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Black Forest Cake

Your taste buds will love this dark, decadent cake baked with Domino® Golden Sugar, packed with chocolate flavor and topped with tart cherries.

Cherry Filling
  • 1/2 cup Domino® Golden Sugar

  • 1 tablespoon cornstarch
  • 1/2 cup water or unsweetened cherry juice
  • 2 cups fresh or frozen pitted tart (Montmorency) Cherries
  • Optional: 2 tablespoons Cherry Brandy, such as Kirschwasser

  • 1 2/3 cups all-purpose flour

  • 2/3 cup cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/2 cups Domino® Golden Sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups buttermilk

Stabilized Whipped Cream Filling and Topping
  • 1 teaspoon unflavored gelatin

  • 2 tablespoons cold water
  • 2 cups (1 pint) heavy whipping cream
  • 2 tablespoons Domino® Golden Sugar
  • Optional Garnish: Chocolate curls or shavings

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Prep Time: 45 minutes / Cook Time: 20 minutes / Yields: Makes 1 – 8 inch layer cake (8 servings total)

For the Cherry Filling

Whisk sugar and cornstarch together in medium saucepot with water or juice then bring to a boil over medium heat. Stir in cherries and (optional) Cherry Brandy and boil 2-3 minutes, stirring, until sauce is thick and translucent. Drain the cherries from the sauce and hold both aside until ready to use.

For Cake Layers

Step 1

Preheat oven to 350°F.

Step 2

Line the bottoms of 3 - 8 inch round cake pans with parchment. Grease and flour the bottom and sides.

Step 3

Sift all dry ingredients together.

Step 4

In mixing bowl, cream the butter and sugar 2 minutes on medium speed. Add the eggs and vanilla and beat 1 minute.

Step 5

Stir in the dry ingredients alternately with the buttermilk, ending with the flour mixture

Step 6

Pour batter evenly among the cake pans and bake for 20- 22 minutes or until a tooth pick inserted in center comes out clean.

Step 7

Cool and remove the layers from pans.

Step 8

To assemble: Prick the top of the two bottom layers with a toothpick, fork or skewer and brush cherry sauce over the layers. Sandwich the 2 bottom layers with a 1/4” thick spread of whipped cream. Sandwich the second and top layer with the same whipped cream; then, scatter cherries over the layer, as well. Spread remaining whipped cream over the top and sides.

Step 9

Garnish with shaved chocolate, if desired, and decorate with any remaining whipped cream and cherries.

For the Stabilized Whipped Cream

Step 1

In a small pan or microwaveable bowl, combine gelatin and cold water and allow gelatin to bloom

Step 2

Heat just until the gelatin melts and dissolves; then, set aside.

Step 3

Whip the cream in a chilled bowl with chilled beaters until soft peaks form. Add the sugar and reserved gelatin and beat until stiff, Refrigerate until ready to use.

Chef's Tip
  • Either tart or sweet cherries can be used in this recipe but the tart Montmorency cherry is most traditional
  • Maraschino or glacé cherries can be used for garnish, as well.
  • Buttermilk can be made by adding 1 tablespoon, plus 1 teaspoon white vinegar to a scant 1 1/2 cups of milk
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