If you are looking for an unforgettable dessert that combines rich chocolate, luscious cherries, and fluffy whipped cream, the Mile-High Black Forest Cake Recipe is your perfect match. This towering cake boasts layers of moist cocoa-infused sponge, a vibrant cherry filling soaked in Kirsch, and silky whipped cream, all crowned with a glossy chocolate glaze and decorative touches. Each bite feels like a celebration, delivering deep flavors with a stunning presentation that’s sure to wow your friends and family. Once you try this Mile-High Black Forest Cake Recipe, you’ll find it hard to settle for anything less decadent.

Mile-High Black Forest Cake Recipe - Recipe Image

Ingredients You’ll Need

The magic of this cake lies in its carefully chosen ingredients. Each item plays a crucial role in building the perfect balance of flavor, texture, and color, from the tender crumb of the cake to the sweet-tart cherry filling and airy whipped topping. Let’s break down what you’ll need to create this masterpiece:

Granulated sugar: Provides essential sweetness and tenderizes the cake crumb.
Light brown sugar: Adds moisture and a subtle caramel note to deepen the flavor.
All-purpose flour: The base that gives structure to your cake layers.
Unsweetened cocoa powder: Delivers rich chocolate flavor without overpowering.
Baking soda and baking powder: These leaveners ensure your cake rises beautifully and stays light.
Espresso powder (optional): Enhances and intensifies the chocolate notes.
Salt: Balances sweetness and boosts the overall flavor profile.
Large eggs and egg yolk: Provide richness and help bind the ingredients.
Sour cream: Keeps the cake moist and tender, adding a slight tang.
Whole milk: Adds a smooth texture and softens the batter.
Canola oil: Maintains moisture for a tender crumb that stays fresh longer.
Vanilla extract: Brings warm, aromatic depth to the cake batter and whipped cream.
Freshly brewed coffee (hot): Blends seamlessly to amplify the chocolate’s richness.
Fresh or frozen cherries: Star ingredient for the classic Black Forest filling with natural tartness.
Kirsch liqueur: Infuses the cherry filling with traditional, authentic flavor.
Sugar and cornstarch: Used to sweeten and thicken the cherry filling perfectly.
Heavy cream: Whipped to billowy perfection for topping and essential for the chocolate glaze.
Confectioners’ sugar: Sweetens the whipped cream without grit.
Mini chocolate chips and grated dark chocolate: Optional yet delightful for decoration and added texture.
Semi-sweet chocolate and espresso powder: Combine for a luscious glaze that finishes the cake with sophistication.
Kirsch (optional): A splash included in the glaze for an extra cherry kick.

How to Make Mile-High Black Forest Cake Recipe

Step 1: Prepare the Chocolate Cake

Begin by preheating your oven to 350°F and preparing two 9-inch cake pans with non-stick spray. Mix the dry ingredients—both sugars, flour, cocoa, leaveners, espresso powder, and salt—thoroughly to ensure an even chocolate taste and proper rise. In another bowl, whisk the eggs, sour cream, milk, oil, and vanilla until smooth. Combine wet and dry mixtures gently, then add hot coffee for that extra richness and thin the batter just right for a moist texture. Pour this batter evenly into your pans, and bake for 30 to 35 minutes until a toothpick comes out almost clean. Let the cakes cool before the fun assembly begins.

Step 2: Make the Cherry Filling

While the cakes cool, bring your cherries, Kirsch, sugar, and cornstarch to a simmer in a saucepan over medium-high heat. Stir often as the mixture thickens into a luscious, jam-like filling that perfectly balances sweet and tart flavors. After it thickens, simmer quietly for two more minutes before removing it to cool completely—this step is vital to prevent soggy layers and keep your cake delightfully fresh.

Step 3: Whip the Cream Topping

Next, whip the heavy cream with confectioners’ sugar and vanilla until stiff peaks form. This airy, sweet layer adds a cloud-like softness to contrast the dense chocolate cake and intense cherry filling, making every bite a multi-textured delight that’s as pretty as it is delicious.

Step 4: Craft the Chocolate Glaze

Finely chop semi-sweet chocolate and prepare your hot cream with espresso powder on the stove until it boils. Pour the cream over the chopped chocolate, let it sit, then whisk until silky smooth. A splash of Kirsch here ties the glaze back to the cherry filling, enriching the flavor profile. Allow it to cool slightly before glazing.

Step 5: Assemble the Mile-High Black Forest Cake Recipe

Carefully slice each cake layer horizontally, giving you four even layers to work with. Start layering: cake, whipped cream, a generous dollop of cherry filling, then repeat, ending with the final cake layer. Cover the entire cake with all remaining whipped cream for a snowy-white finish. Pour the chocolate glaze slowly over the top, letting it drip naturally down the edges for that signature elegant look. Sprinkling mini chocolate chips adds a delicate crunch and sweetness. Refrigerate for about 20 minutes to let everything set beautifully.

How to Serve Mile-High Black Forest Cake Recipe

Garnishes

The final touches elevate this cake to something truly special. Fresh cherries lined around the cake’s edge add vivid color and a burst of fresh fruitiness, making it irresistible. Chocolate shavings scattered on top provide an artistic flair and rich texture that perfectly complement the creamy and fruity layers inside.

Side Dishes

Pair this show-stopping cake with a light dessert wine or a hot cup of freshly brewed coffee to round out the flavors. If you want to add a fresh note, a simple green salad with tangy vinaigrette or citrus sorbet can balance the cake’s richness delightfully, keeping your guests’ palates refreshed.

Creative Ways to Present

Try serving individual slices with a drizzle of cherry syrup or an extra spoonful of whipped cream on the side. For gatherings, place the cake on a beautiful cake stand for maximum impact. If you’re feeling festive, add edible gold leaf or chocolate curls for dazzling visual appeal that will leave everyone in awe.

Make Ahead and Storage

Storing Leftovers

After enjoying your Mile-High Black Forest Cake Recipe, store any leftovers covered in the refrigerator to keep the whipped cream from drying out and to maintain the freshness of the cherries. Wrapped well, this cake can stay delicious for up to 3 days—if it lasts that long!

Freezing

You can freeze the assembled cake, but for the best texture, freeze each cake layer separately and wrap them tightly in plastic wrap and foil. Thaw overnight in the refrigerator and then assemble and frost the cake fresh before serving for a show-stopping dessert ready when you need it.

Reheating

Since this is a cold cream and fruit-laden cake, reheating is not recommended. Instead, simply allow it to come to room temperature for about 15 to 20 minutes before serving to maximize flavor and texture without melting the beautiful whipped cream topping.

FAQs

Can I use frozen cherries for the filling?

Absolutely! Frozen cherries work wonderfully and often make the preparation easier. Just thaw and drain them slightly before cooking them down into the filling to avoid excess moisture making your layers soggy.

What can I substitute for Kirsch liqueur?

If you prefer to avoid alcohol or do not have Kirsch, you can substitute cherry juice or omit it altogether. The filling and glaze will still be delicious, though Kirsch adds that authentic traditional Black Forest flair.

How do I ensure the cake layers stay moist?

Using ingredients like sour cream, oil, and hot coffee in the batter all contribute to moister cake layers. Also, be careful not to overbake the cake, and let it cool properly before assembling, so it retains moisture without becoming soggy.

Is espresso powder really necessary?

While optional, espresso powder subtly enhances the chocolate flavor and intensifies the richness without making the cake taste like coffee. It’s a great addition if you want a gourmet touch without overwhelming the other ingredients.

Can I make this cake vegan or dairy-free?

This recipe isn’t naturally vegan or dairy-free, but with some adjustments like plant-based milk, vegan butter, and egg substitutes, you might approximate the texture, though flavors and consistency might differ. The Mile-High Black Forest Cake Recipe shines brightest with its classic ingredients.

Final Thoughts

There’s something truly magical about creating this Mile-High Black Forest Cake Recipe that not only satisfies chocolate and cherry cravings but also brings a show-stopping centerpiece to your table. Whether for a special occasion or just because you deserve a magnificent treat, this cake delights every sense and leaves a lasting impression. Give it a try—you might just find your new favorite cake and a fantastic story to tell at your next get-together!

Mile-High Black Forest Cake Recipe

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4.3 from 30 reviews

Author: admin
Total Time: 2 hours
Yield: 1 9-inch layered cake (serves approximately 12 slices) 1x

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Description

The Mile-High Black Forest Cake is a decadent layered dessert combining rich chocolate cake, luscious cherry filling, whipped cream topping, and a glossy chocolate glaze. This impressive cake features moist cocoa layers infused with coffee, a tangy cherry compote enhanced with Kirsch liqueur, and a silky whipped cream frosting, crowned with chocolate chips, shavings, and fresh cherries for a show-stopping finish. Perfect for celebrations or indulgent treats, the recipe involves layering and assembling multiple components to create a stunning and flavorful dessert.

Ingredients

Scale

Chocolate Cake

1 cup (199g) granulated sugar
1 cup (213g) light brown sugar, packed
1 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 hot coffee (or water)

Cherry Filling

3 cups (480g) fresh or frozen cherries
3 tablespoons (42ml) Kirsch liqueur
2 teaspoons sugar
2 teaspoons cornstarch

Whipped Cream Topping

4 cups (680ml) heavy cream
1 cup (114g) confectioners’ sugar
1 teaspoon vanilla extract

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)

Decorations (Optional)

1/2 cup (85g) mini chocolate chips
4 ounces dark chocolate, grated
1/2 cup (80g) fresh cherries

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Instructions

Prepare the Chocolate Cake: Preheat your oven to 350°F (175°C). Generously spray two 9-inch round baking pans with non-stick spray and set aside.
Mix Dry Ingredients: Using a stand mixer with paddle attachment or a hand mixer in a large bowl, combine granulated sugar, light brown sugar, flour, cocoa powder, baking soda, baking powder, espresso powder, and salt on low speed until thoroughly blended. Then set aside.
Combine Wet Ingredients: In a separate large bowl, whisk together eggs, egg yolk, sour cream, milk, canola oil, and vanilla extract until smooth and well combined.
Make the Batter: Gradually add the wet ingredients to the 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.
Bake the Cakes: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool the Cakes: Let the cakes cool in their pans on a cooling rack for 10 minutes, then remove from pans and transfer to the rack to cool completely.
Prepare Cherry Filling: In a saucepan over medium-high heat, combine cherries, Kirsch liqueur, sugar, and cornstarch. Simmer, stirring almost constantly, for about 6 minutes until the mixture thickens. Lower heat and cook 2 more minutes. Remove from heat, transfer to a heatproof bowl, and cool completely.
Make Whipped Cream Topping: In a large bowl or mixer bowl, beat heavy cream on medium-low speed while gradually adding confectioners’ sugar. Incorporate vanilla extract, then increase speed to medium-high and whip until stiff peaks form.
Prepare Chocolate Glaze: Place chopped semi-sweet chocolate into a small heatproof bowl. Heat heavy cream over medium heat until boiling, add espresso powder and whisk. Pour hot cream over chocolate, let sit 1 minute, then whisk until smooth. Stir in Kirsch if using. Cool glaze for 5 minutes.
Slice Cake Layers: Using a long serrated knife, cut each cake horizontally into two even layers to yield four cake layers total.
Assemble the Cake: Place one cake layer on a serving plate. Spread 1/2 cup whipped cream evenly over the layer, then spread 1/3 cup cherry filling on top. Repeat layering with remaining cake layers, whipped cream, and cherry filling, finishing with the last cake layer on top.
Frost the Cake: Cover the top and sides of the assembled cake with the remaining whipped cream, smoothing evenly.
Glaze and Decorate: Slowly pour the chocolate glaze over the top of the cake, allowing it to drip down the sides. Sprinkle mini chocolate chips over the glaze. Refrigerate the cake for 20 minutes to set.
Final Decoration: Just before serving, decorate the cake edges with fresh cherries and top with grated dark chocolate shavings.
Storage: Store the completed cake in the refrigerator and serve within 1 hour for the best freshness.

Notes

Room temperature ingredients ensure even mixing and better cake texture.
If espresso powder is unavailable, you may omit it or substitute instant coffee powder for enhanced chocolate flavor.
Kirsch liqueur enhances cherry flavor but can be omitted for a non-alcoholic version.
Use fresh or frozen cherries for the filling; frozen cherries should be thawed and drained before cooking.
The cake layers can be baked a day in advance and wrapped tightly in plastic wrap, refrigerated until assembly.
Allow the cake to set in the fridge after glazing so the glaze firms up nicely for slicing.
Use a serrated knife when slicing the cake layers and final cake for clean cuts.
Chocolate chips and fresh cherries for decoration are optional but add beautiful texture and presentation.
Let the cake come to room temperature for 10 minutes before serving for optimal flavor and texture.

Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: German-inspired