Description

This classic Black Forest Cake features layers of moist chocolate sponge infused with strong coffee and a rich cherry liqueur filling. It is a sophisticated dessert that perfectly balances deep cocoa notes with the brightness of tart cherries.

Ingredients

1 cup milk
1 tablespoon vinegar
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1/2 cup vegetable oil
1 cup cold brewed strong coffee
1 teaspoon vanilla extract
21 ounces cherry pie filling
1/4 cup cherry liqueur

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Instructions

Preheat oven to 350°F (175°C) and grease two 8-inch cake pans.
Combine milk and vinegar in a small bowl and let sit for 5-10 minutes to create sour milk.
Sift flour, sugar, cocoa, baking soda, baking powder, and salt into a large mixing bowl.
In a separate bowl, whisk together eggs, oil, coffee, and vanilla; stir in the sour milk.
Gradually beat the dry ingredients into the wet mixture until just combined.
Divide the batter between pans and bake for 30 minutes or until a toothpick comes out clean.
Cool cakes completely before removing from pans.
Mix cherry pie filling and liqueur; chill before spreading between the cooled cake layers.

Notes

Ensure all your cold ingredients, especially the eggs and sour milk, are at room temperature before mixing to achieve the best emulsion. For the cleanest slices, use a serrated knife and wipe it clean between each cut to prevent the cherry filling from smearing.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: German