Ultimate Black Forest Cake Recipe: Decadent, Easy, and Irresistible

Indulge in the rich, velvety goodness of this Black Forest Cake, a timeless dessert that combines moist chocolate cake, cherry liqueur, whipped cream, and fresh cherries. Perfect for special occasions or a weekend treat, this recipe is both easy to follow and impressively delicious. Follow our step-by-step guide to create a show-stopping cake that will leave everyone asking for seconds!

Ingredients

Chocolate Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup sifted Dutch-process cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 1 cup yogurt (room temperature)
• 1 cup hot water
• 2 large eggs
• 2 teaspoons vanilla extract

Cherry Liqueur Syrup

• 1/2 cup granulated sugar
• 1/2 cup water
• 1/4 cup cherry liqueur

Whipped Cream Frosting

• 3 cups cold whipping cream
• 1/4 cup sifted powdered sugar

Chocolate Bark

• 250gm high-quality dark chocolate, chopped

Assembly

• 2 1/2 cups pitted cherries, halved
• 1 bar dark chocolate for shavings (optional)
• Fresh cherries for garnish

Preparation

Chocolate Cake

1. Preheat oven to 350°F (175°C). Grease two 8-inch round baking pans and dust with cocoa powder.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In another bowl, whisk together vegetable oil, yogurt, hot water, eggs, and vanilla extract.
4. Gradually add wet ingredients to dry ingredients, mixing until smooth. The batter will be thin.
5. Divide batter evenly between prepared pans. Bake for 45 minutes or until a toothpick comes out clean.
6. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Cherry Liqueur Syrup

1. In a small saucepan, combine sugar and water. Bring to a boil, simmer for 1 minute, then remove from heat.
2. Stir in cherry liqueur and let cool completely.

Whipped Cream Frosting

1. In a cold bowl, beat whipping cream and powdered sugar until stiff peaks form.

Chocolate Bark

1. Melt chocolate in a double boiler or microwave in 20-second intervals, stirring until smooth.
2. Spread melted chocolate thinly on parchment paper. Roll up from the short side and refrigerate until firm.
3. Unroll and break into bark pieces.

Assembly

1. Cut each cake layer in half horizontally.
2. Place one layer on a cake stand and brush with cherry syrup. Spread 1 cup whipped cream and top with 1 cup cherries. Repeat with remaining layers.
3. Frost the outside of the cake with whipped cream. Garnish with chocolate bark, chocolate shavings, and fresh cherries.
4. Chill for 1 hour before serving. Enjoy!