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Black Forest Cake Recipe: Classic German Chocolate Cherry Cake

Black Forest Cake

A classic chocolate cherry layer cake made with tender cocoa sponge, cherry filling, whipped cream, and chocolate shavings. Kirsch is traditional, but the cake is just as delicious with cherry juice or syrup.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 2 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Chocolate Cake
  • 1 3/4 cups Cake flour
  • 3/4 cup Unsweetened cocoa powder
  • 1 3/4 cups Granulated sugar
  • 2 teaspoons Baking powder
  • 1 1/2 teaspoons Baking soda
  • 1 teaspoon Fine salt
  • 2 eggs Large eggs
  • 1 cup Buttermilk
  • 1/2 cup Vegetable oil
  • 2 teaspoons Vanilla extract
  • 1 cup Boiling water
Cherry Filling
  • 3 cups Pitted dark cherries, fresh or frozen
  • 1/3 cup Granulated sugar
  • 2 tablespoons Cornstarch
  • 2 tablespoons Kirsch or cherry juice
Whipped Cream and Decoration
  • 3 cups Cold heavy whipping cream
  • 1/3 cup Powdered sugar
  • 1 teaspoon Vanilla extract
  • 1 cup Semisweet chocolate shavings
  • 10-12 cherries Maraschino or fresh cherries

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease three 8-inch round cake pans, line the bottoms with parchment, and dust the sides with cocoa powder.
  2. Whisk the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl. Add the eggs, buttermilk, oil, and vanilla, then mix until smooth.
  3. Pour in the boiling water and whisk carefully until the batter is thin and evenly combined. Divide it between the prepared pans.
  4. Bake for 24 to 30 minutes, until the centers spring back lightly and a toothpick comes out with a few moist crumbs. Cool in the pans for 10 minutes, then transfer to a rack and cool completely.
  5. For the cherry filling, combine the cherries, sugar, cornstarch, and kirsch or cherry juice in a saucepan. Cook over medium heat for 6 to 8 minutes, stirring, until glossy and thickened; cool completely.
  6. Beat the cold heavy cream, powdered sugar, and vanilla to firm peaks. Do not overbeat, or the cream may become grainy.
  7. Place one cake layer on a serving plate. Brush with a little cherry syrup from the filling, spread with whipped cream, and spoon cherry filling over the cream, leaving a small border.
  8. Repeat with the second layer, then top with the final cake layer. Cover the top and sides with the remaining whipped cream.
  9. Press chocolate shavings around the sides and scatter them over the top. Pipe or spoon small swirls of cream around the edge and finish with cherries.
  10. Chill the cake for at least 1 hour before slicing. Use a sharp knife warmed under hot water and wiped dry for neat portions.

Notes

For an alcohol-free cake, replace kirsch with cherry juice. Keep the finished cake refrigerated and enjoy it within 2 days for the best whipped cream texture.