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Black Forest Cherry Chocolate Cake

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This Black Forest Cherry Chocolate Cake features layers of airy chocolate sponge, tangy sour cherry filling, and vanilla-scented whipped cream. Finished with chocolate curls and fresh cherries, it’s a show-stopping dessert perfect for celebrations.

  • Author: Sophia
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours 15 minutes
  • Yield: 12 to 14 slices
  • Category: Cake
  • Method: Baking
  • Cuisine: German
  • Diet: Vegetarian

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

Instructions

  1. Preheat oven to 180°C. Grease and line two 20 cm round cake pans.
  2. In a large bowl, beat eggs and sugar until pale and tripled in volume (6–8 minutes).
  3. Sift flour, cocoa powder, and baking powder together.
  4. Gently fold dry ingredients into the egg mixture in batches without deflating the batter.
  5. Divide batter evenly between pans and smooth the tops.
  6. Bake for 25–30 minutes or until cakes spring back lightly when touched. Cool completely.
  7. For the filling, heat cherries and sugar in a saucepan over medium heat until gently boiling.
  8. Mix cornstarch with cold water to form a slurry, then stir into cherries.
  9. Cook for 1–2 minutes until thickened. Stir in cherry liqueur if using. Cool completely.
  10. Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
  11. Slice each cake horizontally to create four layers.
  12. Place first sponge layer on a serving plate. Spread one-third of the cherry filling, then whipped cream on top.
  13. Repeat with remaining layers, ending with sponge on top.
  14. Frost entire cake with whipped cream, smoothing sides and top.
  15. Press chocolate curls onto the sides of the cake.
  16. Pipe 12–14 whipped cream rosettes around the top edge.
  17. Place one cherry on each rosette and add chocolate curls to the center.
  18. Chill cake for at least 2 hours before serving.

Notes

  • For a non-alcoholic version, substitute cherry liqueur with cherry juice.
  • Use a sharp knife dipped in hot water for clean slices.
  • Best made a day ahead for enhanced flavor.
  • Do not freeze due to the whipped cream frosting.
  • Store in the fridge and serve chilled for best results.

Nutrition

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