Description

This elegant Black Forest Cake combines a moist, coffee-enhanced chocolate sponge with a sophisticated cherry liqueur filling. It is a decadent yet approachable dessert that perfectly balances rich cocoa notes with bright, fruity sweetness.

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup strong brewed coffee, cooled
1 cup milk mixed with 1 tablespoon vinegar (sour milk)
1/2 cup vegetable oil
1 teaspoon vanilla extract
21 ounces cherry pie filling
3 tablespoons cherry liqueur or Kirsch

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Instructions

Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
Prepare the sour milk by mixing the milk and vinegar in a small bowl and letting it sit for 5 minutes until slightly thickened.
In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt to ensure a smooth texture.
In a separate bowl, whisk together the eggs, vegetable oil, cold coffee, and vanilla extract, then stir in the prepared sour milk.
Gradually beat the dry flour mixture into the wet ingredients until just combined, being careful not to over-mix.
Pour the batter evenly into the prepared pans and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
While the cakes cool completely, stir the cherry liqueur into the cherry pie filling and chill in the refrigerator before spreading between the layers.

Notes

For the best results, ensure your coffee is completely cold before adding it to the batter to prevent the eggs from cooking prematurely. To prevent the layers from sliding, always chill your cherry filling thoroughly and make sure the cake layers are 100% cool before assembly.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: German-inspired