Black Forest Cake


17 eggs
1 and 1/4 cups vegetable oil
1 and 1/4 cups milk
1 tbs vanilla extract
3 cups sugar
3 and 1/4 cups cake flour
1/3 cup cocoa powder
2 tbs baking powder
1 tsp salt
2 and 1/4 tsp baking soda
Simple Syrup:
1/2 cup sugar
1/2 cup water
1 lemon sliced
Flavored Simple Syrup:
2 and 1/2 tbs simple syrup
2 tbs cherry syrup
1 tbs black cherry brandy
Chantilly Cream:
1 qt heavy cream, chilled
1/4 cup confectioners sugar

This is the best Black Forest cake ever.


  • To make the cake layers, preheat the oven to 350 degrees.
  • Spray 4 (8 inch) cake pans thoroughly with non stick cooking spray and dust with flour.
  • In a mixing bowl, combine all the liquid ingredients.
  • In a separate bowl, sift together all the dry ingredients.
  • Place all the sifted dry ingredients on top of the liquid ingredients in a bowl.
  • Using an electric mixer, whip on low speed until all of the ingredients are blended slightly, about 30 seconds.
  • Whip for 4 minutes on high speed, scraping the bowl well.
  • Divide the batter into the cake pans.
  • Bake on the middle rack of the oven until the cakes are golden brown, 20 to 25 minutes.
  • Cool for 5 to 10 minutes before removing cakes from pan.
  • Slice each cake layer into 2 layers, each one about 1/2 inches thick.
  • To make the simple syrup; in a sauce pan combine the sugar and water over high heat and bring to a boil.
  • Remove from the heat and add the lemon slices. Cool.
  • Store in the refrigerator . Remove the lemons before serving.
  • To make the flavored simple syrup; combine all ingredients and set aside.
  • To make the Chantilly cream: place 2 cups of the heavy cream in a cold bowl and whip at high speed until cream thickens. Gradually add the remaining cream. Mix until soft peaks form. Refrigerate until needed.
  • To assemble the cake; moisten each cake layer with the flavored simple syrup. Make sure the cake layers are completely cool.
  • Pipe a target pattern in Chantilly cream on the first cake layer. To do this, pipe a dot in the center, a 1/2 inch circle between the dot and the perimeter.
  • Between these lines of Chantilly cream, spoon the dark cherries until the space is completely filled.
  • You should have alternating circles of Chantilly cream and circles.
  • Place the second layer of sponge on top of the Chantilly cream and cherries.
  • Repeat the same for the second layer. Only one circle of cherries is needed for this layer.
  • Use the Chantilly cream to ice the entire cake, starting at the top and working your way down the sides, using a cake spatula.
  • Place the chocolate shavings on the sides of the cake.
  • Divide and mark 12 portions evenly by piping Chantilly cream rosettes with a star tube 1/4 inch from the edge of the cake.
  • Garnish the center of the cake with chocolate shavings.
  • Place a Maraschino cherry on each rosette.




45 min


20 min


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