Black Forest Cake
Moist chocolate cake is filled with a fluffy white frosting and cherries and covered and topped with more frosting, chocolate and even more cherries making this Black Forest Cake one addicting treat.
Servings: 10 slices
Calories: 701kcal
Ingredients
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cups cocoa powder unsweetened
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 cup buttermilk
- 1 cup coffee cooled
- 1/2 cup vegetable oil
- 2 tsp vanilla
- Homemade cherry pie filling or 1 21 oz can cherry pie filling
- 1/2 semi-sweet baking chocolate bar shaved
Frosting:
- 2 1/4 cups heavy cream
- 1 1/2 block cream cheese room temp
- 2 1/4 cup powdered sugar
- 1 1/2 tsp vanilla
Instructions
- Preheat oven to 350.
- Line 2 9" round cake pans with parchment paper and spray the edges with non-stick cooking spray.
- Mix together in large bowl with hand mixer (or stand mixer) sugar, flour, cocoa, baking soda, baking powder and salt until combined.
- Add in eggs, buttermilk, coffee, oil and vanilla and continue to mix until smooth. Don't worry if the batter is runny, it is supposed to be.
- Pour batter evenly into pans and bake for about 30 minutes or until center springs back when touched and toothpick comes out clean.
- Remove from oven and let cool for about 5-10 minutes then turn out onto cooling racks to cool completely.
- If you are making homemade cherry pie filling now is the time to do it, otherwise skip to next step.
- To make your frosting beat your whipping cream on high until stiff peaks form, set aside.
- In another bowl beat your cream cheese, powdered sugar and vanilla until combined and fluffy. Fold the cream cheese mixture into the whipped cream mixture until combined, set aside.
- To assemble cake, layer one of your cake layers to turntable or cake stand.
- Top with about 3/4-1 cup of your frosting and 3/4-1 cup of your cherry pie filing, place other layer on top.
- Spread about 3/4 of the rest of the mixture over tops and sides of cake until covered.
- Press your shaved chocolate onto sides of cake.
- Place remaining frosting into piping bag fitted with your favorite decorating tip and pipe around top and sides of cake.
- Spread the remaining cherry pie topping on top of the cake.
- Cut and serve, refrigerate any remaining cake.
Nutrition
Calories: 701kcal | Carbohydrates: 93g | Protein: 11g | Fat: 33g | Saturated Fat: 22g | Cholesterol: 112mg | Sodium: 784mg | Potassium: 362mg | Fiber: 2g | Sugar: 69g | Vitamin A: 890IU | Vitamin C: 0.3mg | Calcium: 220mg | Iron: 2.2mg