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Black Forest Layer Cake
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Prep Time:
1 hour 30 minutes
Total Time:
3 hours 30 minutes
Indulge in a decadent Black Forest Layer Cake with moist chocolate layers, homemade cherry filling, and Swiss buttercream frosting. Featuring a unique "double dam" technique for a stunning appearance and incredible flavor. Perfect for any special occasion!
Ingredients:
  • 2 cups Gold Medal™ all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2/3 cup unsweetened baking cocoa
  • 1 1/4 cups water
  • 2/3 cup butter, softened
  • 1 1/3 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/3 cup water
  • 1 1/4 cups frozen dark sweet cherries, thawed, drained, coarsely chopped
  • 1 tablespoon butter
  • 6 egg whites
  • 1 1/2 cups sugar
  • 1 1/2 cups butter, softened and cut into 1-inch pieces
  • 1/2 cup shaved semisweet chocolate baking bar (about 1 oz)
  • 1/2 cup maraschino cherries with stems, well drained and patted dry
Instructions:
  • Preheat oven to 350°F. Grease and line 3 (8-inch) round cake pans with parchment paper.
  • Combine the flour, baking powder, baking soda, and salt in a small bowl. Whisk the baking cocoa and 1 1/4 cups water in another small bowl until smooth. Set both bowls aside.
  • Using an electric stand mixer with a paddle attachment, mix 2/3 cup softened butter and 1 1/3 cups sugar on medium speed for 2 to 3 minutes until fluffy. Add eggs one at a time until smooth, then mix in 2 teaspoons vanilla. Gradually combine flour and cocoa mixtures, ensuring smoothness. Divide batter evenly into pans and tap them on the counter to remove air bubbles before baking.
  • Bake for 18-22 minutes until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, then remove from pans to cooling racks. Cool completely for about 1 hour.
  • In a 1-quart saucepan, whisk together 1/2 cup sugar and cornstarch. Stir in 1/3 cup water until smooth, then add chopped cherries. Bring the mixture to a boil over medium-high heat and cook for 1 minute, stirring constantly. Remove from heat and stir in 1 tablespoon of butter. Transfer the mixture to a small bowl and refrigerate, uncovered, for at least 1 hour.
  • In a medium glass or metal bowl, whisk together egg whites and 1 1/2 cups sugar until blended. Place the bowl over a pan of simmering water and stir occasionally for 16 to 20 minutes until sugar dissolves and the mixture reaches 160°F. Remove from heat and transfer to the bowl of a stand mixer fitted with a whisk attachment. Whip on high speed for 2 to 3 minutes until glossy peaks form and the bowl feels slightly warm. Still on high speed, gradually add 1 1/2 cups butter, one piece at a time, scraping the sides occasionally, until the mixture is smooth, thick, and shiny, for about 12 to 14 minutes. Mix in 2 teaspoons of vanilla. If the mixture separates, continue to beat until smooth.
  • Prepare a decorating bag with a 1/2-inch round piping tip and fill it with frosting. Place one cake layer on a serving plate. Pipe a thick frosting border around the top edge of the cake layer, followed by a second border just inside the first one. Spread 2/3 cup of the cherry filling over the top of the cake inside the borders. Add the second cake layer and repeat the borders and filling. Place the third cake layer on top. Frost the side and top of the cake with the remaining frosting. Finally, press shaved chocolate around the bottom half of the cake. Refrigerate for 1 hour before serving.
  • To serve, create a beautiful mound of maraschino cherries in the center of the cake and store it in the refrigerator with a loose cover.

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