Name: Black Forest Cherry Chocolate Cake
Prep time: 40 min
Cook time: 30 min
Total time: 3 h 15 min
Cuisine: German
Ingredients: 6 large eggs; 180 g granulated sugar; 120 g all-purpose flour; 50 g cocoa powder; 1 tsp baking powder; 600 g pitted sour cherries, fresh or jarred; 100 g granulated sugar; 2 tbsp cornstarch; 50 ml cherry liqueur (optional); 800 ml heavy cream, very cold; 80 g powdered sugar; 2 tsp vanilla extract; 200 g dark chocolate, shaved into curls; 12 to 14 fresh whole cherries with stems; Extra whipped cream for piping

Jump to Recipe·Leave a Review

This Black Forest Cherry Chocolate Cake is a timeless dessert made with light chocolate sponge layers, a luscious sour cherry filling, and clouds of vanilla-scented whipped cream. Finished with dark chocolate curls and fresh cherries, it’s an elegant cake that feels festive yet comforting, perfect for celebrations or special gatherings. Black Forest Cherry Chocolate Cake

Why You’ll Love This Recipe

This recipe delivers the classic Black Forest flavor everyone loves, with a balanced combination of rich chocolate, tangy cherries, and airy cream. The sponge is soft but sturdy, the cherry filling is vibrant and not overly sweet, and the whipped cream frosting keeps the cake light rather than heavy. It looks impressive, yet each step is simple and achievable at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chocolate sponge
6 large eggs
180 g granulated sugar
120 g all-purpose flour
50 g cocoa powder
1 tsp baking powder

Cherry filling
600 g pitted sour cherries, fresh or jarred
100 g granulated sugar
2 tbsp cornstarch
50 ml cherry liqueur, optional

Whipped cream frosting
800 ml heavy cream, very cold
80 g powdered sugar
2 tsp vanilla extract

Decoration
200 g dark chocolate, shaved into curls
12 to 14 fresh whole cherries with stems
Extra whipped cream for piping

Directions

Preheat the oven to 180°C. Grease and line two 20 cm round cake pans.
In a large bowl, beat the eggs and sugar together until pale, thick, and tripled in volume. This should take about 6 to 8 minutes with an electric mixer.
Sift the flour, cocoa powder, and baking powder together.
Gently fold the dry ingredients into the egg mixture in batches, taking care not to deflate the batter.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25 to 30 minutes, until the cakes spring back lightly when touched. Cool completely on a rack.
To prepare the cherry filling, place the cherries and sugar in a saucepan over medium heat and bring to a gentle boil.
Mix the cornstarch with a small amount of cold water to form a slurry, then stir it into the cherries.
Cook for 1 to 2 minutes until thickened. Remove from heat, stir in the cherry liqueur if using, and allow to cool completely.
Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Slice each cooled sponge horizontally to create four even layers.
Place the first layer on a serving plate and spread one third of the cherry filling evenly over the surface.
Spread a layer of whipped cream on top.
Repeat the process with the remaining layers, finishing with the final sponge on top.
Cover the entire cake with whipped cream, smoothing the sides and top.
Press chocolate curls gently onto the sides of the cake.
Pipe 12 to 14 whipped cream rosettes around the top edge.
Place one fresh cherry on each rosette and add extra chocolate curls to the center.
Chill the cake for at least 2 hours before serving to allow the layers to set.

Servings and timing

Servings: 12 to 14 slices
Preparation time: 40 minutes
Baking time: 25 to 30 minutes
Chilling time: 2 hours
Total time: approximately 3 hours 15 minutes

Variations

You can replace sour cherries with sweet cherries for a milder flavor. For a deeper chocolate taste, add 50 g finely chopped dark chocolate to the sponge batter. If you prefer a lighter filling, fold a few spoonfuls of cherry sauce directly into the whipped cream for a marbled effect.

Storage/Reheating

Store the cake covered in the refrigerator for up to 3 days. Because of the whipped cream frosting, this cake should not be left at room temperature for extended periods. Reheating is not recommended; serve chilled or slightly cool for the best texture and flavor.

FAQs

Can I make this cake a day in advance?

Yes, this cake actually tastes better the next day once the flavors have had time to meld. Keep it refrigerated until serving.

Can I freeze Black Forest cake?

It is best enjoyed fresh. Freezing is not recommended due to the whipped cream frosting, which can lose its texture.

What can I use instead of cherry liqueur?

You can simply omit it or replace it with cherry juice for extra flavor without alcohol.

How do I get clean cake slices?

Use a sharp knife dipped in hot water and wiped clean between each cut.

Can I use canned cherries?

Yes, jarred or canned pitted sour cherries work well. Be sure to drain them before cooking.

Why is my sponge dry?

Overbaking or overmixing the batter can cause dryness. Bake just until set and fold gently.

Can I use a different pan size?

Yes, but baking time may vary. Thicker layers will need slightly longer in the oven.

Is this cake overly sweet?

No, the tart cherries balance the sweetness of the cream and sponge nicely.

Can I decorate it differently?

Absolutely. You can cover the top completely with chocolate curls or add shaved chocolate and cherries in a rustic style.

Do I need a stand mixer?

No, a hand mixer works perfectly, though it may take a little longer to whip the eggs and cream.

Conclusion

This Black Forest Cherry Chocolate Cake is a beautiful balance of flavor, texture, and tradition. With its tender chocolate sponge, vibrant cherry filling, and airy whipped cream, it’s a dessert that never goes out of style and always earns compliments at the table.