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