A timeless classic, the Black Forest Cake (Schwarzwälder Kirschtorte) is a decadent dessert that layers rich chocolate cake, luscious whipped cream, and tart cherries in a perfect harmony of flavors. This German-inspired cake is both elegant and indulgent, making it ideal for celebrations, birthdays, or simply as a treat to impress friends and family. With its stunning layers and vibrant colors, it’s as beautiful as it is delicious.
Ingredients
Here’s what you’ll need to make a delicious Black Forest Cake:
For the Chocolate Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- 2 large eggs, at room temperature
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or whole milk with 1 tablespoon lemon juice or vinegar, left to sit for 5 minutes)
- 1 cup boiling water
For the Filling and Topping:
- 2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 jar (about 15 oz) of Morello cherries (or dark sweet cherries), drained (reserve juice)
- 2 tablespoons Kirsch (cherry schnapps) – optional, but traditional in Black Forest Cake
- Dark chocolate shavings or curls for garnish
- Fresh cherries (optional, for decoration)
Instructions
Step 1: Make the Chocolate Cake
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cocoa powder, and salt. Set aside.
- Mix the wet ingredients: In a large bowl, whisk together the eggs and granulated sugar until light and fluffy (about 2-3 minutes). Add the oil and vanilla extract, continuing to whisk until combined.
- Add the buttermilk: Gradually add the buttermilk to the wet ingredients, mixing well.
- Add the dry ingredients: Slowly add the dry ingredients to the wet mixture, mixing just until combined.
- Incorporate the boiling water: Gradually pour in the boiling water and stir until smooth. The batter will be thin, but that’s expected.
- Bake: Pour the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Step 2: Prepare the Whipped Cream
- Whip the cream: In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Be careful not to overwhip the cream—soft, billowy peaks are perfect.
Step 3: Assemble the Cake
- Level the cakes: Once the cakes have completely cooled, carefully level the tops with a serrated knife if necessary, so they are even.
- Soak the cake layers: Lightly drizzle some of the reserved cherry juice (or Kirsch, if using) over the cake layers to give them moisture and a bit of flavor.
- Layer the cake: Place one layer of the chocolate cake on a serving platter. Spread a layer of whipped cream over the cake, then top with a portion of the drained cherries.
- Repeat the layers: Place the second layer of cake on top, followed by more whipped cream and cherries. Add the final layer of cake, and then cover the entire cake with the remaining whipped cream.
- Decorate: Garnish the top and sides of the cake with chocolate shavings or curls, and place a few whole cherries on top for a classic Black Forest Cake look.
Step 4: Chill and Serve
- Chill the cake: Refrigerate the cake for at least 2-3 hours, preferably overnight, to let the flavors meld together and allow the cake to set.
- Serve: Slice and serve your delicious homemade Black Forest Cake chilled with a cup of coffee or a glass of dessert wine.
Nutrition Facts
Servings: 12-16 slices
Calories per Serving: Approximately 350-400 (depends on slice size and specific ingredients used)
- Total Fat: 24g
- Saturated Fat: 8g
- Cholesterol: 95mg
- Carbohydrates: 40g
- Fiber: 3g
- Sugar: 27g
- Protein: 5g
Preparation Time
- Total Time: About 3 hours (including baking, cooling, and chilling)
- Preparation Time: 45 minutes
- Baking Time: 25-30 minutes
- Chilling Time: 2-3 hours (or overnight)
How to Serve
- Serve the cake as a dessert after a hearty meal or at a special celebration like a birthday or holiday gathering.
- For a more festive touch, pair with a light dessert wine or a cup of freshly brewed coffee.
- Garnish each slice with extra chocolate shavings, whipped cream, or a few fresh cherries for an elegant presentation.
Additional Tips
- Make It Ahead: Black Forest Cake is perfect for making ahead of time. The cake can be baked and the whipped cream can be prepared a day before. Assemble the cake a few hours in advance, or even the day before serving. The flavors improve as the cake chills.
- Substitute the Kirsch: If you prefer to avoid alcohol, you can substitute the Kirsch with fruit juice (like apple juice) or simply omit it. The cherry juice alone will provide enough flavor.
- Use Fresh Cherries: If you can find fresh, ripe cherries in season, you can use them instead of the jarred ones. Just make sure they are pitted and maybe toss them with a little sugar to enhance their sweetness.
- Make It Gluten-Free: You can substitute the flour with a gluten-free all-purpose blend, ensuring the rest of the ingredients remain gluten-free.
- For a Richer Chocolate Flavor: Use dark chocolate for the cake or increase the amount of cocoa powder. You can also fold melted chocolate into the whipped cream for a chocolate-infused topping.
Recipe Variations
- Raspberry Black Forest Cake: Replace the cherries with raspberries or a raspberry compote for a tangy variation.
- Mini Black Forest Cakes: Instead of one large cake, make several mini individual cakes for a fun presentation. Use muffin pans or cake molds to create smaller versions.
- Chocolate-Covered Black Forest Cake: For an extra indulgent twist, coat the entire cake in melted chocolate or chocolate ganache before garnishing with cherries and whipped cream.
Freezing and Storage
- Freezing: Black Forest Cake can be frozen for up to 2-3 months. Freeze the cake layers individually, wrap tightly in plastic wrap and foil. Thaw overnight in the fridge, then assemble and serve.
- Storage: If not serving immediately, keep the cake in the fridge, covered, for up to 3 days. It’s best enjoyed within 2-3 days of assembly for optimal flavor and texture.
Special Equipment
- 3 8-inch round cake pans (or 2 if you prefer a slightly shorter cake)
- Electric mixer (handheld or stand mixer) for whipping the cream
- Serrated knife for leveling the cake layers
- Cake stand or large serving platter
FAQ Section
Q1: Can I use a boxed cake mix?
A1: Yes! You can use a chocolate cake mix if you’re short on time. Just follow the instructions on the box and continue with the filling and decorating as outlined in the recipe.
Q2: Can I make the cake without buttermilk?
A2: Yes! If you don’t have buttermilk, substitute it with regular milk, adding a tablespoon of lemon juice or vinegar and letting it sit for about 5 minutes.
Q3: How do I keep the whipped cream from melting?
A3: Ensure your cream is very cold before whipping it, and avoid overwhipping it. You can also stabilize the cream by adding a bit of gelatin or using a stabilized whipped cream mix if you’re worried about it melting.
Q4: Can I use frozen cherries?
A4: Yes! If using frozen cherries, be sure to thaw and drain them thoroughly to prevent excess moisture in the cake.
Q5: How can I make the cake alcohol-free?
A5: Simply skip the Kirsch and use cherry juice or fruit juice as a soaking syrup instead.
This Black Forest Cake is a rich and indulgent dessert that combines the best of chocolate, cream, and cherries. Perfect for any occasion, this cake will impress your guests with both its flavor and its stunning presentation! Enjoy every bite of this classic treat!
Print
Black Forest Cake
- Total Time: 3 hours
Ingredients
Scale
For the Chocolate Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- 2 large eggs, at room temperature
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or whole milk with 1 tablespoon lemon juice or vinegar, left to sit for 5 minutes)
- 1 cup boiling water
For the Filling and Topping:
- 2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 jar (about 15 oz) of Morello cherries (or dark sweet cherries), drained (reserve juice)
- 2 tablespoons Kirsch (cherry schnapps) – optional, but traditional in Black Forest Cake
- Dark chocolate shavings or curls for garnish
- Fresh cherries (optional, for decoration)
Instructions
Step 1: Make the Chocolate Cake
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cocoa powder, and salt. Set aside.
- Mix the wet ingredients: In a large bowl, whisk together the eggs and granulated sugar until light and fluffy (about 2-3 minutes). Add the oil and vanilla extract, continuing to whisk until combined.
- Add the buttermilk: Gradually add the buttermilk to the wet ingredients, mixing well.
- Add the dry ingredients: Slowly add the dry ingredients to the wet mixture, mixing just until combined.
- Incorporate the boiling water: Gradually pour in the boiling water and stir until smooth. The batter will be thin, but that’s expected.
- Bake: Pour the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Step 2: Prepare the Whipped Cream
- Whip the cream: In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Be careful not to overwhip the cream—soft, billowy peaks are perfect.
Step 3: Assemble the Cake
- Level the cakes: Once the cakes have completely cooled, carefully level the tops with a serrated knife if necessary, so they are even.
- Soak the cake layers: Lightly drizzle some of the reserved cherry juice (or Kirsch, if using) over the cake layers to give them moisture and a bit of flavor.
- Layer the cake: Place one layer of the chocolate cake on a serving platter. Spread a layer of whipped cream over the cake, then top with a portion of the drained cherries.
- Repeat the layers: Place the second layer of cake on top, followed by more whipped cream and cherries. Add the final layer of cake, and then cover the entire cake with the remaining whipped cream.
- Decorate: Garnish the top and sides of the cake with chocolate shavings or curls, and place a few whole cherries on top for a classic Black Forest Cake look.
Step 4: Chill and Serve
- Chill the cake: Refrigerate the cake for at least 2-3 hours, preferably overnight, to let the flavors meld together and allow the cake to set.
- Serve: Slice and serve your delicious homemade Black Forest Cake chilled with a cup of coffee or a glass of dessert wine.
- Prep Time: 45 minutes
- Cook Time: 25-30 minutes
Nutrition
- Calories: 300-400 kcal
- Fat: 24g
- Carbohydrates: 40g
- Protein: 5g
