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Decadent Black Forest Chocolate Cherry Cake Recipe

Decadent Black Forest Chocolate Cherry Cake

There’s something so comforting about a slice of homemade cake, especially one that brings back memories of special occasions and family gatherings. The rich, chocolatey goodness combined with the sweet-tart cherries make this Decadent Black Forest Chocolate Cherry Cake an unforgettable treat. And the best part? It’s incredibly easy to whip up, making it a perfect choice for both celebrations and cozy afternoons at home.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, German-Inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1.75 cups all-purpose flour
  • 2 cups granulated sugar
  • 0.75 cups unsweetened cocoa powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup whole milk
  • 0.5 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
For the Cherry Filling
  • 2 cups pitted cherries fresh or frozen
  • 0.5 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
For the Whipped Cream
  • 2 cups heavy whipping cream
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
For the Garnish
  • chocolate shavings
  • maraschino cherries

Equipment

  • Oven
  • Mixing Bowl
  • Saucepan
  • Cake Pans

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C), and grease and flour two 9-inch round cake pans.
  2. Step 2: In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Give it a good mix.
  3. Step 3: Add the eggs, milk, vegetable oil, and vanilla extract to your dry mixture. Beat on medium speed for about 2 minutes. Then, stir in the boiling water until everything is well combined.
  4. Step 4: Pour the batter evenly into your prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  5. Step 5: For the cherry filling, combine the cherries, sugar, cornstarch, and lemon juice in a saucepan over medium heat. Cook until the mixture thickens and bubbles, about 5-7 minutes. Remove from heat and let it cool.
  6. Step 6: In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  7. Step 7: Once the cakes are completely cooled, place one layer on a serving plate. Spread half of the cherry filling over the top, and then add a layer of whipped cream.
  8. Step 8: Add the second layer of cake on top and repeat the process with the remaining cherry filling and whipped cream.
  9. Step 9: Finish by garnishing the top with chocolate shavings and maraschino cherries. Then slice and serve!

Notes

To store your cake, keep it in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. If you want to extend its life, you can freeze the layers individually wrapped in plastic wrap for up to a month.