Amazing Black Forest Cake Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate

Cacao nibs provide a healthier option with less sugar.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia is a lower-calorie alternative.

Preheat the oven to 350°F.

Prepare two 8-inch round cake pans by lining and spraying them.

In a large bowl, combine 2 and 1/4 cups of all-purpose flour, 2 cups of granulated sugar, 1 and 1/2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt. Whisk to combine.

In another large bowl, add 50 g of Dutch processed cocoa powder and 2 teaspoons of espresso powder.

Measure out 2/3 cup of hot water and pour it into the cocoa mixture while whisking until fully dissolved.

Whisk in 1/2 cup of whole milk, 1/2 cup of vegetable oil, and 1/2 cup of sour cream until combined.

Add 2 large eggs and 1 tablespoon of vanilla extract, whisking until smooth.

Pour the cocoa mixture into the flour mixture and whisk until just combined, ensuring there are no lumps.

Divide the batter evenly between the two prepared pans.

Optionally, wrap damp cake strips around the pans for even baking.

Bake in the preheated oven for 30 to 35 minutes, or until the centers spring back when gently pressed.

Let the cake layers cool in the pans for 20 minutes before inverting them onto a wire rack to cool completely.

While the cake layers cool, pit 1 and 1/2 lbs of fresh cherries and place them in a bowl.

Mix the pitted cherries with 1/4 cup of sugar and 1/3 cup of Kirsch or cherry juice. Let them marinate for 30 minutes to an hour, stirring occasionally.

After the cherries have marinated, remove 2/3 cup of the liquid to brush onto the cake layers.

Cut each cooled cake layer in half horizontally to create four layers.

In a mixer, add 4 cups of cold heavy cream and 1/2 cup of powdered sugar. Mix on medium speed for 1 minute, then increase to medium-high until soft peaks form.

Add 2 teaspoons of vanilla extract (or 2 tablespoons of Kirsch) to the whipped cream and mix until desired consistency is reached.

Place the first layer of cake on a cake plate, cut side up, and brush with about 3 tablespoons of the marinated cherry juice.

Spread about 3/4 cup of whipped cream on top of the first layer, then add a layer of marinated cherries.

Repeat the process for the next layers, stacking carefully and finishing with the last layer of cake on top.

Cover the entire cake with the remaining whipped cream, smoothing the sides and top.

Decorate the top with chocolate shavings and additional cherries if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens