Description
Mile-High Black Forest Cake is an indulgent German-inspired dessert featuring moist chocolate cake layers filled with a luscious cherry filling and topped with fluffy whipped cream frosting. This elegant layered cake is garnished with chocolate shavings and whole cherries, creating a stunning presentation perfect for special occasions and celebrations.
Ingredients
Scale
For the Chocolate Cake Layers:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot coffee or hot water
For the Cherry Filling:
- 2 1/2 cups pitted dark sweet cherries (fresh or frozen)
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon kirsch (optional)
For the Whipped Cream Frosting:
- 2 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For Assembly:
- Chocolate shavings or curls
- Whole cherries for garnish
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to ensure the cakes release easily after baking.
- Make the Chocolate Cake Batter: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Add in the buttermilk, vegetable oil, eggs, and vanilla extract. Mix these wet ingredients into the dry ingredients until just combined. Slowly pour in the hot coffee or hot water while stirring continuously to create a smooth batter.
- Bake the Cake Layers: Divide the batter evenly among the three prepared pans. Place them in the oven and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Once baked, remove the cakes from the oven and cool them completely in their pans before removing.
- Prepare the Cherry Filling: In a medium saucepan over medium heat, combine pitted cherries, granulated sugar, cornstarch, and water. Stir frequently and cook until the mixture thickens, about 5 to 7 minutes. Remove from heat and stir in kirsch if using. Allow the filling to cool completely before assembling the cake.
- Make the Whipped Cream Frosting: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form. This will create a light, fluffy frosting perfect for layering and coating the cake.
- Assemble the Cake: Place one cake layer on your serving plate. Spread a generous layer of whipped cream over the cake surface, then spoon some of the cherry filling evenly on top. Repeat this layering with the second cake layer. Top with the final cake layer and coat the entire cake with the remaining whipped cream frosting, smoothing it out evenly.
- Decorate: Garnish the top of the cake with chocolate shavings or curls and whole cherries to enhance both appearance and flavor.
Notes
- For easier and cleaner slicing, chill the assembled cake for at least 1 hour before serving.
- If you prefer an alcohol-free version, substitute kirsch with cherry juice or omit it entirely.
- This cake is best served fresh but can be stored covered in the refrigerator for up to 2 days.
- Use fresh cherries when in season for the best flavor, or frozen cherries work well if properly thawed and drained.
