This 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). It’s the perfect balance of chocolate to sour to creamy and I promise you’ll fall in love with every bite.
Equipment
- 2 9" Round Cake Pans
- Fine Mesh Sieve
- Medium Pot
- Measuring Spoons
- Measuring Cups
- Whisk
- Mixing Bowls
- Spatulas
- Spoon
- Hand Mixer
Ingredients
CHERRY FILLING
- ⅓ cup water
- 2 tbsp cornstarch
- 2 ½ cups pitted cherries frozen or fresh
- ⅓ cup sugar
- 2 tbsp lemon juice
CAKE
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- ¾ cup cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup half-and-half
- ½ cup canola oil
- 1 tablespoon pure vanilla extract
- 1 cup water boiling
WHIPPED CREAM
- 2 cups heavy whipping cream
- 2 ½ oz cream cheese room temperature
- 5 tbsp powdered sugar
Instructions
CHERRY FILLING
- For the cherries, stir together your 2 tbsp of cornstarch with ⅓ cup of water until dissolved. Then, in a medium pot, add your cherries, ⅓ cup of sugar, lemon juice, and your cornstarch slurry, stir, and place over medium-high heat. Continue to stir until lightly thickened, about 8-10 minutes. Remove from heat immediately and pour into a heat-safe bowl to cool to room temperature (about 35 minutes). If making in advance, cool at room temperature and then 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 carefully remove from pans onto a wire rack to cool completely
WHIPPED CREAM
- Add your room-temperature cream cheese to a large bowl and beat briefly with a hand mixer 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 your 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
Notes
Your cherry mixture needs 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 cold 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)
