Moist, tender, and delicious black forest engulfed in rich and creamy whipped topping with a chocolate ganache drizzle, this cake is the embodiment of decadence. The cherry-flavored chocolate cake and whipped topping are a match made in food heaven! And the chocolate ganache makes this great dessert even better!

This tried and true classic has a special place in everyone’s heart, And Stomach! And for the few who have never had this delicacy, you simply MUST try this to understand why it’s such a hit, oh no, simply telling you isn’t enough! So for all the diehard black forest enthusiasts out there and the future fans, allow me to share my recipe for the decadent and delightful Black Forest Cake, You’re Welcome!

Straightforward

Black forest cakes can be a little time consuming to make but believe me when I say, it is well worth the labor, just wait until you taste it! For this recipe, you’ll be making 3 chocolate cake layers, the whipped topping, and the chocolate ganache. Prepping time will be over an hour (or less depending on how fast you work) and bake time will be about 25 minutes.  

 

What Makes this Cake Special?

This delicate dessert is rich with flavor! From the chocolate cake to the cherries, whipped topping, and chocolate drizzle, our black forest cake is a cut above the rest! Just one bite and your taste buds will come alive with excitement! You won’t be able to resist, but why would you want to?

 

How Should You Serve These Dessert?

This delicious cake can be served chilled or at room temperature, in my opinion, it is best eaten on special occasions such as birthdays, weddings, or on a romantic date but feels free to enjoy this whenever you like, it’s all up to your preference.

 

Serving Size

Our cake recipe yields 12 servings, which is just for a small intimate gathering such as a birthday at home or a dinner party with close friends. Casual meet up such a book clubs, and potlucks, or just have it for dessert after dinner.  

 

Equipment Needed

Mixing bowls– You will need at least 4 mixing bowls and a heatproof bowl.

Electric Mixer– Use a stand mixer or hand mixer to combine the ingredients.

Baking Pan– Use (3) 9-inch baking pans for the cakes.

Silicone Spatula– A regular silicone or rubber spatula will suffice.

Offset Spatula– Use a standard size spatula or palette knife to frost the cake.

Turntable– use a cake turntable for easy frosting.

 

Main Ingredients Of This Dish

Duncan Hines– I used this brand of cherry filling but you can use whichever brand you like best.

Bob’s Red Mill– For this recipe, I used 1 3/4 cups of this AP flour, this brand has always is my go-to for baking but use what you like.

Daisy Sour CreamI used this sour cream as it has the best flavor in my opinion.

 

Substitutes

Coconut Oil– Use 1/2 cup of coconut oil to replace the 1/2 cup oil vegetable oil in this recipe.

Half And Half – Use an equal amount of half-and-half to replace the heavy cream in the chocolate ganache.

Greek Yogurt– To replace the 3/4 cup of sour cream in this recipe, use 3/4 cup Greek yogurt, full fat or nonfat will work.

 

 All The Ingredients

  • All-purpose Flour– Combined with cocoa powder.
  • Cocoa Powder– Mix with the flour for color and flavor.
  • Granulated Sugar– Beaten with the oil until low speed.
  • Baking soda– Acts as a leavening agent.
  • Salt– Enhances the flavor of the cake.
  • Vegetable oil– Gives a moist texture to the cake.
  • Eggs– Whisked with cherry juice and vanilla.
  • Sour Cream-. added to the cake batter after the leaving agents and salt.
  • white Vinegar– Mixed with vinegar and whole milk as a buttermilk replacement.
  • Whole Milk– Combined with the vinegar and added to the cake better last.
  • Vanilla– Gives the cake flavor.
  • Hot Water– Added to the cake batter last.
  • Cherry Filling– Cherries removed and used between layers and on top of the cake.
  • Cherry Juice-Mixed with eggs and vanilla.

 

How Did We Make These Cookies

Cake

  1. In a small bowl, mix the vinegar and whole milk to make a buttermilk substitute.
  2. Heat your oven to 350 degrees and line 3 9 inch baking pans.
  3. In a bowl, combine the flour and cocoa powder, then use a wire whisk to beat the eggs, cherry juice, and vanilla in another bowl and set that aside.
  4. At a low speed, mix the oil and sugar in an electric mixer then beat in the sugar mixture until combined.
  5. Mix in the flour and cocoa mixture until combined, then add the baking powder, baking soda, and salt, the sour cream and mix well. Add the buttermilk replacement then stir to combine, then mix in the hot water until evenly blended (do not over mix).
  6. Portion the batter evenly among the 3 cake pans and bake for 20-25 minutes until a toothpick comes out clean, remove and allow the cakes to cool. While the cakes are cooling, make the toppings.
  7. When cool, cut a thin slice from the top of the cakes so that they’ll flat for stacking.

Topping

  1. Remove the cherries from the cherry filling and spread them on top of a cake layer, put some whipped topping on the cherries, and use an offset spatula to spread the topping evenly on the cake.
  2. Place another cake on top of the first and repeat the process for the second layer. Finish with the final cake layer and frost with the whipped topping. Once frosted, drizzle the chocolate ganache on top of the cake and decorate with cherries and enjoy!

 

Level The Cakes

Once the cakes had been baked and cooled It was time to add the filling and topping. However,  I first had to prep the cakes by cutting them. I used a serrated knife to cut the raised centers from the cakes make them flat and uniform. This allowed for easier frosting and stacking of the cakes.

 

Making The Ganache Topping

To make the chocolate ganache, I melted the chocolate and heavy cream over a double boiler and stirred to combine, but this can also be done using a microwave. Place the chocolate and heavy cream in a heatproof bowl and microwave on high for about a minute, remove and stir to combine(if it didn’t melt, just return to the microwave for another 1-2 minutes and stir).

Storing Black Forest Cake

Storing this tasty dessert is pretty simple, just cover the cake in a cake storage box and this will last for a day or 2 at room temperature. Store in a similar fashion in the fridge and this will last for a week. Freezing isn’t recommended.

 

This delicious dessert is so moist and decadent that you’ll feel like royalty biting into a slice! It’s the perfect birthday, anniversary, or wedding cake you could ever make, share this with loved ones on special occasions and everyone will love it!

 

Black Forest Cake

Black Forest Cake

Yield: 12 Servings
Prep Time: 1 hour 20 minutes
Cook Time: 25 minutes
Total Time: 1 hour 45 minutes

Rich, moist, homemade Black Forest Cake, a chocolate lover dream!

Ingredients

Cake

  • 3/4 cup all-purpose flour
  • 2/4 cup cocoa powder
  • 1 3/4 cups granulated sugar
  • 2 tsp baking soda
  • 1 tsp salt
  • 1/2 cup oil
  • 2 large eggs
  • 3/4 cups sour cream
  • 1 tbs white vinegar
  • 1 cup whole milk
  • 2 tsp vanilla
  • 1/2 cup hot water
  • 1 1/2 cup cherry filling
  • 2 tbsp cherry juice

Whipped Topping

  • 2 cups whip topping powder
  • 2 1/2 cups cold water

Chocolate Ganache Topping

  • 2 cups chocolate chunks or buttons
  • 1/2 cup heavy cream

Instructions

  1. Combine the vinegar and whole milk, then set aside(this is a buttermilk substitute).
  2. Preheat the oven to 350°F or 180°C, prepare three 9 inch cake pans.
  3. In a large bowl, combine the flour and cocoa powder, then set aside. Whisk the eggs, cherry juice, and vanilla, in a separate container.
  4. Using an electric mixer, beat the oil and sugar on low speed, add the eggs and continue mixing just until combined.
  5. Pour the flour mixture into the liquid ingredients and mix until evenly incorporated.
  6. mix in the baking powder, baking soda, and salt, then add the sour cream, mix until well blended. Lastly, add the vinegar and milk mixture and mix just until combined, then slowly pour the hot water into the batter and mix well.
  7. Divide the batter evenly between the 3 baking pans and bake for 20-25 minutes until a toothpick to the center comes out clean.
  8. Once cool, cut off thin layers from the top of the cake to level it out (make both the whipped topping and ganache while the cakes are cooling).
  9. Whipped Topping: In a bowl, beat the whip topping powder and the water until stiff.
  10. Ganache: Melt the chocolate and heavy cream using a double boiler over medium heat, stir until smooth.
  11. To assemble the cake, place some of the cherries on top of the cake then spread a dollop of whipped topping over the cherries. Repeat the process for the second layer, then finish with the final cake.
  12. Once the final cake layer has been added, cover the cake with the remainder of the whipped topping and drizzle the ganache on top, garnish with some cherries, slice, and enjoy.

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