Black Forest Cake II
Black Forest Cake II features soft chocolate sponge layers filled with cherries and whipped cream. It combines rich cocoa, airy cream, and fruity sweetness. This cake is striking, delicious, and perfect for birthdays, holidays, or any special dessert moment.Course
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ cups sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 2 cups canned cherries or cherry pie filling
- 2 cups heavy whipping cream
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- Whisk flour, sugar, cocoa, baking powder, baking soda, and salt in a bowl.
- Add eggs, milk, oil, and vanilla. Beat until smooth.
- Slowly add boiling water. The batter will be thin.
- Whip heavy cream with powdered sugar until stiff peaks form.
- Place one cake layer on a plate. Spread whipped cream and cherries.
- Add the second layer, then frost the top and sides with whipped cream.
- Garnish with cherries and chocolate shavings. Chill before serving.
Notes
- Use chilled bowls and beaters for whipping cream.
- Canned cherries work well, but fresh cherries add vibrant flavour.
- Add kirsch for traditional authenticity.
- Let the cake cool fully before assembling.
- Add extra chocolate shavings for decoration.