Name: Black Forest Cake Recipe
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Cuisine: German
Ingredients: 6 large eggs, separated; 1 cup (200g) sugar; 4 oz (120g) semisweet chocolate, melted; 1/4 cup (30g) unsweetened cocoa powder; Pinch of salt; 3/4 cup (95g) all-purpose flour; 1 tsp (1g) instant coffee; 25 oz (700g) fresh black cherries; 1/2 cup (120ml) cherry brandy (kirsch); 2 tbsp (30ml) water; 1 tbsp (8g) cornstarch; 1/2 cup (100g) sugar; 2 1/4 cups (550g) whipping cream, 35% fat; 3 tbsp (24g) powdered sugar; 1 tsp (5g) vanilla extract; 3.5 oz (100g) semisweet chocolate, cut in small pieces; 1/3 cup (80g) whipping cream; 1 tbsp (15ml) cherry brandy (kirsch); Fresh black cherries; Chocolate curls

If you’re searching for a show-stopping dessert that never fails to delight both the eyes and the palate, Black Forest Cake is a classic you absolutely must try. This luscious German confection boasts rich chocolate sponge cake layers, silky whipped cream, and a stunning cherry filling lightly soaked in kirsch for a sophisticated, grown-up twist. Every bite bursts with juicy cherries, deep chocolate, and a hint of boozy sweetness, all crowned with glossy ganache and dazzling garnishes. Whether it’s a special celebration or a treat-yourself weekend, Black Forest Cake is the perfect centerpiece for sweet memories around the table.

Ingredients You’ll Need

The ingredient list for Black Forest Cake may seem impressive, but each item is carefully chosen to build unforgettable flavor, texture, and that iconic look. With a handful of pantry staples and a few special touches, you’ll create a masterpiece worth every minute.

6 large eggs, separated: Room temperature eggs provide structure and lift for a beautifully airy sponge.
1 cup (200g) sugar: For perfect sweetness in both the cake and cherry filling.
4 oz (120g) semisweet chocolate, melted: The core of the cake’s rich, chocolatey flavor profile.
1/4 cup (30g) unsweetened cocoa powder: Deepens the color and intensifies the chocolate notes.
Pinch of salt: Enhances all the flavors and balances the sweetness.
3/4 cup (95g) all-purpose flour: Essential for a tender yet stable cake crumb.
1 tsp (1g) instant coffee: Secret weapon for amplifying chocolate’s richness (without noticeable coffee flavor).
25 oz (700g) fresh black cherries: The signature fruit, for juiciness and a pop of tart flavor.
1/2 cup (120ml) cherry brandy (kirsch): Adds a sophisticated, aromatic kick and helps keep the cake moist.
2 tbsp (30ml) water: For a perfect cherry compote texture.
1 tbsp (8g) cornstarch: Gives your cherry filling the ideal thickness for layering.
1/2 cup (100g) sugar: Sweetens the cherry filling to balance tartness.
2 ¼ cups (550g) whipping cream, 35% fat: Whips up billowy and stable for those dreamy layers.
3 tbsp (24g) powdered sugar: Just the right touch to gently sweeten the cream.
1 tsp (5g) vanilla extract: Rounds out the flavors in the cream.
3.5 oz (100g) semisweet chocolate, chopped: For a velvety ganache and chocolate curls.
1/3 cup (80g) whipping cream: Combines with the chocolate for a glossy, pourable ganache.
1 tbsp (15ml) cherry brandy (kirsch): Echoes the cherry flavor in the finishing ganache.
Fresh black cherries: The perfect garnish for a striking, celebratory finish.
Chocolate curls: Adds an irresistible decorative touch and extra chocolate delight.

How to Make Black Forest Cake

Step 1: Soak the Cherries

Begin by pitting your fresh black cherries, slicing them in half, and placing them in a large bowl. Pour cherry brandy (kirsch) over the cherries and let them soak for at least 30 minutes, though overnight is even better if you want seriously bold flavor. This not only infuses them with that characteristic boozy aroma but keeps them irresistibly juicy for the cake layers.

Step 2: Prepare the Chocolate Sponge Cake

Preheat your oven to 350F (180C), then grease and line an 8-inch round cake pan to ensure a perfect release. Sift together the flour, cocoa powder, instant coffee, and salt in a bowl. Next, whip egg whites until they form soft, foamy peaks, then gradually add sugar, beating until stiff peaks form. Stir melted chocolate into the egg yolks, then gently combine with the egg whites. Carefully fold in the flour mixture to keep your batter light and airy. Pour into the pan, smooth the top, and bake for 40-45 minutes, or until a toothpick comes out clean. Let cool for 10 minutes before turning out onto a rack.

Step 3: Make the Cherry Filling

Drain the soaked cherries, reserving the cherry brandy for later use. Place the cherries in a saucepan, add sugar, water, and cornstarch, and cook over medium-high heat. Bring the mixture to a gentle boil, stirring constantly, and simmer for about 10 minutes. The filling will thicken and the cherries will become jammy and glistening—let it cool completely before using.

Step 4: Whip the Cream

Pour the cold whipping cream into a large, chilled bowl. Whip until soft peaks form, then add powdered sugar and vanilla extract. Continue whipping just until stiff peaks form—be careful not to over-whip, as you want a fluffy, cloud-like texture perfect for layering.

Step 5: Assemble the Cake

Once the cake is fully cooled, slice it horizontally into three even layers. Place the first layer on your serving platter, brush generously with a third of the reserved kirsch, then spread half of your whipped cream and half the cherry filling on top. Repeat with the second layer, adding more kirsch, the rest of the cream, and cherry filling. Top with the final cake layer, prick lightly with a toothpick if needed, and soak with the remaining kirsch. Take a step back—you’re almost there!

Step 6: Ganache Time

To make the chocolate ganache, gently heat semisweet chocolate, cream, and kirsch in a small saucepan on low. Stir constantly until smooth and glossy. Pour the warm ganache over the top of your cake, letting sweet drips cascade down the sides for a dramatic effect. Pop the cake in the fridge and let it set for at least an hour.

Step 7: Garnish Like a Pro

Before serving, have fun with your garnishes: pile on fresh cherries and shower the top with delicate chocolate curls. The final Black Forest Cake is a true work of art, ready to make any occasion unforgettable.

How to Serve Black Forest Cake

Garnishes

For that iconic Black Forest Cake finish, always top your creation with a generous mound of fresh black cherries and lashings of chocolate curls. Consider adding a final dusting of powdered sugar for a snowy, festive flair or even a sprig of mint for a pop of color. These simple touches take your cake from delightful to downright irresistible.

Side Dishes

This luxurious cake truly stands alone, but it can also pair beautifully with a scoop of vanilla bean ice cream or a dollop of crème fraîche. If you’re hosting, serve alongside freshly brewed coffee or a cherry aperitif to echo the kirsch and enhance the cake’s flavorful layers.

Creative Ways to Present

If you want to dazzle your guests, try making individual mini Black Forest Cakes using ring molds, or assemble as a dramatic trifle in a glass bowl with visible layers. For parties, transform components into cupcakes with cherry-brandy filling and a whipped cream swirl—it’s a playful twist that’s guaranteed to be a hit.

Make Ahead and Storage

Storing Leftovers

Store leftover Black Forest Cake covered in the refrigerator, where it will stay fresh and moist for up to 3 days. Just be sure to keep it well-covered, as the whipped cream and cherry layers love a cool, humid environment—but not too much exposure to fridge air.

Freezing

Black Forest Cake actually freezes surprisingly well if you plan ahead. Wrap ungarnished slices tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. Thaw overnight in the refrigerator and let come to room temperature for the best taste and texture.

Reheating

While you don’t need to actually reheat Black Forest Cake, allowing a chilled slice to stand at room temperature for about 15 minutes before serving will help revive its dreamy, melt-in-your-mouth consistency—just how it was meant to be enjoyed!

FAQs

Can I make Black Forest Cake without alcohol?

Absolutely! If you prefer a non-alcoholic version, just replace the kirsch with cherry juice or the syrup from canned cherries. You’ll still get lovely flavor and moisture, minus the booze.

What’s the best way to pit cherries for the filling?

If you don’t have a cherry pitter, a sturdy plastic straw or even a chopstick can push the pits out quickly. Make sure to protect your countertop as cherry juice can stain!

Can I use canned or frozen cherries instead of fresh?

Yes! While fresh cherries offer unbeatable texture, canned or frozen (thawed and well-drained) cherries work perfectly out of season. Just be aware that canned cherries are usually sweetened, so adjust sugar levels as needed.

How do I get perfect, even cake layers?

The key to neat layers is letting your sponge cake cool completely before slicing. Use a long serrated knife and gentle, back-and-forth motions for the cleanest cuts. If needed, trim the top to level before layering.

Can I assemble Black Forest Cake in advance?

Yes, in fact, it tastes even better after a few hours or overnight in the fridge! The flavors meld and the cake becomes even more luscious. Just hold off on adding fresh cherry and chocolate curl garnishes until serving so they stay perky and bright.

Final Thoughts

There’s nothing quite as festive and satisfying as a homemade Black Forest Cake—classic elegance, nostalgic flavors, and a bit of culinary adventure all rolled into one. Gather your favorite people, embrace a delicious challenge, and treat yourself to this iconic dessert. I have a feeling you’ll return to this recipe again and again!