If there’s one cake I could make and eat over and over again, it’s Black Forest Cake! It’s my all-time favorite cake of all cakes, and naturally, it’s also my birthday cake of choice.
There’s just something irresistible about the combination of rich chocolate cake, sweet-tart cherries, fluffy vanilla whipped cream, and silky chocolate ganache. Every bite is a little piece of heaven, and although it looks impressive, it’s absolutely worth making at home!
I’m so happy that fresh cherries are still available in August, but if you can’t find them, don’t worry — frozen cherries work beautifully, too.
This cake has four lovely layers of chocolate cake, juicy cherry filling, and clouds of vanilla whipped cream, all finished with a decadent chocolate ganache. It’s a classic for a reason, and one I’ll never get tired of making or eating!
Ingredients
Cherry Filling & Syrup
- 400 g fresh or frozen cherries, pitted and halved
- 120 g granulated sugar
- 50 ml water
- 2 tbsp lemon juice
- 1 tbsp cornstarch mixed with 1 tsp water
Chocolate Cake
- 8 large eggs
- 200 g granulated sugar
- 80 g vegetable oil
- 150 g all-purpose flour
- 70 g cocoa powder
- 10 g baking powder
- 5 g baking soda
Equipment: Two 8-inch round cake pans
Note: I used two 9-inch cake pans, and my baking time was about 20 minutes.
Vanilla Whipped Cream
- 400 ml whipping cream, cold
- 70 g powdered sugar
- 2 tsp vanilla extract or ¾ tbsp vanilla paste
Chocolate Ganache
- 100 g dark chocolate, finely chopped
- 50 g heavy cream
For Decorating
- Chocolate shavings or curls
- Fresh cherries
- Extra whipped cream
Decorate however your heart desires!
Instructions
1. Prepare the Cherry Filling & Syrup
Add the cherries, sugar, water, and lemon juice to a saucepan. Bring to a gentle boil, then reduce the heat and simmer for 20–25 minutes, stirring occasionally, until the cherries soften and release their juices.
Drain and reserve about half of the syrup for brushing onto the cake layers.
Mix the cornstarch with 1 teaspoon of water to make a slurry. Stir it into the remaining cherries and cook briefly, stirring, until the filling thickens. Gently mash some of the cherries while leaving plenty of pieces intact.
Transfer the filling to a container and refrigerate until completely cool.
Make-ahead tip: You can prepare the cherry filling up to 2 days in advance and keep it refrigerated.
2. Bake the Chocolate Cake
Preheat your oven to 350°F (175°C). Butter two round cake pans and line the bottoms with parchment paper.
In a bowl, whisk together the flour, cocoa powder, baking powder, and baking soda. Set aside.
Using a stand mixer fitted with the whisk attachment, beat the eggs and sugar on high speed for 8–10 minutes, until the mixture becomes pale, thick, and fluffy.
Reduce the speed and slowly add the vegetable oil, mixing for about 30 seconds until incorporated.
Add half of the dry ingredients and mix on low speed until just combined. Add the remaining dry ingredients and mix gently until incorporated, being careful not to overmix.
Divide the batter evenly between the prepared pans.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. If using 9-inch pans, begin checking around 20 minutes, as the layers will be thinner.
Let the cakes cool in their pans for 5 minutes, then carefully turn them out onto wire racks and allow them to cool completely.
Once cooled, slice each cake horizontally in half to create four even cake layers.
3. Make the Vanilla Whipped Cream
Add the cold whipping cream, powdered sugar, and vanilla to a large mixing bowl.
Beat until the cream becomes thick and fluffy, holding its shape when lifted with a whisk. Be careful not to overbeat, or the cream may separate.
Keep refrigerated until ready to assemble.
4. Prepare the Chocolate Ganache
Finely chop the dark chocolate and place it in a heatproof bowl.
Heat the heavy cream until hot but not boiling, then pour it over the chocolate. Let it sit for 1–2 minutes before whisking until smooth, glossy, and silky.
If the ganache becomes too thick before you’re ready to use it, microwave it in 10–20-second intervals, stirring between each, until it reaches a spreadable consistency.
Set aside briefly while you prepare to assemble the cake.
5. Assemble the Cake
Place the first chocolate cake layer on your serving plate or cake stand.
- First layer: Brush the cake with about one-third of the reserved cherry syrup. Spread a thin layer of vanilla whipped cream over the surface. Pipe a ring of whipped cream around the outer edge to create a border, then spoon one-third of the cherry filling into the center.
- Second layer: Place the next cake layer on top and gently press down. Brush with cherry syrup, spread a thin layer of whipped cream, pipe a border around the edge, and fill the center with another third of the cherry filling.
- Third layer: Repeat the same process with the syrup, whipped cream, and remaining cherry filling.
- Fourth layer: Place the final cake layer on top and brush with the remaining cherry syrup.
Use the remaining whipped cream to cover the top and sides of the cake. Smooth it out for a polished finish, or keep it rustic for a more homemade look.
6. Add the Ganache & Decorate
Pour the ganache over the top of the cake and gently spread it toward the edges. Work relatively quickly, as the ganache will begin to set as it cools.
Decorate with chocolate shavings, fresh cherries, piped whipped cream, or any combination you love.
Refrigerate the cake for at least 1–2 hours before slicing to allow the layers to settle and the cream to firm up.
My Tips for the Perfect Black Forest Cake
- Fresh or frozen cherries: Both work beautifully. If using frozen cherries, there’s no need to thaw them completely before cooking.
- Cool everything completely: Make sure the cake layers and cherry filling are completely cool before assembling so the whipped cream doesn’t melt.
- Don’t overwhip the cream: Stop as soon as it becomes thick and holds its shape.
- Make it ahead: The cherry filling can be made 2 days in advance. The assembled cake can also be prepared ahead and refrigerated until serving.
- For clean slices: Use a sharp knife dipped in hot water and wiped dry between cuts.
If you love the classic combination of chocolate and cherries as much as I do, this is a cake you simply have to try!