A delicious black forest cake with chocolate cake layers soaked in a cherry brandy syrup and covered in whipped cream, shaved chocolate, and cherries.

Black Forest Cake

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour 15 minutes

Ingredients

For the Cake

• 2 cups all-purpose flour 240g
• 1 1/2 cup sugar 300g
• 1 cup unsalted butter 227g, room temperature
• 1 cup buttermilk 236mL
• 1/2 cup cocoa powder 58g
• 1/2 tsp baking powder 2g
• 1/2 tsp baking soda 3g
• 1 tsp salt 5g
• 1 tbsp coffee 15mL
• 2 eggs
• 2 egg yolks

For the Syrup

• 1/2 cup water 170g, melted and cooled
• 1/2 cup sugar 115g, room temperature
• 1/3 cup Kirsche

For the Whipped Cream Frosting

• 1 1/2 pints heavy cream cold
• 1/3 cup powdered sugar plus more to taste.
• 1 1/2 tbsp Kirsche 22mL

For the Assembly

• 2 cups cherries plus more for decorating
• 1 bittersweet chocolate

Instructions

For the Cake

1. Butter and flour 3 six inch cake pans. Preheat oven to 350F.
2. Sift the flour baking soda and powder, salt and cocoa powder.
3. Cream the butter and sugar together until light and fluffy. Beat the eggs and yolks in one at a time, then add in the coffee.
4. In three batches, mix in the flour mixture alternating with the buttermilk. Don’t over-mix!
5. Divide batter evenly into pans and bake at 350f for about 25 – 30 minutes or until the centers are done. Allow to cool in pans for about 10 minutes and then invert onto a wire rack.

For the Syrup:

1. Add the water and sugar to a small pot then bring to a boil. Allow to boil for about a minute then remove from heat and stir in the cherry liqueur. Transfer to a bowl and allow to cool before using.

For the Whipped Cream Frosting

1. Add the cold cream, powdered sugar, and Kirsche to the bowl of your stand mixer fitted with a whisk attachment then beat on high until soft peaks form. I always chill my bowl and whisk for a fast whip but this is optional.

For the Assemby

1. Melt about 1/4 cup or dark chocolate with two tablespoons of cream. Whisk together and set aside.
2. Wash, halve and pit about about 2 cups of cherries then transfer to a bowl and set aside.
3. Carefully shave the chocolate using a knife or vegetable peeler. and set aside.
4. Cover the first cake layer with whipped cream then press cherry halves all over the top. These cherry pieces are actually structural as they will hold the cake up, whipped cream is TOO soft for a three layer cake on it’s own. Repeat the process with the other layers until the cake is assembled.
5. Give the cake a quick smooth and push in any errant cherries. Cover the cake with more whipped cream then smooth the top and side.
6. Gingerly press shaved chocolate onto the bottom half of the cake. You can also toss the chocolate at the cake as the frosting is quite soft and easy to disturb.
7. Pour or pipe ganache onto the cake’s top then smooth out. Leave about an inch from the edge uncovered.
8. Transfer the remaining whipped cream to a piping bag fitted with a large closed star tip (849) Pipe dollops on the top then top with cherries.

Did you find this post useful? Want to get back to this page later? Save THIS PIN below to your Recipes board on Pinterest!