• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Oven Light

  • Home
  • Recipes
    • 30 Minute Meals
    • Make Ahead Meals
    • Gluten Free Recipes
    • Appetizers
    • Breakfast
    • Dinner
    • Dessert
    • Side Dishes
    • Drinks
  • About Us
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest

Home / Dessert

Super Rich Black Forest Cake | Simple Recipe

By Leave a Comment

Ever since we published our Decadent and Dense German Chocolate Cake, we've had requests for more of that cake. So this time we gave our amazing chocolate cake a Black Forest Twist! We're confident you'll love it just as much.

Jump to Recipe
Black Forest Cake

What gives this Black Forest Cake such a perfectly moist texture?

  • Buttermilk - Buttermilk is the magic ingredient to give cakes a softer texture, more body and tenderized gluten. In this cake it does all that— plus adds plenty of flavor.
  • Chocolate Pudding Mix - Instant or regular works just fine. Adding a pudding mix to a cake makes it extra moist and enhances the chocolate flavor. This is optional, but definitely takes this cake to the next level.
  • Cake Flour - Cake flour is finer, lighter and softer than all-purpose flour, making the cake a soft and tender with a delicious close crumb texture.
Black Forest Cake

Why you'll love this rich Black Forest Cake

  1. No Fail Recipe - Simple step-by-step instructions below!
  2. Texture - The ultimate chocolate cake base.
  3. Crowd-Pleaser - No one will turn down a perfect slice of chocolate cake.
  4. Flavor - Chocolate and cherry is impossible to resist.
  5. Ease - No fancy fillings here, just pop open a jar of cherry preserves.
Black Forest Cake

Need more decadent dessert inspiration? Try these simple recipes!

  • Chocolate Pound Cake
  • Flourless Chocolate Cake
  • Raspberry Nutella Muffins
  • Chewy Chocolate Cookies - 3 Ways
  • Rocky Road Brownies
  • Oatmeal Chocolate Chip Cookies
Black Forest Cake
Black Forest Cake

Black Forest Chocolate Cake

Deep, dark chocolate full of cherry preserves
5 from 5 votes
Print Pin Rate
Course: Dessert
Prep Time: 25 minutes
Cook Time: 30 minutes
Rest Time: 1 hour
Servings: 8 servings
Calories: 668kcal

Ingredients

Cake

  • 1 C granulated sugar
  • ½ C unsalted butter
  • 1 teaspoon vanilla extract
  • 3 eggs room temperature
  • 1 ¼ C cake flour or all-purpose flour, or GF flour blend
  • ½ C unsweetened cocoa powder sifted
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 package chocolate pudding mix
  • 1 C buttermilk

Cherry Glaze

  • 11 oz cherry preserves
  • 2 tablespoon water

Ganache

  • 4 oz semi sweet baking chocolate or chocolate chips
  • 2 tablespoon unsalted butter
  • 1 C whole milk

Whip Cream

  • 1 C whipping cream
  • 2 tablespoon powdered sugar

Instructions

For the Cake

  • Preheat oven to 350°F. Spray and line two 8 or 9 inch cake pans.
  • Sift together flour, cocoa powder, baking soda, salt, and pudding mix. Set aside.
  • In a stand mixer cream butter and sugar. Add vanilla. Add eggs one at a time.
  • Alternating between flour mixture and buttermilk, add to mixer in two batches, starting with flour and ending with buttermilk. Mix on medium speed until smooth and fully combined, scraping sides if needed.
  • Divide batter between cake pans.
  • Bake on center rack for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Let cool in pans for 5 minutes, then flip out onto a cooling rack and remove parchment paper.

For the Cherry Syrup

  • In a small bowl, mix together the cherry preserves and water until a thin consistency. Add more water if needed. You can also use Cherry Kirsch if you prefer to give your cake a little "kick".
  • While still hot, brush top of cakes with cherry syrup.
  • Allow to cool (to speed it up, place in refrigerator for 1 hour) then start assembling cake or wrap in plastic wrap and refrigerate until ready to use.

For the Whip Cream

  • In the bowl of a stand mixer fitted with the whisk attachment, mix whipping cream and sugar. Beat on high until thick (about 4 minutes).
  • Put in refrigerator and keep cold until ready to use.
  • Now assemble the cake. On a cake plate place first cake layer with syrup side up.
  • Spread half of the whip cream over the cake and then place second layer of cake on top and spread remaining whip cream on top.
  • Place in the refrigerator to keep cool while making ganache.

For the Chocolate Ganache

  • Finely chop chocolate bar and place in a bowl (or use chocolate chips).
  • Using the microwave heat whipping cream until hot, about 1 ½ minutes, being careful not to scorch.
  • Pour hot milk on top of the chocolate, let it set for about 3 minutes and then stir until smooth.
  • Add corn syrup and give a quick stir.
  • Allow to cool for 10-15 minutes so not hot but still spreadable.
  • Take cake out of refrigerator and slowly pour ganache over the top, covering sides completely.
  • Place back in refrigerator to set ganache and then take out when ready to serve.
  • Decorate with cherries, whip cream, cocoa powder, or chocolate curls.

Notes

Cakes can be stored in the refrigerator for 3 days or in the freezer for up to 3 months when tightly wrapped in saran wrap.

Nutrition

Calories: 668kcal | Carbohydrates: 82g | Protein: 9g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 304mg | Potassium: 355mg | Fiber: 4g | Sugar: 55g | Vitamin A: 1075IU | Vitamin C: 4mg | Calcium: 132mg | Iron: 2mg

Subscribe for time-saving tips and recipes!

* indicates required

More Dessert Recipes

  • Dairy Free Brownies | Gluten Free
  • Gluten Free Cookie Cake | 30 Minutes
  • Vegan Peanut Butter Chocolate Chip Cookies
  • Healthy Banana Brownies

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Rachel and Amy

 

Here at The Oven Light, we are always looking for ways to cut cooking time in half (or more!). We use shortcuts that don’t sacrifice flavor, we’re just getting smarter with our time. You won’t find “dump” meals here, but rather an approach to cooking that is mindful and intentional with time AND taste. 

— Amy and Rachel

Sign up here and get our new recipes straight to your inbox!

* indicates required

Copyright © 2023 · Foodie Pro Theme On Genesis Framework · WordPress · Log in