Black Forest Cake
By Sally · sallysbakingaddiction.com
2 hrs 30 min + 30 min chill12 servings
A three-layer chocolate cake with cherry syrup, whipped cream, and chocolate ganache, finished with fresh cherries.
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| prepPreheat oven to 350°F / 177°C | ||||||||||
| prepGrease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment | ||||||||||
| 219 g all-purpose flour (spooned & leveled) | Whisk dry ingredients | Combine wet & dry, add hot water, beat until combined | Divide batter into 3 pans, bake 350°F / 177°C, 21–25 min | Cool in pans 30 min, turn out onto racks | Level cake tops with serrated knife | Layer 1st cake, 1 cup whipped cream, half cherries, syrup | Layer 2nd cake, 1 cup whipped cream, remaining cherries, syrup | Top with 3rd cake, spread remaining whipped cream on top & sides | Pour ganache on top, let drip down sides, top with whole cherries | Chill 30 min before serving |
| 65 g unsweetened natural cocoa powder | ||||||||||
| 350 g granulated sugar | ||||||||||
| 2 teaspoons baking soda | ||||||||||
| 1 teaspoon baking powder | ||||||||||
| 1 teaspoon salt | ||||||||||
| 2 teaspoons espresso powder (optional) | ||||||||||
| 120 ml canola or vegetable oil | Beat oil, eggs, sour cream, buttermilk & vanilla | |||||||||
| 2 large eggs, at room temperature | ||||||||||
| 180 g full fat sour cream, at room temperature | ||||||||||
| 120 ml buttermilk, at room temperature | ||||||||||
| 2 teaspoons pure vanilla extract (for the cake) | ||||||||||
| 120 ml hot water or coffee | ||||||||||
| 180 ml reserved cherry syrup (from canned cherries) | Simmer cherry syrup & liqueur until reduced to 1/4 cup | Brush reduced syrup over cooled cakes | Halve cherries, reserve whole ones for garnish | |||||||
| 2 tablespoons cherry liqueur (kirsch or kirschwasser) | ||||||||||
| two 4-ounce / 226 g semi-sweet chocolate bars, finely chopped | Pour hot cream over chocolate & corn syrup, let sit 2–3 min | Stir ganache until smooth, cool 10 min | ||||||||
| 240 ml heavy cream or heavy whipping cream (for ganache) | Heat cream until gently simmering | |||||||||
| 1 tablespoon light corn syrup (optional) | ||||||||||
| 480 ml cold heavy cream or heavy whipping cream (for whipped cream) | Whip cold cream, sugar & vanilla to medium peaks, 4 min | |||||||||
| 30 g confectioners' sugar | ||||||||||
| 1 teaspoon pure vanilla extract (for whipped cream) | ||||||||||
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