Black Forest Chocolate Cake

Black Forest Chocolate Cake is a great cake for those chocolate cake lovers. It’s delicious and moist!

My mother in law loves this cake and I make her this or cupcakes. It’s the perfect combination of chocolate, cool whip and fruit filling. You’ll love this cake.

The cake is a more of a dark chocolate cake so the whipped cream is a nice compliment for the dark chocolate cake and cherries!

Black Forest Chocolate Cake

Ingredients

Cake

• 2 cup granulated sugar
• 1 1/2 cup plus 1 tablespoon all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 1/2 teaspoon baking powder
• 1 1/2 teaspoon baking soda
• 1 teaspoon fine salt
• 2 large egg
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoon vanilla extract
• 1 cup boiling water

Black Forest Chocolate Cake

Frosting and Filling

• 4 cups heavy cream
• 1 cup powdered sugar
• 2 teaspoon vanilla extract
• 2 tablespoon unflavored gelatin  (optional)
• 2 cup canned cherry pie filling
• 4 ounces good-quality dark chocolate, shaved

Black Forest Chocolate Cake

Directions

1. Arrange a rack in the middle of the oven and heat to 350°F. Grease and line 2 – 8 inch cake pans.

2. Whisk the sugar, flour, cocoa, baking powder, baking soda, and salt together in the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl. Add the egg, milk, oil, and vanilla, then beat with the stand or hand mixer on medium speed until well-combined, about 2 minutes. Beat in the boiling water. The batter will be quite thin. Divide the batter evenly between the pans.

3. Bake until a toothpick inserted in the center of the cakes comes out clean, 35 to 45 minutes. Cool the cakes completely, I covered them with with saran wrap and put them in fridge.

4. Meanwhile, place the cream in a clean, cold large bowl of a stand mixer fitted with the whisk attachment. Beat the cream with the stand or a hand mixer on high speed until soft peaks develop, about 3 minutes. Add the sugar, vanilla, and gelatin if using and continue beating until stiff peaks form, 2 to 3 minutes more. Place the whipped cream in the refrigerator until you’re ready to assemble the cakes.

5. Scratch frost the bottom cake and then pipe a ring of whipped cream on the edge of the cake and spoon the cherry pie filling in the middle. Then put the other cake on top and scratch frost the cake and put back in the fridge. Then decorate the cake however you want with the left over cherry pie filling, chocolate shavings and extra frosting. 

   Did you try our Black Forest Chocolate Cake recipe? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram!

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