Desserts
Black Forest Cake Recipe
This Black Forest cake layers tender chocolate sponge with cherry filling, cherry syrup, and lightly sweetened whipped cream. The cake can be assembled ahead for easier slicing and a deeper cherry flavor.
Overview
This Black Forest cake has two tender chocolate sponge layers, a juicy cherry filling, cherry syrup, and soft whipped cream. Chocolate shavings finish each slice without making the cake overly sweet.
Use jarred sour cherries for a traditional, reliably tart filling, or substitute sweet cherries when fresh cherries are in season. Kirsch adds the classic cherry liqueur flavor, but the cake works well without alcohol.
Ingredients
- For the chocolate cake: 170 g (1 1/3 cups) all-purpose flour
- 50 g (1/2 cup) unsweetened natural cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 200 g (1 cup) granulated sugar
- 2 large eggs, at room temperature
- 120 ml (1/2 cup) buttermilk, room temperature
- 120 ml (1/2 cup) neutral oil, such as canola or vegetable oil
- 2 teaspoons vanilla extract
- 120 ml (1/2 cup) hot water or hot coffee
- For the cherry filling: 680 g (24 ounces) pitted sour cherries in juice, drained; reserve 180 ml (3/4 cup) juice
- 50 g (1/4 cup) granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon kirsch, optional
- For the syrup: 120 ml (1/2 cup) reserved cherry juice or water
- 2 tablespoons granulated sugar
- 1 tablespoon kirsch, optional
- For the whipped cream: 720 ml (3 cups) cold heavy whipping cream
- 75 g (6 tablespoons) powdered sugar
- 2 teaspoons vanilla extract
- For decorating: 60 g (2 ounces) semisweet chocolate, grated or shaved
- 8 to 12 drained cherries, for the top, optional
How to make it
Prepare the pans and oven. Heat the oven to 175°C (350°F). Grease two 20 cm (8-inch) round cake pans, line the bottoms with parchment, and lightly flour the sides. Do not skip the parchment; the sponge is delicate when warm.
Mix the dry ingredients. Whisk the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl until evenly combined and no cocoa lumps remain.
Mix the batter. In a large bowl, whisk the sugar, eggs, buttermilk, oil, and vanilla until smooth. Add the dry ingredients and whisk just until no dry streaks remain. Slowly whisk in the hot water or coffee. The batter will be quite thin, which helps produce a moist, tender cake.
Bake the layers. Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, rotating the pans once if your oven has hot spots. The cakes are done when the centers spring back lightly and a toothpick inserted in the middle comes out with a few moist crumbs, not wet batter. Cool in the pans for 10 minutes, then turn the cakes onto a rack, remove the parchment, and cool completely.
Make the cherry filling. Stir the sugar and cornstarch together in a small saucepan. Whisk in the reserved cherry juice until smooth, then add the drained cherries. Cook over medium heat, stirring often, until the mixture bubbles and thickens enough to coat a spoon, about 4 to 6 minutes. Remove from the heat and stir in the kirsch, if using. Transfer to a bowl and cool completely. Warm filling will melt the whipped cream.
Make the syrup. Put the cherry juice or water and sugar in a small saucepan. Bring to a simmer and stir until the sugar dissolves, about 2 minutes. Remove from the heat and stir in the kirsch, if using. Cool to room temperature.
Whip the cream. Beat the cold heavy cream, powdered sugar, and vanilla in a chilled bowl on medium speed until it forms medium-stiff peaks. When you lift the beaters, the peak should stand briefly with a slight curl at the tip. Stop as soon as it reaches this stage; overbeaten cream can become grainy.
Trim and split the cakes. If the cakes have domed, level the tops with a serrated knife. Carefully split each cake horizontally so you have four even layers. For an easier version, leave each cake whole and make a two-layer cake, though the four-layer version gives more cherry and cream in every slice.
Assemble the cake. Place one cake layer on a serving plate. Brush it lightly with some syrup, using about 2 tablespoons. Spread one-quarter of the whipped cream over the top, leaving a 1 cm (1/2-inch) border. Spoon one-third of the cooled cherry filling over the cream. Repeat with the remaining cake layers, syrup, cream, and cherries, ending with the final cake layer.
Frost and decorate. Cover the top and sides with the remaining whipped cream. Keep the layer thin enough that the chocolate and cherries remain visible rather than burying the cake in frosting. Press the chocolate shavings onto the sides or scatter them over the top. Pipe or spoon small mounds of whipped cream around the edge and add cherries if desired.
Chill before slicing. Refrigerate the assembled cake for at least 4 hours, preferably overnight. Use a sharp knife dipped in hot water and wiped dry between cuts for cleaner slices. The cake should feel firm and cold, while the cream remains soft and smooth.
Expert tips
- For alcohol-free cake: Replace kirsch with additional cherry juice. The cherry flavor will be slightly less concentrated but the cake will still be balanced.
- Using sweet cherries: Reduce the sugar in the filling to 1 tablespoon and add 1 tablespoon lemon juice to keep the filling from tasting flat.
- Prevent a sliding cake: Cool the cherry filling completely, and spread it inside a border of whipped cream rather than directly to the edge.
- If the sponge is dry: Brush each layer with the syrup gradually instead of pouring it on. A cake that is very dry may need up to 3 tablespoons per layer, but stop if the surface looks wet.
- If the cream is too soft: Chill the bowl, beaters, and cream for 10 to 15 minutes, then whip again briefly. Avoid adding warm filling or syrup to the cream.
- If the cake cracks: Patch the crack with whipped cream during assembly. For the neatest appearance, use the cracked layer in the middle rather than on top.
Serving and storage
Chill the cake until ready to serve, then let it stand at room temperature for 10 to 15 minutes so the sponge is not overly firm. Keep leftovers covered and refrigerated, and eat them within 3 days. Because the cake contains whipped cream and fruit filling, do not leave it at room temperature for more than 2 hours, or 1 hour in very warm conditions. The unfrosted cake layers can be wrapped and frozen for up to 1 month; thaw them completely before assembling.
Frequently asked questions
Can I make Black Forest cake without kirsch?
Yes. Replace the kirsch in both the cherry filling and syrup with an equal amount of reserved cherry juice or water. The cake will still have a clear chocolate-and-cherry flavor, although it will not have the traditional liqueur note.
Can I use fresh or frozen cherries instead of jarred sour cherries?
Yes. Use 680 g pitted fresh or frozen cherries. If using sweet cherries, reduce the filling sugar to 1 tablespoon and add 1 tablespoon lemon juice. Frozen cherries can go into the saucepan while still frozen, but the filling may need an extra 1 to 2 minutes to thicken.
How far ahead can I assemble the cake?
Assemble it up to 24 hours ahead and keep it covered in the refrigerator. The sponge softens as it rests, and the cherry flavor becomes more integrated. Add delicate chocolate decorations shortly before serving if you want them especially crisp.
Why is my Black Forest cake sliding apart?
The most common causes are warm cherry filling, overly soft whipped cream, or too much syrup. Cool the filling fully, whip the cream to medium-stiff peaks, and spread the cherries inside a cream border. Chill the assembled cake for at least 4 hours before slicing.
