Black Forest Cake Recipe

Preheat oven to 350°F (175°C). Lightly grease two 8-inch round cake pans with butter or baking spray and line the bottom of each pan with parchment paper. Use soaked cake strips for baking flat layers if desired.

In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Set aside.

In a medium bowl, whisk together the cocoa powder and espresso powder. Slowly pour in the boiling water while whisking until dissolved. Whisk in milk, sour cream, and oil until combined. Add eggs and vanilla, and whisk until well combined.

Pour the cocoa mixture into the dry ingredients and whisk until smooth and no dry spots remain. The batter will be runny. Divide the batter evenly between the prepared cake pans.

Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when gently pressed. Let the cakes cool in the pans on a wire rack for 20 minutes. Invert the cakes onto the wire rack, remove parchment paper, and let cool completely.

While cakes cool, combine pitted and halved cherries, sugar, and kirsch (or cherry juice) in a medium bowl. Stir to combine, cover, and let macerate for 30 minutes to 1 hour, stirring occasionally. Drain off the collected syrup. If needed, add cold water or more kirsch to the syrup to make ⅔ cup (160ml). Set aside.

In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with an electric hand mixer), beat the cold heavy cream and powdered sugar on medium speed until thickened, about 1 minute. Increase speed to medium-high and beat until soft peaks form, about 2 minutes. Drizzle in the kirsch (if using) and beat just until stiff peaks form, 30 seconds to 1 minute.

Reserve 1 cup of the whipped cream in a piping bag fitted with a closed star tip and refrigerate.

Remove parchment from cooled cake layers. Cut each layer in half horizontally to create 4 thinner layers. Reserve one bottom layer for the top. Place another bottom layer cut-side up on a serving plate. Brush with 3-4 tablespoons of reserved cherry syrup.

Spread about ¾ cup of whipped cream over the syrup. Arrange about a third of the macerated cherries evenly over the cream. Place another cake layer on top, cut-side up, and press gently.

Repeat the process of brushing with syrup, adding whipped cream, and cherries for the next two layers. Place the reserved bottom layer cut-side down as the final top layer.

Spread the remaining whipped cream evenly over the top and sides of the cake. If using, press chocolate shavings onto the sides and sprinkle on top.

If adding ganache, chill the cake for 30 minutes. Pipe the runny ganache around the top edge, letting it drip down the sides.

Pipe the reserved whipped cream on top and garnish with fresh cherries, if desired. Keep the cake refrigerated until ready to serve.