Introduction
Grandma’s secret? It’s not magic, it’s this unbelievably moist and delicious Black Forest Cake! We’re taking simple ingredients and transforming them into a show-stopping dessert that’s perfect for any occasion – or just because you deserve a treat! Get ready to wow your family with this classic, elevated for maximum cherry-chocolate goodness.
Why This Works
This recipe works because it’s the perfect balance of rich chocolate cake, sweet cherries, and luscious whipped cream. It’s not overly complicated, making it achievable for even beginner bakers, but the results are seriously impressive. Plus, who doesn’t love extra cherries and cream?
Key Ingredients
- 🍫 2 cups all-purpose flour
- 🥄 2 cups granulated sugar
- 🥚 4 large eggs
- 🥛 1 cup milk
- 🧈 1 cup unsalted butter, melted
- ☕ 1 cup strong brewed coffee, cooled
- 🍫 1 cup unsweetened cocoa powder
- 🥄 2 teaspoons baking powder
- 🥄 1 teaspoon baking soda
- 🧂 1 teaspoon salt
- 🍒 2 (15 ounce) cans cherry pie filling
- 🥛 2 cups heavy cream
- 🥄 1/4 cup powdered sugar
- 🍒 1 cup fresh cherries, pitted and halved (for garnish)
- 🍫 Chocolate shavings (for garnish)
Instructions
1️⃣ Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2️⃣ In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3️⃣ In a separate bowl, whisk together the eggs, milk, melted butter, and cooled coffee.
4️⃣ Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don’t overmix!
5️⃣ Divide the batter evenly among the prepared cake pans.
6️⃣ Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7️⃣ Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
8️⃣ While the cakes are cooling, make the whipped cream: In a large bowl, beat the heavy cream and powdered sugar until stiff peaks form.
9️⃣ Once the cakes are completely cool, level the tops with a serrated knife if needed.
10️⃣ Place one cake layer on a serving plate. Spread half of the cherry pie filling over the cake layer.
11️⃣ Top with another cake layer, then the remaining cherry pie filling.
12️⃣ Top with the final cake layer.
13️⃣ Frost the entire cake with the whipped cream.
14️⃣ Garnish with fresh cherries and chocolate shavings.
Handy Tips
- Use good quality cocoa powder for the richest chocolate flavor.
- Don’t overmix the batter, or your cake will be tough.
- Let the cakes cool completely before frosting to prevent the frosting from melting.
Heat Control
Baking at 350°F (175°C) ensures the cakes bake evenly and don’t dry out. Lowering the temperature might result in underbaked cakes, while raising it could lead to burnt edges.
Crunch Factor
This cake has a wonderfully soft and moist crumb, a delightful contrast to the juicy cherries and the light and airy whipped cream. The chocolate shavings add a pleasant little crunch!
Pro Kitchen Tricks
- For extra intense chocolate flavor, add 1 teaspoon of instant espresso powder to the batter.
- Use a cake leveler to ensure perfectly even layers for a professional look.
- For a boozy twist (for adults only!), add 1/4 cup of Kirsch (cherry liqueur) to the whipped cream.
Storage Tips
Store leftover cake in an airtight container in the refrigerator for up to 3 days. The whipped cream might soften slightly, but the cake itself will stay moist.
Gift Packaging Ideas
This cake is perfect for gifting! Present it in a pretty cake box or on a cake stand decorated with fresh cherries. A simple ribbon adds an elegant touch.
Flavor Variations
🌟 Raspberry Delight: Swap the cherries for raspberries in both the filling and the garnish.
🌟 Chocolate Cherry Almond: Add 1/2 cup of chopped almonds to the cake batter for extra texture and flavor.
🌟 Mint Chocolate Cherry: Add a few drops of peppermint extract to the whipped cream for a refreshing twist.
🌟 Salted Caramel Cherry: Drizzle salted caramel sauce over the frosted cake for an extra layer of sweetness and saltiness.
Troubleshooting
- Dry Cake: Make sure you don’t overbake the cakes. Check for doneness with a toothpick.
- Cake Crumbles: Let the cakes cool completely before frosting. Handle them gently.
- Whipped Cream Doesn’t Whip: Make sure your bowl and beaters are very cold, and that the cream is very cold.
FAQ
- Can I use a different type of cherry filling? You can, but cherry pie filling is best for its texture and sweetness.
- Can I make the cake ahead of time? Yes, bake the cakes a day or two in advance and frost just before serving.
- Can I freeze this cake? Yes, you can freeze the unfrosted cake layers. Wrap them tightly and freeze for up to 3 months. Thaw completely before frosting.
- What if I don’t have fresh cherries for garnish? Maraschino cherries work, but fresh ones are preferred for their flavor.
Conclusion
Get ready to bake up a storm with this amazing Black Forest Cake! It’s a guaranteed crowd-pleaser, and we know your family will be raving about it. Don’t forget to share your creations on Ratemyrecipes.com – we can’t wait to see your beautiful Black Forest masterpieces! Enjoy!
Grandma's Famous Black Forest Cake (Extra Cherries!)
A rich, decadent chocolate cake layered with cherries and whipped cream, perfect for any celebration.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 jar (24 oz) Morello cherries, drained and juice reserved
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Dark chocolate shavings for garnish
Instructions
- Preheat the oven to 175u00b0C (350u00b0F). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until well combined.
- Slowly stir in the boiling water until the batter is smooth.
- Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice each cake in half horizontally to create four layers.
- Place one layer on a serving plate and soak with some reserved cherry juice. Spread a layer of whipped cream over it and add a layer of cherries.
- Repeat this process with the next two layers. Top with the final layer of cake and cover the entire cake with whipped cream.
- Garnish with dark chocolate shavings and additional cherries on top.
Tips
- For an extra cherry flavor, add a splash of cherry liqueur to the whipped cream.
- Make sure the cakes are completely cool before frosting to prevent the cream from melting.