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Hairy Bikers Black Forest Cake

Hairy Bikers Black Forest Cake - recipe card
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This classic German dessert features rich chocolate sponge layers soaked with Kirsch, layered with a tart cherry filling and lightly sweetened whipped cream. The result is a decadent cake with a perfect balance of sweet, tart, and boozy notes, topped with dark chocolate shavings for a crisp finish.

Ingredients

Scale
  • For the Chocolate Sponge Cake:
  • 1/2 cup all-purpose flour, sifted
  • 1/3 cup unsweetened cocoa powder, sifted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 2 large eggs, at room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1/2 cup buttermilk, at room temperature
  • 1 teaspoon pure vanilla extract
  • For the Cherry Filling:
  • 1 can (14.5 ounces) pitted sour cherries in light syrup, drained with 1/2 cup syrup reserved
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch, mixed with 2 tablespoons water to form a slurry
  • 2 tablespoons Kirsch (cherry brandy), plus extra for brushing
  • For the Whipped Cream:
  • 1 cup heavy cream, cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • For Decoration:
  • 1 ounce dark chocolate (at least 70% cacao), grated or shaved
  • 4 fresh cherries or maraschino cherries, for garnish

Instructions

  1. Preheat the oven to 350°F / 177°C. Grease two 6-inch round cake pans and line the bottoms with parchment paper. This ensures even baking and prevents sticking, making for easy release later.
  2. In a medium bowl, sift together 1/2 cup all-purpose flour, 1/3 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon kosher salt. Sifting aerates the dry ingredients, eliminating lumps and promoting a light, tender crumb in the cake.
  3. In a large bowl, whisk 2 large eggs and 3/4 cup granulated sugar vigorously until pale, thickened, and the sugar is mostly dissolved, about 3 minutes. Gradually whisk in 1/4 cup vegetable oil, 1/2 cup buttermilk, and 1 teaspoon vanilla extract until fully emulsified; this incorporates air for a fluffy texture.
  4. Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined; avoid overmixing to prevent a dense cake. Divide the batter evenly between the prepared pans and smooth the tops with the spatula.
  5. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cakes spring back when lightly touched. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely to avoid sogginess.
  6. While the cakes cool, prepare the cherry filling. In a saucepan, combine the drained cherries, reserved 1/2 cup syrup, 1/4 cup granulated sugar, and the cornstarch slurry. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5-7 minutes. Remove from heat, stir in 2 tablespoons Kirsch, and let cool to room temperature.
  7. In a chilled bowl, whip 1 cup cold heavy cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract using a hand mixer or stand mixer on medium-high speed until stiff peaks form. Chill immediately; overwhiping can cause the cream to turn grainy or separate into butter.
  8. To assemble, place one cake layer on a serving plate. Brush the top with 1 tablespoon Kirsch to moisten and enhance flavor. Spread half of the cherry filling evenly over the layer, leaving a 1/2-inch border to prevent spillage when stacking.
  9. Top with the second cake layer and brush with another tablespoon of Kirsch. Spread the remaining cherry filling over the top, then cover the sides and top with the whipped cream using an offset spatula for a smooth, even coating.
  10. Grate 1 ounce of dark chocolate over the top and sides of the cake for decoration, and place 4 fresh cherries in the center. Chill the cake for at least 2 hours before serving to allow the flavors to meld and the structure to set for clean slicing.

Notes

Store the cake covered in the refrigerator for up to 3 days. For freezing, wrap tightly in plastic wrap and aluminum foil; it will keep for up to 1 month. Thaw overnight in the refrigerator before serving. Reheating is not recommended; serve chilled or at room temperature for best texture.

Nutrition

Keywords: Black Forest cake, Schwarzwälder Kirschtorte, German dessert, chocolate cherry cake, layered cake, Kirsch recipe, whipped cream cake, holiday dessert, celebration cake, easy cake recipe, from-scratch cake, Hairy Bikers recipe

Find it online: https://britishrecipes.uk/hairy-bikers-black-forest-cake/