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Black Forest Cake

A decadent German chocolate layer cake with a rich cherry filling, whipped cream frosting, and chocolate shavings. This classic "Schwarzwälder Kirschtorte" balances dark chocolate layers with tart cherries and light cream for an impressive and indulgent dessert.

80 minHardServes 12420 cal/serving

GermanDessertOvenVegetarianLow-SodiumPork-FreeNightshade-Free

Ingredients

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 4 large eggs, at room temperature
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
  • 2 cups sour cherries (jarred or canned), drained (reserve juice)
  • 1 cup reserved cherry juice
  • 1/4 cup kirsch (cherry liqueur)
  • 2 tbsp cornstarch
  • 3 cups heavy cream, cold
  • 1/2 cup powdered sugar
  • 4 oz semi-sweet chocolate, for shavings

Instructions

  1. 1

    Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

  2. 2

    In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 2 tsp baking powder, 2 tsp baking soda, and 1 tsp salt.

  3. 3

    Add 4 at room temperature large eggs, 1 cup whole milk, 1/2 cup vegetable oil, and 2 tsp vanilla extract. Beat with an electric mixer on medium speed for 2 minutes.

  4. 4

    Stir in 1 cup boiling water (batter will be thin). Pour into prepared pans.

  5. 5

    Bake for 30-35 minutes, until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then remove to wire racks to cool completely.

  6. 6

    While cakes are cooling, prepare the cherry filling. In a saucepan, combine 1 cup reserved cherry juice and 2 cups drained (reserve juice) sour cherries (jarred or canned). Bring to a boil.

  7. 7

    In a small bowl, mix 2 tbsp cornstarch with 2 tablespoons of water to create a slurry. Gradually stir into the boiling cherry mixture.

  8. 8

    Cook and stir until thickened, about 2 minutes. Remove from heat and stir in 1/4 cup kirsch (cherry liqueur). Allow to cool completely.

  9. 9

    Using a serrated knife, cut each cake layer horizontally into two layers, creating four layers total.

  10. 10

    Place the bottom layer on a serving plate. Brush with 1-2 tablespoons of kirsch (cherry liqueur) or cherry syrup.

  11. 11

    Spread about 1/3 of the cherry filling over the layer, leaving a 1/2-inch border around the edge.

  12. 12

    In a large bowl, beat 3 cups cold heavy cream and 1/2 cup powdered sugar until stiff peaks form. Set aside about 1 1/2 cups for decorating the cake.

  13. 13

    Spread about 1 cup of whipped cream over the cherry filling on the first layer.

  14. 14

    Top with the second cake layer and repeat the process (kirsch, cherry filling, whipped cream).

  15. 15

    Continue with the third layer, and then place the fourth layer on top.

  16. 16

    Frost the sides and top of the cake with the remaining whipped cream (excluding the reserved 1 1/2 cups).

  17. 17

    Use the reserved whipped cream to pipe decorative borders or rosettes around the top and bottom edges of the cake.

  18. 18

    Using a vegetable peeler, make chocolate shavings from the 4 oz for shavings semi-sweet chocolate and sprinkle over the top and sides of the cake.

  19. 19

    Top the cake with additional sour cherries (jarred or canned) for garnish, if desired.

  20. 20

    Refrigerate for at least 4 hours or overnight before serving to allow flavors to meld.

Questions

Can I make Black Forest Cake dairy-free?

Yes. The dairy in this entry is 1 cup whole milk, 3 cups heavy cream, cold. Swap the milk for unsweetened oat or soy milk; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Can I make Black Forest Cake gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Black Forest Cake keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Black Forest Cake?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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