Mile-High Black Forest Cake

Introduction

There’s something truly magical about a well-made Black Forest cake—its layers of rich chocolate cake, luscious cherries, and fluffy whipped cream evoke nostalgia and indulgence all at once. This Mile-High Black Forest Cake takes that classic dessert to new heights, both literally and figuratively. As I stood in the kitchen, whipping up this delightful treat, I could already imagine the delighted faces of my family when they took that first slice. The layers are so generous that each bite is a celebration of flavors and textures. From the deep chocolate notes to the tartness of the cherries, every forkful feels like a special occasion. It’s a dessert that always garners rave reviews, making it a staple for birthdays, holidays, and even just a Tuesday night craving!

Ingredients

For the Chocolate Cake:

• 1 cup (199g) granulated sugar
• 1 cup (213g) light brown sugar, packed
• 1 ¾ cups (210g) all-purpose flour
• 1 cup (85g) unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon espresso powder (optional)
• ¾ teaspoon salt
• 2 large eggs, room temperature
• 1 large egg yolk, room temperature
• 1 cup (227g) sour cream, room temperature
• ¼ cup (57ml) whole milk, room temperature
• ½ cup (113ml) canola oil
• 1 tablespoon (14ml) vanilla extract
• 1 cup (227ml) freshly brewed coffee, hot

For the Cherry Filling:

• 3 cups (480g) fresh or frozen cherries
• 3 tablespoons (42ml) Kirsch liqueur
• 2 teaspoons sugar
• 2 teaspoons cornstarch

For the Whipped Cream Topping:

• 4 cups (680ml) heavy cream
• 1 cup (114g) confectioners’ sugar
• 1 teaspoon vanilla extract
• ½ cup (85g) mini chocolate chips for decoration (optional)
• 4 ounces dark chocolate, grated, for decoration (optional)
• ½ cup (80g) fresh cherries for decoration (optional)

For the Chocolate Glaze:

• 1 cup (170g) semi-sweet chocolate, finely chopped
• 1 teaspoon espresso powder (optional)
• ⅔ cup (152ml) heavy whipping cream
• 2 teaspoons Kirsch (optional)

Instructions

Make the Chocolate Cake

1. Preheat the Oven: Preheat to 350°F (175°C). Generously spray two 9-inch round baking pans with non-stick baking spray and set aside.
2. Mix Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, combine both sugars, flour, cocoa, baking soda, baking powder, espresso powder, and salt on low until thoroughly combined. Set aside.
3. Combine Wet Ingredients: In a separate large mixing bowl, whisk together the eggs, egg yolk, sour cream, milk, oil, and vanilla until well combined.
4. Combine Wet and Dry: Add the wet ingredients into the dry ingredients and beat on low speed until just incorporated. Carefully add in the hot coffee and continue beating until completely combined; about 1 minute. The batter will be quite thin.
5. Bake: Divide batter evenly into prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Cool cakes for 10 minutes in the pan before transferring to a cooling rack to cool completely.

Make the Cherry Filling

1. Combine Ingredients: In a saucepan over medium-high heat, combine all cherry filling ingredients. Simmer, stirring almost constantly, until the mixture starts to thicken, about 6 minutes.
2. Cool: Reduce heat to low and cook for another 2 minutes before removing from heat. Transfer to a heatproof bowl and cool completely before using.

Make the Whipped Cream Topping

1. Beat the Cream: In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream on medium-low, slowly adding in the confectioners’ sugar. Add vanilla and increase to medium-high speed, whipping until stiff peaks form.

Make the Chocolate Glaze

1. Melt Chocolate: Finely chop the chocolate and place it in a small heatproof bowl. Set aside.
2. Heat Cream: Warm the cream over medium heat until it comes to a boil. Add the espresso powder and whisk smooth.
3. Combine: Pour the cream over the chopped chocolate and let it sit for 1 minute, then whisk until smooth. Whisk in the Kirsch if using. Cool for 5 minutes.

Assemble the Cake

1. Slice Cake Layers: Using a long, serrated knife, slice each cake in half horizontally, resulting in 4 even layers.
2. Layer the Cake: Place one cake layer on a large plate or cake stand. Spread ½ cup of whipped cream on top, then add ⅓ cup of the cherry filling. Repeat with remaining layers, ending with the last cake layer on top.
3. Frost the Cake: Spread all remaining whipped cream frosting over the top and sides of the cake.
4. Add Glaze: Slowly pour the chocolate glaze over the cake, allowing it to drip down the sides. Sprinkle with mini chocolate chips if desired.
5. Set and Serve: Allow the cake to set in the fridge for 20 minutes before slicing. Serve, or store in the fridge for up to 1 hour.

Nutrition Facts (per serving)

• Serving Size: 1 slice
• Calories: 650
• Sugar: 55g
• Sodium: 320mg
• Fat: 40g
• Saturated Fat: 23g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 120mg

Preparation Time

• Prep Time: 45 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 20 minutes

How to Serve

• Serve chilled or at room temperature.
• Pair with extra cherries or chocolate shavings on the plate.
• Offer a side of whipped cream for guests who want an extra dollop.

Additional Tips

1. Use Fresh Ingredients: Always use fresh, high-quality ingredients for the best flavor.
2. Room Temperature Ingredients: Ensure eggs, sour cream, and milk are at room temperature for better batter consistency.
3. Cooling Time: Allow cakes to cool completely before assembling to prevent the whipped cream from melting.
4. Layering: Be generous with the cherry filling between layers for a burst of flavor in every bite.
5. Chocolate Glaze: Let the chocolate glaze cool slightly before pouring it over the cake for a smoother finish.

Recipe Variations

• Fruit Variations: Substitute cherries with raspberries or strawberries for a different fruit profile.
• Flavored Liqueurs: Experiment with different liqueurs, such as raspberry or orange, in the cherry filling.
• Vegan Version: Use plant-based substitutes for eggs, dairy, and whipped cream to make a vegan-friendly version.

Serving Suggestions

• Accompaniments: Serve with coffee or tea to balance the sweetness of the cake.
• Special Occasions: This cake is perfect for birthdays, anniversaries, or holiday celebrations.

Freezing and Storage

• Freezing: The cake can be frozen before frosting. Wrap each layer tightly in plastic wrap and store in an airtight container for up to 3 months.
• Storage: Store the assembled cake in the refrigerator for up to 3 days. Bring to room temperature before serving.

FAQ Section

1. Can I make the cake in advance?

• Yes, the cake layers can be baked a day in advance and stored wrapped in plastic wrap.

1. What can I use instead of Kirsch?

• If you prefer not to use alcohol, you can substitute with cherry juice or omit it altogether.

1. How do I know when the cake is done?

• A toothpick inserted in the center should come out clean or with a few moist crumbs.

1. Can I use store-bought cherry filling?

• Yes, using store-bought cherry filling can save time, though homemade adds a personal touch.

1. What’s the best way to slice the cake?

• Use a serrated knife and a gentle sawing motion for clean slices.

1. How can I make the whipped cream stiffer?

• Add a tablespoon of cornstarch or instant pudding mix to the whipped cream to help stabilize it.

1. Is it necessary to use espresso powder?

• No, it’s optional, but it enhances the chocolate flavor. You can omit it if you don’t have any.

1. Can I decorate the cake with fruits other than cherries?

• Absolutely! Berries, kiwi, or other fruits can be used for decoration.

1. What type of cocoa powder is best?

• Dutch-processed cocoa powder will yield a darker cake with a rich flavor.

1. How do I store leftovers?

• Store in an airtight container in the refrigerator for up to 3 days.

Conclusion

This Mile-High Black Forest Cake is a showstop

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