Black Forest Cake
Ingredients – Cake
• 1¾ cups (220g) all-purpose flour
• ¾ cup (75g) unsweetened cocoa powder
• 2 tsp baking powder
• 1½ tsp baking soda
• ½ tsp salt
• 2 cups (400g) granulated sugar
• 3 large eggs, room temperature
• ½ cup (120ml) vegetable oil
• 1 cup (240ml) buttermilk
• 1 cup (240ml) hot coffee (or hot water)
• 2 tsp vanilla extract
Ingredients – Cream Frosting
• 2 cups (480ml) heavy whipping cream, chilled
• ½ cup (60g) powdered sugar
• 1 tsp vanilla extract
Filling & Decoration
• 1 cup (250g) cherry pie filling or pitted cherries in syrup
• 2–3 tbsp kirsch (cherry liqueur, optional)
• Dark chocolate shavings or curls for garnish
Instructions – Cake
Preheat oven to 175°C (350°F). Grease and line three 8-inch (20cm) round pans with parchment. In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, beat sugar, eggs, and oil until smooth. Add buttermilk and vanilla. Mix in dry ingredients, then pour in hot coffee and whisk until smooth and thin.
Divide batter evenly among pans. Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes completely on a wire rack.
Instructions – Cream Frosting
Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Keep chilled until ready to use.
Assembling
Place the first cake layer on a serving plate, brush lightly with cherry syrup or kirsch. Spread a layer of whipped cream, then spoon cherries on top. Repeat with the second cake layer. Place the third cake layer on top and frost the entire cake with whipped cream.
Decorate with chocolate shavings and extra cherries on top. Chill for 1–2 hours before slicing so the flavors meld together.
