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Mile-High Black Forest Cake Recipe

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This Mile-High Black Forest Cake is a decadent layered chocolate cake featuring moist cocoa-infused layers soaked with hot coffee, filled with a luscious cherry compote and whipped cream, then topped with a silky chocolate glaze and fresh cherries. It's an elegant take on the classic Black Forest that yields an impressive towering dessert perfect for special occasions.

Ingredients

For the Chocolate Cake:

  • 1 cup (199g) granulated sugar
  • 1 cup (213g) light brown sugar (packed)
  • 1 and 3/4 cups (210g) all-purpose flour
  • 1 cup (85g) unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder (optional)
  • 3/4 teaspoon salt
  • 2 large eggs (room temperature)
  • 1 large egg yolk (room temperature)
  • 1 cup (227g) sour cream (room temperature)
  • 1/4 cup (57ml) whole milk (room temperature)
  • 1/2 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)
  • 1 teaspoon espresso powder (optional)
  • 2/3 cup (152ml) heavy whipping cream
  • 2 teaspoons kirsch (optional)

For Decoration (optional):

  • 1/2 cup (85g) mini chocolate chips
  • 4 ounces dark chocolate (grated)
  • 1/2 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 spray and set aside.
  2. Mix Dry Ingredients: In a stand mixer bowl fitted with the paddle attachment or large bowl with an electric mixer, combine sugars, flour, cocoa powder, baking soda, baking powder, espresso powder, and salt on low speed until thoroughly mixed. Set aside.
  3. Mix Wet Ingredients: In another large bowl, whisk together eggs, egg yolk, sour cream, milk, canola oil, and vanilla extract until well combined.
  4. Combine Batter: Add wet ingredients to dry ingredients and mix on low speed until just incorporated. Carefully pour in the hot coffee and continue mixing for about 1 minute until fully combined. The batter will be thin.
  5. Bake Cake Layers: Divide batter evenly between prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  6. Cool Cakes: Let the cakes cool in the pans on a cooling rack for 10 minutes, then remove from pans and allow to cool completely on the rack.
  7. Make Cherry Filling: In a saucepan over medium-high heat, combine cherries, Kirsch, sugar, and cornstarch. Simmer, stirring almost constantly, until thickened (~6 minutes). Reduce heat to low and cook 2 more minutes. Remove from heat and cool completely.
  8. Prepare Whipped Cream: Using a mixer with a whisk attachment, beat heavy cream on medium-low while gradually adding confectioners' sugar and vanilla. Increase speed to medium-high and whip until stiff peaks form.
  9. Make Chocolate Glaze: Place chopped semi-sweet chocolate in a heatproof bowl. Heat cream over medium heat until boiling, whisk in espresso powder, then pour over chocolate. Let sit 1 minute, then whisk smooth. Stir in Kirsch if using. Cool for 5 minutes.
  10. Slice Cake Layers: Using a serrated knife, carefully slice each cake layer horizontally to create four even layers total.
  11. Assemble Cake: Place one cake layer on a plate or cake stand. Spread 1/2 cup whipped cream, then 1/3 cup cherry filling. Repeat layering with remaining layers and fillings, ending with cake on top.
  12. Frost and Glaze Cake: Cover the top and sides with remaining whipped cream. Slowly pour the chocolate glaze over the cake allowing it to drip down the sides. Sprinkle with mini chocolate chips if using.
  13. Chill and Decorate: Refrigerate the cake for 20 minutes to set. Just before serving, decorate with fresh cherries around edges and sprinkle grated dark chocolate on top.

Notes

  • Use room temperature eggs and dairy for best batter consistency.
  • Espresso powder enhances chocolate flavor but is optional.
  • Kirsch liqueur can be omitted or substituted with cherry juice for non-alcoholic version.
  • The cherry filling can be made a day ahead and refrigerated.
  • Ensure the cake is fully cooled before assembling to prevent whipped cream from melting.
  • This cake is best served within 1 hour of assembly but can be refrigerated up to that time.
  • For easier slicing, chill the cake briefly before cutting.

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