Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mile-High Black Forest Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 44 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Slice Cake Layers: Once cooled, slice each cake horizontally into two equal layers, making a total of four layers.
  10. 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.
  11. 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.
  12. 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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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