Short Description

A classic Black Forest Cake features layers of moist chocolate sponge cake alternated with whipped cream and tart cherries, finished with rich chocolate shavings and a hint of cherry syrup for that signature flavor.

Why You’ll Love This Recipe

Indulge in the delightful contrast of sweet, fluffy chocolate cake, tangy cherries, and airy whipped cream—creating a symphony of textures and flavors. It’s elegant enough for celebrations yet comforting enough for a casual dessert.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
 Chocolate sponge cake layers
 Whipped cream (sweetened)
 Cherry filling or cherry pie filling
 Cherry syrup or cherry liqueur (optional for soaking)
 Chocolate shavings or curls for garnish
 Optional: whole cherries for topping

directions

Prepare the chocolate sponge cake
- Preheat your oven to 350°F (175 °C). Grease and line your cake pans.
- Sift together the dry ingredients: flour, sugar, cocoa powder, baking powder, and a pinch of salt.
- In a separate bowl, whisk eggs with oil (or melted butter) and vanilla extract.
- Combine wet and dry ingredients, stirring gently until smooth.
- Divide the batter evenly into pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely before assembly.
Build the cake
- If using, lightly brush each cake layer with cherry syrup or liqueur for added moisture and flavor.
- Spread a generous layer of sweetened whipped cream on the first cake layer.
- Top with a layer of cherry filling or fresh cherries.
- Add the second cake layer on top, and repeat the whipped cream and cherry layer.
- Cover the entire cake with a smooth coat of whipped cream.
Decorate
- Press chocolate shavings or curls onto the sides and top of the cake.
- Add whole cherries on top for garnish, if desired.

Servings and Timing

Servings: Approximately 8–10 slices
Prep time: 30 minutes
Bake time: 25–30 minutes
Assembly and chilling time: 1–2 hours (for best results, refrigerate for at least 1 hour before serving)

Variations

Substitute cherry pie filling with homemade cherry compote (just simmer cherries with sugar and a splash of lemon juice until thickened).
Use kirsch or cherry juice for soaking the cake layers.
For a lighter alternative, use reduced-fat whipped cream or substitute with mascarpone-lemon filling.
Make mini cakes or cupcakes adhering to the same layering and decorating method.

storage/reheating

Storage: Store in the refrigerator, covered, for up to 3–4 days.
Freezing: Freeze individual slices wrapped in plastic wrap and foil for up to 1 month. Thaw overnight in the refrigerator.
Reheating: Serve chilled. If you prefer slightly warmer, let sit at room temperature for about 15–20 minutes before serving.

FAQs

1. What can I substitute for kirsch if I don’t have it?

You can use cherry juice, almond extract diluted with water, or a splash of rum or brandy as a non-cherry liquor alternative.

2. How do I prevent the whipped cream from becoming watery?

Ensure your bowl and beaters are chilled before whipping. Use heavy cream with at least 30 % fat and avoid overbeating—stop when soft peaks form.

3. Can the cake be made ahead of time?

Absolutely. You can bake the cake layers a day ahead and freeze or refrigerate them. Assemble and decorate on the day you plan to serve it.

4. How do I stop the cake from drying out?

Brushing each layer with syrup, juice, or liqueur helps keep it moist. Also, store it properly in the refrigerator in an airtight container.

5. Can I use frozen cherries?

Yes—just thaw and drain them well to avoid watery layers. You may want to cook them briefly with sugar to thicken the juices.

6. My whipped cream collapsed—what went wrong?

Most likely it was overwhipped or exposed to too much heat. Chill everything before whipping and stop at soft peaks.

7. How thick should the whipped cream layers be?

Aim for about 1⁄3 to 1⁄2 inch (~1 cm) of whipped cream between layers—enough to taste but not overwhelm the cake.

8. Can I use a different fruit instead of cherries?

While classic Black Forest Cake calls for cherries, you can use raspberries or strawberries if preferred—though the flavor will be different.

9. How do I get nice chocolate curls?

Use a block of semi‑sweet chocolate at room temperature. Run a vegetable peeler along the edge to create curls.

10. Is it okay to use a non‑dairy whipped topping?

Yes—non‑dairy whipped toppings can work. Just make sure they hold their shape well and aren’t too sweet.

Conclusion

Elegant yet comforting, this Black Forest Cake balances the rich decadence of chocolate with the fresh tang of cherries, all enhanced by airy whipped cream. Whether it’s for a festive occasion or a special treat, this timeless dessert never fails to impress.

Black Forest Cake