Black Forest Cake

Origin

The cake’s name comes from the specialty liquor of the area. Schwarzwälder Kirschwasser (Black Forest cherry brandy) is used in the recipe. Although its exact origin is unclear, it’s been popular since the early 20th century.

Ingredients

For the Cake

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Filling and Frosting

• 2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups cherries (pitted, fresh, or from a jar; extra for decoration)
• 1/4 cup Kirschwasser (cherry brandy) or cherry juice for a non-alcoholic version

For Decoration

• Dark chocolate shavings or curls

Preparation

Cake

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
2. Mix Dry Ingredients: In a large bowl, sift together flour, sugar, cocoa, baking powder, baking soda, and salt.
3. Add Wet Ingredients: Add the eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed until well mixed. Reduce speed and carefully pour in boiling water. Beat on high speed for about 1 minute to add air to the batter.
4. Bake: Divide batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Filling and Frosting

1. Whip Cream: In a large bowl, whip the heavy cream. Add the powdered sugar and vanilla extract until stiff peaks form. Be careful not to over-whip.
2. Prepare Cherries: If using jarred cherries, drain them well. If using fresh, pit them and soak in Kirsch. Alternatively, soak them in cherry juice for a non-alcoholic version.

Assembly

1. Layer the Cake: Once cooled, level the tops of the cakes if they’ve domed. Slice each cake horizontally into two layers, giving you four layers in total. Place one layer on your serving plate.
2. Soak and Layer: Brush the first layer with Kirsch or cherry juice. Spread a layer of whipped cream, then distribute cherries evenly over the cream. Place another cake layer on top and repeat the process until all layers are stacked.
3. Frost: Use the remaining whipped cream to frost the top and sides of the cake.
4. Decorate: Garnish the top with chocolate shavings or curls. Decorate with extra cherries as desired.
5. Chill: Place the cake in the refrigerator for at least an hour. This will allow the flavors to meld and the cream to set before serving.

• If you can’t find Kirschwasser, you can use another cherry liqueur or even rum for a different flavor profile.
• For an even more pronounced cherry flavor, you can make a cherry compote or use cherry jam between the layers.
• The cake tastes best when made a day ahead, allowing the flavors to develop.

This recipe provides a delicious, traditional Black Forest Cake experience. Enjoy!