Quick Black Forest Cake

Rich, decadent, and utterly divine, this Quick Black Forest Cake is a chocolate lover’s dream come true. With its moist, dark chocolate cake, sweet cherry filling, and creamy whipped cream, every bite is a heavenly delight.

Perfect for special occasions or just a sweet treat, this cake is sure to impress!

Ingredients

• 450g dark chocolate, broken into small pieces
• 140g unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup whole milk, at room temperature
• 1 cup heavy cream
• 1 cup cherry filling (canned or homemade)
• Whipped cream, for serving
• Fresh cherries, for garnish

Instructions

Preheat your oven to 325°F (165°C).

Grease two 8-inch round cake pans and line the bottoms with parchment paper.

In a double boiler or a heatproof bowl set over a pot of simmering water, melt the dark chocolate, stirring occasionally.

Remove from heat and let cool slightly.

In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, followed by the pure vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the whole milk, beginning and ending with the dry ingredients.

Beat just until combined.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Once the cakes are completely cool, place one layer on a serving plate and spread a layer of cherry filling on top.

Top with the second cake layer.

Whip the heavy cream until stiff peaks form and spread over the top of the cake.

Garnish with fresh cherries and serve.

Notes

For an intense chocolate flavor, use high-quality dark chocolate with at least 70% cocoa content.

Make sure to break the chocolate into small pieces for even melting.

Softened butter is essential for a light and fluffy texture, so take the time to let it come to room temperature.

Don’t overmix the batter, as this can lead to a dense cake.

Stop mixing as soon as the ingredients are just combined.

If using canned cherry filling, drain the liquid first to prevent a soggy cake.

If making your own cherry filling, make sure it’s completely cooled before using.

Keep the cake refrigerated for up to 2 days or freeze for up to 2 months.

Before serving, bring to room temperature for the best flavor and texture.

To ensure the cake stays moist, don’t overbake.

Check for doneness at 35 minutes, and if a toothpick inserted in the center comes out clean, it’s done.

Let the cake layers cool completely in the pans to prevent breaking.

Then, transfer them to a wire rack to cool completely before assembling the cake.

For a beautiful presentation, arrange fresh cherries on top of the whipped cream in a pattern that looks pleasing to you.

Nutrional Value

• Calories: 652
• Total Fat: 44g
• Saturated Fat: 28g
• Cholesterol: 120mg
• Sodium: 350mg
• Total Carbohydrates: 60g
• Dietary Fiber: 4g
• Sugars: 40g
• Protein: 7g