Mile-High Black Forest Cake
This beautiful black forest cake features ultra moist chocolate cake layers, homemade cherry syrup, and freshly whipped cream frosting. Use a block of chocolate to create chocolate shavings, then decorate the top of the cake with dark chocolate and fresh cherries. You can bake this cake a few hours before you need it and refrigerate until ready to serve!
Ingredients
Instructions
Preheat oven to 350°(F). Generously spray two 9-inch round baking pans with non-stick baking spray and set them aside. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, combine both sugars, flour, cocoa, baking soda, baking powder, espresso powder, and salt on low until ingredients are thoroughly combined. Set aside. In a separate large mixing bowl, whisk together the eggs, yolk, sour cream, milk, oil and vanilla, beating until well combined. Add the wet ingredients into the dry ingredients and beat on low speed until just incorporated. Carefully add in hot coffee (or water) and continue beating until completely combined; about 1 minute. The batter will quite thin. Divide batter evenly into prepared pans. Bake in preheated oven for 30 to 35 minutes, or until wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached. Cool cakes for 10 minutes in the pan (placed on top of a cooling rack) before removing from pans and transferring to a cooling rack to cool completely.
Combine all of the ingredients in a saucepan over medium-high heat. Simmer, stirring almost constantly, until the mixture starts to thicken, about 6 minutes. Reduce heat to low and cook for another 2 minutes before removing from the heat. Transfer to a heatproof bowl and cool completely before using.
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Notes
Hot water may be used in place of the coffee. Be sure it’s freshly boiled.
Liquified coconut oil or vegetable oil may be used in place of canola oil. If using liquified coconut oil, be sure it’s not too hot before adding it to the batter.
Cherry juice may be used in place of the kirsch.
Do not use dutch-process cocoa for this recipe.
If you have extra whipped cream, or want to make extra for decoration, you can scrape it into a piping bag and pipe whipped cream stars around the cake.
This is a delicate cake by nature. It will hold its shape, but it’s not the most structured cake. If you prefer more structure, use a cream cheese frosting or buttercream.
This cake is best served within an hour of making, but will keep, stored in the fridge, for about 6 hours before it starts loosing volume due to the nature of whipped cream.
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Reviews from the Original Source
A trick for anyone wanting to reduce the sugar in the frosting but still have nice stabilized whipped cream: cut back the sugar to your desired sweetness, omit the vanilla, and add about 3 tablespoons of instant vanilla pudding mix. The gelatin does an amazing job at keeping the whipped cream stiff and fresh. Whenever I feel like baking and ask my family for requests, this cake is the overwhelming answer. Ashley is a dessert genius and her cakes are heavenly!
I've made this cake 4 time's already! Every time I make it, it gets better and better. I've tweaked the recipe and added much more ingredients. It's my secret 😁 I have created a monster. Every one that tries it wants me to make for them. Thank you for such a beautiful and delicious cake! Thank you so much for putting this out there. This will become a family tradition!🙏
Best chocolate cake ever. Removed most of the sugar in the cream and it was fine. Didn't bother with the glaze but the whole cake was amazing. Wish I could post a pic
I just had to come and give a five star review here, it's an amazing cake!
I made this last weekend for a get together. Everyone loved it. Several years ago at our block party, a German couple came with her family's recipe for Black Forest cake. I had not ever had one but Yum! I asked about her recipe. She took me aside and told me " get a can of cherry pie filling and put enough to cover the bottom of each cake pan and put batter on top. Bake then decorate.
Made this the other day and yummy! A German man in my neighborhood would always bring his deceased wife's Black Forest Cake to our annual block party. I asked him the secret to this recipe. He took me aside and told me put canned cherry pie filling on the bottom of each cake pan. Try it!
Delicate and beautiful cake! I made it for my 60th birthday and it was loved by all. Especially by me!
My daughter requested this cake for her 14th birthday and I was a nervous wreck baking it. Thankfully, it ended up being a huge hit and not too scary lol. I will say the whipped cream frosting is delicate, so if you're making this on a hot day, you might want to stablize it.
Excellent. The only bad thing was you didn't give instructions/left out the recipe to stabilize the whipped cream with gelatin!
I also added a teaspoon of espresso powder to the cake batter.
This cake was so decadently delicious! The chocolate glaze, while not traditional, really enhanced the flavors. The espresso powder brought all the chocolate elements to another level. Amazingly delicious cake eating experience.
I halved the recipe (except for the cherries) and baked a four-layer 6” inch cake. Instead of the glaze, I left the cake white with cream, piped some cream swirls around the edge, added drained amarena cherries and dark chocolate shards. My grown daughter has never asked for the same cake two years in a row except for this one. I just did the cherries as bake and serve day is tomorrow.
My only issue has nothing to do with the cake … it is the transport. Whipped cream is not sticky like buttercream or meringue, so I am going to use skewers like dowels and try to chill the cake as much as possible (likely no room to freeze it, but will hope for the best) before transporting it. Last year a bump caused a bit of movement and want to avoid it this time.
But truly an epic bake.
Made this for Christmas Eve and it was wonderful! Very soft and light, almost like a trifle. I did make 1 1/2 times the cherry filling and liked that ratio but otherwise made exactly as written. Great recipe.
Made this for Christmas Eve and omg it was STUNNING. This is going in my favorites. Its brilliantly balanced and perfectly moist.
I didn't have kirsch so i used the juice from maraschino cherries and then used frozen dark cherries. I also doubled the cherries because i wanted more cherry filling.
Everyone loved it and i think this might be a new Christmas tradition!
10/10 ❤️❤️❤️
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