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Black Forest Cake

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A celebratory Black Forest Cake layered with moist chocolate sponge, cherry-kirsch syrup, whipped cream, dark sweet cherries, and finished with glossy chocolate ganache drips. Light yet indulgent, it’s a showstopping dessert for special occasions.

  • Author: Sophia
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 3 hours 45 minutes (including cooling/assembly)
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking and Layering
  • Cuisine: German
  • Diet: Vegetarian

Ingredients

  • All-purpose flour
  • Unsweetened natural cocoa powder (not Dutch-process)
  • Granulated sugar
  • Baking soda
  • Baking powder
  • Salt
  • Espresso powder (optional)
  • Canola or vegetable oil
  • 4 large eggs, at room temperature
  • Full-fat sour cream, at room temperature
  • Buttermilk, at room temperature
  • Pure vanilla extract
  • Hot water or hot coffee
  • 1 can dark sweet cherries in heavy syrup
  • 2–3 tablespoons kirsch/kirschwasser (optional)
  • 1 cup cold heavy cream (for ganache)
  • 8 oz semi-sweet chocolate, finely chopped
  • 1 tablespoon light corn syrup (optional)
  • 3 cups cold heavy cream (for whipped cream)
  • 1/3 cup confectioners’ sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350°F (177°C). Grease and line three 9-inch round cake pans.
  2. Whisk dry ingredients: flour, cocoa, sugar, baking soda, baking powder, salt, espresso powder.
  3. Whisk wet ingredients: oil, eggs, sour cream, buttermilk, and vanilla. Mix in dry ingredients, then hot water or coffee until smooth.
  4. Divide batter evenly into pans. Bake 21–25 minutes, until a toothpick comes out clean. Cool 30 minutes in pans, then fully on racks. Level cakes if needed.
  5. For cherry syrup: drain cherries, reserve syrup. Simmer syrup with kirsch until reduced to 1/4 cup (60 ml). Halve most cherries, leaving a few whole for garnish.
  6. For ganache: pour hot cream over chopped chocolate (and corn syrup if using). Let rest 2–3 minutes, then stir smooth. Cool 10 minutes until slightly thickened.
  7. Whip cream with confectioners’ sugar and vanilla to soft peaks.
  8. Assemble: brush layers with syrup, spread whipped cream, scatter cherries, and drizzle a little syrup. Repeat with two layers. Frost top lightly with whipped cream.
  9. Spoon ganache on top, nudging it to edges to drip. Garnish with whole cherries. Chill 30 minutes before slicing.

Notes

  • Use natural cocoa powder for proper rise and texture.
  • For cupcakes, fill liners halfway and bake 20–22 minutes.
  • Swap kirsch with just cherry syrup for non-alcoholic version.
  • Stabilize whipped cream if making ahead.
  • Chill serving glasses or cake before adding whipped cream for extra stability.

Nutrition

Find it online: https://savorymomskitchen.com/black-forest-cake/