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This Black Forest Cake is a classic German dessert that stands out with its perfectly moist chocolate sponge layers and a balanced sweetness that allows each flavor to shine.
Unlike many overly sweet cakes, this recipe achieves harmony by using jarred morello cherries in syrup, which provide a soft texture and a natural tartness that complements the rich chocolate.
The use of kirsch cherry liqueur (optional) adds an authentic depth of flavor.
Nutritionally, this cake offers moderate protein from eggs and cream, with fiber coming from cocoa powder and cherries.
While indulgent with its generous cream and chocolate content, it delivers good fats from unsalted butter and heavy cream, though it’s higher in saturated fat, so best enjoyed as a special treat.
The recipe is ideal for everyday or special occasions since it’s straightforward to make and benefits greatly from advance preparation—resting the cake allows flavors to meld beautifully.
It’s a rewarding dessert that’s satisfying to make and share, perfect for celebrations or when you want a reliably delicious homemade treat.
Must-Have Tools for Perfect Results
Stand Mixer with Whisk Attachment Essential for whipping eggs and cream to the perfect airy consistency, ensuring the cake layers rise beautifully and the cream is light yet stable. This versatile kitchen workhorse simplifies mixing and whipping for countless baking recipes.
20cm (8-inch) Cake Pans (3 pcs)
Ideal for creating evenly sized layers needed for this multi-layer cake. Quality pans ensure even baking and a flawless cake shape, a staple for any baker aiming for professional results at home.
Parchment Paper
Prevents sticking and makes removing delicate sponge layers effortless. This simple tool guarantees smooth cleanup and preserves the perfect cake surface every time.
Sharp Bench Scraper or Spatula
Perfect for folding ingredients gently without deflating the batter and for creating elegant chocolate curls or shavings. This multi-use tool is indispensable for precise mixing and decorative finishing touches.
Cake Decorating Turntable (Optional)
Makes assembling and frosting multi-layer cakes easier and neater by allowing smooth 360° rotation. Great for anyone who loves baking as a hobby or wants to elevate their cake decorating skills.
Black Forest Cake
Equipment
- 3 x 20cm (8-inch) cake pans
- Stand mixer with whisk attachment
- Parchment paper sheets
- Sharp bench scraper or spatula
- Optional: cake decorating turntable
Ingredients
Chocolate Sponge Cake:
- 6 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1 ¼ cups superfine sugar caster sugar
- ½ cup Dutch-processed cocoa powder or natural unsweetened cocoa powder
- ⅔ cup all-purpose flour
- 150 grams about 10.5 tablespoons unsalted butter, melted and cooled
Cherry Syrup and Filling:
- 670 grams 23.5 oz pitted morello cherries in syrup (canned or jarred), drained (reserve syrup)
- ⅓ cup cherry liqueur kirsch or additional reserved cherry syrup (optional)
- ½ cup superfine sugar
- 4 teaspoons cornstarch
Cream Frosting and Decoration:
- 4 cups 1 liter heavy cream or thickened cream
- 2 teaspoons vanilla extract
- ⅓ cup powdered sugar soft icing sugar preferred
- 100 grams 3.5 oz dark or bittersweet chocolate
- 12 maraschino cherries or fresh cherries for garnish
Instructions
- Prepare Cake Pans and Oven: Preheat your oven to 180°C (350°F) or 160°C (320°F) for fan ovens. Grease three 20cm (8-inch) round cake pans thoroughly and line the bottoms with parchment paper to prevent sticking.
- Combine Dry Ingredients: Sift together the cocoa powder and all-purpose flour into a mixing bowl. Set aside this dry mixture to incorporate later.
- Whip Eggs and Sugar: Using a stand mixer with a whisk attachment or an electric hand mixer, beat the eggs on medium-high speed for 30 seconds. Gradually add the superfine sugar over 45 seconds while continuing to whisk. Add vanilla extract, then increase the speed and beat for approximately 7 minutes, or until the mixture triples in volume and becomes pale and fluffy. This aeration step is crucial to the cake's rise as there is no baking powder.
- Gently Fold Dry Ingredients: Using a spatula, gently fold the sifted flour and cocoa mixture into the whipped eggs in small batches. Be careful not to deflate the batter—some streaks of flour remaining are acceptable.
- Incorporate Melted Butter: Slowly fold the cooled melted butter into the batter until fully combined and smooth. Avoid overmixing to maintain the airy texture.
- Bake the Cake Layers: Divide the batter evenly among the prepared pans, pouring into the center and allowing it to spread evenly. Bake in the preheated oven for about 25 minutes or until a toothpick inserted into the center comes out clean and the cake springs back lightly when touched.
- Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes. Then carefully invert them onto a wire rack to cool completely before assembling.
- Prepare Cherry Syrup: Drain the cherries, reserving their syrup. In a small bowl, mix 1/4 cup of the reserved cherry syrup with cornstarch to create a slurry. In a saucepan over medium-low heat, combine the sugar, 1/3 cup reserved syrup, and bring to a gentle simmer until the sugar dissolves. Stir in the cornstarch slurry and cook for another minute, stirring constantly until thickened. Remove from heat, stir in kirsch or additional syrup if using, then mix with the drained cherries and allow to cool.
- Make Chocolate Curls: Break chocolate into small pieces and gently melt in a microwave-safe bowl with short bursts, stirring often. Spread melted chocolate thinly on the back of a baking sheet and refrigerate for 3-4 minutes until partially set. Using a bench scraper or a knife held at an angle, scrape along the surface to form curls. Refrigerate curls until needed.
- Whip Cream: Shortly before assembling, whip the heavy cream with vanilla and powdered sugar until stiff peaks form. Chill until ready to use.
- Assemble the Cake: Place one cake layer upside down on your serving plate or a cake turntable. Brush generously with 1/4 cup of the cherry syrup. Spread 1 cup of whipped cream evenly, leaving a small border around the edge. Layer half of the cherries on top using a slotted spoon. Repeat with the second layer: invert, brush with syrup, spread cream, and add remaining cherries. Top with the third cake layer.
- Frost and Decorate: Cover the entire cake with the remaining whipped cream, smoothing the sides and top. Pipe decorative cream dollops around the top edge using a star tip, placing one cherry atop each. Pile chocolate curls in a decorative mound in the center and press smaller shavings around the cake base.
- Chill for Flavor Development: Refrigerate the cake for at least 4 hours, preferably overnight, to allow the syrup to soak in and flavors to meld beautifully.
- Serve: Remove the cake from the fridge about 30 minutes before serving to soften the cream slightly for the best texture. Slice and enjoy!
Notes
- Egg Temperature: Use room temperature eggs for better volume when whipping. To quickly warm, soak in warm water for 5 minutes.
- Cocoa Powder: Dutch-processed cocoa gives a richer color and flavor, but natural unsweetened cocoa works fine.
- Cherry Choice: Jarred or canned morello cherries are preferred for softness and flavor integration over fresh cherries. Frozen pitted cherries can be used after thawing.
- Kirsch Substitute: If avoiding alcohol, replace kirsch with reserved cherry syrup or cherry juice.
- Whipped Cream: Heavy cream is preferred for stability and mouthfeel; whipping until stiff peaks ensures the frosting holds shape.
- Chocolate Curls: If making curls is challenging, simply grate the chilled chocolate to create shavings for decoration.
- Storage: Keep the cake refrigerated, covered tightly, for 3–4 days. Bring to room temperature before serving to enhance flavor and texture.
- Oven Tips: If your oven can’t fit all cake pans on one rack, bake two on the middle rack and one on the lower rack; rotate pans as needed to ensure even baking.
Chef’s Expert Tips For Success
Creating the perfect Black Forest Cake requires attention to detail and patience.
One of the most crucial steps is beating the eggs and sugar until they’re tripled in volume and pale in color—this aeration is key since there’s no baking powder involved.
Gently folding in the dry ingredients and melted butter ensures the sponge remains light and fluffy without losing air.
Using jarred or canned morello cherries soaked in their syrup adds the ideal soft texture and tartness that fresh cherries sometimes can’t provide, balancing the sweetness of the cake.
Don’t skip the resting period! Letting the assembled cake chill for at least four hours or overnight allows the syrup to deeply soak into the layers, creating moist, flavorful bites.
For elegant finishing, chocolate curls can be tricky but are worth the effort; if they don’t turn out, simply grate the chocolate for beautiful shavings.
Always use heavy cream for whipping, as it holds its shape well and adds a luscious mouthfeel.
Serving Suggestions To Impress Guests
This cake is a showstopper on any dessert table and pairs wonderfully with a cup of freshly brewed coffee or a glass of dry red wine, which complements the rich chocolate and tart cherries.
For a lighter touch, serve alongside fresh berries or a simple fruit salad to contrast the richness of the cream.
If you’re hosting a dinner party, consider slicing the cake into smaller portions and serving with a dollop of lightly whipped cream or a scoop of vanilla bean ice cream.
The cake is also perfect for celebratory occasions like birthdays or holidays due to its stunning layered presentation and balanced sweetness.
To keep slices neat, use a hot, sharp knife and wipe it clean between cuts.
Smart Storage Tips For Freshness
To keep your Black Forest Cake tasting its best, store it in the refrigerator, tightly covered with plastic wrap or in an airtight cake container to prevent it from drying out or absorbing odors.
The cream and cherries make refrigeration essential.
This cake keeps well for 3 to 4 days, with flavors melding and intensifying over time.
Before serving, remove the cake from the fridge about 30 minutes in advance to allow the cream to soften slightly for a smoother texture.
Avoid freezing this cake, as the whipped cream may separate and the texture of the sponge and cherries can degrade.
If you do need to prepare ahead, assemble the cake and store it chilled overnight for the best flavor development.
Common Questions Answered Clearly
1. Can I use fresh cherries instead of jarred?
While fresh cherries can be used, jarred or canned morello cherries provide a softer texture and flavorful syrup that soaks into the cake, making the layers more moist and balanced.
2. What if I don’t have kirsch or cherry liqueur?
Kirsch adds an authentic flavor, but you can easily substitute with extra reserved cherry syrup or cherry juice to keep the cake alcohol-free without losing moisture.
3. How do I prevent the whipped cream from weeping?
Use heavy cream and whip it until stiff peaks form. Chill the cream and utensils before whipping, and avoid overwhipping. Keeping the cake refrigerated slows down any weeping.
4. Can I make the cake layers in advance?
Yes! Baking the sponge layers a day ahead and storing them wrapped in plastic wrap at room temperature or refrigerated helps with ease of assembly later.
5. How do I make chocolate curls easily?
Melt chocolate and spread thin on a baking sheet, chill briefly, then scrape with a bench scraper at a 45-degree angle. If curls break, grated chocolate shavings are a simple and beautiful alternative.
This recipe is inspired by recipetineats and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
