Description
This Christmas Black Forest Cake is a classic holiday dessert featuring rich chocolate cake layers soaked with sour cherries and topped with fluffy whipped cream and chocolate shavings. Perfect for festive celebrations, this indulgent cake combines moist cocoa sponge with tart cherries and creamy frosting for a deliciously balanced treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Additional Ingredients
- 1 jar (24 oz) sour cherries, drained
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- Chocolate shavings for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Prepare Cake Pans: Grease and flour two 9-inch round cake pans to prevent sticking and ensure easy removal of the cakes.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Mix well to evenly distribute all the leavening agents and cocoa.
- Add Wet Ingredients: Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat the mixture on medium speed for 2 minutes until smooth and well incorporated.
- Incorporate Boiling Water: Stir in the boiling water carefully to the batter until completely combined. The batter will be thin, which is normal and helps make the cake moist.
- Fill Cake Pans: Pour the prepared batter evenly into the two greased and floured cake pans.
- Bake the Cakes: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then transfer them onto wire racks to cool completely before assembling.
- Whip the Cream: In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form, indicating the cream is fluffy but still holds shape.
- Assemble the Cake: Place one cake layer on a serving plate, spread an even layer of whipped cream, and top with drained sour cherries.
- Add Second Layer and Frost: Place the second cake layer on top and frost the entire top and sides of the cake with the remaining whipped cream.
- Garnish: Decorate the cake with chocolate shavings and additional cherries for a festive final touch.
Notes
- Use room temperature ingredients for better mixing and texture.
- Ensure the cakes are completely cooled before frosting to prevent the cream from melting.
- For a stronger cherry flavor, add a splash of cherry liqueur or syrup between layers.
- Keep the assembled cake refrigerated if not serving immediately due to the perishable cream topping.
- You can substitute fresh pitted cherries if sour cherries are unavailable.
