Dessert

Black Forest Cake

Name: Black Forest Cake
Prep time: 1 h
Cook time: 45 min
Total time: 5 h 15 min
Yield: 12 servings
Cuisine: german
Ingredients: 250 g all-purpose flour; 60 g unsweetened cocoa powder; 2 tsp baking powder; 1 tsp baking soda; 0.5 tsp salt; 300 g granulated sugar; 2 pcs large egg; 240 ml milk; 120 ml vegetable oil; 2 tsp vanilla extract; 240 ml hot coffee; 680 g canned sour cherries drained, juice reserved; 50 g granulated sugar; 2 tbsp cornstarch; 60 ml kirsch (optional); 720 ml heavy cream cold; 60 g powdered sugar; 1 tsp vanilla extract; 100 g dark chocolate shaved or grated; 12 pcs fresh cherry

Indulge in a classic German Black Forest Cake, featuring layers of intensely chocolatey sponge, luscious vanilla whipped cream, and a vibrant kirsch-infused sour cherry filling. This showstopping dessert offers a delightful balance of sweet and tart, perfect for celebrating special moments or simply treating yourself.

An original recipe by Forkin

Total time: 5 hr 15 min
Serves: 12
Difficulty: Medium
Per serving: 673 kcal

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

cake

250 gall-purpose flour
60 gunsweetened cocoa powder
2 tspbaking powder
1 tspbaking soda
0.5 tspsalt
300 ggranulated sugar
2 pcslarge egg
240 mlmilk
120 mlvegetable oil
2 tspvanilla extract
240 mlhot coffee

filling

680 gcanned sour cherries, drained, juice reserved
50 ggranulated sugar
2 tbspcornstarch
60 mlkirsch(optional)

whipped cream

720 mlheavy cream, cold
60 gpowdered sugar
1 tspvanilla extract

garnish

100 gdark chocolate, shaved or grated
12 pcsfresh cherry

Equipment

Oven · 3× Round cake pans (20cm/8-inch) · Large mixing bowl · Medium mixing bowl · Whisk · Medium saucepan · Electric mixer (stand or hand-held) · Wire rack · Serrated knife · Serving plate or cake stand · Offset spatula · Piping bag with star tip (optional) · Vegetable peeler or sharp knife · Kitchen scale (optional)

The method

Step by step

1
Preheat your oven to 175°C (350°F) and position an oven rack in the center. Grease and lightly flour three 20cm (8-inch) round cake pans, tapping out any excess flour.
About 5 min
Cook’s note: Properly preparing your cake pans ensures the cakes release easily without sticking.
2
In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until thoroughly combined and no lumps remain.
About 2 min
Cook’s note: Sifting dry ingredients can help prevent lumps and ensure a lighter cake texture.
3
In a separate medium bowl, whisk together the granulated sugar, large eggs, milk, vegetable oil, and vanilla extract until the mixture is smooth and well incorporated.
About 3 min
Cook’s note: Ensure all wet ingredients are at room temperature for better emulsion and a more consistent batter.
4
Pour the wet ingredients into the dry ingredients, mixing with a whisk or spatula until just combined. Be careful not to overmix, as this can lead to a tough cake.
About 2 min
Cook’s note: Overmixing develops gluten, which can make your cake dense. Mix only until the flour streaks disappear.
5
Carefully stir in the hot coffee until the batter is smooth and uniform. The batter will be quite thin.
About 1 min
Cook’s note: Hot coffee enhances the chocolate flavor without imparting a coffee taste, making the chocolate richer and deeper.
6
Divide the thin cake batter evenly among the three prepared cake pans.
About 1 min
Cook’s note: For perfectly even layers, use a kitchen scale to weigh the batter in each pan.
7
Bake the cake layers for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of each cake comes out clean.
About 30 min
Cook’s note: Avoid opening the oven door frequently during baking, as this can cause the cakes to sink.
8
Allow the baked cake layers to cool in their pans on a wire rack for 10-15 minutes before carefully inverting them onto the wire rack to cool completely.
About 20 min
Cook’s note: Cooling cakes completely is crucial; warm cakes will melt whipped cream and make frosting impossible.
9
While the cakes cool, prepare the cherry filling. Drain the canned sour cherries, reserving 60ml (1/4 cup) of the cherry juice. In a medium saucepan, combine the reserved cherry juice, 50g granulated sugar, and cornstarch.
About 5 min
Cook’s note: Using the cherry juice from the can intensifies the cherry flavor in the filling.
10
Cook the cherry juice mixture over medium heat, stirring constantly with a whisk, until it thickens and comes to a boil. Simmer for 1 minute, then remove the saucepan from the heat.
About 5 min
Cook’s note: Constant stirring prevents the cornstarch from clumping and sticking to the bottom of the pan.
11
Stir in the drained sour cherries and kirsch (if using) into the thickened mixture. Transfer the cherry filling to a bowl and let it cool completely to room temperature.
About 30 min
Cook’s note: If omitting kirsch, you can add a teaspoon of vanilla extract or a splash of extra cherry juice for flavor.
12
For the whipped cream, ensure a large mixing bowl and the whisk attachment of your electric mixer are thoroughly chilled. Pour the cold heavy cream, powdered sugar, and vanilla extract into the chilled bowl.
About 1 min
Cook’s note: Chilling your equipment helps the cream whip faster and achieve a more stable, stiffer consistency.
13
Beat the cream mixture with the electric mixer on high speed until stiff peaks form, indicating the cream is firm enough to hold its shape.
About 4 min
Cook’s note: Watch carefully as you beat; overwhipping can turn the cream grainy or even into butter.
14
Once the cake layers are completely cool, use a serrated knife to level the tops of the cakes if they have domed, creating flat surfaces for stacking.
About 5 min
Cook’s note: Leveling your cake layers ensures a stable, even cake structure and a professional appearance.
15
Place one leveled cake layer on your serving plate or cake stand. Spread approximately one-quarter of the whipped cream evenly over the cake layer, leaving a small border around the edge.
About 2 min
Cook’s note: An offset spatula is ideal for spreading whipped cream smoothly and evenly.
16
Spoon about one-third of the cooled cherry filling over the whipped cream layer, spreading it gently to the edges of the cream.
About 1 min
Cook’s note: Ensure the cherry filling is completely cool to prevent it from melting the whipped cream.
17
Carefully place the second cake layer on top, then repeat with another layer of whipped cream and another third of the cherry filling.
About 3 min
Cook’s note: Gently press down on each layer to ensure good contact and a stable stack.
18
Top with the final cake layer. Use the remaining whipped cream to frost the top and sides of the entire cake, creating a smooth, even coating.
About 5 min
Cook’s note: Apply a thin 'crumb coat' first to trap any loose crumbs, then chill briefly before applying the final, thicker layer of frosting.
19
Shave the dark chocolate using a vegetable peeler or a sharp knife. Gently press the chocolate shavings onto the sides of the cake, covering them completely.
About 5 min
Cook’s note: For best results, use a block of cold chocolate to create crisp, attractive shavings.
20
Transfer a small amount of whipped cream to a piping bag fitted with a star tip. Pipe rosettes of whipped cream around the top edge of the cake and place a fresh cherry on top of each rosette.
About 5 min
Cook’s note: Practice piping on a piece of parchment paper first to get a feel for the pressure needed.
21
Refrigerate the Black Forest Cake for at least 3 hours before serving to allow the flavors to meld and the cake to set firmly.
About 3 hr
Cook’s note: Chilling the cake allows the layers to settle and the whipped cream to firm up, making for cleaner slices.

Per serving

Nutrition

46%Score

Calories: 673.3kcal
Protein: 7.8g
Carbs: 78.2g
Fat: 37.1g
Fibre: 4.7g
Sugar: 46.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

For an extra touch of elegance, dust the top of the cake with a light layer of cocoa powder before serving. Pair this rich dessert with a strong cup of coffee or a glass of dry red wine, such as a Pinot Noir. For a non-alcoholic option, a sparkling cherry juice complements the flavors beautifully. If you prefer a less boozy cake, you can omit the kirsch from the cherry filling entirely or replace it with a non-alcoholic cherry syrup.

Storage

Store leftover Black Forest Cake in an airtight container in the refrigerator to prevent it from drying out and absorbing other odors.

Reheating

This cake is best served chilled. No reheating is required.