Black Forest Chocolate Cake

The Black Forest Cake, known as Schwarzwälder Kirschtorte in Germany, combines layers of chocolate cake soaked in cherry syrup, creamy whipped cream, and luscious cherries—perfect for chocolate lovers!

Ingredients

For the Chocolate Sponge Cake:

• 1 3/4 cups all-purpose flour
• 1 3/4 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

For the Whipped Cream Frosting:

• 2 cups heavy cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For Assembly:

• 1 cup cherry filling (store-bought or homemade)
• 1/2 cup Kirsch (cherry schnapps) or cherry syrup (for soaking)
• Chocolate shavings (for decoration)
• Fresh cherries (for topping)

Instructions

Prepare the Chocolate Cake:

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. Mix Dry Ingredients:

   • In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. Combine Wet Ingredients:

   • Add in the eggs, milk, vegetable oil, and vanilla extract. Mix until well combined.

4. Add Boiling Water:

   • Gradually stir in the boiling water. The batter will be thin, but that’s what you want for a moist cake!

5. Bake:

   • Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

6. Cool:

   • Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Prepare the Whipped Cream Frosting:

7. Whip Cream:
   • In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Whip on medium-high speed until stiff peaks form. Be careful not to overwhip.