Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. You can also line the bottoms with parchment paper for easier removal.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined and free of lumps.1 ½ cups all-purpose flour, 1 cup granulated sugar, ⅓ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
- In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and 1 teaspoon of vanilla extract until smooth.2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, 1 teaspoon vanilla extract
- Pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed (or by hand) until just combined. Do not overmix. The batter will be thick.
- Gradually add the hot brewed coffee to the batter while mixing on low speed until the batter is smooth and glossy. The hot coffee blooms the cocoa powder, intensifying the chocolate flavor and creating a wonderfully moist cake.½ cup hot brewed coffee
- Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure the cakes are fully cooled before frosting.
- In a medium saucepan, combine the cherry pie filling with the cherry liqueur or kirsch (if using). Stir well and heat gently over medium-low heat until warmed through. This step amplifies the cherry flavor and makes it more spreadable.1 (21 ounce) can cherry pie filling, ¼ cup cherry liqueur or kirsch
- In a chilled mixing bowl, whip the heavy whipping cream on medium-high speed until soft peaks form. Gradually add the powdered sugar and the remaining 1 teaspoon of vanilla extract. Continue whipping until stiff peaks form. Be careful not to over-whip, or it will turn into butter.2 cups heavy whipping cream, ½ cup powdered sugar, 1 teaspoon vanilla extract
- Once the cakes are completely cool, place one cake layer on your serving plate or cake stand. Spoon about half of the warmed cherry filling evenly over the top of this layer.
- Next, spread a thick, even layer of the whipped cream over the cherry filling.
- Carefully place the second cake layer on top of the whipped cream.
- Frost the entire top and sides of the cake with the remaining whipped cream. You can create decorative swirls or keep it smooth, as you prefer.
- Using a vegetable peeler or a sharp knife, shave the bittersweet chocolate over the top and sides of the cake. This is the signature Black Forest Cake look! For an extra touch, you can also place a few maraschino cherries or fresh cherries on top.2 ounces bittersweet chocolate
- For best results and to allow the flavors to meld, refrigerate the Black Forest Cake for at least 1-2 hours before serving.
Notes
This cake is best stored in an airtight container in the refrigerator for 3-4 days. Due to the whipped cream, it is not suitable for freezing.
