Two weeks ago we celebrated Lane’s birthday. In keeping with tradition, the birthday boy was allowed to choose a cake. The conversation went something like this:
Me: What kind of birthday cake do you want?
Lane: Oh that’s right, that’s coming up.
Me: Yep, and I want to plan for the cake when I make my grocery list so what kind do you think?
Lane: What kind were you thinking?
Me: (sighs) It’s your birthday, you get to pick.
Lane: Anything you make would be great.
Me: It’s your birthday.
Lane: I like cake.
So I offered German chocolate or Black Forest because neither of those could be bad, and because Lane likes all of the components of either. Black Forest was the winner mainly because it has cherries and those are a fruit and fruit is good for our diet. It seemed like a legitimate solution at the time.
Basically, a Black Forest cake is layers of chocolate cake filled with cherries and whipped cream and then frosted with more whipped cream. The three components are incredibly simple and when you put them together it’s really amazing. The chocolate cake is just dense enough, and the whipped cream is just sweet enough to offset the cherries. Cherries aren’t at all in season here yet so I used frozen whole cherries that I thawed overnight in the refrigerator and I thought the texture was just perfect. It was a cake completely fitting our first married birthday celebration.
Black Forest Cake
for the cake:
- 2 C. sugar
- 1 3/4 C. all-purpose flour
- 3/4 C. cocoa powder
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 2 eggs
- 1 C. whole milk
- 1/2 C. vegetable oil
- 2 tsp. vanilla extract
- 1 C. boiling water
for the cherries:
- 12 oz. frozen dark sweet cherries (such as Dole) thawed and drained OR 1 20 oz. can of cherries, drained
- 1/4 C. Kirsch or brandy (optional- if omitting, reserve 1/4 C. of liquid from draining cherries)
for the frosting:
- 1 1/2 C. heavy cream, chilled
- 1/2 C. powdered sugar
- 2 tsp. vanilla extract
Heat the oven to 350 degrees.
Grease and flour two 9-inch round baking pans.
In a large bowl or the bowl of a stand mixer, whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt.
Add the eggs, milk, oil, and vanilla to the bowl and beat on medium speed for 2 minutes.
Stir in boiling water (batter will be thin).
Divide batter between the two prepared pans.
Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean.
Cool for 10 minutes in the pan and then remove the cake from the pans onto wire racks to cool completely.
Reserve 12 cherries for decorating the cake, and combine the remaining cherries with the Kirsch (or reserved cherry juice) and set aside.
To make the frosting, combine the heavy cream, powdered sugar, and vanilla and whip until almost-stiff peaks form.
Refrigerate frosting until ready to use.
When the cakes are completely cool, level the tops and place one layer on a serving plate.
Remove the cherries using a slotted spoon and place them on the plated cake layer.
Top the cherries with 1/2- 3/4 C. of the whipped cream frosting, covering the cherries and spreading into an even layer.
If desired, reserve about 1/2 C. of whipped cream frosting for decorating at the end.
Top the first layer of cake with the second cake, and frost the cake with the remaining whipped cream frosting.
If you reserved some frosting for decorating, put it into a piping bag or plastic bag with a corner snipped off and pipe small mounds of whipped cream frosting evenly around the edge of the top of the cake. Top each mound with a reserved cherry.
Makes 12 servings.