Black Forest Cake is a classic German layer cake made with moist chocolate sponge, fluffy whipped cream, juicy cherries, and a touch of Kirsch (cherry brandy). Elegant yet rich, it’s a showstopper for any celebration.
Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
Sift flour, cocoa powder, baking powder, and salt together.
In a large bowl, beat eggs and sugar with an electric mixer until light and tripled in volume (5–7 minutes).
Gently fold in the dry ingredients.
Mix milk, oil, and vanilla, then fold into the batter.
Divide evenly between pans and bake for 25–30 minutes or until a toothpick comes out clean.
Cool layers completely on wire racks.
In a saucepan, heat cherries, sugar, and Kirsch until bubbling.
Add cornstarch slurry and stir until thickened.
Cool to room temperature.
Beat cold cream with powdered sugar and vanilla until stiff peaks form.
Chill until ready to use.
Place the first cake layer on a serving plate. Brush lightly with cherry syrup if desired.
Spread a layer of whipped cream and cherry filling.
Repeat with second and third layers.
Frost the top and sides with remaining whipped cream.
Decorate with chocolate shavings and cherries.
Chill for at least 30 minutes for clean slicing.
Serve cold or slightly chilled for best texture and structure.
Use maraschino cherries or cherry preserves in a pinch
Replace Kirsch with cherry juice for an alcohol-free version
Add a thin layer of chocolate ganache between cake and cream for richness
Drink: Cherry liqueur, espresso, or dry red wine
Serving Note: Excellent with dark roast coffee or black tea
12 servings