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Black Forest Cake

This incredibly delicious black forest cake layered with moist chocolate cake, cherry filling, and a homemade whipped cream.
Print Recipe
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

Chocolate Cake
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1¾ cup all purpose flour
  • 1 cup dutch cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 3 eggs
  • 1 cup sour cream
  • ¼ cup heavy cream can sub milk or half and half
  • ½ cup vegetable oil
  • ½ tbsp vanilla extract
  • 1 cup fresh brewed coffee
Cherry Filling
  • 21 oz cherry pie filling
Whipped Cream
  • 4 cups heavy cream
  • ¾ cup powdered sugar
  • 1 tsp vanilla extract
Garnish
  • 1 cup chopped semisweet chocolate
  • 1 cup grated chocolate shavings
  • mini chocolate chips
  • fresh cherries

Method
 

Chocolate Cake
  1. Preheat the oven to 350°
  2. In a large mixing bowl, combine both sugars, flour, cocoa powder, baking soda, baking powder, and salt
  3. In another large bowl or stand mixer with the paddle attachment, combine eggs, sour cream, heavy cream, oil, and extract.
  4. Slowly add dry ingredients to the wet. The batter will be very thick
  5. Pour in hot coffee and continue to mix until incorporated. Batter will be a bit runny, but that is okay.
  6. Pour batter into two 9" cake pans that are greased and lined with parchment paper. Bake for 30-35 minutes or until a fork comes out clean.
  7. Pull out of the oven and allow to cool for 15 minutes before transferring to a cooling rack. Cool completely before assembling.
Whipped Cream
  1. In a stand mixer with the whisk attachment or in a bowl with a hand mixer, beat heavy cream powdered sugar and vanilla on medium speed until you have stiff peaks
Assembly
  1. Begin by cutting each cake layer in half to form 4 rounds.
  2. Place one round on a cake stand and top with about ½ cup of the whipped cream, leaving it higher on the edges so the cherry filling doesn't pour out.
  3. Layer on about 1/3 cup of cherry filling on top of the whipped cream and top with another layer of cake. Repeat until all of the cake has been layered on.
  4. Coat the outside of the cake with the remaining whipped cream, reserving some for garnish
  5. Press the chocolate shavings around the bottom of the cake and on the very top. Place in the fridge to set up for 30 minutes
  6. Garnish with dollops of the remaining whipped cream, mini chocolate chips and shavings, and fresh cherries. Place back in the fridge for 15-20 minutes then serve