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Black Forest Chocolate Cake

Three layers of rich chocolate cake filled with spiked cherries and whipped cream, finished with a glossy chocolate ganache drip.
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Prep Time 1 hour 20 minutes
Cook Time 25 minutes
Chill Time 30 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Chocolate Cake
  • 1¾ cups all-purpose flour spooned and leveled
  • ¾ cup unsweetened natural cocoa powder
  • 1¾ cups granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons espresso powder optional
  • ½ cup canola or vegetable oil
  • 2 large eggs room temperature
  • ¾ cup full-fat sour cream room temperature
  • ½ cup buttermilk room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup hot water or hot coffee
  • 2 15-ounce cans dark sweet cherries in heavy syrup
  • 2 tablespoons cherry liqueur kirsch or kirschwasser
Chocolate Ganache
  • 1 cup heavy cream or heavy whipping cream
  • 2 4-ounce semi-sweet chocolate bars, finely chopped
  • 1 tablespoon light corn syrup optional
Whipped Cream
  • 2 cups cold heavy cream or heavy whipping cream
  • ¼ cup confectioners' sugar
  • 1 teaspoon pure vanilla extract

Method
 

  1. Preheat oven to 350 degrees Fahrenheit. Grease three nine-inch cake pans, line with parchment paper rounds, and grease the parchment.
  2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder.
  3. In a separate bowl, using a stand mixer with the flat beater, beat together the oil, eggs, sour cream, buttermilk, and vanilla extract.
  4. Pour the dry ingredients into the wet mixture, add the hot water or coffee, and beat until fully combined.
  5. Divide the batter evenly among the three prepared pans. Bake for twenty one to twenty five minutes, until a toothpick inserted in the center comes out clean.
  6. Let the cakes cool for thirty minutes in the pans, then remove and cool completely on a wire rack.
  7. Use a serrated knife or cake leveler to slice thin layers off the tops of each cake, creating flat surfaces. Discard the trimmings.
  8. Drain the cherries, reserving three quarters of a cup of the syrup. Simmer the syrup and cherry liqueur over low heat until reduced to about a quarter cup.
  9. Brush the reduced syrup over the cooled cake layers. Halve the cherries, keeping some whole for garnish.
  10. Place the chopped chocolate and corn syrup in a heatproof bowl. Heat the cream until gently simmering, without boiling.
  11. Pour the hot cream over the chocolate, let sit for two to three minutes, then stir until completely smooth. Let cool for about ten minutes.
  12. Using a stand mixer with the whisk attachment, whip the cold cream, confectioners' sugar, and vanilla extract on medium high speed until medium peaks form, about four minutes.
  13. Place the first cake layer on a serving plate. Spread one heaping cup of whipped cream on top, dot with half the halved cherries, and drizzle with reduced syrup.
  14. Add the second cake layer and repeat with more whipped cream, the remaining cherries, and syrup. Top with the third layer.
  15. Spread the remaining whipped cream in a thin layer over the top and sides using an icing spatula, then smooth the sides with a bench scraper.
  16. Pour the chocolate ganache over the top of the cake, spreading it to the edges so it drips down the sides. Top with the reserved whole cherries.
  17. Refrigerate for at least thirty minutes before slicing and serving.

Notes

  • Store at room temperature for up to one day, refrigerated for up to one week, or frozen for two to three months (thaw overnight in the refrigerator).
  • Cake layers can be baked and covered at room temperature the night before.
  • Cherry syrup, whipped cream, and ganache can each be made a day ahead and refrigerated; warm the ganache briefly before using if it thickens too much.
  • The fully assembled cake can be refrigerated up to one day before serving.
  • Use natural cocoa powder, not dutch-process, for the correct rise and flavor.
  • Canned dark sweet cherries in heavy syrup are essential to the traditional flavor — fresh or maraschino cherries will not give the same result.