Gluten Free Black Forest Cake

Total time3 hr 35 min

Prep time1 hr

Cook time35 min

Layers of deep chocolate sponge get soaked in a boozy kirsch syrup and stacked with billowy vanilla-scented whipped cream and a glossy, sweet-tart cherry filling that's thickened right on the stove. The whole thing gets swaddled in more whipped cream, then finished with delicate dark chocolate shavings and a ring of cherry-topped rosettes for that classic showstopper look. It's a proper celebration cake — rich, boozy, fruity, and just the right amount of over-the-top for a birthday or holiday table. Each slice reveals those distinct layers, so it looks as impressive on the plate as it tastes. This one is a genuinely great choice for a gluten free dessert spread, no one will guess it started as a "just a cake" request. Make it a day ahead if you can, since the cherry filling and syrup only get better as they mingle in the fridge overnight.

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Ingredients

12 servings

For the chocolate sponge

1 cup all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¾ cup unsweetened cocoa powder
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 ¼ cups granulated sugar
3 large eggs, room temperature
½ cup vegetable oil
1 cup buttermilk, room temperature
1 tsp vanilla extract
½ cup hot water

For the kirsch syrup

⅓ cup granulated sugar
⅓ cup water
¼ cup kirsch (cherry brandy)

For the cherry filling

1 can (14.5 oz) pitted tart cherries in juice, drained, juice reserved
2 tbsp granulated sugar
1 tbsp cornstarch

For the whipped cream

3 cups heavy cream, cold
3 tbsp powdered sugar
1 tsp vanilla extract

For serving

12 fresh or jarred maraschino cherries with stems, for garnish
2 oz dark chocolate bar, for shaving

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
2
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and 1 1/4 cups granulated sugar until evenly combined.

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