Description
Mile-High Black Forest Cake is a decadent layered chocolate cake filled with luscious cherry filling and topped with fluffy whipped cream frosting. This German-inspired classic combines moist cocoa cake layers with tart cherries and a hint of cherry brandy or syrup, perfect for celebrations and special occasions.
Ingredients
Scale
For the Chocolate Cake:
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder (optional)
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
For the Cherry Filling:
- 2 cups pitted dark cherries (fresh or frozen)
- 1/2 cup cherry juice or water
- 1/4 cup sugar
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water
For the Whipped Cream Frosting:
- 2 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For Assembly:
- 1/4 cup Kirsch (cherry brandy) or cherry syrup (optional)
- Chocolate shavings or curls
- Extra cherries for topping
Instructions
- Make the Cake: Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, salt, and espresso powder. In another bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients, mixing until just combined. Slowly stir in the hot water until the batter is smooth. Divide the batter evenly between the prepared pans. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make the Cherry Filling: In a medium saucepan, combine the pitted dark cherries, cherry juice (or water), and sugar. Bring the mixture to a simmer over medium heat. Stir in the cornstarch slurry (cornstarch mixed with cold water) and cook for 2 to 3 minutes until the filling thickens. Remove from heat and let cool completely before using.
- Make the Whipped Cream: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Keep refrigerated until ready to use.
- Assemble the Cake: If necessary, level the cooled cake layers to create a flat surface. Place the first cake layer onto a serving plate and brush evenly with Kirsch or cherry syrup if using. Spread a layer of whipped cream over the cake, then spoon some of the cherry filling on top. Repeat this layering process with the second cake layer. Place the final cake layer on top and cover the entire cake (top and sides) with the remaining whipped cream. Decorate the top with chocolate shavings and extra cherries as desired. Chill the assembled cake in the refrigerator for at least 1 hour before slicing to ensure clean layers.
Notes
- For a non-alcoholic version, substitute the Kirsch with cherry juice or syrup.
- This cake can be made 1 day in advance and stored covered in the refrigerator to enhance the flavors and maintain freshness.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German-Inspired
