Order Black Forest Cake Online | Rich Chocolate & Cherries

You know those desserts that look like they took hours of blood, sweat, and frosting tears to make, but in reality, you whipped them up while half-watching Netflix? Yeah, this is that dessert. The Black Forest Cake is a classic—fancy enough to impress your judgmental aunt at family dinner, but chill enough to serve at a casual hangout without feeling like you’re being “extra.”

We’re talking layers of chocolate cake, fluffy whipped cream, juicy cherries, and a generous (borderline reckless) sprinkle of chocolate shavings. And before you panic—no, you don’t have to own a bakery to pull this off. You just need a bowl, an oven, and maybe a slight disregard for moderation when it comes to chocolate.

Why This Recipe is Awesome?

• It looks bougie, but it’s not. People will think you slaved away for hours. Let’s keep the truth between us.
• Chocolate + cherries = A power couple. Move over, PB&J.
• It’s forgiving. Even if your layers are a bit lopsided, the whipped cream and chocolate shavings will cover your sins.
• You get to eat cake. Do I need to explain why that’s awesome?
• It’s idiot-proof. And I say that as someone who once burned water.

Ingredients

For the Chocolate Cake:

• 1 ¾ cups all-purpose flour (aka the foundation of your masterpiece)
• 2 cups granulated sugar (because cake without sugar is just bread)
• ¾ cup unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 large eggs (room temp—don’t make them shiver straight from the fridge)
• 1 cup buttermilk (or milk + a splash of vinegar if you’re fancy on a budget)
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot coffee (yes, coffee—trust me, it makes the chocolate pop)

For the Filling & Topping:

• 2 cups heavy whipping cream
• ½ cup powdered sugar (for sweet dreams and fluffy clouds)
• 1 tsp vanilla extract
• 1 jar pitted sour cherries, drained (keep the syrup!)
• ¼ cup cherry syrup or Kirsch (fancy cherry liqueur—optional but chef’s kiss)
• Chocolate shavings (aka the edible confetti of life)

Step-by-Step Instructions

1. Preheat your oven. 350°F (175°C) and yes, do it now. Don’t wait until your batter is ready—rookie move.
2. Mix the dry stuff. In a large bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt. Pretend you’re on a cooking show and go for that satisfying “swish.”
3. Add the wet stuff. Eggs, buttermilk, oil, vanilla—mix until smooth. Then pour in that hot coffee. The batter will be thin. Don’t freak out. That’s how it’s supposed to be.
4. Bake it. Divide batter into two 9-inch round pans (grease + parchment for easy removal). Bake 30–35 minutes or until a toothpick comes out clean. Cool completely. Yes, completely. Warm cake + whipped cream = melted disaster.
5. Whip it good. In a cold bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Resist eating it straight from the bowl.
6. Cherry time. If using Kirsch, mix it with the cherry syrup. Brush some syrup over the top of each cake layer for extra flavor and moisture.
7. Assemble like a pro. Place one cake layer on a stand, spread a generous layer of whipped cream, then scatter cherries like you’re making it rain. Add the second cake layer, repeat whipped cream and cherries on top.
8. Make it pretty. Cover the sides with whipped cream, press chocolate shavings against it, and plop a few cherries on top for the Instagram moment.
9. Chill before serving. At least 1 hour. I know, the waiting is torture.

Common Mistakes to Avoid

• Not letting the cake cool. Seriously, you’ll end up with a sad puddle of cream.
• Over-whipping the cream. You want peaks, not butter. Unless you were actually making butter, then… congrats?
• Forgetting parchment paper. Ever tried peeling cake off a pan with a spatula? Yeah, don’t.
• Using sweet cherries instead of sour. Sweet + sweet = boring. Sour cherries balance the flavor like a pro.
• Skipping the coffee. You won’t taste coffee; you’ll just taste better chocolate.

Alternatives & Substitutions

• Kirsch: Don’t have it? Use more cherry syrup or even cranberry juice for a tart kick.
• Buttermilk: Milk + vinegar (1 cup milk + 1 tbsp vinegar, wait 5 min). Boom.
• Flourless version: Swap the cake with a rich flourless chocolate cake for a gluten-free option.
• Dairy-free: Coconut whipped cream works surprisingly well here. And yes, it’s still dreamy.
• Lazy version: Buy pre-made chocolate cake layers, and just focus on the cream and cherries. Zero shame.

FAQs

Q: Can I make this a day ahead?

Absolutely. In fact, the flavors mingle overnight, making it even better. Just store it in the fridge.

Q: Do I have to use sour cherries?

Technically no, but IMO sweet cherries make it taste one-dimensional. Go sour for that perfect balance.

Q: Can I skip the alcohol?

Sure. But Kirsch adds a little “ooh la la” that juice just can’t replicate.

Q: How do I get perfect chocolate shavings?

Use a vegetable peeler on a chocolate bar. Instant elegance.

Q: Can I use margarine instead of oil?

Well… you can, but why hurt your cake (and your soul) like that?

Q: My whipped cream keeps deflating. Why?

Either your bowl wasn’t cold enough or you didn’t whip long enough. Chill everything—bowl, whisk, cream—for best results.

Q: Will this work as cupcakes?

Yes! Just layer them in jars or pipe cream inside. Portable happiness.

Related Recipe:

White Chocolate Strawberry Cheesecake Recipe

Easy No-Bake Pecan Pie Balls Recipe | 5-Min Prep

White Chocolate Orange Creamsicle Truffles

Final Thoughts

So there you have it—your ticket to becoming the dessert hero of any gathering. Whether you make it for a special occasion, a casual hangout, or just because your sweet tooth demanded it, this Black Forest Cake delivers.