I can’t quite remember the first time I had a slice of black forest cake, but I know it came from my mom. She made the easy-mans black forest though (no hate, just facts, and I very much enjoyed it) - with boxed devil’s food cake, Cool Whip, and canned cherries.

It seems there is some argument surrounding the origins of this delicious beauty but I’ve always known it to descend from Germany (which would make sense as to why I’ve had it since my grandma was German).

Black forest cake, sometimes referred to as black forest gateau (french for “cake” but also signifies a more elaboratly tiered creation) or Schwarzwälder Kirschtorte, is made up of a chocolate cake layered with whipped cream, and sour cherries. Now traditionally speaking, the cake is often spiked with a cherry liquor - but not this one (as I’m simply not a fan).

My black forest cake stacks two rounds of my favorite and the most moist chocolate cake, with a simple homemade cherry filling, and fresh whipped cream (with a little softened cream cheese mixed in for extra stabilization). 

This cake is the perfect balance of chocolate to sour to creamy and I promise you’ll fall in love with every bite.

Yields: 8-10 servings

Ingredients:

CHERRY FILLING

• 2 ¼  cups pitted cherries, frozen or fresh 

• ⅓ cup sugar

• 2 tbsp cornstarch

• 2 tbsp lemon juice

CAKE

• 2 cups granulated sugar

• 1 3/4 cups all-purpose flour

• 3/4 cup cocoa powder

• 1 1/2 teaspoons baking powder

• 1 1/2 teaspoons baking soda

• 1 teaspoon salt

• 2 large eggs 

• 1 cup half-and-half 

• 1/2 cup canola oil

• 1 tablespoon pure vanilla extract

• 1 cup water, boiling 

WHIPPED CREAM

• 2 cups heavy whipping cream

• 2 ½oz cream cheese, room temperature

• 5 tbsp powdered sugar

Directions:

CHERRY FILLING

• In a medium pot, stir together your cherries, sugar, cornstarch, and lemon juice and place over medium-high heat. Stir continuously until lightly thickened, which will be roughly around the time the mixture begins to boil. Remove from heat immediately and pour into a bowl to cool to room temperature. If making in advance, cover and place in the fridge until ready to use

CAKE

• Preheat your oven to 350F and grease and line two, 9-inch cake tins

• In a large bowl, sift together your sugar, flour, cocoa, baking powder, baking soda, and salt

• Add the eggs, half-and-half, oil, and vanilla, and whisk together for 2 minutes

• Carefully, pour in the boiling water, and gently incorporate with a spatula before briefly mixing on low until fully combined

• Split the batter evenly between each cake round

• Bake 20 - 25 minutes, until a toothpick comes out clean. Let cool in the pans for 15 minutes, and then dump onto a wire rack to cool completely

WHIPPED CREAM

• Add your room-temperature cream cheese to a large bowl and beat briefly to smooth out

• Pour in your heavy cream, sift over your powdered sugar, and beat until light and fluffy. The medium-soft peak stage; where your whipped cream holds a peak but it’s not so firm it’s turned grainy

ASSEMBLY

• Place one of your cakes in the center of a large plate or cake tray and top with half of y our whipped cream, spreading evenly across the top of the cake

• Top your whipped cream layer with half of your cherries, dropping spoonfuls across the whipped cream and adjusting as needed to be even without spreading and smearing

• Repeat this process with your second cake layer, stacking it evenly on top of your cherries, and top with remaining whipped cream and cherries

• Slice and enjoy! Store covered in the fridge for 3-4 days

If you love this cake, leave a comment below and tag @accentgolden in your posts on social!

Notes:

• Your cherries need to be completely cool before assembly. If you think you might be in a rush, make them the day before and store them in the fridge. Hot cherries plus cool whipped cream equal a melty mess you don’t want happening

• This chocolate cake is moist, so don’t worry if it isn’t doming in the middle as it bakes, just check it for doneness with a toothpick and carry on

• Don’t worry if your cakes stick lightly to the cooling rack. This cake is MOIST, so a little stickage is understandable. Feel free to lightly spray your cooling racks with non-stick spray to help with excess sticking

• Be careful not to overwhip your whipped cream, which will result in a grainier texture (not the end of the world if you do, but it can be a little greasier in flavor - as you’re on your way to making butter - and not as smooth)