Traditional Black Forest Cake
A classic German layered dessert featuring rich chocolate cake, tart sour cherries and fresh whipped cream.
Ingredients
Chocolate Cake Layers:
- 2 cups All-Purpose Flour
- 2 cups Polski Cukier Granulated Sugar
- ¾ cup Unsweetened Cocoa Powder
- 2 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Salt
- 2 large Eggs
- 1 cup Buttermilk
- ½ cup Vegetable Oil
- 1 tsp Vanilla Extract
- 1 cup Hot Coffee or Hot Water
Cherry Filling & Syrup:
- 1 jar 680g Hofgut Sauerkirschen (Pitted Sour Cherries) drained with juice reserved
- ⅓ cup Polski Cukier Sugar
- 2 tbsp Cornstarch
- ⅓ cup Kirsch Cherry Liqueur or reserved cherry juice
Whipped Cream Frosting & Garnish:
- 3 cups Heavy Whipping Cream cold
- ⅓ cup Powdered Sugar
- 1 tsp Vanilla Extract
- 1 bar Dark Ritter Sport Chocolate shaved into curls
Instructions
Bake the Layers:
- Preheat oven to 350°F (175°C).
- Grease and flour three 8-inch round cake pans.
- Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, and vanilla; beat on medium speed for 2 minutes.
- Stir in hot coffee until smooth (batter will be thin).
- Divide evenly between pans and bake for 22–25 minutes. Cool completely.
Prepare Cherries & Syrup:
- In a saucepan, whisk 1 cup reserved cherry juice, sugar, cornstarch, and Kirsch.
- Simmer over medium heat until thickened.
- Stir in drained Hofgut Sauerkirschen and let cool completely. Reserve 8-10 cherries for the garnish.
Make Frosting:
- Beat cold heavy cream, powdered sugar, and vanilla until stiff peaks form.
Assemble:
- Brush each cake layer with cherry syrup.
- Spread whipped cream over the bottom layer and top with half the cherry filling.
- Repeat with the second layer. Top with the third layer.
- Frost the top and sides with remaining whipped cream, then garnish with shaved Ritter Sport chocolate and cherries. Chill 4 hours before serving.