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Mile-High Black Forest Cake Recipe

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  • Author: admin
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12-16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: German

Description

Mile-High Black Forest Cake is a decadent layered dessert featuring moist chocolate cake, rich cherry filling, and fluffy whipped cream, all topped with a luscious chocolate glaze and decorative cherries and chocolate chips. Perfect for special occasions, this cake combines classic Black Forest flavors in a towering presentation.

Ingredients

Scale

For the Chocolate Cake

  • 1 cup (199g) granulated sugar
  • 1 cup (213g) light brown sugar, packed
  • 1 ¾ cups (210g) all-purpose flour
  • 1 cup (85g) unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder (optional)
  • ¾ teaspoon salt
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1 cup (227g) sour cream, room temperature
  • ¼ cup (57ml) whole milk, room temperature
  • ½ cup (113ml) canola oil
  • 1 tablespoon (14ml) vanilla extract
  • 1 cup (227ml) freshly brewed coffee, hot

For the Cherry Filling

  • 3 cups (480g) fresh or frozen cherries
  • 3 tablespoons (42ml) Kirsch liqueur
  • 2 teaspoons sugar
  • 2 teaspoons cornstarch

For the Whipped Cream Topping

  • 4 cups (680ml) heavy cream
  • 1 cup (114g) confectioners’ sugar
  • 1 teaspoon vanilla extract

For the Chocolate Glaze

  • 1 cup (170g) semi-sweet chocolate, finely chopped
  • â…” cup (152ml) heavy whipping cream
  • 1 teaspoon espresso powder (optional)
  • 2 teaspoons Kirsch (optional)

For Decoration (Optional)

  • ½ cup (85g) mini chocolate chips
  • 4 ounces dark chocolate, grated
  • ½ cup (80g) fresh cherries

Instructions

  1. Make the Chocolate Cake: Preheat the 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, combine granulated sugar, light brown sugar, all-purpose flour, cocoa powder, baking soda, baking powder, espresso powder (if using), and salt on low speed until evenly mixed. Set aside.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, egg yolk, sour cream, whole milk, canola oil, and vanilla extract until fully combined and smooth.
  4. Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients, mixing on low speed. Carefully pour in the hot freshly brewed coffee and mix until the batter is smooth and fully combined, about 1 minute.
  5. Bake the Cake Layers: Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool for 10 minutes in the pans, then transfer to a wire rack to cool completely.
  6. Prepare the Cherry Filling: In a saucepan over medium-high heat, combine cherries, Kirsch liqueur, sugar, and cornstarch. Stir constantly and bring to a simmer. Cook until the mixture thickens, about 6 minutes. Reduce heat and cook for an additional 2 minutes. Remove from heat and allow to cool completely.
  7. Make the Whipped Cream Topping: In a large bowl, beat the heavy cream on medium-low speed. Gradually add confectioners’ sugar, then add vanilla extract. Increase speed to medium-high and whip until stiff peaks form.
  8. Make the Chocolate Glaze: Place finely chopped semi-sweet chocolate in a heatproof bowl. Heat whipping cream over medium heat until it reaches a boil. Whisk in espresso powder (if using). Pour hot cream over chocolate and let sit for 1 minute. Whisk until smooth and glossy. Stir in Kirsch if using. Allow glaze to cool for 5 minutes.
  9. Assemble the Cake Layers: Slice each cooled cake layer horizontally to create four even layers total.
  10. Layer Cake with Filling and Cream: Place one cake layer on a cake stand or plate. Spread about ½ cup of whipped cream evenly over the layer, then spoon about ⅓ cup of cherry filling on top. Repeat with remaining layers, ending with the final cake layer on top.
  11. Frost the Cake: Use the remaining whipped cream to frost the top and sides of the cake smoothly.
  12. Apply Chocolate Glaze and Decorate: Pour the chocolate glaze over the top of the cake allowing it to drip down the sides. Sprinkle mini chocolate chips across the glaze. Decorate with grated dark chocolate and fresh cherries if desired.
  13. Chill Before Serving: Refrigerate the assembled cake for at least 20 minutes to set the glaze and flavors before slicing and serving.

Notes

  • Room temperature ingredients help achieve a smooth batter and better rise.
  • Espresso powder enhances the chocolate flavor but is optional.
  • Kirsch liqueur is traditional in Black Forest Cake but can be omitted for a non-alcoholic version.
  • Cooling cakes completely before slicing prevents crumbling and tearing.
  • Use fresh or frozen cherries for filling, depending on availability.
  • Chilling the cake helps the glaze set and flavors meld for best taste.

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