A decadent German classic made with light chocolate sponge layers, juicy cherries, and clouds of whipped cream this Black Forest Cake is a show-stopping dessert perfect for celebrations. The combination of chocolate, cherry liqueur, and cream is irresistibly indulgent.
Ingredients
For the Chocolate Cake Layers
- 9 large eggs, room temperature
- 1 cup granulated sugar
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 4 tbsp unsalted butter, melted and cooled (not hot)
- ½ tsp vanilla extract
You’ll need:
- Two 9-inch round cake pans
- Flour sifter or fine mesh sieve
For the Cherry Filling
- 4 cups (about 1 lb) Bing cherries, pitted, plus 12 whole cherries for decoration (*see tips)
- 3 tbsp kirsch (cherry liqueur)
- ¼ cup cold water
For the Frosting & Topping
- 3 ½ cups heavy whipping cream
- ⅓ cup confectioners’ (powdered) sugar
- 1 tbsp kirsch
- 3 oz good quality dark chocolate
Instructions
1. Prepare the Cake Layers
- Preheat oven to 350°F (175°C). Line the bottoms of two 9-inch round cake pans with parchment paper (do not grease the sides).
- In a stand mixer fitted with a whisk attachment, beat eggs on high speed for 1 minute. Gradually add the sugar while mixing. Continue beating for 8 minutes until thick, pale, and fluffy. The mixture should fall from the whisk and hold its shape.
- In a separate bowl, whisk together flour and cocoa powder. Sift one-third of the dry mixture into the egg mixture and gently fold with a spatula. Repeat with remaining flour mixture, folding carefully after each addition until no streaks remain.
- Fold in the vanilla extract, then slowly drizzle in the cooled melted butter, folding gently to incorporate without deflating the batter.
- Divide batter evenly between the prepared pans and bake immediately for 20–25 minutes (about 22 minutes in most ovens), or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then run a thin spatula around the edges. Turn out onto a wire rack, remove parchment, and cool completely. Once cooled, slice each cake horizontally to create four even layers.
2. Make the Cherry Syrup & Filling
- Roughly chop the pitted cherries. Place them in a bowl with kirsch and let sit for at least 30 minutes, stirring occasionally.
- Drain cherries through a sieve, reserving the syrup. Add cold water to the syrup until you have about ¾ cup total. Set both cherries and syrup aside.
3. Whip the Cream
- Chill your mixing bowl and whisk attachment in the freezer for 15 minutes before whipping.
- Beat heavy cream on high speed until soft peaks form. Add powdered sugar and kirsch, then continue beating until stiff, spreadable peaks form. Refrigerate until ready to use.
4. Assemble the Cake
- Place the first cake layer on a serving stand and brush with ¼ of the cherry syrup. Spread with about ¾ cup whipped cream, then top with ⅓ of the chopped cherries.
- Repeat for the next two layers. Top with the final cake layer.
- Fill any gaps along the sides with cream, then frost the top and sides of the cake with the remaining whipped cream.
- For decoration, shave the chocolate into curls or bark-like pieces using a vegetable peeler or scraper. Press chocolate shavings onto the top and sides of the cake, leaving a 1-inch border on top.
- Pipe decorative swirls of whipped cream around the top edge and place a whole cherry on each swirl.
- Refrigerate for at least 4 hours (or overnight) before slicing and serving.
Why You’ll Love This Recipe
- Authentic Flavor: Uses real kirsch for a true German Black Forest taste.
- Light & Airy Sponge: The delicate chocolate layers balance the richness of the cream.
- Elegant Presentation: A stunning dessert centerpiece for any special occasion.
- Fresh Fruit: Bursting with juicy cherries for a refreshing contrast.
Tips
- Use room-temperature eggs for maximum volume in the sponge.
- Handle the batter gently to keep it light and airy.
- Chill utensils before whipping cream for better texture.
- If fresh cherries aren’t in season, use high-quality jarred cherries in juice (drain well).
Variations and Substitutions
- No Alcohol: Replace kirsch with cherry juice or syrup.
- Chocolate Twist: Add chocolate chips between layers for extra richness.
- Berry Mix: Use a combination of cherries and raspberries for a tangy flavor.
- Mini Version: Make individual layered cakes using smaller pans or cookie cutters.
FAQs
Can I make the cake layers ahead of time?
Yes, bake them a day ahead, wrap tightly, and store at room temperature.
What if I can’t find kirsch?
Use cherry juice or pomegranate juice for a non-alcoholic substitute.
How long will the cake keep?
Stored in the refrigerator, it will stay fresh for up to 3 days.
Serving Suggestions
- Serve chilled, directly from the fridge.
- Pair with coffee, espresso, or a dessert wine.
- Add extra chocolate curls on each plate for a refined touch.
Black Forest Cake Recipe
Servings
14
servingsPrep time
1
hour30
minutesCooking time
20
minutesIngredients
For the Chocolate Cake Layers
9 large eggs, room temperature
1 cup granulated sugar
1 cup all-purpose flour
½ cup unsweetened cocoa powder
4 tbsp unsalted butter, melted and cooled (not hot)
½ tsp vanilla extract
You’ll need:
Two 9-inch round cake pans
Flour sifter or fine mesh sieve
For the Cherry Filling
4 cups (about 1 lb) Bing cherries, pitted, plus 12 whole cherries for decoration (*see tips)
3 tbsp kirsch (cherry liqueur)
¼ cup cold water
For the Frosting & Topping
3 ½ cups heavy whipping cream
⅓ cup confectioners’ (powdered) sugar
1 tbsp kirsch
3 oz good quality dark chocolate
Directions
- Prepare the Cake Layers
- Preheat oven to 350°F (175°C). Line the bottoms of two 9-inch round cake pans with parchment paper (do not grease the sides).
- In a stand mixer fitted with a whisk attachment, beat eggs on high speed for 1 minute. Gradually add the sugar while mixing. Continue beating for 8 minutes until thick, pale, and fluffy. The mixture should fall from the whisk and hold its shape.
- In a separate bowl, whisk together flour and cocoa powder. Sift one-third of the dry mixture into the egg mixture and gently fold with a spatula. Repeat with remaining flour mixture, folding carefully after each addition until no streaks remain.
- Fold in the vanilla extract, then slowly drizzle in the cooled melted butter, folding gently to incorporate without deflating the batter.
- Divide batter evenly between the prepared pans and bake immediately for 20–25 minutes (about 22 minutes in most ovens), or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then run a thin spatula around the edges. Turn out onto a wire rack, remove parchment, and cool completely. Once cooled, slice each cake horizontally to create four even layers.
- Make the Cherry Syrup & Filling
- Roughly chop the pitted cherries. Place them in a bowl with kirsch and let sit for at least 30 minutes, stirring occasionally.
- Drain cherries through a sieve, reserving the syrup. Add cold water to the syrup until you have about ¾ cup total. Set both cherries and syrup aside.
- Whip the Cream
- Chill your mixing bowl and whisk attachment in the freezer for 15 minutes before whipping.
- Beat heavy cream on high speed until soft peaks form. Add powdered sugar and kirsch, then continue beating until stiff, spreadable peaks form. Refrigerate until ready to use.
- Assemble the Cake
- Place the first cake layer on a serving stand and brush with ¼ of the cherry syrup. Spread with about ¾ cup whipped cream, then top with ⅓ of the chopped cherries.
- Repeat for the next two layers. Top with the final cake layer.
- Fill any gaps along the sides with cream, then frost the top and sides of the cake with the remaining whipped cream.
- For decoration, shave the chocolate into curls or bark-like pieces using a vegetable peeler or scraper. Press chocolate shavings onto the top and sides of the cake, leaving a 1-inch border on top.
- Pipe decorative swirls of whipped cream around the top edge and place a whole cherry on each swirl.
- Refrigerate for at least 4 hours (or overnight) before slicing and serving.
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