This Black Forest Cake Is Heavenly

Spending the afternoon on a black forest cake will be totally worth it!


For the chocolate cake:

  • 1/2 cup dark chocolate cocoa
  • 1 tablespoon vanilla
  • 2/3 cup sour cream
  • 1/3 cup vegetable oil
  • 1 dark chocolate cake mix
  • 3/4 cup buttermilk
  • 3 whole eggs and 1 egg white
  • 1/4 cup all-purpose flour for high altitude
  • 1/2 cup semi-sweet mini chocolate chips

For the cherry filling:

  • 1/2 cup water
  • 1 teaspoon vanilla
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 1/2 cup fresh cherries, chopped
  • 1/4 cup granulated sugar

For the whipped cream frosting:

  • 2 cups powdered sugar
  • 1 tablespoon gelatine
  • 1 tablespoon vanilla
  • 3 oz cream cheese, room temperature
  • 1/2 cup water
  • 3 cups heavy whipping cream

For the chocolate ganache drip:

  • 1/4 cup heavy cream
  • 1 cup dark chocolate candy melts


Set the oven to 325 F degrees and prepare 3 6” cake rounds.

Mix the buttermilk, vanilla, sour cream, eggs, and oil together. Add the cake mix, chocolate chips, cocoa, and flour. Mix again very well.

Divide it into six, and add the batter to the cake rounds. Bake them for 25 to 30 minutes, then let them cool down for 2 minutes.

Next, wrap the cake rounds with plastic wrap and leave them in the freezer for at least 3 hours.

While you’re waiting you can prepare the cherry filling. Add the ingredients in a pan, without the vanilla. Wait for the mix to start boiling and let it simmer for 10 minutes. When it becomes thick you can add the vanilla. Place it in the fridge to cool down.

For the whipped cream, mix the gelatin with water in a bowl and leave them for 5 minutes. Next, place the bowl in the microwave for 10 seconds.

Leave the metal mixer and mixer bowl in the freezer until they are cold. Start whipping the whipped cream for 1 minute on low speed. Turn up the speed until you get stiff white peaks.

Include the gelatin, cream cheese, and vanilla, then whip again. Finally, pour in the powdered sugar and whip again.

For the chocolate drip, mix the heavy cream and chocolate in a bowl. Put the bowl in the microwave for 30 seconds.

To assemble the cake, first place one cake layer, and cover it with a layer of whipped cream frosting. Pipe one layer on the outside. Add 1/4 cup of the cherry filling next. Now repeat the whole procedure all over again.

Leave the black forest cake in the freezer for 20 minutes. Add the chocolate drip and freeze it for 2 more minutes. Top it off with fresh cherries.