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Mile-High Black Forest Cake Recipe

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★★★★★

4.6 from 134 reviews

Mile-High Black Forest Cake is a decadent layered chocolate cake featuring moist cocoa layers soaked with rich coffee, filled with a luscious cherry filling infused with Kirsch liqueur, and topped with whipped cream and a silky chocolate glaze. This impressive dessert combines classic Black Forest flavors in a tall, elegant presentation perfect for special occasions and chocolate-cherry lovers.

Ingredients

Scale

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. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Generously spray two 9-inch round baking pans with non-stick baking spray and set them aside to prepare for the cake batter.
  2. Mix Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, or using an electric mixer in a large bowl, combine granulated sugar, light brown sugar, all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, espresso powder, and salt on low speed until well incorporated. Set this dry mixture aside.
  3. Combine Wet Ingredients: In a separate large mixing bowl, whisk together the eggs, egg yolk, sour cream, whole milk, canola oil, and vanilla extract until smooth and fully combined.
  4. Create Cake Batter: Add the wet ingredients into the dry ingredients bowl and beat on low speed until just combined. Carefully add the hot freshly brewed coffee and continue beating for about one minute until the batter is smooth but thin.
  5. Divide and Bake: Evenly divide the thin batter between the two prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
  6. Cool Cakes: Allow the cakes to cool for 10 minutes in the pans set on a cooling rack. Then remove the cakes from the pans and transfer to the cooling rack to cool completely.
  7. Prepare Cherry Filling: Combine cherries, Kirsch liqueur, sugar, and cornstarch in a saucepan over medium-high heat. Stir almost constantly and simmer until thickened, about 6 minutes. Reduce heat to low and cook for 2 more minutes. Remove from heat, transfer to a heatproof bowl, and cool completely before using.
  8. Make Whipped Cream Topping: Using a handheld electric mixer or stand mixer with a whisk attachment, beat the heavy cream on medium-low speed while slowly adding confectioners’ sugar. Add the vanilla extract, then increase to medium-high speed and whip until stiff peaks form.
  9. Prepare Chocolate Glaze: Place the finely chopped semi-sweet chocolate in a small heatproof bowl. Warm the heavy whipping cream over medium heat until boiling, add the espresso powder, and whisk until smooth. Pour the hot cream over the chocolate and let it sit for 1 minute, then whisk smooth. Stir in Kirsch if using. Cool for 5 minutes.
  10. Slice Cake Layers: Using a long serrated knife, carefully slice each cake horizontally in half to create four even layers total.
  11. Assemble Cake: Place one cake layer on a serving plate or cake stand. Spread 1/2 cup whipped cream over the layer, then add 1/3 cup cherry filling. Repeat this layering process with remaining cake layers, ending with the last cake layer on top.
  12. Frost and Glaze: Spread the remaining whipped cream over the top and sides of the cake. Slowly pour the cooled chocolate glaze over the cake, letting it drizzle down the sides. Sprinkle mini chocolate chips on top if desired.
  13. Chill and Decorate: Refrigerate the assembled cake for about 20 minutes to set. Just before serving, decorate the edges with fresh cherries and sprinkle chocolate shavings on top.
  14. Serve: Slice and serve the cake chilled or store it refrigerated for up to 1 hour for the best freshness and presentation.

Notes

  • Make sure all refrigerated ingredients like eggs, sour cream, and milk are at room temperature for better mixing and texture.
  • Using freshly brewed coffee enhances the chocolate flavor, but hot water can be substituted if desired.
  • The Kirsch liqueur adds an authentic Black Forest cherry flavor but can be omitted or replaced with cherry juice for a non-alcoholic version.
  • The cake layers are quite thin and fragile; slice carefully to keep layers intact for assembly.
  • For best results, chill the cake slightly before slicing to prevent crumbling.
  • Optional decorations like mini chocolate chips, grated dark chocolate, and fresh cherries add visual appeal and extra flavor.
  • This cake is best enjoyed fresh but can be stored refrigerated for up to 1 day.

Keywords: Black Forest cake, chocolate cherry cake, layered cake, sour cream chocolate cake, whipped cream topping, cherry filling, chocolate glaze, Kirsch liqueur dessert

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