There’s something magical about the fusion of chocolate and cherries.

Inspired by the classic German Black Forest cake, this recipe features layers of moist chocolate cake, sweet cherry filling, and a glossy ganache finish.

Ideal for special occasions or simply when indulgence calls, this cake is a true showstopper!

Ingredients

For the cake layers:

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder (preferably Dutch-processed)
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice)
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract
¾ cup hot water

For the ganache:

1 cup heavy cream
8 oz dark chocolate, chopped

Filling and garnish:

1 cup cherry pie filling
Maraschino cherries

Instructions

Step 1: Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.

Step 2: Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.

Step 3: Add buttermilk, oil, eggs, and vanilla. Stir until smooth. Gradually mix in hot water to form a thin, glossy batter.

Step 4: Divide batter evenly among pans and bake for 25-30 minutes. Cool in pans for 10 minutes, then transfer to wire racks.

Step 5: Heat heavy cream in a saucepan until it simmers. Pour over chocolate, let sit 2 minutes, then stir until smooth. Cool slightly.

Step 6: Spread cherry pie filling on one cake layer, drizzle with ganache.

Repeat with layers, then frost the entire cake with ganache. Garnish with cherries and remaining filling.

Tips

Use room temperature ingredients for a smoother batter and even baking.

Chill cake layers before assembling to minimize crumbs in the ganache.

Add 1 tbsp of Kirsch (cherry brandy) to the cherry filling for a flavor boost.

Use a serrated knife to level the layers for a polished finish.

If ganache is too runny, let it cool slightly before applying to control dripping.

FAQs

1. Can I use fresh cherries instead of pie filling?

Yes, cook fresh cherries with sugar and cornstarch to make a homemade filling.

2. Can this cake be made gluten-free?

Absolutely, substitute the flour with a gluten-free baking mix.

3. How do I prevent excessive ganache dripping?

Let the ganache cool until slightly thickened before applying.

4. What can I use if I don’t have buttermilk?

Mix 1 cup milk with 1 tbsp vinegar or lemon juice and let sit for 5 minutes as a substitute.