Introduction

This Mile-High Black Forest Cake is a decadent take on the classic dessert, featuring layers of rich chocolate cake, luscious cherry filling, and fluffy whipped cream topped with a glossy chocolate glaze. Perfect for special occasions or when you want to impress with a stunning homemade treat.

A tall slice of layered chocolate cake on a white plate, set against a soft pink background with a white marbled texture surface. The cake has four main layers of dark, moist chocolate sponge alternating with thick white cream, and a few layers show a dark red cherry filling with whole cherries visible inside. The top is covered with a thick layer of smooth chocolate glaze, dollops of white cream sprinkled with small chocolate chips, and two glossy red cherries with stems on top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
3 cups (480g) fresh or frozen cherries
3 tablespoons (42ml) Kirsch liqueur
2 teaspoons sugar
2 teaspoons cornstarch
4 cups (680ml) heavy cream
1 cup (114g) confectioners’ sugar
1 teaspoon vanilla extract
1/2 cup (85g) mini chocolate chips (for decoration, optional)
4 ounces dark chocolate (grated, for decoration, optional)
1/2 cup (80g) fresh cherries (for decoration, optional)
1 cup (170g) semi-sweet chocolate (finely chopped)
1 teaspoon espresso powder (optional)
2/3 cup (152ml) heavy whipping cream
2 teaspoons kirsch (optional)

Instructions

Step 1: Preheat oven to 350°F (175°C). Generously spray two 9-inch round baking pans with non-stick baking spray and set aside.
Step 2: In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, combine both sugars, flour, cocoa powder, baking soda, baking powder, espresso powder (if using), and salt. Mix on low until thoroughly combined. Set aside.
Step 3: In a separate bowl, whisk together the eggs, egg yolk, sour cream, milk, canola oil, and vanilla extract until well combined.
Step 4: Add the wet ingredients to the dry ingredients and mix on low speed just until incorporated. Carefully pour in the hot brewed coffee and beat for about 1 minute until fully combined. The batter will be thin.
Step 5: Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 6: Let cakes cool in the pans for 10 minutes set on a cooling rack, then remove from pans and cool completely on the rack.
Step 7: For the cherry filling, combine cherries, Kirsch, sugar, and cornstarch in a saucepan over medium-high heat. Simmer, stirring frequently, until thickened, about 6 minutes. Reduce heat to low and cook 2 more minutes. Remove from heat and cool completely.
Step 8: For the whipped cream, using a mixer with whisk attachment, beat heavy cream and gradually add confectioners’ sugar. Add vanilla extract. Increase speed and whip until stiff peaks form.
Step 9: For the chocolate glaze, place chopped semi-sweet chocolate in a heatproof bowl. Warm heavy cream in a saucepan until boiling, add espresso powder (if using) and whisk to combine. Pour hot cream over chocolate and let sit 1 minute, then whisk smooth. Stir in kirsch (if using). Let cool for 5 minutes.
Step 10: Using a serrated knife, carefully slice each cake layer horizontally to create 4 even layers in total.
Step 11: Place one cake layer on a cake stand or large plate. Spread 1/2 cup whipped cream over the layer, then top with 1/3 cup cherry filling. Repeat layering with remaining cake layers, finishing with the last layer on top.
Step 12: Spread the remaining whipped cream evenly over the top and sides of the cake.
Step 13: Slowly pour the cooled chocolate glaze over the cake, allowing it to drip down the sides. Sprinkle mini chocolate chips over the top.
Step 14: Refrigerate the cake for about 20 minutes to set before slicing. Before serving, decorate the edge with fresh cherries and garnish with chocolate shavings.

Tips & Variations

Use espresso powder to intensify the chocolate flavor, but it’s optional if you prefer a milder taste.
Kirsch liqueur can be omitted or substituted with cherry juice to keep it non-alcoholic.
For a more intense cherry flavor, soak the cherries with a little extra Kirsch before cooking.
Ensure all dairy ingredients are at room temperature for the best batter texture.
Fresh or frozen cherries both work well for the filling; just thaw frozen cherries before cooking.

Storage

Store the assembled cake in the refrigerator, covered, for up to 3 days. The flavors improve after a few hours of chilling, but best within 24 hours. To reheat, allow slices to come to room temperature for about 15 minutes; this keeps the whipped cream fresh and the cake moist.

How to Serve

A layered chocolate cake with four visible layers of dark chocolate sponge and creamy white frosting in between and covering the outside, topped with a thick, glossy, dark chocolate ganache that drips down the sides. On top, there are evenly spaced dollops of white whipped cream, each garnished with a bright red cherry with greenish stems and small dark chocolate chips scattered over the whipped cream. The cake sits on a metal stand, surrounded by fresh cherries and red flowers on a white marbled textured surface, with a soft pink blurry background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers and prepare the cherry filling a day ahead. Store the layers and filling separately in airtight containers in the refrigerator. Assemble and decorate the cake just before serving for the freshest presentation.

What can I substitute for Kirsch liqueur?

If you prefer not to use Kirsch, cherry juice or a splash of brandy can be good substitutes. For a non-alcoholic option, simply omit it or use additional cherry juice to maintain flavor.