Black Forest Layer Cake Recipe
with homemade cherry filling and white fluffy icing (dairy-free recipe!)
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Homemade Black Forest Cake inspiration
With its rich flavors and impressive presentation, this black forest layer cake is sure to be a hit at any gathering or celebration. The fluffy white icing is homemade on the stovetop in less than 10 minutes and adds the perfect contrast to the dark chocolate cake layers. The homemade cherry filling is made with frozen dark sweet cherries and has a hint of amaretto. The thin chocolate bark garnish is easy to make and adds to the ambience, giving it a “forest” look of tree bark. I am lactose intolerant, so I created a dairy-free recipe for black forest cake for everyone to enjoy, but if you want to substitute the coconut milk for buttermilk and use real butter in equal amounts, feel free to!
What was my inspiration for this delicious cake? I don’t know what it is about the first part of the year (January/February) but I sure do crave a chocolate cherry combination! I already have a few healthy recipes for a chocolate cherry smoothie and chocolate cherry breakfast oat bars, but I have always wanted to create a dairy-free recipe for a chocolate cherry cake combination for a little indulgent treat and this black forest cake was the way to go. I think it’s a perfect winter cake or Valentine’s dessert…stunning and delicious!
Let’s begin!
Ingredients for black forest cake
For cake:
1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup cocoa powder
2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
2 large eggs
1 cup canned coconut milk (full fat)
1/2 cup vegetable oil
1 tsp vanilla extract
1 cup strong black coffee (hot)
Ingredients for homemade cherry filling
For cherry amaretto filling:
16oz bag frozen dark sweet cherries (thawed)
3/4 cup granulated sugar
1/3 cup amaretto (Amarito liqueur)
1 tbsp tapioca flour (starch)
Ingredients for easy stovetop fluffy white icing
For white icing:
2 cups granulated sugar
1/2 tsp salt
1 tsp cream of tarter
4 egg whites (room temp)
6 tbsp water
2 tsp vanilla extract
Instructions:
You will need three 6-inch round silicone cake molds (or 6-inch cake pans.) Preheat oven to 350℉ / 176℃ and if using metal pans, grease and lightly dust with cocoa powder (I also recommend cutting out parchment rounds to place on bottom of pan and grease and dust that also.) If using silicone, wait until just before adding cake batter to spray with non-stick cooking spray.
In a large bowl, whisk together dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder and salt.
Add all other ingredients, except for hot coffee. Beat with an electric mixer on medium speed for 2 minutes. Turn beater speed to lowest setting and slowly add in hot coffee while beating until fully incorporated, batter will be a thin consistency.
Fill each prepared cake pan or silicone mold 3/4 full with batter (that’s approximately 1 3/4 cups each.) (Don’t forget to spray silicone molds with non-stick cooking spray just before adding batter.) If using silicone molds, place them on a baking sheet before adding batter. Place in center of preheated oven and bake for 28-32 minutes or until wooden toothpick inserted comes out clean or with a few moist crumbs.
After removing from oven, let cool on rack in pans for about 5-8 minutes, then release onto a cooling rack to cool completely before frosting. These bake fairy evenly, so very little leveling will be needed before assembling cake. While cake is cooling, make chocolate bark garnish, cherry filling and icing.
How to make chocolate bark pieces for cake garnish
Melt 1/2 cup dark chocolate according to package directions and then spread a thin layer on a sheet of parchment paper. Roll up chocolate/paper and place in the fridge until set or until needed. It should set within 10-15 minutes, but I actually left mine in overnight because I was prepping ahead.
When ready to decorate, remove chocolate rolled in parchment paper from refrigerator and unroll. It will break into uneven pieces for the perfect bark look. (You can break into smaller pieces if desired, but try not to handle too much, it will melt in your hands!)
How to make homemade cherry filling for layer cake
Add all ingredients, except tapioca flour, to a heavy large sauce pan and cook over medium-high heat until sugar melts and cherries just start to break down, about 7-8 minutes.
Reduce heat to medium, add tapioca starch and continue to cook, while stirring often until sauce thickens, about 2-3 minutes more. Let sauce cool before adding to cake layers. (Refrigerate if not using within 2-3 hours.)
How to make stovetop white fluffy icing for layered cake
Stovetop icing instructions:
To a stainless steel heavy saucepan, add all ingredients except vanilla extract. Place pan over medium-low heat and beat ingredients with an electric hand mixer constantly for 5-7 minutes or until frosting is fluffy and stiff peaks form.
Remove from heat and add vanilla until evenly incorporated. Your frosting is immediately ready to use on cooled cake.
How to assemble a black forest layer cake
Add half of white icing in a large plastic baggie and snip about 1-inch off bottom corner of bag (or use a pastry/frosting bag.) Place first layer on cake plate, then squeeze out a wide circle of icing on outer edge of cake layer. Next, add cherry filling to center, then top with next layer and repeat. Add last cake layer.
Note: I did not use white icing all the way across the layer, but you can add and spread to cover before adding cherry filling. It will create more dramatic layers with the white icing in between and to be honest, I regretted not doing that. The next time I make this cake, I will fill each layer with both icing and cherry filling and retake photos.
Use other half of icing to spread on top and sides. Use broken up pieces of chocolate bark to garnish by gently pressing into white icing on sides, then pipe six big icing dollops on top and add a fresh cherry to each dollop for an extra garnishing touch.
Tip: When adding chocolate bark pieces to side, try to handle as little as possible, because your body heat can melt the thin pieces of chocolate quickly.
Store in refrigerator until ready to serve (no need to cover, unless you have something smelly in your fridge like leftover chicken, Chinese food or anything strong that will penetrate into cake.)
Slice, serve and enjoy! This cake is such a delicious combination of rich chocolate, fluffy and creamy icing and the homemade cherry filling is the most amazing compliment with the subtle hint of amaretto/almond flavor. This cake has to be one of my favorite winter layer cakes and got rave reviews from my taste testers (my family!)
Enjoy!
💜Julie
Black Forest Layer Cake Recipe
Ingredients
Instructions
- You will need three 6-inch round silicone cake molds (or 6-inch cake pans.) Preheat oven to 350℉ / 176℃ and if using metal pans, grease and lightly dust with cocoa powder (I also recommend cutting out parchment rounds to place on bottom of pan and grease and dust that also.) If using silicone, wait until just before adding cake batter to spray with non-stick cooking spray.
- In a large bowl, whisk together dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder and salt.
- Add all other ingredients, except for hot coffee. Beat with an electric mixer on medium speed for 2 minutes. Turn beater speed to lowest setting and slowly add in hot coffee while beating until fully incorporated, batter will be a thin consistency.
- Fill each prepared cake pan or silicone mold 3/4 full with batter (that’s approximately 1 3/4 cups each.) (Don’t forget to spray silicone molds with non-stick cooking spray just before adding batter.) If using silicone molds, place them on a baking sheet before adding batter. Place in center of preheated oven and bake for 28-32 minutes or until wooden toothpick inserted comes out clean or with a few moist crumbs.
- After removing from oven, let cool on rack in pans for about 5-8 minutes, then release onto a cooling rack to cool completely before frosting. These bake fairy evenly, so very little leveling will be needed before assembling cake. While cake is cooling, make chocolate bark garnish, cherry filling and icing.
- Melt 1/2 cup dark chocolate according to package directions and then spread a thin layer on a sheet of parchment paper. Roll up chocolate/paper and place in the fridge until set or until needed. It should set within 10-15 minutes, but I actually left mine in overnight because I was prepping ahead.
- When ready to decorate, remove chocolate rolled in parchment paper from refrigerator and unroll. It will break into uneven pieces for the perfect bark look. (You can break into smaller pieces if desired, but try not to handle too much, it will melt in your hands!)
- Add all ingredients, except tapioca flour, to a heavy large sauce pan and cook over medium-high heat until sugar melts and cherries just start to break down, about 7-8 minutes.
- Reduce heat to medium, add tapioca starch and continue to cook, while stirring often until sauce thickens, about 2-3 minutes more. Let sauce cool before adding to cake layers. (Refrigerate if not using within 2-3 hours.)
- To a stainless steel heavy saucepan, add all ingredients except vanilla extract. Place pan over medium-low heat and beat ingredients with an electric hand mixer constantly for 5-7 minutes or until frosting is fluffy and stiff peaks form.
- Remove from heat and add vanilla until evenly incorporated. Your frosting is immediately ready to use on cooled cake.
- Add half of white icing in a large plastic baggie and snip about 1-inch off bottom corner of bag (or use a pastry/frosting bag.) Place first layer on cake plate, then squeeze out a wide circle of icing on outer edge of cake layer. Next, add cherry filling to center, then top with next layer and repeat. Add last cake layer.
- Use other half of icing to spread on top and sides. Use broken up pieces of chocolate bark to garnish by gently pressing into white icing on sides, then pipe six big icing dollops on top and add a fresh cherry to each dollop for an extra garnishing touch.
- Refrigerate until ready to serve. Slice, serve and enjoy!
Notes
Note: I did not use white icing all the way across the layer, but you can add and spread to cover before adding cherry filling. It will create more dramatic layers with the white icing in between and to be honest, I regretted not doing that. The next time I make this cake, I will fill each layer with both icing and cherry filling and retake photos.
Storage for black forest cake: Store in fridge for 3-4 days (uncovered is fine when uncut but cover if sliced) and best if consumed within 2 months of being frozen and well wrapped.
