Moist chocolate layers, billowy vanilla whipped cream, luscious dark cherries, and a gentle cascade of chocolate ganache—this Black Forest Cake is my celebration cake when I want big flavor and drama without heaviness.

Why You’ll Love This Recipe

I build towering chocolate layers that stay incredibly moist, then soak them with a cherry-kirsch syrup for depth. I fold in dark sweet cherries and cushion everything with softly whipped cream so each bite tastes airy, not dense. A silky ganache finishes the cake with glossy drips that make it look bakery-special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chocolate cake

• all-purpose flour

• unsweetened natural cocoa powder (not Dutch-process)

• granulated sugar

• baking soda

• baking powder

• salt

• espresso powder (optional)

• canola or vegetable oil

• large eggs, at room temperature

• full-fat sour cream, at room temperature

• buttermilk, at room temperature

• pure vanilla extract

• hot water or hot coffee

Cherries and syrup

• dark sweet cherries in heavy syrup (canned)

• kirsch/kirschwasser (optional)

Chocolate ganache

• heavy cream

• semi-sweet chocolate, finely chopped

• light corn syrup (optional)

Whipped cream

• cold heavy cream

• confectioners’ sugar

• pure vanilla extract

Directions

1. Heat the oven to 350°F (177°C). Grease three 9-inch round pans, line with parchment, and grease the parchment.

2. Whisk the dry ingredients: flour, cocoa, sugar, baking soda, baking powder, salt, and espresso powder.

3. Beat the wet ingredients: oil, eggs, sour cream, buttermilk, and vanilla. Add the dry mixture, pour in hot water or coffee, and mix until smooth.

4. Divide batter evenly among pans. Bake 21–25 minutes, until a toothpick comes out clean. Cool 30 minutes in pans, then fully on racks.

5. Level the cooled cakes by shaving off any domed tops.

6. Make the cherry syrup: drain cherries, reserve the heavy syrup, and simmer with kirsch to 1/4 cup (60ml).

7. Brush the reduced syrup over the cut surfaces. Halve most cherries, reserving a few whole for garnish.

8. Make the ganache: pour hot cream over chopped chocolate (and corn syrup if using). Rest 2–3 minutes, then stir smooth. Cool about 10 minutes until slightly thickened.

9. Whip the cream with confectioners’ sugar and vanilla to soft peaks.

10. Assemble: layer cake, whipped cream, cherries, and a drizzle of syrup twice; add the final layer and a thin coat of whipped cream all over.

11. Spoon ganache on top and coax it to the edges for gentle drips. Garnish with whole cherries.

12. Chill at least 30 minutes before slicing.

Servings and Timing

I slice this into 12 servings. I plan about 1 hour 20 minutes of prep, 25 minutes of bake time, and roughly 3 hours 45 minutes total including cooling and setting.

Variations

• Cupcakes: I make at least 24 cupcakes by filling liners halfway and baking 20–22 minutes at 350°F. I core, spoon in syrupy cherries, top with whipped cream, and add a ganache drizzle.

• Two layers or 8-inch pans: I bake in two 9-inch pans for thicker layers (slightly longer bake) or in three 8-inch pans (also slightly longer).

• Sheet cake: I use a 9×13-inch pan for 35–40 minutes. I spread whipped cream, dot with cherries, and drizzle with ganache.

• No alcohol: I skip the kirsch and rely on the cherry syrup alone.

• Frozen cherries: I thaw them, simmer their juices (sweetened to taste) into a syrup, and proceed—flavor is a touch lighter than heavy syrup.

• Sturdier finish: when I need more stability, I lightly stabilize the whipped cream or use a whipped frosting.

Storage/Reheating

I keep the cake covered at room temperature for 1 day or refrigerate it up to 1 week. For longer storage, I freeze the frosted cake or slices 2–3 months and thaw overnight in the refrigerator. I don’t reheat; I let slices sit 20–30 minutes at room temperature before serving.

FAQs

1. Can I swap natural cocoa for Dutch-process cocoa?

I stick with natural cocoa so the leavening works properly and the texture stays plush; Dutch-process can alter rise and crumb.

2. How do I evenly divide the batter among three pans?

I set each pan on a scale and pour one-third of the total batter by weight, adjusting a spoonful at a time for even layers.

3. My ganache was runny—how do I fix it?

I let it cool until it ribbons slowly and leaves a faint line on the surface. If still thin, I whisk in a little extra chopped chocolate; if too thick, I whisk in a splash of warm cream.

4. How do I brush syrup on delicate layers without tearing them?

I keep layers on cardboard rounds, brush the cut tops only with a soft brush and short strokes, or spoon the syrup on in thin passes.

5. What parts can I make ahead?

I bake and wrap layers a day ahead at room temperature, refrigerate the syrup, whip the cream the day I assemble, and chill the finished cake up to 1 day before serving.

Conclusion

I love how this cake balances deep chocolate, bright cherry syrup, and a cloud of vanilla cream. The layers stay tender, the ganache adds a showstopping finish, and every slice feels celebratory without being heavy.