Black Forest Coffee Cake
Indulge in the decadent elegance of a homemade Black Forest Coffee Cake, a heavenly fusion of rich chocolate, aromatic coffee, and luscious cherries. This irresistible dessert features moist layers of chocolate cake infused with the bold, earthy flavor of brewed coffee, perfectly complemented by a layer of juicy cherry pie filling and fluffy, lightly sweetened whipped cream. Crowned with dark chocolate shavings for a touch of sophistication, this show-stopping cake is surprisingly easy to make and ready in just over an hour. Perfect for celebrations or a slice of everyday indulgence, this Black Forest Coffee Cake will become your go-to recipe for impressing guests and satisfying your chocolate cravings.
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.75 cup Unsweetened cocoa powder
- 2 teaspoons Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 1 cup Brewed coffee (cooled to room temperature)
- 0.5 cup Milk
- 0.5 cup Vegetable oil
- 2 large Eggs
- 2 teaspoons Pure vanilla extract
- 20 ounces Cherry pie filling
- 2 cups Heavy whipping cream
- 0.25 cup Powdered sugar
- 2 ounces Dark chocolate (for curls or shavings)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add the cooled brewed coffee, milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until the batter is smooth and well-combined.
Pour the batter evenly into the prepared cake pans. Smooth the tops with a spatula if needed.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the whipped cream. In a chilled mixing bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. Keep refrigerated until ready to use.
Once the cakes are cool, place one cake layer on a serving platter. Spread a generous portion of cherry pie filling over the top.
Spread a layer of whipped cream over the cherries, then place the second cake layer on top.
Frost the top and sides of the cake with the remaining whipped cream. Decorate with dark chocolate shavings or curls and additional cherries if desired.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.
Nutrition Facts
Calories |
525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 391 mg | 17% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 41.4 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 44 mg | 3% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 296 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
