If you have a craving for a truly spectacular dessert that delivers layers of rich chocolate, luscious cherries, and fluffy whipped cream excellence, then the Mile-High Black Forest Cake Recipe is exactly what you need. This cake brings together the perfect harmony of deep cocoa notes, tart cherry filling, and a silky cream finish, all stacked tall to impress both your eyes and palate. It’s a showstopper for any celebration or just a delightful way to treat yourself and those you love. Trust me, once you dive into this cake, it will quickly become a cherished favorite!
Ingredients You’ll Need
Simple yet essential, the ingredients in this recipe create the perfect balance of flavor and texture. Each one plays a crucial role, from the cocoa powder lending that intense chocolate richness to the cherries bringing a fresh burst of fruity brightness.
- Granulated sugar: Adds sweetness and helps with the cake’s crumb structure.
- Light brown sugar: Provides subtle molasses flavor and moisture.
- All-purpose flour: The base of the cake, giving it structure and body.
- Unsweetened cocoa powder: Delivers rich chocolate flavor and deep color.
- Baking soda and baking powder: Essential leavening agents for lift and fluffiness.
- Espresso powder (optional): Enhances the chocolate’s depth without adding coffee taste.
- Salt: Balances sweetness and elevates flavors.
- Eggs and egg yolk: Bind ingredients together while adding richness.
- Sour cream: Keeps the cake moist with a slight tangy bite.
- Whole milk: Adds a creamy smoothness to the batter.
- Canola oil: For a tender crumb and extra moistness.
- Vanilla extract: Elevates the overall flavor profile.
- Freshly brewed coffee: Intensifies the chocolate aroma and flavor wonderfully.
- Fresh or frozen cherries: The heart of the filling with a perfect balance of sweet and tart.
- Kirsch liqueur: Adds authentic Black Forest character and a hint of cherry brandy warmth.
- Sugar and cornstarch for filling: Sweeten and thicken the cherry compote perfectly.
- Heavy cream: Whipped into the topping for lightness and decadence.
- Confectioners’ sugar: Sweeter and smoother than granulated sugar for whipped cream.
- Mini chocolate chips and grated dark chocolate (optional): For that extra decorative, chocolatey crunch.
- Semi-sweet chocolate and whipping cream for glaze: Create a shiny ganache that drapes beautifully over the cake.
How to Make Mile-High Black Forest Cake Recipe
Step 1: Prepare the Chocolate Cake Layers
Start by preheating your oven to 350°F (175°C) and generously greasing two 9-inch round pans. This cake bases itself on rich chocolate layers, so mixing both sugars, flour, cocoa, baking soda, baking powder, espresso powder, and salt creates that flawless dry blend. Whisking wet ingredients separately keeps the batter smooth and ensures those tender layers you crave. When you combine them and add hot coffee, the batter becomes beautifully silky—a little secret to making the flavor pop. Bake these layers until a toothpick comes out clean, then cool fully to prepare for assembly.
Step 2: Make the Cherry Filling
The magic of the Mile-High Black Forest Cake Recipe truly shines with the cherry filling. Cooking cherries with Kirsch, sugar, and cornstarch transforms them into a luscious compote that’s perfectly thick and bursting with fruitiness. Stirring constantly keeps the filling smooth and glossy. Be sure to let it cool completely so it doesn’t melt the whipped cream when you assemble!
Step 3: Whip the Cream for the Topping
There’s nothing like homemade whipped cream to crown this dessert. Slowly adding confectioners’ sugar while whipping creates fluffy peaks that hold firm but melt light on the tongue. Vanilla adds that subtle sweetness that ties the chocolate and cherry flavors beautifully together. This is the cloud that supports all those cake layers you worked so hard to bake.
Step 4: Make the Chocolate Glaze
This finishing touch sends the visual and flavor appeal skyrocketing. Carefully warming cream with espresso powder and whisking it into fine chopped semi-sweet chocolate makes a silky smooth glaze. Adding Kirsch here is optional but highly recommended for an authentic taste. Letting the glaze cool slightly before pouring ensures it drapes elegantly, highlighting the cake’s height and textures.
Step 5: Assemble Your Mile-High Black Forest Cake
Slice each cooled chocolate cake horizontally to create four thin layers. Layering whipped cream followed by cherry filling builds that irresistible height and interplay of flavors. Frost the sides and top with more whipped cream before flooding the cake with luscious chocolate glaze. Optional decorations like mini chocolate chips or fresh cherries add delightful texture and color. Pop it in the fridge for 20 minutes, then get ready for that wow moment when you slice into your masterpiece!
How to Serve Mile-High Black Forest Cake Recipe
Garnishes
To enhance its flawless presentation, garnish your cake with fresh cherries, dark chocolate shavings, or mini chocolate chips. These little extras add color, crunch, and an inviting aroma every time. If you want to get fancy, a light dusting of cocoa powder or a sprig of fresh mint can elevate the experience even more.
Side Dishes
Serve this crowd-pleaser alongside a scoop of vanilla bean ice cream or a dollop of extra whipped cream for a luxurious finish. A simple fresh fruit salad or lightly toasted almonds on the side balance the richness of the cake, refreshing your palate between bites.
Creative Ways to Present
If you’re hosting a party, try serving the cake in individual glass cups with layered whipped cream and cherry filling for an elegant take. Or, slice it into tall, narrow wedges, stacking them on plates with drizzled chocolate sauce and sparkling edible glitter for a stunning look that feels indulgent yet approachable.
Make Ahead and Storage
Storing Leftovers
Leftover Mile-High Black Forest Cake Recipe should be stored covered in the refrigerator. The whipped cream and cherry filling are delicate, so keeping the cake chilled preserves freshness and prevents the cream from melting. It’s best enjoyed within 3 to 4 days to savor every element at its peak.
Freezing
If you want to make this cake ahead of time for a special occasion, you can freeze it wrapped tightly in plastic wrap and then aluminum foil to protect against freezer burn. Defrost overnight in the fridge for best texture. Keep in mind that whipped cream textures can be slightly softer after freezing, so you might want to whip a fresh batch for topping before serving.
Reheating
This cake is a cold dessert, so it’s not meant to be reheated. However, if you want to soften the chocolate glaze slightly before serving, leaving the cake at room temperature for 15 to 20 minutes works beautifully. This brings back that melt-in-your-mouth quality effortlessly.
FAQs
Can I use frozen cherries for the filling?
Absolutely! Frozen cherries work great and often have a more consistent sweetness. Just be sure to thaw and drain any excess liquid before cooking the filling to avoid thinning it out.
Is the Kirsch liqueur necessary?
Kirsch adds an authentic Black Forest flavor with a subtle cherry brandy kick, but it’s optional. You can omit it or substitute with cherry juice or almond extract if preferred.
How do I know when the cake layers are fully baked?
Insert a toothpick into the center of each layer; if it comes out clean or with just a few moist crumbs, your cake is done. Don’t overbake to maintain moistness.
Can I make this cake gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Just ensure it contains xanthan gum or similar binding agents for good texture.
What’s the best way to slice this tall cake?
Using a serrated knife and a gentle sawing motion helps maintain clean layers. Chilling the cake before slicing stabilizes the whipped cream and makes cutting easier.
Final Thoughts
This Mile-High Black Forest Cake Recipe is a dazzling dessert that brings joy with every bite. From its moist chocolate layers to the tangy cherry filling and fluffy whipped cream topping, it’s a beautiful celebration of flavors that anyone can master at home. Don’t hesitate to give this recipe a whirl—you’ll quickly discover why it’s become such a treasured classic. Happy baking and even happier tasting!
Print
Mile-High Black Forest Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: German
Description
This Mile-High Black Forest Cake is a decadent multi-layer chocolate cake filled with a luscious cherry filling and topped with rich whipped cream and a glossy chocolate glaze. The cake layers are moist and infused with brewed coffee and espresso powder, enhancing the chocolate flavor. Finished with optional chocolate chips, grated dark chocolate, and fresh cherries for decoration, this show-stopping dessert is perfect for special occasions and chocolate lovers alike.
Ingredients
Cake Ingredients
- 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
Cherry Filling Ingredients
- 3 cups (480g) fresh or frozen cherries
- 3 tablespoons (42ml) Kirsch liqueur
- 2 teaspoons sugar
- 2 teaspoons cornstarch
Whipped Cream Topping Ingredients
- 4 cups (680ml) heavy cream
- 1 cup (114g) confectioners’ sugar
- 1 teaspoon vanilla extract
Chocolate Glaze Ingredients
- 1 cup (170g) semi-sweet chocolate, finely chopped
- â…” cup (152ml) heavy whipping cream
- 1 teaspoon espresso powder (optional)
- 2 teaspoons Kirsch (optional)
Decoration (Optional)
- ½ cup (85g) mini chocolate chips
- 4 ounces dark chocolate, grated
- ½ cup (80g) fresh cherries
Instructions
- Prepare Cake Pans: Preheat the oven to 350°F (175°C). Generously spray two 9-inch round baking pans with non-stick baking spray and set aside.
- Mix Dry Ingredients: In a stand mixer bowl, combine granulated sugar, light brown sugar, all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, espresso powder (if using), and salt on low speed until fully blended. Set aside.
- Combine Wet Ingredients: In a separate bowl, whisk together eggs, egg yolk, sour cream, whole milk, canola oil, and vanilla extract until smooth and well combined.
- Incorporate Wet and Dry: Slowly add the wet mixture into the dry ingredients while mixing on low speed. Carefully pour in the hot freshly brewed coffee and continue mixing until the batter is smooth and fully combined, about 1 minute.
- Bake: Divide the batter evenly between the two prepared pans. Bake in preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make Cherry Filling: In a saucepan over medium-high heat, combine cherries, Kirsch liqueur, sugar, and cornstarch. Stir constantly and simmer until thickened, approximately 6 minutes. Lower heat and cook an additional 2 minutes. Remove from heat and let cool completely.
- Prepare Whipped Cream Topping: In a large mixing bowl, beat heavy cream on medium-low speed while gradually adding confectioners’ sugar. Add vanilla extract, then increase speed to medium-high and whip until stiff peaks form.
- Make Chocolate Glaze: Place finely chopped semi-sweet chocolate in a heatproof bowl. Heat heavy cream in a saucepan over medium heat until boiling, whisking in espresso powder if using. Pour hot cream over chocolate, let sit for 1 minute, then whisk until smooth. Stir in Kirsch if desired. Allow glaze to cool for 5 minutes before using.
- Slice Cake Layers: Once cooled, slice each cake horizontally into two equal layers, making a total of four layers.
- Assemble Cake: Place one cake layer on a cake stand or serving plate. Spread about ½ cup of whipped cream evenly on top, followed by ⅓ cup of cherry filling. Repeat this process with the next two layers, finishing with the final cake layer on top.
- Frost and Glaze: Use the remaining whipped cream to frost the top and sides of the assembled cake. Pour the chocolate glaze over the top, allowing it to drip down the sides. Sprinkle with optional mini chocolate chips and garnish with grated dark chocolate and fresh cherries as desired.
- Chill and Serve: Refrigerate the cake for at least 20 minutes before serving to set the glaze and allow flavors to meld.
Notes
- Espresso powder is optional but enhances the chocolate flavor in both the cake and glaze.
- Kirsch liqueur is traditional for Black Forest cake, but it can be omitted or substituted with cherry juice for a non-alcoholic version.
- Ensure all ingredients (eggs, sour cream, milk) are at room temperature for better batter consistency.
- For best results, use fresh or frozen cherries without pits.
- Allow the cake to chill well before slicing to maintain clean layers and prevent filling from oozing.
- If you prefer a stiffer cherry filling, increase cornstarch by 1 teaspoon.
- The cake can be made a day in advance and refrigerated, but add fresh whipped cream and glaze shortly before serving.
