Description
This classic Christmas Black Forest Cake combines moist chocolate layers with a luscious cherry filling and whipped cream frosting. Perfectly festive and indulgent, it’s a show-stopping holiday dessert that’s simple to make yet impressive to serve.
Ingredients
Scale
Dry Ingredients
- 2 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
Wet Ingredients
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Filling and Frosting
- 1 jar (24 oz) sour cherries, drained
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- Chocolate shavings for garnish
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a large bowl, thoroughly mix the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.
- Add Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed for 2 minutes to combine well and create a smooth batter.
- Incorporate Boiling Water: Carefully stir in 1 cup of boiling water until the batter is well combined; the batter will be thin.
- Pour Batter into Pans: Divide the batter evenly between the two prepared cake pans.
- Bake the Cake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then transfer them onto wire racks to cool completely.
- Whip the Cream: In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form for a fluffy frosting.
- Assemble the Cake: Place one cake layer on a serving plate, spread the drained sour cherries over it, then top with a layer of whipped cream.
- Add Second Layer: Place the second cake layer on top of the cream and cherries.
- Frost the Cake: Frost the top and sides of the cake with the remaining whipped cream.
- Garnish: Decorate the cake with chocolate shavings and additional cherries for a festive finish.
Notes
- Ensure the cakes are completely cooled before frosting to prevent the cream from melting.
- Use chilled heavy cream and a chilled bowl for best whipping results.
- The boiling water helps to bloom the cocoa for a richer chocolate flavor.
- Sour cherries can be substituted with fresh or canned cherries if preferred.
- Chocolate shavings can be made by using a vegetable peeler on a chocolate bar.
- Store the cake refrigerated and consume within 3 days for optimal freshness.
