Black forest cake recipe, packed with flair, flavor, and fresh cherries—just the way you deserve.

🎂 Intro

Remember that moment you tasted chocolate and cherries married in a bite? That’s classic black forest cake, right in your kitchen. This recipe is your ticket to a show‑stopping dessert—and yes, your Insta story will be jealous.

Why This Recipe Is Awesome

This version nails that iconic trifecta: moist chocolate layers, boozy cherry filling, and fluffy whipped cream. It’s easier than you think, yet looks bakery‑level. Hosting guests? They’ll think you’re a pro (no big deal).

Ingredients

• 2 cups all‑purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1½ tsp baking powder, 1 tsp baking soda, ½ tsp salt
• 2 large eggs
• 1 cup whole milk (or almond for dairy‑free)
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot brewed coffee
• 1½ cups cherry preserves (or jarred Morello cherries + 3 tbsp Kirsch)
• 2 cups heavy whipping cream + ¼ cup powdered sugar
• Fresh cherries + dark chocolate shavings for topping

Tools & Kitchen Gadgets Used

• 2 × 8″ round cake pans
• Stand or electric mixer
• Mixing bowls + spatulas
• Whisk
• Cooling rack
• Offset spatula
• Cake turntable (perfect for smooth frosting)
• Piping bag + star tip
• Bench scraper
• Cherry pitter

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Step‑by‑Step Instructions

1. Preheat oven to 350°F, grease and line pans.
2. Dry mix: whisk flour, sugar, cocoa, baking soda/powder, salt.
3. Wet mix: beat eggs, milk, oil, vanilla until smooth.
4. Combine: mix wet into dry, stir in hot coffee (batter = thin).
5. Bake: split into pans, bake 30–35 min until toothpick is nearly clean.
6. Cool: cool cakes in pans 10 min, then on racks.
7. Cherry layer: spread preserves or Kirsch-cherry mix on one layer.
8. Whip cream: combine cream + sugar, whip to stiff peaks.
9. Assemble: layer cake–cream–cake, frost top & sides.
10. Decorate: pipe rosettes, top with fresh cherries & shave dark chocolate.

Calories & Nutritional Info

(Approx per slice, 12 servings)

• Calories: ~480 kcal
• Carbs: ~58 g
• Fat: ~24 g
• Protein: ~6 g
• Note: Sub milk and cream for plant-based to make dairy-free.

Common Mistakes to Avoid

• Batter too dry? Don’t skip coffee—it keeps cake moist.
• Cherry filling slides? Chill cake 15 min before adding cherries.
• Whipped cream too soft? Chill bowl and beaters before whipping.
• Cutting before chill? Cake needs 20 min chill for clean slices.

Variations & Customizations

1. Keto-friendly: Use almond flour, erythritol, unsweetened cherries.
2. Spicy twist: Add ½ tsp cinnamon + dash cayenne to chocolate layers.
3. Vegan swap: Use flax eggs, coconut milk cream, dairy-free chocolate.
4. Mini version: Bake in muffin tins for individual treats.
5. Extra boozy option: Brush cake layers with more Kirsch or rum.

FAQ Section

1. Can I use frozen cherries? Yes—thaw and drain; cook off excess liquid.
2. How long does cake last? 3–4 days in fridge (covered).
3. Can I skip the Kirsch? Sure—just use cherry preserves.
4. Why is cake crumbly? Likely overbaked—shave 5 min off baking.
5. Best way to shave chocolate? Use vegetable peeler on a bar.
6. Can I make ahead? Absolutely freeze layers; assemble next day.
7. Can it be gluten‑free? Yes! Use 1:1 GF flour blend.

Final Thoughts

There it is—a classic black forest cake that tastes fancy but is seriously doable. Go ahead, stack those layers, chase that swoon with cream and cherries—and witness jaws drop. Ready to ditch store‑bought and bake your own legend?