Christmas Black Forest Cake
A rich chocolate cake layered with tart cherries and whipped cream, perfect for festive celebrations.
Ingredients
For the Cake
- 2 cups all-purpose flour For structure and texture.
- 1.75 cups granulated sugar Sweetness to balance the cocoa.
- 0.75 cups unsweetened cocoa powder The rich chocolate flavor.
- 1.5 teaspoons baking powder Helps the cake rise.
- 1.5 teaspoons baking soda Works with the baking powder for leavening.
- 1 teaspoon salt Enhances the flavors.
- 2 large eggs Adds moisture and richness.
- 1 cup milk Ensures a tender cake.
- 0.5 cups vegetable oil Keeps the cake moist.
- 2 teaspoons vanilla extract A lovely flavor enhancer.
- 1 cup boiling water Creates a thin batter for a moist cake.
For the Filling and Topping
- 1 jar (24 oz) sour cherries, drained Adds a tart and sweet element.
- 2 cups heavy whipping cream For decadent frosting.
- 0.25 cups powdered sugar To sweeten the whipped cream.
- Chocolate shavings for garnish A beautiful finishing touch.
Instructions
Preparation
- Start by gathering all your ingredients. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with flour.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk gently to blend all dry ingredients evenly.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed for about two minutes until you have a smooth batter.
- Carefully stir in the boiling water. The batter will be very thin, but that’s what makes the cake moist! Ensure all ingredients are well combined.
- Pour the batter evenly into the prepared pans. Place in the preheated oven and bake for 30-35 minutes. Use a toothpick to check doneness; it should come out clean.
- Once baked, let the cakes cool in the pans for about 10 minutes. Then, carefully remove them and transfer to wire racks to cool completely.
Assembly
- While the cakes cool, whip the heavy cream in a bowl until soft peaks form. Gradually add powdered sugar to sweeten the cream.
- On a serving plate, place one cake layer. Spread a layer of whipped cream over this first layer. Add the drained sour cherries generously on top.
- Place the second cake layer on top and frost the top and sides with the remaining whipped cream.
- Top with chocolate shavings and any extra cherries for garnish. Now, your Christmas Black Forest Cake is ready to wow your guests!
Notes
To store properly, keep the cake in an airtight container in the fridge for about 3-4 days. You can freeze individual slices wrapped tightly in plastic wrap.