Introduction
There’s something undeniably magical about the Black Forest Cherry Cake—rich layers of chocolate sponge, luscious whipped cream, and tart cherries coming together in a timeless dessert that’s both elegant and irresistible. Originating from Germany’s Black Forest region (Schwarzwald), this classic cake has become a global favorite for celebrations and sweet cravings alike. Today, we’re taking this beloved treat to new heights with a luxurious twist that’s moist, flavorful, and picture-perfect every time.
Ingredients
For the Chocolate Sponge Cake:
1 Âľ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
Âľ cup unsweetened cocoa powder
1 ½ cups granulated sugar
2 large eggs, room temperature
½ cup vegetable oil
1 cup buttermilk
1 teaspoon vanilla extract
Âľ cup hot coffee or hot water
For the Cherry Filling:
1 ½ cups pitted dark cherries (fresh or canned)
ÂĽ cup granulated sugar
2 tablespoons cornstarch
2 tablespoons Kirsch (cherry liqueur) or cherry juice
ÂĽ cup water
For the Whipped Cream Frosting:
2 cups heavy whipping cream (chilled)
ÂĽ cup powdered sugar
1 teaspoon vanilla extract
For Garnish:
Chocolate shavings or curls
Extra cherries (fresh or maraschino)
Instructions
Prepare the Cake Layers:
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, beat sugar, eggs, oil, buttermilk, and vanilla until smooth.
Gradually mix in the dry ingredients, then add the hot coffee to create a smooth batter.
Divide the batter evenly into the pans and bake for 30–35 minutes, or until a toothpick comes out clean.
Cool the cakes completely before assembling.
Make the Cherry Filling:
In a saucepan, combine sugar, cornstarch, and water. Stir over medium heat until slightly thickened.
Add cherries and Kirsch; simmer for 5–7 minutes until the mixture becomes glossy and jam-like.
Allow to cool completely.
Prepare the Whipped Cream:
Beat chilled heavy cream, powdered sugar, and vanilla until stiff peaks form. Keep refrigerated.
Assemble the Cake:
Slice each cake horizontally to create four layers (optional for extra height).
Place one layer on a serving plate, brush with a little cherry syrup, and spread a layer of whipped cream.
Spoon some cherry filling on top. Repeat the process for remaining layers.
Frost the entire cake with whipped cream.
Decorate:
Top with chocolate shavings and fresh cherries for an elegant finish.
Serving and Storage Tips
Serving: Chill the cake for at least 2 hours before serving to allow the flavors to meld. Serve cold for the best texture.
Storage: Store in an airtight container in the refrigerator for up to 3 days. Avoid freezing the whipped cream layer—it’s best enjoyed fresh.
Variations
