Introduction

The Mile-High Black Forest Cake is a decadent dessert that layers rich chocolate cake with a luscious cherry filling and whipped cream. With a glossy chocolate glaze and fresh cherry decorations, this impressive cake is perfect for special occasions or any time you crave an indulgent treat.

The image shows a tall slice of chocolate cake with four thick layers of dark, moist chocolate sponge. Between each sponge layer, there are generous layers of white cream and dark red cherry filling with visible cherry pieces. On top, there is a thick layer of chocolate ganache dripping slightly down the side, topped with a rough pile of white whipped cream sprinkled with small chocolate chips. Two shiny, dark red cherries with stems sit on the whipped cream peak, and another cherry lies at the base of the cake. The cake slice is placed on a dark plate, set against a white marbled texture, with a soft, beige cloth beneath the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (199g) granulated sugar
1 cup (213g) light brown sugar (packed)
1 and 3/4 cups (210g) all-purpose flour
1 cup (85g) unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon espresso powder (optional)
3/4 teaspoon salt
2 large eggs (room temperature)
1 large egg yolk (room temperature)
1 cup (227g) sour cream (room temperature)
1/4 cup (57ml) whole milk (room temperature)
1/2 cup (113ml) canola oil
1 tablespoon (14ml) vanilla extract
1 cup (227ml) freshly brewed coffee (hot)
3 cups (480g) fresh or frozen cherries
3 tablespoons (42ml) Kirsch liqueur
2 teaspoons sugar
2 teaspoons cornstarch
4 cups (680ml) heavy cream
1 cup (114g) confectioners’ sugar
1 teaspoon vanilla extract
1/2 cup (85g) mini chocolate chips (optional, for decoration)
4 ounces dark chocolate (grated, optional, for decoration)
1/2 cup (80g) fresh cherries (optional, for decoration)
1 cup (170g) semi-sweet chocolate (finely chopped)
1 teaspoon espresso powder (optional)
2/3 cup (152ml) heavy whipping cream
2 teaspoons Kirsch (optional)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Generously spray two 9-inch round baking pans with non-stick baking spray and set them aside.
Step 2: In a stand mixer bowl fitted with the paddle attachment, or a large bowl using an electric mixer, combine both sugars, flour, cocoa powder, baking soda, baking powder, espresso powder, and salt on low speed until thoroughly mixed. Set aside.
Step 3: In a separate large mixing bowl, whisk together the eggs, egg yolk, sour cream, milk, canola oil, and vanilla extract until well combined.
Step 4: Add the wet ingredients to the dry ingredients and beat on low speed until just incorporated.
Step 5: Carefully pour in the hot coffee and continue beating for about 1 minute until the batter is smooth and thin.
Step 6: Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 7: Cool the cakes in the pans on a cooling rack for 10 minutes, then remove from pans and let cool completely on the rack.
Step 8: For the cherry filling, combine cherries, Kirsch, sugar, and cornstarch in a saucepan over medium-high heat. Simmer, stirring almost constantly, until thickened, about 6 minutes. Reduce heat to low and cook 2 more minutes, then transfer to a heatproof bowl and cool completely.
Step 9: To make the whipped cream topping, beat the heavy cream with confectioners’ sugar and vanilla extract using a mixer on medium-low, then increase to medium-high and whip until stiff peaks form.
Step 10: For the chocolate glaze, finely chop the semi-sweet chocolate and place it in a heatproof bowl. Warm the cream over medium heat until boiling, add espresso powder, and whisk smooth. Pour hot cream over chocolate and let sit 1 minute, then whisk until smooth. Stir in Kirsch if using and let cool for 5 minutes.
Step 11: Carefully slice each cake horizontally with a serrated knife to create 4 even layers.
Step 12: Place one cake layer on a plate or cake stand. Spread 1/2 cup whipped cream over the layer, then spread 1/3 cup cherry filling on top. Repeat with remaining layers, ending with the last cake layer on top.
Step 13: Cover the entire cake with the remaining whipped cream, spreading evenly over top and sides.
Step 14: Slowly pour the chocolate glaze over the cake, allowing it to drip down the sides. Sprinkle mini chocolate chips on top if desired.
Step 15: Chill the cake in the refrigerator for 20 minutes to set.
Step 16: Just before serving, decorate the edges with fresh cherries and sprinkle with grated dark chocolate.

Tips & Variations

Use freshly brewed coffee for deeper chocolate flavor; substitute hot water if you prefer caffeine-free.
If you can’t find Kirsch, substitute with cherry juice or omit it for a non-alcoholic version.
For an extra moist cake, ensure all ingredients are at room temperature before mixing.
Decorate with chocolate curls or shaved chocolate if you prefer a different garnish than mini chocolate chips.

Storage

Store the cake covered in the refrigerator for up to 1 day to keep the whipped cream stable and cherries fresh. Allow the cake to come to room temperature for about 20 minutes before serving for the best texture and flavor. Leftovers can be covered tightly and refrigerated for up to 3 days, but the whipped cream topping may lose some of its firmness over time.

How to Serve

A close-up of a slice of chocolate cake with four layers: the first, third, and fifth layers are dark, moist chocolate sponge, while the second and fourth layers are white cream mixed with whole cherries and cherry sauce, adding a rich red color. The top of the cake is covered with a thick layer of smooth chocolate ganache, topped with white whipped cream, small dark chocolate chips, and three shiny red cherries with stems on top. The cake slice sits on a white plate with a textured beige cloth underneath, all set on a white marbled surface with a soft pink background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake in advance?

Yes, you can prepare the cake layers and cherry filling a day ahead. Assemble and glaze the cake on the day you plan to serve for the freshest texture.

What if I don’t have espresso powder?

Espresso powder is optional but enhances the chocolate flavor. You can omit it or substitute with instant coffee granules, though this may slightly alter the taste.