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Mile-High Black Forest Cake Recipe

★★★★★

4.8 from 53 reviews
  • Author: anna
  • Total Time: 2 hours 45 minutes
  • Yield: 1 9-inch cake (serves approximately 12) 1x

Description

This Mile-High Black Forest Cake is a decadent layered chocolate cake infused with coffee, filled with luscious cherry compote and whipped cream, then topped with a silky chocolate glaze and garnished with fresh cherries and chocolate chips. Perfect for special occasions or chocolate and cherry lovers looking for an impressive dessert.

Ingredients

Scale

Chocolate Cake

  • 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)

Cherry Filling

  • 3 cups (480g) fresh or frozen cherries
  • 3 tablespoons (42ml) Kirsch liqueur
  • 2 teaspoons sugar
  • 2 teaspoons cornstarch

Whipped Cream Topping

  • 4 cups (680ml) heavy cream
  • 1 cup (114g) confectioners’ sugar
  • 1 teaspoon vanilla extract

Chocolate Glaze

  • 1 cup (170g) semi-sweet chocolate (finely chopped)
  • 1 teaspoon espresso powder (optional)
  • 2/3 cup (152ml) heavy whipping cream
  • 2 teaspoons Kirsch (optional)

Decoration (optional)

  • 1/2 cup (85g) mini chocolate chips
  • 4 ounces dark chocolate (grated)
  • 1/2 cup (80g) fresh cherries

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Generously spray two 9-inch round baking pans with non-stick baking spray and set aside.
  2. Mix dry ingredients: In the bowl of a stand mixer with paddle attachment (or large bowl with electric mixer), combine granulated sugar, brown sugar, flour, cocoa powder, baking soda, baking powder, espresso powder (if using), and salt on low speed until thoroughly blended. Set aside.
  3. Mix wet ingredients: In a separate bowl, whisk together eggs, egg yolk, sour cream, milk, canola oil, and vanilla extract until well combined.
  4. Combine batter: Add the wet ingredients into the dry ingredients and beat on low speed until just combined. Carefully pour in the hot coffee and continue beating until fully incorporated; the batter will be thin.
  5. Bake the cake layers: Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  6. Cool the cakes: Let cakes cool in the pans for 10 minutes on a cooling rack, then remove from pans and cool completely on the rack.
  7. Prepare cherry filling: Combine cherries, Kirsch, sugar, and cornstarch in a saucepan over medium-high heat. Simmer, stirring almost constantly, until mixture thickens, about 6 minutes. Reduce heat to low and cook 2 more minutes. Remove from heat and cool completely.
  8. Whip cream topping: With a handheld mixer or stand mixer with whisk, beat the heavy cream on medium-low speed, gradually adding confectioners’ sugar and vanilla. Increase speed to medium-high and whip until stiff peaks form.
  9. Make chocolate glaze: Finely chop the semi-sweet chocolate and place in a heatproof bowl. Heat cream over medium heat until boiling. Add espresso powder and whisk smooth. Pour hot cream over chocolate; let sit 1 minute then whisk until smooth. Stir in Kirsch if using. Cool 5 minutes.
  10. Slice cake layers: Using a serrated knife, slice each cake horizontally into two layers, yielding four equal layers total.
  11. Assemble the cake: Place one cake layer on a cake stand or plate. Spread 1/2 cup whipped cream, then 1/3 cup cherry filling. Repeat layering with remaining cake layers, whipped cream, and cherry filling, ending with top cake layer.
  12. Frost and glaze: Spread remaining whipped cream over top and sides of cake. Slowly pour chocolate glaze over the cake, allowing it to drip down the sides. Sprinkle mini chocolate chips on top.
  13. Chill and decorate: Refrigerate cake for 20 minutes to set. Before serving, decorate the cake edge with fresh cherries and garnish with grated dark chocolate shavings.

Notes

  • Allow all refrigerated ingredients like eggs, sour cream, milk, and oil to come to room temperature for best batter consistency.
  • If espresso powder is not available, you may omit it or substitute with instant coffee granules for a deeper chocolate flavor.
  • Kirsch liqueur enhances the cherry flavor but can be omitted for a non-alcoholic version.
  • Use fresh or frozen cherries for filling; frozen cherries should be thawed and drained before use.
  • Refrigerate the cake before slicing to ensure clean cuts and better layer stability.
  • This cake is best consumed within 24 hours for optimal freshness.
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: German

Keywords: Black Forest Cake, Chocolate Cake, Cherry Cake, Layered Cake, Decadent Dessert, Coffee Chocolate Cake

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Find it online: https://recipiana.com/mile-high-black-forest-cake-recipe/