This iconic German dessert features layers of rich chocolate sponge cake, whipped cream, and dark cherries in a luxurious combination that's both elegant and indulgent. The combination of moist chocolate layers, tart cherry filling, and creamy frosting creates a stunning showstopper that will impress any dinner guest. With its dramatic presentation and decadent flavors, this is the ultimate celebration cake for special occasions.
⏱️240 min
📊Hard
👥12 servings
🍽️Dessert
festivefamily
Ingredients
200 gall-purpose flour
75 gcocoa powder
6 pieceseggs
300 ggranulated sugar
150 gbutter
150 mlwhole milk
2 teaspoonsbaking powder
0.5 teaspoonssalt
2 teaspoonsvanilla extract
600 mlheavy cream
50 gpowdered sugar
600 gdark cherries in syrup
45 mlkirsch liqueur
100 gdark chocolate shavings
12 piecesfresh cherries
Instructions
1PREHEAT AND PREPARE PANS: Set your oven to 175°C (350°F) and allow it to reach the target temperature for at least 15 minutes. Butter three 8-inch (20cm) round cake pans thoroughly, then dust them with a light coating of flour, tapping out excess. This prevents sticking and ensures clean cake edges. Line the bottom of each pan with parchment paper for extra insurance against sticking.
2MIX DRY INGREDIENTS: In a medium mixing bowl, sift together 200g flour, 75g cocoa powder, 2 teaspoons baking powder, and 0.5 teaspoons salt. Sifting is crucial as it aerates the dry ingredients and removes lumps, which ensures a light, tender crumb. Mix these ingredients with a whisk for about 30 seconds until well combined and uniform in color.
3CREAM BUTTER AND SUGAR: In a large bowl, beat 150g softened butter with 300g granulated sugar using an electric mixer on medium-high speed for 4-5 minutes until the mixture is pale, fluffy, and has roughly doubled in volume. This creaming process incorporates air into the batter, which helps the cake rise. Scrape down the bowl occasionally with a spatula to ensure even mixing.
4INCORPORATE EGGS AND FLAVORINGS: Add 6 eggs one at a time to the butter mixture, beating well after each addition for about 30 seconds until each egg is fully incorporated before adding the next. After all eggs are added, mix in 2 teaspoons vanilla extract. The batter should look smooth and creamy. If it appears slightly curdled, don't worry—this will correct itself when you add the dry ingredients.
5COMBINE WET AND DRY INGREDIENTS: Alternate adding the dry ingredient mixture and 150ml milk to the wet ingredients, beginning and ending with the dry mixture. Add about one-third of the flour mixture, then half the milk, then another third of flour, remaining milk, and finally the last of the flour. Mix on low speed after each addition until just combined—overmixing develops gluten and creates a tough cake. The batter should be smooth and fall from the spoon in thick ribbons.
6BAKE THE CAKE LAYERS: Divide the batter evenly among the three prepared pans (approximately 400g per pan) and smooth the tops with a spatula. Bake for 32-35 minutes until a wooden toothpick inserted in the center comes out clean or with just a few moist crumbs. The cake should spring back when gently pressed in the center. Remove from oven and cool in pans for 10 minutes, then turn out onto wire racks to cool completely, which takes about 30 minutes.
7PREPARE THE CHERRY FILLING: Drain 600g canned dark cherries, reserving 200ml of the syrup. In a small saucepan, combine the reserved syrup with 45ml kirsch liqueur and heat over medium heat for 2-3 minutes until just warm (do not boil). Add the drained cherries and set aside to cool slightly. This infuses the cherries with the liqueur and keeps them moist, adding sophisticated flavor to each layer.
8WHIP THE CREAM FROSTING: In a large, very cold bowl, whip 600ml heavy cream with 50g powdered sugar and 1 teaspoon vanilla extract using an electric mixer on medium-high speed for 3-4 minutes until stiff peaks form. Be careful not to overwhip, which creates butter. The cream should be thick enough to hold peaks but still spreadable. Chill until ready to use.
9ASSEMBLE THE CAKE: Place the first chocolate cake layer on a flat cake board or serving plate. Spread a thin layer of whipped cream over the top, then arrange a portion of the cherries and some of their syrup on the cream. Top with the second cake layer and repeat the process. Finally, place the third layer on top. The syrup will soak into the cake, adding moisture and flavor.
10FROST AND DECORATE: Apply a thin crumb coat of the remaining whipped cream over the entire cake, then refrigerate for 15 minutes to set. Apply a second, thicker layer of frosting for a smooth, professional finish. Using a vegetable peeler, create 100g of dark chocolate shavings by carefully running the peeler along a block of chocolate held at room temperature. Arrange chocolate shavings over the top and sides of the cake, and crown with 12 fresh cherries arranged around the perimeter.
11CHILL BEFORE SERVING: Refrigerate the finished Black Forest Cake for at least 4 hours, or preferably overnight, before serving. This resting period allows all the flavors to meld together beautifully and makes the cake easier to slice cleanly. The cool temperature also ensures the whipped cream frosting stays firm. Slice with a hot, wet knife, wiping between each cut for pristine presentation.