Print

Black Forest Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 14 reviews

This classic Black Forest Cake recipe features layers of moist chocolate sponge cake paired with kirsch-soaked cherries and fluffy whipped cream frosting. The rich flavors of cocoa and cherries combine beautifully to create an elegant, indulgent dessert perfect for celebrations or special occasions, easily made at home.

Ingredients

Chocolate Cake:

  • 2¼ cups all-purpose flour (270g)
  • 2 cups granulated sugar (400g)
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsweetened Dutch-process cocoa powder (50g)
  • 2 teaspoons instant espresso powder
  • ⅔ cup boiling water (160ml)
  • ½ cup whole milk (120ml)
  • ½ cup sour cream (120g)
  • ½ cup vegetable oil (120ml)
  • 2 large eggs
  • 1 tablespoon vanilla extract

Cherry Syrup and Filling:

  • 1½ pounds whole cherries, pitted and halved (about 2½ cups of halved cherries)
  • ¼ cup granulated sugar
  • ⅓ cup kirsch or cherry juice

Whipped Cream Frosting:

  • 4 cups cold heavy whipping cream (960ml)
  • ½ cup powdered sugar (60g)
  • 2 tablespoons kirsch (optional; replace with 2 teaspoons vanilla extract)

Assembly (Optional):

  • ½ cup chocolate ganache (120ml)
  • Chocolate shavings or sprinkles for garnish
  • Fresh whole cherries for decoration

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350°F. Lightly grease two 8-inch round cake pans with butter or baking spray and line the bottom of each pan with parchment paper. For even layers, consider using soaked cake strips during baking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
  3. Prepare Cocoa Mixture: In a medium bowl, combine cocoa powder and instant espresso powder. Slowly add boiling water while whisking until the cocoa is fully dissolved. Whisk in milk, sour cream, and vegetable oil until smooth. Add eggs and vanilla extract, whisking until well combined.
  4. Combine Wet and Dry Mixtures: Pour the cocoa mixture into the dry ingredients and whisk until batter is smooth and fully combined. The batter will be runny. Divide evenly between the prepared pans.
  5. Bake the Cakes: Bake for 30 to 35 minutes or until the cakes spring back when pressed gently and edges start pulling away from the pan. Cool cakes in pans on a wire rack for 20 minutes.
  6. Cool the Cakes: Carefully invert cakes onto wire racks, parchment paper side down, and let cool completely.
  7. Macerate Cherries: While cakes cool, combine cherries, sugar, and kirsch in a medium bowl. Cover and allow to macerate for 30 minutes to 1 hour, stirring occasionally. Drain syrup into a separate container and adjust volume to ⅔ cup (160ml) by adding cold water or kirsch as needed. Set aside.
  8. Make Whipped Cream Frosting: Using an electric mixer, beat cold heavy cream and powdered sugar on medium speed until cream thickens (~1 minute). Increase speed to medium-high and beat until soft peaks form (~2 minutes). Add kirsch or vanilla and beat until stiff peaks form (30 seconds to 1 minute). Reserve 1 cup of whipped cream in a piping bag and refrigerate.
  9. Slice Cake Layers: Remove parchment from cooled cakes. Cut each cake horizontally into two thinner layers to create four layers total. Reserve one bottom half to use as the final, smooth top layer.
  10. Assemble Cake Layers: Place one bottom layer cut-side up on a serving plate. Brush 3 to 4 tablespoons of cherry syrup over it. Spread about ¾ cup whipped cream evenly, then layer about one-third of the macerated cherries cut-side down. Repeat for next two layers, brushing with syrup and adding cream and cherries.
  11. Add Top Layer: Place reserved bottom layer cut-side down on top, smooth side up. Press lightly to level.
  12. Frost the Cake: Spread remaining whipped cream smoothly over the top and sides of the cake.
  13. Decorate: Press chocolate shavings onto sides and sprinkle on top. If using ganache drip, chill cake for 30 minutes, then pipe ganache around top edges allowing drips down sides.
  14. Finish Decoration: Pipe reserved whipped cream on top in decorative shapes and garnish with fresh cherries. Refrigerate until ready to serve.

Notes

  • Using soaked cake strips during baking helps produce flat cake layers for easier stacking.
  • Instant espresso powder enhances the chocolate flavor without adding coffee taste.
  • Kirsch (cherry brandy) is traditional but can be substituted with cherry juice for a non-alcoholic version.
  • Ensure cream is cold before whipping to achieve stiff peaks quickly.
  • Allow assembled cake to chill for optimal flavor melding and easier slicing.
  • Chocolate ganache drip and chocolate shavings are optional but add elegant presentation.

Find it online: https://marthatasty.com/black-forest-cake-recipe/