She Strengthens

Indulge in the Rich Flavors of Black Forest Cake

Black Forest cake, a German masterpiece, is a decadent dessert that combines rich chocolate, sweet cherries, and creamy whipped cream. This impressive cake is perfect for special occasions, such as birthdays and holidays.

The Perfect Cake Layers

To start, bake two moist devil’s food cakes using dark chocolate, Dutch-process cocoa powder, and a hint of coffee. While the cakes cool, prepare the cherry filling by tossing canned dark sweet cherries with a cherry syrup reduction mixed with kirsch, a cherry-flavored liqueur.

Assembling the Cake

Once the cakes are completely cool, use a serrated knife to trim a thin layer from the top of each cake. Poke holes all over the tops of the cakes, then brush half of the reserved cherry syrup over the cake. Spread 2 cups of whipped cream evenly over the syrup, leaving a 3/4-inch border. Scatter the reserved cherries over the whipped cream, followed by another layer of whipped cream. Place the second cake on top and press down gently.

Finishing Touches

Frost the outside of the cake with the remaining whipped cream. If desired, reserve up to 2 cups of whipped cream for piping decorations on the top or base of the cake. Shave semisweet chocolate onto the sides of the cake using a vegetable peeler, then press the shavings into the cake. Finally, arrange fresh cherries around the top border of the cake.

Tips and Variations

For an easier alternative, try our classic Red Velvet Cake recipe or capture all the flavors of this cake in our Black Forest “Strata” recipe. Make sure to use dark sweet cherries in heavy syrup, as they provide the best flavor and texture. If you can find them, Bada Bing Cherries from Tillen Farms are a great option. You can prepare the cake layers up to 1 day in advance, then assemble the cake just before serving.

Recipe Details

Yield: 1 (8-inch) layer cake, or 8 to 10 servings
Difficulty: Hard
Total Time: 3 hours 20 minutes

Ingredients

For the cake:

• 1 1/4 cups water
• 4 ounces unsweetened chocolate, finely chopped
• 1/2 cup Dutch-process cocoa powder
• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon fine salt
• 12 tablespoons unsalted butter, at room temperature
• 1 3/4 cups granulated sugar
• 3 large eggs, at room temperature
• 1/2 cup sour cream, at room temperature
• 1 1/2 teaspoons vanilla extract

For the cherries and syrup:

• 1 (15-ounce) can dark sweet cherries in heavy syrup
• 2 tablespoons kirsch or cherry-flavored liqueur
• 1 tablespoon freshly squeezed lemon juice

For the whipped cream:

• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 6 cups cold heavy cream
• 1 tablespoon vanilla extract

To assemble:

• 1 (4-ounce) piece semisweet chocolate
• 12 fresh cherries with stems, maraschino cherries with stems, or jarred sweet cherries with stems