An elegant yet simple chocolate layer cake with whipped cream and fresh cherries. This Black Forest Cake features a rich chocolate cake base topped with homemade cherry sauce and whipped cream, garnished with fresh cherries and dark chocolate shavings. Perfect for special occasions or when you want to impress with a classic dessert.
Preheat oven to 350°F. Grease two 8" or 9" round cake pans and line with parchment paper. Grease parchment.
In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Mix in milk, coffee, oil, and vanilla, beating just until batter is smooth.
Pour batter into prepared pans and place onto middle rack of oven.
Bake 20-25 minutes or just until center is set and a toothpick inserted near center comes out mostly clean.
Let cool completely before putting the cake together.
Place a cooled cake layer onto a serving plate. Top with a generous amount of cherry sauce (about half).
Add about 1 to 1.5 cups whipped cream on top of the sauce.
Repeat with second cake layer, topping again with remaining cherry sauce and whipped cream.
Garnish with fresh cherries and chocolate shavings.
Keep cake refrigerated until ready to serve.
Make sure cake layers are completely cooled before assembling to prevent the whipped cream from melting.
You can make the cake layers a day ahead and store them in an airtight container.
For best results, use fresh whipped cream rather than frozen whipped topping.
If you don't have homemade cherry sauce, canned cherry pie filling works well as a substitute.
Keep the assembled cake refrigerated until serving time.
This cake is best served chilled and tastes even better the next day as the flavors meld together.