Description
This irresistible Black Forest Delight is a classic German-inspired chocolate cherry cake layered with rich cocoa sponge, fresh cherries, whipped cream, and a splash of Kirsch. Perfect for celebrations or any indulgent occasion!
Ingredients
Units
Scale
- Cake Layers:
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- Pinch of salt
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup milk
- Filling and Decoration:
- 2 cups heavy cream
- 1/4 cup granulated sugar (adjust to taste)
- 1 tbsp Kirsch (cherry schnapps)
- 1 cup fresh or canned cherries (pitted)
- 1/2 cup dark chocolate, shaved
Instructions
- Preheat Oven:
- Preheat to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare Dry Ingredients:
- In a bowl, sift together flour, cocoa powder, baking powder, and salt.
- Whisk Wet Ingredients:
- In a large bowl, whisk eggs and sugar until light and fluffy. Add vanilla extract and milk, stirring to combine.
- Combine Batter:
- Gradually fold in the dry ingredients until just incorporated.
- Divide batter evenly into prepared pans.
- Bake:
- Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely in pans before removing.
- Make Whipped Cream:
- Beat heavy cream with sugar until soft peaks form. Stir in Kirsch for extra flavor.
- Assemble Cake:
- Slice each cooled cake layer in half to create four layers.
- Place the first layer on a serving plate, spread with whipped cream, and top with cherries. Repeat for all layers.
- Frost and Decorate:
- Frost the top and sides with remaining whipped cream.
- Garnish with dark chocolate shavings and additional cherries.
- Chill:
- Refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
- Substitute Kirsch with cherry juice if you prefer a non-alcoholic version.
- For an extra indulgence, drizzle cherry syrup between layers.
- Keep the cake refrigerated and consume within 2-3 days.
