Black Forest Cake Recipe (2024)

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This Black Forest Cake is my version of the famous German chocolate cake, aka “Schwarzwälder Kirschtorte.” It has 4 chocolatey layers, 1 lb of kirsch-infused cherries and a light whipped cream.

It is a stunning and decadent cake but it’s fairly simple to make with just 11 ingredients (which is peanuts for a cake!). The chocolate shavings make this Black Forest cake very forgiving in terms of decoration for those of us who are cake stylingimpaired :).

This black forest cake is an adult cake as it has kirsch (a cherry liqueur) and isn’t overly sweet. The kirsch is not overpowering but you can tell it’s there. I figured if you slice it into 12 generous pieces, each would have 1 tsp of kirsch. If making this cake for children, omit the kirsch and add a 1 Tbspsugar to the cherry syrup for more flavor.

*Recipe Tips: You can use thawed frozen cherries or canned cherries. If using canned cherries, select cherries in water or juice, omit the 1/4 cup additional water and use the juice from the can instead. Also, maraschinocherries can be used for the topping/decor. A golden rum would taste good too, but kirsch is more authentic.Watch our easy video tutorial on how to measure correctly!

*Note:

Recipe for the Black Forest Cake updated 4/22/16 to be more fail proof. Several of you mentioned your cakes did not rise as much as mine.I heard you and re-baked the cake. After some testing, I noticed the best results when increasing the mixing time to 8minutes (rather than 5) and using 4 Tbsp butter (rather than 8). It rose beautifully and perfectly. Enjoy!

Ingredients for Chocolate Cake Layers:

9large eggs, room temp
1cup granulated sugar
1cup all-purpose flour *measured correctly
1/2 cup unsweetened cocoa powder
4Tbsp (1/4 cup) unsalted butter, melted and cooled (not hot)
1/2 tsp vanilla extract

What you’ll need:

Two 9″ cake pans and flour sifter or fine sieve

Ingredients For the Filling:

4 cups (1 lb) bing cherries, pitted, plus 12 whole cherries for decor (If not inseason, see *Recipe Tips)
3Tbsp kirsch(a cherry liqueur)
1/4 cup cold water

For the Frosting/Topping:

3 1/2 cups heavy whipping cream
1/3 cupConfectioners sugar
1 Tbsp kirsch (cherry liqueur)
4 oz good quality dark chocolate

How to Make Black Forest Cake Layers:

If you’ve never made a European Sponge Cake, watch the video before you get started to see what the batter should look like.

Prep: Preheat Oven to 350˚F. Line bottoms of two 9″ round pans with parchment paper(don’t grease sides).

1. Beat 9large eggs with the whisk attachment for 1 min on high speed. With the mixer on, gradually add 1cup sugar and continue beating on high speed a full 8 min. It will be thick and fluffy.

Tip from reader, Hilda: “How do you know u get the right consistency? Lift up your beater (whisk) from the batter. Make a figure “8” using the batter that drip off the beater. Then count to 10 seconds. If the figure 8 still remains on top of the batter, then u have the right consistency. If the figure 8 sinks into the batter before 10 secs, then u need to beat it longer.”

Tip:the mixture it should fall off the whisk and still ‘stand up’ on the cake mixture

2. Whisk together 1 cup flour and 1/2 cup cocoa powder and sift in thirdsinto the batter, folding with a spatulabetween each addition. Once all flour is in, continue to fold just until no streaks of flour remain, scraping the bottom of the bowl to get anypockets of flour hiding at the bottom; do not over-mix or you willdeflatethe batter.

3. Gently fold in 1/2 tsp vanilla and room tempbutter, folding as you add butter in a steady stream and scraping from the bottom to make sure you don’t have butter pooling at the bottom. Fold just until incorporated. Divide batter equally between two prepared cake pans and BAKE RIGHT AWAYin fully preheated oven at 350˚F for 20-25 minutes (my oven took 22 min), or until a toothpick comes out clean. Note:Once the butter is added, it must be transferred to baking pans and put into the oven immediately or the batter can deflate quickly.

4. Let cool in pans for 10 min then run a knife or thin edged spatula around the edges to loosen cake. Transfer to a wire rack and remove parchment backing. When cakes are at room temp, and you’re ready to assemble, slice cake layers in half with a long serrated knife.

Making the Syrup for Black Forest Cake:

1. Roughly chop pitted cherries and place in a medium bowl with 3 Tbsp kirsch.Let sit at room temp for at least 30 min, stirring a couple times, then drain cherries in a sieve over a bowl. Keep the cherries and syrup. Add1/4 cup cold filtered water to the syrup to get about 3/4 cup total syrup.

Making the Cream:

For best results freeze bowl and whisk attachment 15 min before using.

1. Beat 3 1/2 cups heavy cream with whisk attachment on high speed until soft peaks form, add 1/3 cuppowdered sugar and 1 Tbsp kirsch and beat on high until stiff and spreadable (1-2 min). Refrigerate until ready to use (tip: keep whisk attachment in the bowl – you can whip it another 30 seconds if it seems slightly loose after refrigeration).

Assembling your Black Forest Cake:

1. Place first cake layer on a cake standand brush with1/4 of the syrup. Cover the top with about 3/4 cup frosting (3 ice cream scoops’ worth) and top with 1/3 of the chopped cherries. Repeat with remaining layers and top with the flattest layer. Transfer 1 1/2 cups frosting to a pastry bag with a large flower tip and refrigerate until ready to use (don’t handle the bag too much or the cream will soften).Fill the cracks along the sides of cake with frosting then frost the top and sides with remaining frosting.

2. To make chocolate shavings, you can either melt chocolate in the microwave, spread it thin over the back of a baking sheet with the help of a food scraper, then refrigerate a few minutes and use a food scraper to create bark-like shavings. This is the more authentic way. Alternatively, you can use a potato peeler to shave a chunk of chocolate, It will still be pretty but it won’t have the same “black forest cake” feel to it.

3. Cover sides and top of cake with chocolate shavings leaving a 1″ perimeter on top for piping frosting. Pipe rounds of frosting around the top of the cake and place a whole cherry over each one. Refrigerate cake for at least 4 hours or overnight before serving for the flavors to meld.

♥ FAVORITE THINGS♥
Shownin this post: (no one paid us to write this; just affiliate links for stuff we love):
*The lovely turquoiseFiesta Cake Plate with Server.
*The OXO strainer/sifter is totally multi-purpose!
* This OXO Cherry Pitter (works for olives too!)
*Ofcourse the “workhorse” of the kitchen: KitchenAid Pro 6Qt
*We sure enjoy our Wusthof knife block set. Great knives are essential.
Visit our Shop to seeall the tools we use and love.

Admit it, you want a slice! 🙂 What’s your favorite cherry dessert (besides this one of course)?