 second increments until hot (but not boiling). Remove and add the chocolate and corn syrup. Let sit for 3-5 minutes and then whisk until smooth.

To assemble:

  • Place one cooled layer of cake on a cake stand and brush generously with the syrup from the cherries.
  • Place about 1/3 of the whipped cream on top and smooth evenly.
  • Place 20-25 cherries around on top of the whipped cream and press them in slightly.
  • Repeat with each layer of cake.
  • Once you place on the last layer of cake, pour over the chocolate ganache and smooth letting some drip over the sides.
  • Place the remaining whipped cream into a piping bag with a large (1M) star tip and pipe whipped cream circles around the top.
  • Sprinkle grated chocolate over the cake and top the whipped cream with fresh cherries.
  • Serve immediately or refrigerate until ready to serve.

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