Description
Indulge in this decadent Mile-High Black Forest Cake, featuring rich chocolate layers, luscious cherry filling, and a cloud of whipped cream topping. Perfect for celebrations or a special treat!
Ingredients
Scale
- 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
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:
- Preheat the oven to 350°F (175°C). Generously spray two 9-inch round baking pans with non-stick baking spray and set aside.
- In a stand mixer bowl, combine both sugars, flour, cocoa, baking soda, baking powder, espresso powder, and salt on low until mixed. Set aside.
- In a separate bowl, whisk together the eggs, yolk, sour cream, milk, oil, and vanilla until combined.
- Add wet ingredients to dry ingredients, beating on low speed. Carefully add in hot coffee and mix until fully combined (about 1 minute).
- Divide the batter between the prepared pans. Bake for 30-35 minutes, or until a toothpick comes out clean. Cool for 10 minutes in pans before transferring to a cooling rack to cool completely.
- Make the Cherry Filling:
- Combine cherries, Kirsch, sugar, and cornstarch in a saucepan over medium-high heat. Simmer, stirring constantly, until thickened (about 6 minutes). Reduce heat and cook for another 2 minutes before removing from heat. Cool completely.
- Make the Whipped Cream Topping:
- In a large bowl, beat the cream on medium-low, adding confectioners’ sugar slowly. Add vanilla, then increase to medium-high and whip until stiff peaks form.
- Make the Chocolate Glaze:
- Finely chop chocolate and place in a heatproof bowl. Warm cream over medium heat until boiling, whisking in espresso powder. Pour cream over chocolate and let sit for 1 minute. Whisk until smooth and add Kirsch if using. Cool for 5 minutes.
- Assemble the Cake:
- Slice each cake in half horizontally to create 4 layers.
- Place one layer on a cake stand. Spread ½ cup of whipped cream on top, then add ⅓ cup cherry filling. Repeat with remaining layers, finishing with the last layer on top.
- Frost the top and sides with remaining whipped cream. Pour the glaze over the cake, letting it drip down the sides. Sprinkle with mini chocolate chips.
- Chill for 20 minutes before serving.
Notes
This cake can be prepared a day in advance and stored in the refrigerator.
- Prep Time: 45 mins
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg