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Easy Halloween Black Forest Cake Slice

This rich and festive Black Forest cake combines soft chocolate layers, sweet-tart cherries, and fluffy whipped cream, perfect for Halloween parties and special occasions.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours 20 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Festive
Calories: 704
Ingredients Method Notes

Ingredients
  

For the Chocolate Cake
  • 2 1/4 cups 2 1/4 cups all-purpose flour
  • 2 cups 2 cups granulated sugar
  • 1 1/2 tsp 1 1/2 tsp baking powder
  • 1 tsp 1 tsp baking soda
  • 1/2 tsp 1/2 tsp salt
  • 1/2 cup 1/2 cup unsweetened Dutch-process cocoa powder
  • 2 tsp 2 tsp instant espresso powder
  • 2/3 cup 2/3 cup boiling water
  • 1/2 cup 1/2 cup whole milk
  • 1/2 cup 1/2 cup sour cream
  • 1/2 cup 1/2 cup vegetable oil
  • 2 large 2 large eggs
  • 1 tbsp 1 tbsp vanilla extract
For the Cherry Filling
  • 1 1/2 lb 1 1/2 lb whole cherries, pitted and halved (about 2 1/2 cups; thawed frozen cherries work)
  • 1/4 cup 1/4 cup granulated sugar Adjust to taste depending on cherry sweetness
  • 1/3 cup 1/3 cup kirsch (cherry brandy) or cherry juice For non-alcoholic version, use cherry juice
For the Whipped Cream
  • 4 cups 4 cups cold heavy whipping cream Start with very cold cream for best results
  • 1/2 cup 1/2 cup powdered sugar
  • 2 tbsp 2 tbsp kirsch (optional) or 2 tsp vanilla extract Use vanilla for a non-alcoholic dessert
For Decorating
  • 1/2 cup Chocolate curls or shavings For cake decoration
  • 12 pieces 12 fresh or maraschino cherries, for topping
  • Cooking spray and parchment paper For preparing the cake pans

Method
 

Preparation
  1. Preheat your oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk the cocoa powder and espresso powder, then slowly whisk in the boiling water until smooth.
  4. Whisk in the milk, sour cream, and oil. Add the eggs and vanilla, mixing until smooth.
  5. Pour the cocoa mixture into the dry ingredients and whisk until smooth. Divide the batter between the two pans.
Baking
  1. Bake for 30 to 35 minutes, or until the cakes spring back when lightly pressed. Cool the cakes in the pans for 20 minutes, then turn them out onto a wire rack to cool completely (about 1 hour).
Preparing the Filling and Cream
  1. While the cakes cool, toss the cherries with the sugar and kirsch in a bowl. Let them stand for 30 to 60 minutes to soften and release juices.
  2. Drain the cherries, reserve the syrup, and top up the syrup with water to make 2/3 cup.
  3. Beat the cold cream and powdered sugar until soft peaks form. Drizzle in the kirsch if using, and continue until stiff peaks form. Set aside 1 cup of cream for decorating.
Assembling the Cake
  1. Cut each cake horizontally in half to create 4 layers total, reserving the best-looking bottom half for the top.
  2. Layer the cake by brushing the bottom layer with cherry syrup, spreading whipped cream over it, and scattering one-third of the cherries on top.
  3. Repeat with the next two layers, finishing with the reserved layer cut-side down.
  4. Frost the top and sides with remaining whipped cream, decorate with chocolate curls, and pipe rosettes around the top edge with reserved cream. Top each rosette with a cherry.
  5. Drizzle a little cherry syrup down the sides for a festive look. Chill for at least 30 minutes before slicing.

Notes

Choose ripe, firm cherries for the filling. For a sweeter filling, taste the cherries before adding sugar. Ensure the cake layers cool fully before cutting to prevent tearing or crumbling. Chilling the cake helps it slice better.