Name: Black Forest Cake (Standard)
Prep time: 1 h 12 min
Cook time: 1 h 48 min
Total time: 3 h
Yield: 10
Cuisine: German
Ingredients: 1 1/2 cups All-purpose flour; 3/4 cup Unsweetened cocoa powder; 1 1/2 cups Granulated sugar; 1 1/2 tsp Baking powder; 1 1/2 tsp Baking soda; 1 tsp Salt; 3/4 cup Buttermilk; 1/2 cup Vegetable oil; 2 Large eggs; 1 tsp Vanilla extract; 3/4 cup Boiling water; 24 oz Frozen dark sweet cherries, pitted; 1/4 cup Granulated sugar; 2 tbsp Cornstarch; 1 tbsp Kirschwasser (cherry brandy); 2 cups Heavy cream; 1/4 cup Powdered sugar; 1 tsp Vanilla extract; 1/2 cup Chocolate shavings; 1/4 cup Kirschwasser (cherry brandy)

Recipe tier

A traditional Black Forest cake with layers of chocolate sponge, whipped cream, cherries, and Kirschwasser.

Total 3h

Serves 10

Steps 10

Ingredients 20

Soundtrack the cook

Sunday sunshine · 179 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 72m Cook 108m Plate 5m Reset 10m

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Chocolate Cake
1 cups 180 g All-purpose flour
cup 75 g Unsweetened cocoa powder
1 cups 300 g Granulated sugar
1 tsp 7.5 mL Baking powder
1 tsp 7.5 mL Baking soda
1 tsp 5 mL Salt
cup 180 mL Buttermilk
cup 120 mL Vegetable oil
2 2 Large eggs
1 tsp 5 mL Vanilla extract
cup 180 mL Boiling water
Cherry Filling
24 oz 680 g Frozen dark sweet cherries, pitted
cup 60 mL Granulated sugar
2 tbsp 30 mL Cornstarch
1 tbsp 15 mL Kirschwasser (cherry brandy)
Whipped Cream
2 cups 480 mL Heavy cream
cup 60 g Powdered sugar
1 tsp 5 mL Vanilla extract
Garnish
cup 120 g Chocolate shavings
cup 60 mL Kirschwasser (cherry brandy)

Equipment

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Instructions

🎙️ Cook with voice coach

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Combine all Chocolate Cake ingredients except boiling water in a large bowl. Beat on medium speed for 2 minutes.
Gradually add boiling water to the batter, mixing until combined. Batter will be thin.
Divide batter evenly between prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
Make the Cherry Filling: In a saucepan, combine cherries, sugar, and cornstarch. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in Kirschwasser. Let cool.
Make the Whipped Cream: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
To assemble the cake: Place one cake layer on a serving plate. Brush with Kirschwasser. Spread with half of the Cherry Filling, then top with half of the Whipped Cream.
Place the second cake layer on top. Brush with Kirschwasser. Spread with remaining Cherry Filling and Whipped Cream.
Garnish with chocolate shavings.