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Mile-High Black Forest Cake


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  • Author: khaoula belabess
  • Total Time: 1 hour 20 minutes
  • Yield: 12-16 servings 1x
  • Diet: Vegetarian

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