Traditional Black Forest Cake Recipe

A black forest cake assembled on a cake stand.

4.92 from 12 votes

Traditional Black Forest Cake Recipe

Black Forest Cake is a wonderfully rich German dessert made with layers of tender, moist chocolate cake, tart yet sweet cherry filling, and fresh whipped cream.

Prep Time1 15

Cook Time35

Total Time1 50

Course: Dessert

Cuisine: European

Servings: servings

Calories: 561kcal

Author: Jocelyn Delk Adams

Equipment

Ingredients

For the Chocolate Cake

2 large eggs room temperature
2 cups granulated sugar
1/2 cup cocoa powder
1 tsp instant coffee powder
1/2 tsp salt
1 cup hot water
2 1/2 cups all-purpose flour
2 tsp baking soda
1 tsp baking powder
1 cup unsalted butter melted
1/2 cup vegetable oil
1 cup buttermilk
1 tbsp pure vanilla extract

For the Cherries

1/2 cup granulated sugar
4 tbsp cornstarch
1/4 cup cherry liqueur
3 1/4 cups pitted and quartered cherries

For the Whipped Cream

3 cups Heavy Whipping Cream cold
1/4 cup powdered sugar sifted
1 tsp vanilla extract

For the Ganache

1/2 cu Heavy Whipping Cream
1/2 cup bittersweet chocolate

Instructions

For the Chocolate Cake

Preheat oven to 350 degrees and spray 3, 9-inch round pans with non-stick baking spray.
Add eggs and sugar to bowl of your stand mixer and beat on high speed for 2-3 minutes.
While mixture beats, add cocoa powder, instant coffee powder, and salt to hot water. Add to eggs and sugar.
Next slow down mixer and add flour, baking soda, and baking powder then add butter, oil, buttermilk and vanilla extract to the mixer and beat until just combined. Batter will be sort of thin but this is normal.
Evenly add cake batter to all three pans and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
Allow to rest for 10 minutes before removing from the pans to cool completely.

For the Cherries

Stir together sugar, cornstarch, and liqueur in a medium pan over medium heat until combined. Heat until the sugar begins to melt.
Next add cherries and coat with wet sugar. Continue cooking until the cherries begin to release juices and soften.
Remove from heat then using a brush, take some of the warm cherry juice and brush over the tops of the cake layers as they cool, allowing it to soak in.
After brushing, allow the rest of the cherries and juice to thicken and cool to room temperature.

For the Whipped Cream

In a cold bowl using a cold whisk, whip heavy whipping cream on medium-high speed until medium peaks, then add powdered sugar and vanilla and whip until stiff peaks.

For the Ganache- if desired

Find the recipe HERE.

To Assemble

Once cakes are completely cooled (must be room temperature with no warmth still), place one layer of cake on a cake stand or serving plate.
Top with approximately 1 cup whipped cream and spread evenly. You can now pipe a dam around the outside of the layer and then top with ⅓ of the cherries and juice and gently press them into the whipped cream.
Repeat with remaining layers and if desired, frost the outside of the cake. If desired, garnish with whole cherries and chocolate ganache and enjoy.

Notes

Do not let this cake sit out at room temperature for longer than an hour. The whipped topping will quickly begin to melt and possibly spoil.
Make sure the tops of your cake layers are level before assembling your cake.
Be sure to allow the cherry mixture to cool completely before spreading it over the cream.
Use a chilled bowl and whisk to make the whipped cream.
Whip the cream until stiff peaks form so the cream is as stable as possible. Keep it chilled until ready to use.
After assembling the cake, allow it to chill in the refrigerator for one hour before serving.

Nutrition