Mile-High Black Forest Cake Recipe

Indulge in the rich, decadent layers of this Mile-High Black Forest Cake, featuring moist chocolate cake, a luxurious cherry filling, and fluffy whipped cream topping. The chocolate cake is perfectly complemented by the tart sweetness of cherries and the smoothness of whipped cream. With a drizzle of chocolate glaze and garnished with fresh cherries, this stunning cake is a showstopper for any celebration, from birthdays to holidays.

Ingredients

For the Chocolate Cake:

• 1 cup (199g) granulated sugar
• 1 cup (213g) light brown sugar, packed
• 1 3/4 cups (210g) all-purpose flour
• 1 cup (85g) unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon espresso powder (optional)
• 3/4 teaspoon salt
• 2 large eggs, room temperature
• 1 large egg yolk, room temperature
• 1 cup (227g) sour cream, room temperature
• 1/4 cup (57ml) whole milk, room temperature
• 1/2 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
• 1/2 cup (85g) mini chocolate chips, for decoration (optional)
• 4 ounces dark chocolate, grated, for decoration (optional)
• 1/2 cup (80g) fresh cherries, for decoration (optional)

For the Chocolate Glaze:

• 1 cup (170g) semi-sweet chocolate, finely chopped
• 1 teaspoon espresso powder (optional)
• 2/3 cup (152ml) heavy whipping cream
• 2 teaspoons Kirsch (optional)

Instructions

For the Chocolate Cake:

1. Preheat the oven to 350°F (175°C). Grease two 9-inch round baking pans with non-stick spray and set aside.
2. In a large mixing bowl, combine granulated sugar, brown sugar, flour, cocoa powder, baking soda, baking powder, espresso powder, and salt. Mix on low speed until well combined.
3. In a separate bowl, whisk together the eggs, yolk, sour cream, milk, oil, and vanilla until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed. Slowly pour in the hot coffee and continue mixing until fully combined. The batter will be thin.
5. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Cherry Filling:

1. In a medium saucepan, combine cherries, Kirsch, sugar, and cornstarch. Cook over medium-high heat, stirring constantly, until the mixture thickens (about 6 minutes).
2. Reduce the heat to low and cook for 2 more minutes. Transfer to a bowl and let cool completely.

For the Whipped Cream Topping:

1. In a large bowl, beat the heavy cream with a mixer on medium speed. Gradually add the confectioners’ sugar and vanilla.
2. Increase to medium-high speed and whip until stiff peaks form. Set aside.

For the Chocolate Glaze:

1. Place the chopped chocolate in a small heatproof bowl.
2. Heat the cream in a saucepan over medium heat until it begins to boil. Stir in the espresso powder (if using).
3. Pour the hot cream over the chocolate and let sit for 1 minute. Whisk until smooth, then stir in the Kirsch (if using). Let cool for 5 minutes.

Assembly:

1. Slice each cake layer in half horizontally to create 4 even layers.
2. Place one cake layer on a serving plate or cake stand. Spread 1/2 cup of whipped cream on top, followed by 1/3 cup of cherry filling.
3. Repeat the layering process with the remaining cake layers, finishing with the last layer on top.
4. Spread the remaining whipped cream over the top and sides of the cake.
5. Drizzle the chocolate glaze over the cake, letting it drip down the sides. Sprinkle with mini chocolate chips if desired.
6. Refrigerate the cake for at least 20 minutes to set.
7. Before serving, garnish with fresh cherries and chocolate shavings.

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Why You’ll Love This Recipe

• Decadent Layers: Moist chocolate cake paired with rich whipped cream and cherry filling.
• Elegant Presentation: A stunning centerpiece for any special occasion.
• Flavor Boost: Kirsch liqueur adds a sophisticated touch to the cherries and glaze.
• Customizable: Easily adjust ingredients to suit your taste or dietary needs.

Tips

• Room Temperature Ingredients: Ensure eggs, sour cream, and milk are at room temperature for the best texture.
• Prevent Sinking Layers: Cool cakes completely before assembling to avoid melting the whipped cream.
• Chill the Whipped Cream: Keep whipped cream cold to maintain its consistency during assembly.
• Use Fresh Cherries: When in season, fresh cherries enhance the flavor and texture.

Variations and Substitutions

• Alcohol-Free Option: Replace Kirsch with cherry juice or water.
• Chocolate Chips: Swap mini chocolate chips for grated white chocolate for a contrasting look.
• Dairy-Free: Use coconut cream in place of heavy cream and a plant-based whipped topping.
• Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.

FAQs

Q: Can I make this cake in advance?
A: Yes! You can bake the cakes and prepare the fillings a day ahead. Assemble the cake on the day you plan to serve.

Q: How should I store leftovers?
A: Store the cake in the refrigerator, covered, for up to 3 days. Bring it to room temperature before serving.

Q: Can I freeze this cake?
A: You can freeze the cake layers before assembly. Wrap tightly in plastic wrap and foil, and freeze for up to 2 months.

Serving and Suggestions

• Pair with Coffee: A slice of this cake goes beautifully with a hot cup of coffee or espresso.
• Holiday Centerpiece: Perfect for celebrations like Christmas or birthdays.
• Decorative Garnishes: Top with edible flowers or powdered sugar for an extra touch.
• Side Treats: Serve with a scoop of vanilla ice cream or a drizzle of cherry sauce for added indulgence.