I think this black forest cake is one of my favourite recipes to date! It’s intense in flavour, yet light as a cloud.
Consisting of soft chocolate sponge cake layers soaked in a cherry syrup, topped with a sour cherry filling, stabilised whipped cream and dark chocolate, this black forest cake will not disappoint – I PROMISE! 🙂
What is a Black Forest Cake
A Black Forest cake, also known as Schwarzwälder Kirschtorte in German, is a classic and iconic dessert originating from the Black Forest region in Germany. It is a rich and decadent layered cake known for its distinctive ingredients and flavors. The key components include:
Chocolate sponge cake layers – a traditional black forest cake is supposed to be light, which is where many recipes go wrong. Instead of an oil or butter cake, it’s best to use a sponge cake for a more authentic version.
Cherry filling/syrup – Morello (sour cherries) are used as a filling for black forest cake (with a few other ingredients), and a cherry syrup is used to soak the chocolate cake layers. Traditional black forest cake has cherry brandy (called Kirsch) in the syrup (and sometimes filling too), however I’ve left this out. To make up for this, I’ve used an almond essence/extract which adds a nutty and pungent flavour to the cake. I find it much better than just using cherry juice on it’s own 🙂
Whipped cream – as mentioned earlier, a traditional black forest cake is supposed to be light, hence why whipped cream is used. I’m definitely not complaining – whipped cream is probably one of my favourite frostings! 😀
Dark chocolate – dark chocolate is used to cover the sides of a black forest cake.
Additional cherries – when decorating, either fresh, glacé or maraschino cherries are placed on top of the cake.
How to Make Black Forest Cake
Now I’m going to be honest with you, black forest cake is a little more intensive than your regular cake, and you have to wait at least 4 hours after it’s made to eat it. BUT, I promise it is so so worth it! 🙂
As always, full quantities of all the ingredients along with the written recipe is in the recipe card at the end of the blog post.
Cherry Filling
Add cherry juice, sugar, lemon juice, cornstarch, almond flavouring and ground cinnamon to a saucepan. Place it over a medium heat and continuously mix until it thickens up in consistency.
Once thick, take it off the heat and add in the morello cherries. Mix gently so that the cherries are coated in the thickened mixture. Place into a bowl and set aside to cool.
Cherry Syrup
In a bowl combine the cherry juice and almond flavouring. Mix and set aside for later.
Chocolate Sponge Cake
Preheat oven to 160 °C (320°F) with the fan on (see note 2 on recipe card if you don’t have a fan function) and grease and/or line only the bottom of three 8 inch cake tins. I line the bottoms with baking paper cut into circles. Leave the sides ungreased.
Sift together the flour, cornstarch, cocoa powder, instant coffee powder and salt. Using a whisk, mix until well combined and set aside for now.
In a small bowl or cup, combine the oil and butter. Mix and set aside.
In a large bowl crack in the six whole eggs. To it add in the sugar and vanilla flavouring and using a whisk, mix until well combined. Place the bowl over a small pot of simmering water (make sure the bottom of the bowl isn’t touching the water), and continuously mix until the mixture is warm to the touch and sugar granules are completely dissolved. To check if the mixture is done, either use your fingers to rub some of the mixture between your fingers, and if you can’t feel any sugar granules and the mixture is warm then it’s done. Alternatively, you can use a thermometer and when the mixture comes to 45°C it’s ready.
Take the bowl off the heat immediately as you don’t want to cook the eggs. Using a hand or stand mixer on a medium high speed, whip the egg mixture until it’s tripled in volume and is thick enough to form ribbons when lifted with a spatula (see video demonstration). This may take anywhere from 5-10 minutes depending on the strength and speed of your mixer.
Once it’s at the right consistency, turn the mixer down to the lowest speed and mix for a further 2 minutes. This will help stabilise the batter and get rid of any large air bubbles.
Next sift in half of the premixed dry ingredients and gently fold it into the egg mixture with a spatula until it’s almost combined. Then sift in the remaining half of the dry ingredients and gently fold until it’s just combined.
Next add in the oil/butter mixture and gently fold until it’s just combined. The butter should be melted, so if it’s solidified then reheat it again before pouring into the batter.
Distribute the batter evenly into the three cake tins. Run a toothpick through the batter to remove any large air bubbles (see video demonstration). Also drop the cake tins lightly on the counter top.
Bake for 20-22 minutes or until the tops are set. You should be able to create a small indent on the top of the cakes with your finger that slowly bounces back.
Once baked, drop the cakes from a height of about 10cm to release some of the steam, and allow the cakes to cool upside down for about 30 minutes. 30 minutes later, run a thin knife around the edges of the cake tins to help release the cakes and then turn them out onto a wire rack to finish cooling.
Once they’re cooled, gently brush off the thin layer of crust on the tops of your cake layers with your hands. This will allow the cake to soak up the syrup better later on in the recipe.
Dark Chocolate
Using a potato peeler, grate the block of chocolate so you have little shards. You only need about 180g so if your block is larger than that, don’t grate the whole block, only what you need 🙂
Place the shredded chocolate into the fridge until you need it.
Stabilized whipped cream
Before beginning, your mascarpone and whipped cream should be cold.
In a large bowl, combine the mascarpone, icing sugar and vanilla. Mix on a low speed for about 10 seconds, and then turn up the speed to a medium high and mix until well combined (about a minute). If using a stand mixer use the whisk attachment.
Add in the whipping cream and mix on a low speed for about 10 seconds (to allow everything to combine without the cream splattering), and then turn up the speed to a medium high and whip until you reach stiff peaks. Keep a careful eye on the mixture as you don’t want to overwhip the cream.
How to Assemble Black Forest Cake
Place your first cake layer onto your cake stand/plate and using a pastry brush, soak it with a generous amount of the cherry juice. Use a 1/3 of the cherry syrup for each cake layer.
Place about 1/4 of the whipped cream into a piping bag with 1A large round tip (or just cut the end of a piping bag off if you don’t have the right piping tip) and pipe a dam around the top edges of the cake layer.
Fill the middle with half of the cherry filling, evenly spreading it out. Cover with a layer of whipped cream and spread it out with an offset spatula so that it’s level.
Place your next cake layer and repeat the steps. So soak with the cherry syrup, pipe a dam of whipped cream, fill the middle with the remaining cherry filling and spread out a layer of whipped cream on the top.
Place the last cake layer on top and soak with the remaining cherry syrup. Cover the tops and sides with whipped cream. Use your hands to cover the sides of the cake with dark chocolate.
Place the remaining whipped cream into a piping bag with a 1M star tip, and pipe swirls around the top edges of the cake. Fill the centre with more shredded chocolate and top the whipped cream swirls with decorative cherries.
Allow the cake to set in the fridge for a minimum of 4 hours (ideally overnight) to allow the flavours to develop. Trust me it is worth the wait so don’t eat it too early! 🙂
The Ultimate Black Forest Cake
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Cherry Filling
- 2 cups (400 g) morello cherries - from a 680g or 700g jar with syrup removed. Save syrup for other elements of the cake.
- 3 tbsp (40 g) cherry juice - from the jar of morello cherries
- ¼ cup (50 g) white granulated sugar
- 1 tbsp (14 g) fresh lemon juice
- 2 tbsp (15 g) cornstarch - also known as cornflour in some countries
- ⅛ tsp almond essence or extract
- ⅛ tsp ground cinnamon
Cherry Syrup (for soaking cake layers)
- ⅔ cup (150 g) cherry juice - from the jar of morello cherries
- ⅛ tsp almond essence or extract - in replacement of Kirsch (see note 1)
Chocolate Sponge Cake
- ¾ cup (90 g) all purpose flour
- ¼ cup (30 g) cornstarch
- ⅓ cup (35 g) cocoa powder - Dutch processed preferred
- 1 tsp instant coffee powder
- ¼ tsp salt
- 2 tbsp (30 g) unflavoured vegetable oil - I use canola oil
- 2 tbsp (28 g) melted unsalted butter
- 6 large eggs
- 1 cup (200 g) white granulated sugar
- 2 tsp vanilla essence/extract
Dark Chocolate (for covering sides and top of cake)
- 1 block (180 g) dark chocolate (50% dark)
Stabilised Whipped Cream
- 1 cup (225 g) mascarpone - cold
- ½ cup (60 g) icing sugar - also known as powdered or confectioners sugar
- 1 tsp vanilla essence/extract
- 3 cups (670 g) whipping cream - cold, minimum fat percentage of 34%
Extra Decorations
- 10-12 cherries (fresh, glacé or maraschino)
Instructions
Cherry Filling
- Add the cherry juice, sugar, lemon juice, cornstarch, almond flavouring and ground cinnamon to a saucepan. Place it over a medium heat and continuously mix until it thickens up in consistency.
- Once thick, take it off the heat and add in the morello cherries. Mix gently so that the cherries are coated in the thickened mixture. Place into a bowl and set aside to cool.
Cherry Syrup
- In a bowl combine the cherry juice and almond flavouring. Mix and set aside for later.
Chocolate Sponge Cake
- Preheat oven to 160 °C (320°F) with the fan on (see note 2 if you don't have a fan function) and grease and/or line only the bottom of three 8 inch cake tins. I line the bottoms with baking paper cut into circles. Leave the sides ungreased.
- Sift together the flour, cornstarch, cocoa powder, instant coffee powder and salt. Using a whisk, mix until well combined and set aside for now.
- In a small bowl or cup, combine the oil and butter. Mix and set aside.
- In a large bowl crack in the six whole eggs. To it add in the sugar and vanilla flavouring and using a whisk, mix until well combined. Place the bowl over a small pot of simmering water (make sure the bottom of the bowl isn't touching the water), and continuously mix until the mixture is warm to the touch and sugar granules are completely dissolved. To check if the mixture is done, either use your fingers to rub some of the mixture between your fingers, and if you can't feel any sugar granules and the mixture is warm then it's done. Alternatively, you can use a thermometer and when the mixture comes to 45°C it's ready.
- Take the bowl off the heat immediately as you don't want to cook the eggs. Using a hand or stand mixer on a medium high speed, whip the egg mixture until it's tripled in volume and is thick enough to form ribbons when lifted with a spatula (see video demonstration). This may take anywhere from 5-10 minutes depending on the strength and speed of your mixer.
- Once it's at the right consistency, turn the mixer down to the lowest speed and mix for a further 2 minutes. This will help stabilise the batter and get rid of any large air bubbles.
- Next sift in half of the premixed dry ingredients and gently fold it into the egg mixture with a spatula until it's almost combined. Then sift in the remaining half of the dry ingredients and gently fold until it's just combined.
- Next add in the oil/butter mixture and gently fold until it's just combined. The butter should be melted, so if it's solidified then reheat it again before pouring into the batter.
- Distribute the batter evenly into the three cake tins. Run a toothpick through the batter to remove any large air bubbles (see video demonstration). Also drop the cake tins lightly on the counter top.
- Bake for 20-22 minutes or until the tops are set. You should be able to create a small indent on the top of the cakes with your finger that slowly bounces back.
- Once baked, drop the cakes from a height of about 10cm to release some of the steam, and allow the cakes to cool upside down for about 30 minutes. 30 minutes later, run a thin knife around the edges of the cake tins to help release the cakes and then turn them out onto a wire rack to finish cooling.
- Once they're cooled, gently brush off the thin layer of crust on the tops of your cake layers with your hands. This will allow the cake to soak up the syrup better later on in the recipe. You can use a serrated knife for this step too if the top isn't easily coming off.
Dark Chocolate
- Using a potato peeler, grate the block of chocolate so you have little shards. You only need about 180g so if your block is larger than that, don't grate the whole block, only what you need 🙂
- Place the shredded chocolate into the fridge until you need it.
Stabilized whipped cream
- Before beginning, your mascarpone and whipped cream should be cold.
- In a large bowl, combine the mascarpone, icing sugar and vanilla. Mix on a low speed for about 10 seconds, and then turn up the speed to a medium high and mix until well combined (about a minute). If using a stand mixer use the whisk attachment.
- Add in the whipping cream and mix on a low speed for about 10 seconds (to allow everything to combine without the cream splattering), and then turn up the speed to a medium high and whip until you reach stiff peaks. Keep a careful eye on the mixture as you don't want to overwhip the cream.
Assembly
- Place your first cake layer onto your cake stand/plate and using a pastry brush, soak it with a generous amount of the cherry juice. Use a 1/3 of the cherry syrup for each cake layer.
- Place about 1/4 of the whipped cream into a piping bag with 1A large round tip (or just cut the end of a piping bag off if you don't have the right piping tip) and pipe a dam around the top edges of the cake layer.
- Fill the middle with half of the cherry filling, evenly spreading it out. Cover with a layer of whipped cream and spread it out with an offset spatula so that it's level.
- Place your next cake layer on top and repeat the steps. So soak with the cherry syrup, pipe a dam of whipped cream, fill the middle with the remaining cherry filling and spread out a layer of whipped cream on the top.
- Place the last cake layer on top and soak with the remaining cherry syrup. Cover the tops and sides with whipped cream. Use your hands to cover the sides of the cake with the dark chocolate.
- Place the remaining whipped cream into a piping bag with a 1M star tip, and pipe swirls around the top edges of the cake. Fill the centre with more shredded chocolate and top the whipped cream swirls with decorative cherries.
- Allow the cake to set in the fridge for a minimum of 4 hours (ideally overnight) to allow the flavours to develop. Trust me it is worth the wait so don't eat it too early! 🙂
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
88 Comments
Hello! How will the measurements be for a 9inch pan. That is what i have unfortunately
Hi Maha! For 9 inch pans you might want to make 1.5x the recipe, or make a 2 layer cake as opposed to a 3 layer cake – the cake layers will just be a little thicker and may require a longer time to cook 🙂 if you decide to go for the 2 layer cake, you can also reduce the other elements (cream, cherry filling etc) by about half, but I would recommend keeping the amount of syrup the same as the thicker cake layers will require a good amount of syrup! 🙂
I tried your coffee cake and everyone loved it. Thank you, MK, for sharing the recipes. In this black forest cake, what can I replace mascarpone with? Can I use whipping cream alone?
Yay! So so happy to hear everyone loved it Ritah 🙂 and yes you can use just whipping cream alone if you prefer but you may need to reduce the amount of sugar 🙂 hope you enjoy it!
Thanks for sharing your recipe
I make vanilla cake following your recipe
It was so good
But I don’t know why my cake isn’t baked in the middle !
I preheat oven and my oven hasn’t any fan on option so I baked it for 170 degree Celsius
Will you please suggest me anything with this problem!
Hi Kaniz! 🙂 Sounds like the oven may have not been hot enough. I would recommend turning up the temp to about 180c and see how you go. I’d also recommend using a toothpick or knife to check the centre to make sure it’s done 🙂
Hi MK!
This looks so good and I can’t wait to try it. I made your strawberry sponge and and I loved it.
I do not have 3 8 inch pans. Is there any way I could make it on a 10 inch pan?
Hi Yasmine! So happy to hear you enjoyed the strawberry cake 😀 and yes you can use 10inch cake tins but you would need to increase the quantity of the recipe based on how many 10 inch cake tins you want to use. For 3 10 inch cake tins you probably want to double the recipe 🙂
Thank you for your recipe black forest is my absolute favourite and I never thought that I would attempt to make it but you definitely make it look possible just noticed one thing there does not seem to be a raising agent used in the recipe for the cake is this correct no baking powder?
You’re so welcome Rashida! 🙂 And yes that’s correct there is no leavening agent required in the sponge as the eggs do the job 🙂
Hi MK, how are you, I am a ardent fan of your cakes, especially eggless since I am a vegetarian. Can I use your eggless chocolate cake recipe to make the black forest cake? Thanks I await your response !
Hi Bashira! So happy to hear you’ve been enjoying the content 🙂 yes you can totally use that recipe, just keep in mind it is a heavier cake and a traditional black forest is a lighter cake. Nonetheless I’m sure it’ll still taste great 😀
Rita, I only meant adding vanilla to the chocolate sponge itself not sure I would add to the cherry mixture though.
Hello, I have made several of your cakes and cannot wait to make this one. I wanted to know if I could substitute the almond flavouring with vanilla or another flavour? I am not a fan of almond. I used it in your white cake and would have preferred to omit this ingredient. Thank you so much.
Tonight I am making your sponge cake for my girlfriends birthday, it was her request as she’s tasted it before and loved it 🙂
I made a bf gateau last year and the real important ingredient is the sour morello cherries and obviously the juice which comes with them. I didn’t have kirche or ground almonds. I can’t remember if added vanilla but wouldn’t think it’s a problem as it’s sometimes added to chocolate cakes.
Hope that helps.
Thanks for the tips Steve! Yes the sour morello cherries are key to a black forest cake 😀
Hi Rita! Yes you can simply leave the almond extract out if you prefer. No need to substitute it with vanilla :). So glad to hear you’re both enjoying the sponge cake recipe and hope you enjoy this one too!
Thanks for a great recipe. Have never wanted to try red velvet cake but I am so tempted by this one. Just hoping that getting cherry juice will not be difficult to find here in Cape Town
You’re welcome Shaheema! Hope you enjoy the recipe 🙂
Thank you for sharing your amazing recipes. I absolutely love watching how organized you are and how easy you make it to follow your recipes😊
Thank you so much Nuemia! 😀 So happy to hear you’re enjoying the content 🙂