Black Forest Cake

• 1 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup boiling water
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 8 oz semisweet chocolate, chopped
• 1/2 cup kirsch or cherry brandy (optional)
• 1 (21 oz) can cherry pie filling

Steps

1. 1 Preheat oven to 350°F. Grease and flour three 9-inch round cake pans.
2. 2 In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
3. 3 Add boiling water to the dry ingredients, stirring until smooth. Stir in melted butter, eggs, and vanilla.
4. 4 Pour batter into prepared pans and bake for 20-25 minutes or until a toothpick comes out clean.
5. 5 Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
6. 6 For the frosting, heat cream in a saucepan until simmering. Remove from heat and add chocolate, stirring until smooth. Stir in kirsch if using.
7. 7 Layer cakes with cherry pie filling and chocolate frosting. Frost the top and sides of the cake.
8. 8 Chill before serving to set the frosting.

Nutrition

Tips

• Ensure your cake layers are completely cool before frosting to prevent melting.
• If you can't find kirsch, substitute with rum or omit it for a kid-friendly version.
• For a shortcut, use store-bought chocolate frosting and cherry pie filling.
• Garnish with fresh cherries and shaved chocolate for an extra touch.

Storage

Store in the refrigerator for up to 3 days. Freeze wrapped tightly for up to 1 month. Let thaw in the fridge before serving.

Serving Suggestions

• Serve with a scoop of vanilla ice cream.
• Pair with a glass of chilled red wine.
• Top with whipped cream and fresh cherries for extra indulgence.

FAQ