German Black Forest Cake

By: Instant Culinary Team

German Black Forest Cake
cuisine icon Cuisine
European
cuisine icon Course
Dessert
cuisine icon Difficulty
Medium
cuisine icon Duration
1 Hour 45 Minutes
cuisine icon Diet
Vegetarian
cuisine icon Cooking Technique
Bake
cuisine icon Keywords
1 hour 45 minutes, 10-14 fresh cherries stems-on, 8-10 servings, all-purpose flour, bake, baking powder, baking soda, boozy cakes, bourbon-soaked cherries or maraschino cherries, buttermilk, cake, celebration desserts, cook 25 min, dark chocolate shavings, dessert, european, for decorating, granulated sugar, heavy whipping cream, hot espresso, Instant Culinary Team, layer cake, liquor, medium, or bourbon from cherries, plus more for dusting cake pans, prep 35 min, room temperature, salt, vanilla extract, vegetable cooking spray, vegetable oil, vegetarian

prep icon Prep Time
35 min
cook icon Cook Time
25 min

serving icon Servings
8-10 Servings
Ingredients
  • 2 cups granulated sugar
  • 2 Eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 1 3/4 cups all-purpose flour
  • 1 cup unsweetened Dutch-processed cocoa powder plus more for dusting cake pans
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 3/4 cup vegetable oil
  • 1/2 cup hot espresso
  • Vegetable cooking spray
  • 32 ounces heavy whipping cream
  • ½ cup granulated sugar
  • 1 tbsp vanilla extract
  • 1 tsp salt
  • 1 c bourbon-soaked cherries or maraschino cherries
  • ¼ c Kirschwasser or bourbon from cherries
  • 10-14 fresh cherries stems-on, for decorating
  • ¼ c dark chocolate shavings, for decorating
Instructions
  • Preheat the oven to 350°F.
  • Spray three 9-inch cake pans with vegetable spray, and dust with cocoa powder. Set aside until ready to use.
  • Add the sugar and eggs to the bowl of the Instant Stand Mixer. Beat together until pale and fluffy, about 3 Minutes.
  • Add the buttermilk and kirshwasser. Mix to combine.
  • With the mixer on level 2, add the flour, cocoa powder, baking soda, baking powder, and salt. Turn up the speed and beat until no lumps exist, about 2-3 Minutes.
  • Drizzle in the vegetable oil and hot espresso. Mix for another 5 Minutes on level 3 until a silky chocolate batter has formed.
  • Distribute the cake batter evenly across the three prepared cake pans. Bake in the oven for 20 – 23 Minutes, or until a toothpick inserted in the center of the cakes come out clean.
  • Allow to cool on a rack for 10 minutes before removing from the pan. Set aside until completely cooled.
  • Meanwhile, prepare the whipped cream frosting. Add the heavy whipping cream and granulated sugar in the bowl of the Instant Stand Mixer fitted with a whisk attachment. Beat on level 8 until stiff peaks form. Mix in vanilla and salt.
  • Once the cakes have cooled, dollop a tablespoon of whipped cream on a cake platter or plate. Set the first cake on top. Drizzle a few tablespoons of the kirshwasser or bourbon onto the cake.
  • Frost the top with about one cup of frosting. Sprinkle with 1/3 c bourbon-soaked cherries.
  • Continue this process until all layers are frosted.
  • To finish decorating the top, place fresh cherries around the top of the cake in a wide circle. Sprinkle chocolate shavings over the top.
  • Keep refrigerated until ready to serve. Enjoy!
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