Black forest cake may seem like a modern dessert, after all, how could a cake made of chocolate and cherries be something that existed in the 19th century? This black forest gateau is a rich chocolate cake with a sour cherry topping and whipped cream. It’s also an old Bavarian dessert that has become popular internationally. You can make this recipe any time of the year, but I make this recipe when cherries are in season. After all, why not make the most of cherry season? Right?
Why make this cake recipe?
This is a simple and easy no-fuss recipe that is also easy to customize. Most of the ingredients are simple pantry staples plus fresh cherries. The cherry juice is infused with cherry liquor which soaks into the chocolate cake layers. That enhances the taste of cherries in this cake. There are three components to this recipe. Some can be made ahead of time. The cake – Today we use light chocolate sponge cake with whipped eggs and less flour. A light cake is perfect with light frostings like whipped cream. This cake can be made up to 3 days ahead. Cherry pie filling – Made with fresh or frozen cherries. This filling can be made up to 4 days ahead. Alternatively, you can also use a can or jar of sour cherries in syrup. Also, we use the liquid in the cherry filling as cherry syrup to moisten the cake layers. The whipped cream frosting is best made just before frosting. Today, I’m using cream cheese to help stabilize it. But you can also stabilize the whipped cream with gelatin. This is the best recipe to make when you have guests coming over. It is very impressive and people will think you worked on it for hours. For the final decorations, I have used fresh cherries and chocolate curls but you can also use chocolate shavings and canned morello cherries.
Step-by-step: Black forest cake recipe
Cake layers
Oven/Pan – Preheat the oven to 340F/ 170 C/ Gas Mark 4. Grease and line with parchment paper 3 x 8-inch round cake pans.Pro tip – These cakes are light and airy, so lining the pans with parchment is necessary. Dry ingredients – In a medium bowl, sift the all-purpose flour, cocoa powder, and half the salt.Pro tip – Sift the dry ingredients at least twice for a light and airy cake.
Egg yolk mixture – In the large bowl of a stand mixer, with the whisk attachment, on medium-high speed, whip the egg yolks with half the sugar until light and foamy. While whipping simultaneously, gradually add the oil and milk. Then, add the flour mixture and combine well.Pro tip – Do not overmix when you add the oil, milk, and flour mixture as it can deflate the volume created in the egg yolks. Meringue – In a clean bowl of a stand mixer with the whisk attachment, whip the egg whites with cream of tartar and salt. Gradually, add the remaining sugar and continue to whip until stiff peaks form.
Combine – Fold the whipped meringue into the egg yolk mixture until no white streaks are seen. Bake – Divide the batter between the prepared cake pans and bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.Pro tip – These layers are very light and airy so they do not take long to bake. Cool – As soon as the cakes are out of the oven, invert them onto a cooling rack and let cool completely. These cake layers can be kept wrapped in plastic wrap in the fridge for a few days.Pro tip – Inverting them while still hot will ensure they do not sink during cooling.
Cherry cake filling
Combine – In a small saucepan, combine the chopped cherries, sugar, half the water, and salt. Slurry – In a small bowl, combine the remaining water and cornstarch.Pro tip – Cornstarch tends to settle down so make sure to stir again before adding it to the filling. Simmer – Place the saucepan over medium heat. Simmer until all the sugar has melted. Then, add the cornstarch slurry and continue to simmer on medium-low until the liquid is thick like syrup.Pro tip – At first, the mixture will be very opaque and milky but as the cornstarch cooks it will become shiny and translucent. Drain – Pass the filling through a sieve to drain the cherries syrup from the cherries. Use the drained cherries between cake layers.Pro tip – Drain the cherries well so there is no excess liquid in the cake filling. Otherwise, it becomes messy when frosting. Cherry syrup – Cool the drained cherry syrup, then add the kirsch and cherry rum. Use this to moisten the cake layers during frosting.
Whipped cream frosting
Heavy cream – In the bowl of the stand mixer with the whisk attachment, whip the heavy cream with half the powdered sugar until stiff peaks form. Set aside. Cream cheese – In the bowl of the stand mixer with the whisk attachment, whip the cream cheese with the remaining powdered sugar until creamy.Pro tip – Make sure the cream cheese is at room temperature and do not over-cream as it can become grainy. Combine – Gently fold the whipped cream into the cream cheese mixture until well combined.Pro tip – Whipping the heavy cream and cream cheese separately prevents the possibility of them separating.
Assemble
Moisten layers – Generously moisten the three cake layers with cherry syrup.Pro tip – These cake layers are very light and airy so be generous with the cherry syrup. Stack – Place one cake layer on a cake drum or cake stand. Top with a big dollop of whipped cream frosting followed by a generous amount of drained cherries. Continue to stack the remaining two cake layers with more frosting and cherry filling.
Frost – Using a straight-edged spatula, frost the top and outside of the cake with more frosting. Use a bench scraper to smooth the side and an offset spatula to level the top. Pipe – Transfer the remaining frosting into a piping bag with a star piping tip. Pipe large swirls all around the top of the cake.
Chocolate – Pour a handful of chocolate curls/shavings into the center of the cake between the frosting swirls. And add more chocolate shavings/curls around the base of the cake. Chill – Keep the cake chilling in the fridge for at least 4 hours before slicing and cutting.Note – Whipped cream and cream cheese are perishable ingredients so this cake must be kept in the refrigerator at all times.
Cherry Cheesecake – Baked, or Chocolate Cherry Cheesecake Best Cherry Bars, Best Cherry Pie Recipe Chocolate Cherry Cupcakes, Vanilla Cherry Cupcakes and Cherry Pound Cake (Bundt Cake),
Frequently asked questions
Moist Chocolate Cherry Cake Cherry Jam – No Pectin Cherry Ice Cream, Homemade Rich Cherry Eggnog
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Choose high-quality ingredients: Since the flavors in a Black Forest cake are rich and pronounced, using high-quality ingredients is essential. Opt for fresh and ripe cherries, good-quality dark chocolate, and real whipped cream for the best results. Bake the chocolate cake layers: Start by baking moist and flavorful chocolate cake layers. Use a reliable recipe or follow the instructions correctly. You’ll typically need two or three layers, depending on your preference. Today I am using light chocolate layers for my cake base, but you can also use my easier, simple moist cake layers instead. Prepare the cherry filling: Traditionally, Black Forest cake features a cherry filling made with cherries, sugar, and a hint of Kirsch (cherry brandy). You can substitute the Kirsch with cherry juice or water if you prefer a non-alcoholic version. Simmer the cherries with sugar until they release their juices and become tender. For a jam-like consistency, we thicken the filling with a cornstarch slurry. Assemble the cake layers: Once the cake layers have cooled, place the first layer on a cake stand or serving plate. Spoon a generous amount of cherry filling over the cake layer, spreading it evenly. Repeat with the remaining layers, making sure to save some cherries for decorating the top of the cake. Whip the cream: Whip fresh heavy cream until it reaches stiff peaks. Sweeten it with a bit of powdered sugar or vanilla extract to taste. Ensure the cream is cold, and whip it in a chilled bowl to achieve the best results. Be careful not to over-whip the cream, as it can turn grainy. Frost the cake: Apply a thin layer of whipped cream around the sides and top of the cake. This acts as a crumb coat to seal in any loose crumbs. Then, cover the entire cake with a thick layer of whipped cream, creating swirls or patterns with a spatula for an attractive finish. Smooth the cream on the sides as much as possible. Decorate the cake: The classic Black Forest cake is adorned with chocolate shavings and cherries. Use a vegetable peeler to create chocolate curls or grate a bar of dark chocolate. Gently press the chocolate shavings onto the sides of the cake. Decorate the top with additional cherries and a dusting of powdered sugar. Chill before serving: Refrigerate the Black Forest cake for a few hours or overnight to allow the flavors to meld and the cream to set. This also makes the cake easier to slice and serve.
Remember, Black Forest cake is traditionally served chilled, and the flavors tend to develop even more after a day or two. Enjoy the rich chocolate, tangy cherries, and creamy goodness of your homemade Black Forest cake!
Dry cake layers – Ensure that you are not overbaking the cake. Follow the recommended baking time and check for doneness using a toothpick inserted into the center. The cake is ready if it comes out clean or with a few crumbs. Also, ensure to correctly measure the ingredients and avoid overmixing the batter, as it can lead to a dry texture. Soggy cake layers – Ensure the cake layers have completely cooled before assembling the cake. Warm or hot cake layers can cause the whipped cream to melt and make the cake soggy. Additionally, make sure the cherry filling is manageable. If necessary, thicken the filling with a cornstarch slurry to avoid excessive moisture. Whipped cream not holding its shape – Ensure the cream and all utensils (bowl, beaters) are cold. You could place the bowl and beaters in the refrigerator for a few minutes before whipping the cream. Over-whipping the cream can also cause it to become grainy or turn into butter. Whip the cream until it reaches stiff peaks, and immediately refrigerate it until ready to use. Cherry filling too runny – If your cherry filling is too runny, it may need additional thickening. Mix a teaspoon of cornstarch with a little water to create a slurry, then add it to the simmering cherry mixture. Cook for a few more minutes until the filling thickens to your desired consistency. Remember to cool the filling before using it in the cake. Difficulty slicing the cake neatly – To achieve clean and neat slices, ensure the assembled cake has been chilled in the refrigerator for a few hours or overnight. Chilling helps the layers set and makes slicing easier. Use a sharp, thin-bladed knife dipped in warm water before each cut to achieve clean edges. Difficulty with chocolate shavings – If you’re having trouble creating chocolate shavings, try using a vegetable peeler or a grater with large holes. Ensure the chocolate is firm but not too cold, as it can become brittle. Hold the chocolate bar firmly and carefully scrape the peeler or grater across the surface to create shavings. If the chocolate becomes too soft, refrigerate it for a few minutes to firm it up.
