This Black Forest Cake is the moistest chocolate cake layered with a sweet cherry filling and a perfect whipped cream frosting. This dreamy cake is perfect to bring for your next occasion.
Friends welcome to my December it is literally celebration after celebration in this family. Kicking off the festivities we start with hubby’s birthday who this amazing Black Forest Cake is made for! Then we move to our wedding anniversary (going on 8 years????), Christmas, my son’s birthday, mom’s birthday oh and were not done it ends with New Year’s Eve. Totally need to find a dress…!
What a month and I am smack in the middle of it! My favorite part though is all the sweets made it my little cozy kitchen!
Last week was full of Christmas cookies and hot cocoa, tis’ the season to be jolly!
Ed my hubby is a huge face of chocolate and fruit, I think it’s so bizarre, ha! He likes his apple pie with chocolate ice cream and he is probably one of the only people I know that does this! Ironically my son absolutely hates chocolate! For the birthday boy, I whipped up this luscious Black Forest Cake and no my chocolate hating son didn’t even try it, haha! But, everyone who came out to Celebrate absolutely loved it. Probably the greatest feeling ever for me!
Black forest cake may be the very best chocolate fruit combo I’ve ever made! This Black Forest Cake is full of so much rich flavor. The cherry chocolate combo is so sexy it’s one that makes everyone goo Mmmmm mmm mmm. This layer cake takes this flavor combo to a whole new level! Fresh Cherries were not in season around here I was a few weeks early however I could not postpone the birthday so I used frozen pitted cherries and they were terrific!
The moist chocolate cake layers taste so rich, really could be eaten on its own. The filling and toppings make this Black Forest cake live up to its name. Juicy cherries, jam preserves, and fluffy whipped cream come together to make this Black Forest Cake so damn good!
To all my chocolate cherry lovers this one is for you!
How To Make Black Forest Cake
- Preheat the oven to 350 degrees F, and prepare 3, 8-inch cake pans with non-stick spray or parchment paper.
- In a medium bowl whisk together your flours, sugar, cocoa powder, baking soda, & baking powder till combined.
- Cut butter into 12-16 small pieces and add into your dry ingredients. Mix on low till flour is crumbly and damp. (about 45 seconds. 1 minute)
- Add-in eggs 1 at a time and mix on low till combined.
- Add in vanilla extract, almond extract, and greek yogurt and mix on low till combined.
- Add in milk and mix till just combined.
- Divide batter evenly into your prepared cake pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Cherry Filling
- Combine the defrosted cherries, cherry jam and vanilla extract in a small bowl. Mix on low till combined.
Frosting
- In a large bowl combine heavy cream, cream cheese, powder sugar, and vanilla extract. Beat on medium speed till smooth, then turn on high speed and beat till stiff peaks form.
Chocolate Ganache
- Heat full-fat coconut milk or heavy cream pour in dark chocolate and let sit for 2 minutes. Whisk till completely melted and smooth.
Cake Assembly
- Place chocolate cake on serving platter.
- Spread frosting then cherry filling.
- Place the second layer on top and repeat.
- Top with the third layer and frost the cake with the rest of your frosting.
- Make chocolate ganache.
- Carefully pour chocolate around the perimeter of the cake letting it drip offsides. I like to op the entire cake its really up to you how much you want.
- Garnish with more cherries, chocolate, and powdered sugar.
Love chocolate desserts also try, The Best Vegan Dark Chocolate Tart.
Black Forest Cake
This Black Forest Cake is the moistest chocolate cake layered with a sweet cherry filling and a perfect whipped cream frosting. This dreamy cake is perfect to bring for your next occasion.
Ingredients
Cake
- 1 1/4 cup granulated sugar
- 1 cup flour
- 1/2 cup cake flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup butter
- 4 eggs
- 1 cup full fat Greek yogurt
- 1 tbsp vanilla extract
- 1 tsp almond extract
- 1/2 cup 2% milkÂ
Cherry Filling
- 1 cup cherries, defrost if frozen
- 1/4 cup cherry preservesÂ
- 1/4 tsp vanilla extractÂ
Frosting
- 2 cups heavy cream
- 4 oz cream cheese
- 1 cup powdered sugar
Chocolate Ganache
- 1 cup full fat coconut milk (canned)
- 3/4 cup dark chocolate (can use chocolate chips)
Instructions
Cake:
Preheat the oven to 350 degrees F, and prepare 3, 8-inch cake pans with non-stick spray or parchment paper.
In a medium bowl whisk together your flours, sugar, unsweetened cocoa powder, baking soda, & baking powder till combined.
Cut butter into 12-16 small pieces and add into your dry ingredients. Mix on low till flour mixture is crumbly and damp. (about 45 seconds. 1 minute)
Add-in eggs 1 at a time till combined.
Add in vanilla extract, almond extract, and greek yogurt and mix on low till combined.
Add in milk and mix till just combined.
Divide batter evenly into your prepared cake pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Cherry Filling :
Combine the defrosted or fresh cherries, cherry jam and vanilla extract in a small bowl. Mix on low till combined.
Frosting:
In a large bowl combine heavy cream, cream cheese, powder sugar, and vanilla extract. Beat on medium speed till smooth, then turn on high speed and beat till stiff peaks form.
Cake Assembly:
Place chocolate cake on serving platter.
Spread frosting then cherry filling.
Place the second layer on top and repeat.
Top with the third layer and frost the cake with the rest of your frosting.
Chocolate Ganache:
Place chocolate in a medium-sized bowl.
In a small saucepan heat the coconut milk or heavy cream just till it starts to bubble. Pour warm coconut milk over the chocolate and let sit for 2 minutes.
Whisk the chocolate for about 2 minutes till melty and smooth.
Carefully pour chocolate around the perimeter of the cake letting it drip offsides.
Garnish with more cherries, melted chocolate ganache, and powdered sugar.
Notes
For a stiffer frosting add more powder sugar, 1/4 cup at a time, and mix till the desired stiffness is reached.
