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Mile-High Black Forest Cake Recipe

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4 from 15 reviews

This Mile-High Black Forest Cake is a decadent layered dessert featuring rich, moist chocolate cake combined with a luscious cherry filling, creamy whipped topping, and a smooth chocolate glaze. The cake is flavored with espresso and Kirsch liqueur to enhance the classic Black Forest flavors. Perfect for special occasions, this impressive cake is beautifully decorated with chocolate chips, chocolate shavings, and fresh cherries.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 1 cake, serves 10-12
  • Category: Dessert
  • Method: Baking
  • Cuisine: German

Ingredients

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. Prep 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 a stand mixer bowl fitted with the paddle attachment or a large bowl using an electric mixer, combine both sugars, flour, cocoa powder, baking soda, baking powder, espresso powder (if using), and salt on low speed until all dry ingredients are thoroughly combined. Set aside.
  3. Mix Wet Ingredients: In a separate large bowl, whisk together eggs, egg yolk, sour cream, milk, canola oil, and vanilla extract until well combined and smooth.
  4. Combine Wet & Dry: Add the wet ingredients into the dry ingredients and beat on low speed until just incorporated. Carefully add the hot freshly brewed coffee and continue beating for about 1 minute until the batter is completely combined. Note that the batter will be quite thin.
  5. Bake Cake Layers: Divide the batter evenly between prepared pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  6. Cool Cakes: Let the cakes cool in the pans for 10 minutes on a cooling rack. Then remove from pans and transfer to the rack to cool completely.
  7. Make Cherry Filling: In a saucepan over medium-high heat, combine cherries, Kirsch, sugar, and cornstarch. Simmer, stirring almost constantly, until the mixture thickens, about 6 minutes. Reduce heat to low and cook for another 2 minutes. Remove from heat, transfer to a heatproof bowl, and cool completely.
  8. Prepare Whipped Cream: Using a handheld mixer or stand mixer fitted with a whisk attachment, beat heavy cream on medium-low speed while slowly adding confectioners’ sugar. Add vanilla extract. Increase to medium-high speed and whip until stiff peaks form.
  9. Make Chocolate Glaze: Finely chop the semi-sweet chocolate and place in a small heatproof bowl. Warm the heavy cream over medium heat until boiling, then add espresso powder (if using) and whisk until smooth. Pour the hot cream over the chopped chocolate and let sit for 1 minute. Whisk until smooth and incorporate Kirsch if using. Let cool for 5 minutes.
  10. Slice Cake Layers: Using a long serrated knife, carefully slice each cake layer horizontally in half to create four even layers in total.
  11. Assemble Cake: Place one cake layer on a serving plate or cake stand. Spread 1/2 cup of whipped cream evenly over the layer, then spoon 1/3 cup of cherry filling on top. Repeat layering with the next cake layer, whipped cream, and cherry filling. Place the final cake layer on top.
  12. Frost Cake: Spread all remaining whipped cream evenly over the top and sides of the assembled cake.
  13. Glaze Cake: Slowly pour the cooled chocolate glaze over the cake, allowing it to drip down the sides. Sprinkle mini chocolate chips on top for decoration.
  14. Chill: Refrigerate the cake for about 20 minutes to set the glaze and whipped cream frosting before slicing.
  15. Decorate and Serve: Just before serving, garnish the edges of the cake with fresh cherries and sprinkle with grated dark chocolate shavings. Slice and enjoy. Store leftovers in the refrigerator and consume within 1 hour for best freshness.

Notes

  • This recipe includes espresso powder and Kirsch liqueur for authentic flavor, but both are optional and can be omitted if unavailable or undesired.
  • Ensure all wet ingredients are at room temperature for best batter consistency.
  • When dividing and layering cake, use a serrated knife to carefully slice layers evenly without crumbling.
  • Whip cream until stiff peaks form to ensure stable frosting and filling.
  • The cake should be served relatively soon after assembling (within 1 hour) to maintain its texture and freshness.
  • Use freshly brewed hot coffee to intensify the chocolate flavor in the cake batter.

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