Description

This Dark Forest Cake Recipe is a classic indulgent dessert combining moist chocolate sponge layers, tart juicy cherries, and luscious whipped cream. Perfectly balanced and visually stunning, it’s ideal for celebrations or a cozy treat at home. With optional variations to suit dietary needs and flavorful tips for assembling, this recipe promises a rich, elegant dessert that melts in your mouth.

Ingredients

Scale

Cake Ingredients

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
2 cups granulated sugar
3 large eggs
1 cup buttermilk
½ cup vegetable oil
2 teaspoons vanilla extract

Cherry Filling

2 cups fresh or jarred cherries, pitted
2 tablespoons granulated sugar
2 tablespoons kirsch or cherry liqueur (optional)

Whipped Cream

2 cups heavy cream
¼ cup powdered sugar

Garnishes

Dark chocolate shavings or curls
Whole cherries (fresh or jarred)

Instructions

Prepare the Chocolate Sponge: Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans. In a bowl, sift together all-purpose flour, cocoa powder, baking powder, baking soda, and salt. In a separate large bowl, whisk granulated sugar with eggs until fluffy. Add buttermilk, vegetable oil, and vanilla extract, mixing well. Gradually fold the dry ingredients into the wet mixture, ensuring the batter remains light but fully combined. Divide the batter evenly among the prepared pans and bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
Make the Cherry Filling: If using fresh cherries, pit them and gently simmer with granulated sugar and kirsch or cherry liqueur (if using) over low heat until slightly softened but still holding their shape. Allow the cherry mixture to cool completely before using. If using jarred cherries, drain well and adjust sugar if necessary.
Whip the Cream: Chill your mixing bowl and beaters in the refrigerator for 15 minutes before whipping. Beat the heavy cream with powdered sugar until soft peaks form. Take care not to overwhip; the cream should be smooth, spreadable, and stable enough for filling and topping the cake.
Assemble the Cake: Place the first chocolate cake layer on a serving plate. Brush lightly with cherry syrup or softened cherry liquid to add extra moisture. Spread a layer of whipped cream evenly over it, then spoon some cherry filling on top. Repeat the process with the second cake layer. Place the third cake layer on top and coat the entire cake with whipped cream, smoothing the sides and top.
Garnish and Chill: Decorate the cake with dark chocolate shavings and whole cherries for a classic finish. Refrigerate the cake for at least 2 hours to allow flavors to meld and the cream to set perfectly before serving.

Notes

Use high-quality cocoa powder for a richer chocolate flavor.
Chill your cream and mixing tools before whipping for better results.
Soak cake layers with cherry syrup or liqueur to keep them moist and flavorful.
Handle cherry filling gently to avoid it becoming too mushy.
Allow the assembled cake to chill thoroughly for best texture and flavor development.
For an alcohol-free version, omit kirsch and use cherry juice or syrup instead.
For a vegan alternative, substitute eggs with flax eggs, heavy cream with coconut cream, and buttermilk with plant-based milk.
Add toasted nuts between layers for extra texture, or mix cinnamon/espresso powder into batter for flavor variations.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: European

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 350 kcal
Sugar: 32 g
Sodium: 180 mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 70 mg

Keywords: Dark Forest Cake, Black Forest Cake, Chocolate Cake, Cherry Dessert, Layered Cake, Classic Cake, Whipped Cream Cake