Black Forest Cake

This Black Forest Cake combines rich chocolate cake layers with fresh cherries and a simple whipped cream frosting.

5 from 1 vote

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Course: Dessert

Cuisine: Cake

Keyword: Cake, Cherries, Dark Chocolate, Frosting, Whipped Cream

Prep Time: 45 minutes

Cook Time: 35 minutes

Resting Time: 2 hours

Total Time: 3 hours 20 minutes

Servings:

Calories: 466kcal

Preheat oven to 170°C (340°F). Line the bottom of the cake pans with a round of parchment paper.
Mix all of the dry ingredients in a separate bowl. Set aside.
In the stand mixer, cream the butter and sugar until light and fluffy, then add the vanilla and mix again.
Add one egg at a time and mix thoroughly. Be sure to scrape down the sides and bottom of the bowl. Don't worry if the mixture looks curdled.
In a separate bowl, add the boiling water to the cocoa powder. Mix well then add the cold milk to the mixture, cooling down the entire mixture.
Add a third of the flour mixture to the creamed butter mixture then mix. Then add half of the cocoa and milk mixture, mix again.
Alternate until everything is combined and thoroughly mixed. The final batter will be much runnier than your average cake mix.
Divide into three 6-inch cake pans and cook until the sides shrink slightly. Depending on the oven, this should take anywhere between 25-30 minutes. Check after 25 minutes. A toothpick should come out with a few moist crumbs.
Transfer to a cooling rack and let cool for 15 minutes, before removing from the pans to cool further *see note*

Put the bowl and whisk in the freezer for 15 minutes before starting.
Add the whipped cream and start to whisk. Stop once you have loose peaks.
Add the powdered sugar, corn starch and vanilla. Continue to whip on medium high speed until you have stiff peaks.

In a sauce pan, bring the sugar and water to boil. Let cook for 2-3 minutes or until the sugar has completely dissolved. This is your simple syrup. It will keep your cake moist and keep too many crumbs from getting into the layers of frosting.
Put a bit of frosting down on the cake board and transfer one of the cake layers on top. This will act as a sort of 'glue' to hold it in place.
Brush the top of the cake with the simple syrup.
Add a big spoonful of frosting and using an off set spatula, even it out. Get down to eye level to make sure that the frosting layer is level.
Add a handful of cherry halves and press down to seal them in place. Top with a bit more frosting and smooth over the cherries to keep them from moving around.
Add another layer of cake and repeat.
With your last layer, put the cut side down on top of the filling, so the bottom of the cake is now the top. Press into place.
Add a bit of frosting to the top and smooth out. It doesn't have to be a lot, this is just the crumb coat.
Repeat with the sides of the cake.
Place in the fridge to let chill for at least 30 minutes
Once the cake has chilled, you can proceed with the final coating of frosting. Add a big spoonful of frosting to the top and level it out.
Proceed with the sides of the cake and use a cake scraper to smooth it out.
Decorate the sides of the cake how you wish, I just tossed some shaved chocolate.
Pipe little mounds on the top of the cake and top with fresh cherries.
Chill until served.

I personally make the cakes the day before, let cool then level them. Then I double wrap them in plastic wrap, before putting them in the freezer. By freezing the cakes, it helps them stay moist. Take them out the morning that you want to use them and decorate as normal.
For cupcakes, divide into 16-20 cupcakes and check after 25 minutes or so.