Savour the classic luxury of a Black Forest Cake, an eternal dessert wonderfully balancing chocolaty and vanilla flavours and playful textures. This cake has a reputation for its succulent layering of chocolate sponge and whipping cream, with a liberal helping of sharp morello cherries. Our Black Forest Cake recipe offers a wholly lip-smacking, sweet-and-sour combination that teases the senses. This recipe of Black Forest Cake is made with layers of moist, dark chocolate cake and impresses with a creamy, dreamy frosting. Black Forest Cake calls for a light and airy, somewhat soaked with a hint of kirsch or cherry syrup to intensify its moistness. In between, each layer is a smooth spread of whipped cream and a scattering of a generous amount of cherries so that each flavour balances well with the other. The magic of Black Forest Cake is not only in its taste but in its presentation, too.A classic all-time presentation with a rich chocolatey base, the frosting of snowy white cream, and bright colour because of cherries, it is presently the centrepiece of any celebration. Whether hosting an occasion or treating yourself to sweet delights, here's a Black Forest cake recipe that will stay in your kitchen for years.

• 200 gms maida
• 2 l eggs
• 200 gms cherry
• 300 gms sugar
• 500ml dairy cream
• 240 ml milk
• 1 1/2 tsp baking soda
• 120 ml vegetable oil

• First of all, preheat the oven to 180 C/350 F.
• Then, take two round cake tins of 20 cm and grease them well.
• Line each of these tins with parchment paper, ensuring that the parchment paper overlaps a little over the edges of each tin for easy removal of the cakes after baking.
• In the most enormous mixing bowl, add 200 gms of all-purpose flour, 200 gms of granulated sugar, 75 gms of unsweetened cocoa powder, 1 1/2 tsp of baking powder, and 1 1/2 tsp of baking soda. Mix well without lumps.
• Pour into the dry ingredients bowl 240 ml of milk, 120 ml of vegetable oil, two large eggs, and 2 tsp of vanilla extract.
• Using an electric mixer or whisk, beat all the ingredients together carefully.
• Now, add 240 ml of hot water to the batter, very carefully added since this is a very important stage that will help create a moist, tender cake. Beat until smooth and well combined.
• Once you achieve the desired consistency of the cake, divide the batter evenly between the two prepared cake tins. Place the tins in the preheated oven and bake for 30-35 minutes.
• The aroma will tell you that the cake is ready. But cross-check if it is done by inserting a toothpick into each cake's centre. If it comes out clean, then the cakes are prepared.
• After baking, let the cakes cool down in the tins for about 10 minutes. After that, carefully take them from the tins onto a wire rack to cool completely.
• While the cakes cool, it's time to whip the cream. In a large mixing bowl, whip 500 ml heavy cream with 100 gms powdered sugar until stiff peaks using an electric mixer.
• Set the whipped cream aside.
• After the cakes have completely cooled down, slice them. Using a very sharp knife, cut each cake in half horizontally into two even layers.
• That gives you a total of four layers of cakes.
• Place the first layer of cake on a serving plate. Spread a thick layer of whipped cream over that first layer. Spread about 200 gms of pitted and halved cherries over the whipped cream. Place the second layer of cake on top and repeat the process: whip the cream and add the cherries.
• Repeat the same with the rest of the layers, finishing with the whipped cream on top.
• You may also garnish some more cherries on top and sprinkle some grated chocolate over that.
• This adds so much to the look and flavour.
• Once the cake is assembled, refrigerate for at least 2 hours before slicing.
• Letting the cake chill brings out the flavours better, and it cuts far more quickly this way.
• Enjoy the recipe of Black Forest Cake on any occasion or just as a special treat.