Description
This traditional Black Forest Cake features moist chocolate sponge layers soaked in cherry syrup, fluffy whipped cream, and luscious cherry filling. It’s beautifully finished with chocolate shavings and whole cherries — perfect for celebrations or simply indulging your sweet tooth.
Ingredients
Scale
- 1 ½ cups (190 g) all-purpose flour
- ½ cup (50 g) cocoa powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 3 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- ½ cup (120 ml) vegetable oil
- ¾ cup (180 ml) buttermilk
- ½ cup (120 ml) hot coffee or boiling water
- 1 tsp vanilla extract
- 2 cups (300 g) pitted cherries (fresh or canned)
- ½ cup (100 g) sugar
- 1 tbsp cornstarch
- 2 tbsp kirsch (cherry brandy) or cherry syrup
- 2 cups (480 ml) heavy whipping cream
- ½ cup (60 g) powdered sugar
- 1 tsp vanilla extract
- Chocolate curls or shavings for garnish
- Fresh cherries for garnish
Instructions
- Preheat oven to 175°C (350°F). Grease and line two 8-inch (20 cm) round pans.
- In a large bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat eggs and sugar until pale and fluffy (about 3 minutes).
- Add oil, buttermilk, and vanilla, then mix until combined.
- Gradually add the dry ingredients, alternating with hot coffee, until smooth.
- Divide the batter evenly between pans and bake for 25–30 minutes, or until a toothpick comes out clean.
- Let cakes cool completely.
- Combine cherries, sugar, and cornstarch in a saucepan.
- Cook over medium heat until the mixture thickens and cherries soften (about 5 minutes).
- Stir in kirsch or cherry syrup, then cool completely.
- In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Keep refrigerated until ready to assemble.
- Level cake layers if needed.
- Place the first cake layer on a serving plate. Brush lightly with cherry syrup.
- Spread a layer of whipped cream and spoon half the cherry filling over it.
- Add the second cake layer, repeat syrup and filling, and cover the entire cake with whipped cream.
- Decorate sides with chocolate shavings and top with whipped cream rosettes and whole cherries.
- Refrigerate for at least 3 hours before serving to let the flavors meld beautifully.
Notes
- Ensure all ingredients are at room temperature for best results.
- For a non-alcoholic version, substitute kirsch with additional cherry syrup.
- Can be made a day in advance; just keep refrigerated.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg