Dark Forest Cake with Espresso & Cherry Filling
Make Dark Forest Cake with Espresso & Cherry Filling using cocoa powder, espresso, tart cherries, and smooth cream frosting.
Equipment
- Two or three 8-inch round cake pans
- Parchment paper
- Mixing bowls (large and medium).
- Electric hand mixer or stand mixer
- Whisk
- Rubber spatula
- Saucepan (for cherry filling)
- Fine mesh strainer (optional)
- Cake leveler or serrated knife
- Offset spatula
- Cooling rack
- Measuring cups and spoons.
- Kitchen scale (highly recommended for accuracy)
Ingredients
For the Dark Chocolate Espresso Cake Layers:
- 2 cups 250g all-purpose flour
- 3/4 cup 75g unsweetened dark cocoa powder
- 2 cups 400g granulated sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs room temperature
- 1 cup 240ml whole milk
- 1/2 cup 120ml vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup 240ml freshly brewed strong espresso (hot)
For the Cherry Filling:
- 3 cups 450g fresh or frozen pitted cherries
- 1/2 cup 100g granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 3 tablespoons water
For the Whipped Cream Frosting:
- 2 1/2 cups 600ml heavy whipping cream (cold)
- 1/2 cup 60g powdered sugar
- 1 teaspoon vanilla extract
Optional Garnish:
- Dark chocolate shavings
- Fresh cherries
- A light dusting of cocoa powder
Instructions
Step 1: Prepare the Cake Pans
- Preheat your oven to 350°F (175°C). Grease your cake pans and line the bottoms with parchment paper. I like to lightly dust the sides with cocoa powder instead of flour to keep the cake fully chocolate.
Step 2: Mix the Dry Ingredients
- In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Sifting helps remove lumps and makes the cake texture softer.
Step 3: Add the Wet Ingredients
- Add eggs, milk, oil, and vanilla extract to the dry mixture. Mix on medium speed until smooth and combined. The batter will be thick at this stage.
Step 4: Add the Espresso
- Slowly pour in the hot brewed espresso while mixing on low speed. The batter will become thinner. Do not worry. This is exactly how it should be. The warm espresso helps bloom the cocoa and intensify the flavor.
Step 5: Bake
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a cooling rack.
Step 6: Make the Cherry Filling
- In a saucepan over medium heat, combine cherries, sugar, and lemon juice. Cook until the cherries begin to release their juices. In a small bowl, mix cornstarch and water, then add it to the cherries. Stir continuously until thick and glossy. Remove from heat and cool completely.
Step 7: Whip the Cream
- In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form. Do not overwhip. The texture should be airy and smooth.
Step 8: Assemble the Cake
- Level your cake layers if needed. Place one layer on a serving plate. Spread a generous layer of whipped cream, then spoon over cherry filling. Add the second layer and repeat. Frost the outside lightly for a rustic look or smoothly for a polished finish.
Step 9: Decorate
- Top with chocolate shavings and fresh cherries. Chill for at least 30 minutes before slicing.
Notes
- Do not overbake. Check at the 30-minute mark.
- Use room temperature eggs and milk.
- Measure flour correctly using a scale.
- Let the cake cool fully before frosting.