A black forest cake is a celebration on a plate: soft, dark chocolate sponge, juicy cherries, clouds of lightly sweetened whipped cream and a generous coat of chocolate shavings. It has been a favourite at birthdays and family occasions for generations, and it is one of the most requested cakes in bakeries across Pakistan, India and the UK.
This home version is designed to taste like a good bakery cake without being difficult. The oil-based chocolate sponge is moist and simple to mix, the cherry syrup soaks the layers so every bite is juicy, and the whipped cream is stabilised with a little mascarpone so it holds its shape. It is fully alcohol-free, using cherry syrup instead of the traditional kirsch.
Why You Will Love It
The magic of black forest cake is in the balance. The sponge is chocolatey but light, the cream is fresh and only lightly sweet, and the cherries bring sharpness that cuts through the richness. Each layer is simple on its own; together they make something special.
- A one-bowl chocolate sponge that bakes up soft and level.
- Stable whipped cream that does not weep or slide.
- Works with jarred, canned, fresh or frozen cherries.
- Looks impressive with very basic decorating skills.
Understanding the Components
The Chocolate Sponge
The traditional German cake uses a whisked sponge, which is light but can be tricky. This recipe uses an easier oil-based chocolate cake that stays moist even when chilled, which matters because the finished cake is kept in the fridge. Hot coffee intensifies the chocolate flavour without tasting of coffee; hot water works too.
The Cherries
Dark, sour-sweet cherries are ideal. Jarred cherries in light syrup are convenient and give you syrup for soaking. Fresh or frozen cherries can be cooked briefly with sugar and a splash of water to make their own syrup. Maraschino cherries are fine for decoration but too sweet for the filling.
The Cream
Use cream with at least 35% fat, well chilled. Lower-fat creams will not whip firmly. Non-dairy whipping cream, which is widely sold in Pakistan, whips very stiffly and holds well in warm weather; it is sweeter, so reduce or skip the icing sugar if you use it.
Black Forest Cake Recipe: Chocolate, Cherries and Whipped Cream
German · Dessert · Medium
Ingredients
- For the sponge: 200 g plain flour (1 2/3 cups)
- For the sponge: 50 g unsweetened cocoa powder (1/2 cup)
- For the sponge: 1 1/2 tsp baking powder and 1 tsp bicarbonate of soda
- For the sponge: 1/2 tsp fine salt
- For the sponge: 250 g caster sugar (1 1/4 cups)
- For the sponge: 2 large eggs, 240 ml milk, 120 ml neutral oil and 2 tsp vanilla extract
- For the sponge: 180 ml hot water or hot coffee (3/4 cup)
- For the cherries: 1 jar or can (about 400 to 450 g drained) pitted dark cherries in syrup, or 400 g fresh or frozen pitted cherries
- For the cherries: 50 g sugar (only if using fresh or frozen) and 2 tsp cornflour
- For the cream: 600 ml cold double cream or whipping cream, at least 35% fat (2 1/2 cups)
- For the cream: 60 g icing sugar (1/2 cup) and 1 tsp vanilla extract
- For the cream: 100 g mascarpone or cold cream cheese, to stabilise (optional)
- To decorate: 100 g dark chocolate for shavings and 10 to 12 fresh or maraschino cherries
Method
- Heat the oven to 175°C (155°C fan) / 350°F. Grease two 20 cm (8 inch) round tins and line the bases.
- Whisk the flour, cocoa, baking powder, bicarbonate of soda, salt and sugar in a large bowl.
- Whisk in the eggs, milk, oil and vanilla, then stir in the hot water or coffee to make a thin batter.
- Divide between the tins and bake for 30 to 35 minutes, until a skewer comes out clean. Cool completely, then slice each cake in half horizontally to make 4 layers (use 3 and crumble the 4th if you prefer).
- Drain the cherries, keeping 200 ml of the syrup. Simmer 120 ml of the syrup with the cornflour until thick, then stir in the cherries and cool. Keep the remaining syrup for soaking.
- Whip the cold cream with the icing sugar, vanilla and mascarpone until it holds firm peaks. Do not overwhip.
- Place one sponge layer on a plate, brush generously with cherry syrup, spread with cream and scatter with cherries. Repeat with the remaining layers, finishing with sponge.
- Cover the top and sides with cream, press chocolate shavings onto the sides, pipe rosettes on top and finish each with a cherry.
- Chill for at least 4 hours before slicing so the layers settle.
Assembling Like a Pro
Levelling and Slicing
Let the sponges cool completely, ideally chill them for 30 minutes, which makes slicing much easier. Use a long serrated knife and turn the cake as you cut to keep the layers even. Trim any domed tops; save the trimmings to crumble over the sides if you like.
Soaking
Brush each layer generously with the reserved syrup. Do not be shy: this is what gives the cake its moist, juicy character. Avoid pouring the syrup, which can make one spot soggy.
Layering
Pipe a ring of cream around the edge of each layer first, then fill the centre with cream and cherries. The ring acts as a dam and stops cherries from sliding out of the sides. Press each new layer down gently.
Decorating
Make chocolate shavings by running a vegetable peeler along the side of a room-temperature bar of dark chocolate. For curls, warm the bar slightly in your hands. Hold the cake on one hand over a tray and press the shavings onto the sides with the other. Pipe rosettes around the top edge and add a cherry to each.
Tips for Success
- Chill the bowl and whisk for 15 minutes before whipping the cream, especially in hot weather.
- Stop whipping as soon as the cream holds firm peaks. Overwhipped cream turns grainy and buttery.
- Pat the cherries dry before using them as filling so they do not water down the cream.
- Assemble the cake on its final serving plate; it is heavy and delicate to move.
- Slice with a hot, dry knife for clean layers.
Variations
For a simpler black forest cake, make a two-layer version without slicing the sponges. For cupcakes, bake the batter in 24 cases, core out the centres, fill with thickened cherries and top with whipped cream and shavings. A black forest trifle, with sponge cubes, cherries and cream layered in a glass bowl, is a quick way to use cake offcuts. You can also add a thin layer of chocolate ganache on top for an extra-rich finish.
Storage
Because it is filled with fresh cream, this cake must be kept in the fridge. Cover it loosely or store it in a cake box, and eat it within 3 days. Do not leave it out for more than about 2 hours, and less in hot weather. The unfilled sponges can be baked ahead and frozen, tightly wrapped, for up to 2 months.
Frequently Asked Questions
Is black forest cake made with alcohol?
The traditional German version uses kirsch, a cherry spirit. This recipe uses cherry syrup instead, which is alcohol-free and still gives plenty of flavour.
Why is my whipped cream runny?
The cream was too warm or too low in fat. Use well-chilled cream with at least 35% fat, and a chilled bowl.
Can I make it a day ahead?
Yes. The flavours actually improve after a night in the fridge, and the layers become easier to slice. Add the cherries on top just before serving.
Can I use canned cherry pie filling?
Yes, it is a handy shortcut. It is sweeter than jarred cherries, so reduce the sugar in the cream slightly.
Can I make the cake without eggs?
Yes. Replace the 2 eggs in the sponge with 120 g of plain yoghurt and add an extra 1/2 teaspoon of bicarbonate of soda. The layers will be slightly denser but still soft, and once soaked with cherry syrup and layered with cream, the difference is hard to notice.
How do I transport it to a party?
Chill the finished cake for at least 4 hours so the cream is firm, then carry it in a cake box in a cool car. Keep it level and refrigerate it again on arrival until it is time to serve.
Bring It to the Table
Making a black forest cake at home takes a little time, but each stage is straightforward, and you can spread the work over two days by baking the sponges first. When you finally slice into those dark, cream-striped layers dotted with cherries, the effort feels well worth it. It is a dessert that turns any family gathering into an occasion.
