Why You’ll Love This Recipe – A Moist Black Forest Cake for Chocolate Lovers
This isn’t just any chocolate cake this is the Ultimate Black Forest Cake, and it’s every bit as rich, creamy, and soul-satisfying as it sounds. Whether you’re baking it for a birthday, a festive celebration, or a cozy weekend treat, this cake delivers intense chocolate flavor balanced by tart cherries and soft, fluffy whipped cream. It’s got everything you need for the perfect centerpiece dessert. Here’s why this Black Forest cake recipe will quickly become your new favorite:
- Authentic texture using a sponge cake base
- Rich cherry filling made with Morello cherries
- Stabilized whipped cream for perfect structure
- Real dark chocolate shavings for a luxurious finish
- No alcohol family-friendly with almond essence alternative
Pure Comfort, Why This German Black Forest Cake Feels Like Home
Few desserts wrap you up in a sense of nostalgia quite like a Schwarzwälder Kirschtorte. The name may sound fancy, but its flavors are universally loved deep chocolate sponge, soaked with a cherry almond syrup, layered with soft cream and juicy cherries. It’s the cake version of a warm hug from your grandmother. Every bite delivers pure comfort and German baking tradition with a modern twist.
Ingredients : All You Need for This Moist Black Forest Cake
Cherry Filling
- 2 cups (400 g) Morello cherries (from jar; syrup removed)
- 3 tbsp (40 g) cherry juice (from jar)
- ¼ cup (50 g) granulated sugar
- 1 tbsp (14 g) fresh lemon juice
- 2 tbsp (15 g) cornstarch
- ⅛ tsp almond extract
- ⅛ tsp ground cinnamon
Cherry Syrup (For Soaking)
- ⅔ cup (150 g) cherry juice (from jar)
- ⅛ tsp almond extract (alternative to Kirsch)
Chocolate Sponge Cake
- ¾ cup (90 g) all-purpose flour
- ¼ cup (30 g) cornstarch
- ⅓ cup (35 g) Dutch-processed cocoa powder
- 1 tsp instant coffee powder
- ¼ tsp salt
- 2 tbsp (30 g) vegetable oil (canola preferred)
- 2 tbsp (28 g) melted unsalted butter
- 6 large eggs
- 1 cup (200 g) granulated sugar
- 2 tsp vanilla extract
Dark Chocolate (Decoration)
- 1 block (180 g) dark chocolate (50% cocoa)
Stabilized Whipped Cream
- 1 cup (225 g) mascarpone (cold)
- ½ cup (60 g) icing sugar
- 1 tsp vanilla extract
- 3 cups (670 g) cold whipping cream (min. 34% fat)
Extra Decorations
- 10–12 cherries (fresh, glacé, or maraschino)
What You Need, Tools and Must-Haves for This German Black Forest Cake
- Three 8-inch round cake pans
- Electric mixer or stand mixer with whisk attachment
- Spatula & offset spatula
- Mixing bowls (various sizes)
- Saucepan
- Fine mesh sieve
- Baking paper
- Pastry brush
- Piping bags + tips (1A & 1M recommended)
- Cooling rack
- Cake stand or serving plate
Time to Cook : How Long This Moist Black Forest Cake Takes
- Prep Time: 1 hour
- Cook Time: 22 minutes
- Chill/Waiting Time: 4 hours minimum (overnight preferred)
- Total Time: Approx. 5 hours 22 minutes
- Servings: 12 slices
Steps to Make It : How to Make the Ultimate Black Forest Cake
Step 1: Make the Cherry Filling
In a medium saucepan, combine cherry juice, sugar, lemon juice, cornstarch, almond extract, and cinnamon. Heat on medium, stirring constantly until thickened. Remove from heat and stir in the cherries gently. Let cool.
Step 2: Prepare the Cherry Syrup
Combine the reserved cherry juice with almond extract. Stir and set aside.
Step 3: Make the Chocolate Sponge Cake
Preheat your oven to 160°C (320°F) with the fan on. Line the bottoms of three 8-inch cake tins with baking paper but do not grease the sides.
Sift flour, cornstarch, cocoa, coffee powder, and salt in a bowl.
In a separate cup, combine melted butter and oil.
In a heatproof bowl, whisk together eggs, sugar, and vanilla. Place the bowl over simmering water (double boiler method) until the mixture is warm and sugar has dissolved (about 45°C). Whisk until the mixture triples in volume and forms ribbons.
Fold in the dry ingredients in two parts, followed by the butter/oil mixture. Be gentle to maintain volume.
Divide the batter into the prepared tins, smooth tops, and tap out air bubbles. Bake for 20–22 minutes until tops spring back when gently pressed.
Cool upside down for 30 minutes, then release from tins and allow to fully cool on a rack.
Step 4: Prepare Dark Chocolate
Grate chocolate using a vegetable peeler to create shards. Refrigerate until needed.
Step 5: Make Stabilized Whipped Cream
Beat mascarpone, sugar, and vanilla on medium-high speed until smooth. Add cold whipping cream and beat until stiff peaks form. Be careful not to overwhip.
Step 6: Assemble the Cake
- Place first sponge layer on your cake stand.
- Brush with ⅓ of cherry syrup.
- Pipe whipped cream dam, fill center with cherry filling, spread a layer of cream.
- Repeat with the second layer.
- Place third sponge on top, brush with syrup, cover entire cake with whipped cream.
- Press chocolate shards on sides, pipe whipped cream swirls, top with cherries and chocolate.
Chill for at least 4 hours, preferably overnight.
Make It Perfect : Pro Tips for the Best Black Forest Cake
- Use Dutch cocoa for deeper flavor.
- Do not overmix the sponge or deflate the batter.
- Ensure eggs are whipped long enough volume is key.
- Chill your mixing bowl and cream for stable whipped topping.
- Grate chocolate with a cold block for better texture.
Mix It Up : Variations of This Moist Black Forest Cake
- Swap mascarpone with cream cheese for a tangier frosting.
- Use chocolate curls or shavings instead of shards for a more elegant finish.
- Try mini Black Forest cupcakes for party-size servings!
Perfect Partners : What to Serve With Your Moist Black Forest Cake
- Espresso or cappuccino to complement the chocolate
- Vanilla ice cream for extra indulgence
- Fresh berries on the side to lighten each bite
Busy Day Hero : Make Your Black Forest Cake in Steps
Don’t worry if you can’t make it all in one go here’s how to break it down:
- Day 1: Bake the sponge, make the filling, refrigerate both
- Day 2: Make the cream, assemble, and chill
- Day 3: Serve fresh, after flavors have melded
Work Ahead : Prep and Freeze Tips for This Black Forest Cake
Yes, you can make sponge layers ahead and freeze them. Wrap in cling film, then foil, and freeze for up to a month. Defrost overnight in the fridge before assembling.
Cherry filling and syrup can be made 2–3 days ahead and stored in the fridge.
Save Some For Later : How to Store Your German Black Forest Cake
Keep cake refrigerated due to whipped cream. It will stay fresh for 3–4 days in an airtight container. Slices can be frozen individually (wrapped and stored in airtight containers).
Everyone’s Happy, Crowd-Pleaser and Celebration Favorite
The Black Forest cake is a hit at birthdays, holidays, and family gatherings. Its layers offer something for everyone: chocolate, fruit, cream, and crunch. No wonder it remains a timeless favorite across generations!
Good For You Too – A More Balanced Indulgence
This cake is free from artificial flavors or alcohol and uses fresh ingredients. With almond extract instead of Kirsch, it’s family-friendly while keeping the traditional flavor profile. Plus, using sponge cake keeps it lighter than most butter-based desserts.
Easy Clean Up, Tips to Simplify the Baking Process
- Line only the bottoms of cake pans to help sponge rise.
- Use disposable piping bags for less cleanup.
- Clean as you go while cakes bake, wash up bowls and tools.
- Store grated chocolate in fridge-safe containers to avoid melting messes.
Switch It Up, Creative Ways to Adapt This Moist Black Forest Cake
- Sheet cake version: Bake in a 9×13 pan and layer in the pan itself.
- Mini cakes: Use cookie cutters to create individual servings from large sponge layers.
- Layered trifle: Crumble layers into a bowl and build a Black Forest trifle.
- Eggless sponge: Try an eggless chocolate sponge if preferred just keep it airy.
Simply Perfect, A Classic Dessert That Never Disappoints
From its rich chocolate base to the tang of cherry and the fluffiness of cream, this cake has stood the test of time for a reason. Every bite tells a story of tradition, technique, and indulgence. It’s everything a cake should be: beautiful, balanced, and beloved.
Your Black Forest Cake Questions Answered
1. Can I use cream cheese instead of mascarpone?
Yes, but it will change the flavor. Cream cheese is tangier and stronger mix it with whipped cream to soften the taste.
2. Why is there no baking powder?
This is a sponge-based cake. The whipped eggs create natural leavening, making baking powder unnecessary.
3. Can I freeze the sponge cake layers?
Absolutely. Wrap them well and freeze for up to one month.
4. What if I only have two cake tins?
Bake in two batches. Just don’t let the batter sit too long it will deflate.
5. Can I make this into a sheet cake?
Yes! A 9×13 inch pan works well. Adjust baking time accordingly.
Explore More Delicious Recipes
Conclusion – The Best Black Forest Cake Recipe You’ll Ever Make
This Ultimate Black Forest Cake brings together deep chocolate flavor, tangy cherries, and cloud-like cream into a dessert that’s nothing short of extraordinary. Whether you’re baking it for a loved one’s birthday or just treating yourself, it’s guaranteed to make memories sweeter.
So, preheat that oven and whip out your mixing bowls it’s time to bake a masterpiece that generations before and after you will cherish.
Happy Cooking With Mouny Chef ❤️!
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The Ultimate Black Forest Cake
- Total Time: 5 hours 22 minutes (including 4 hours chill)
- Yield: 12 servings 1x
Description
An indulgent and authentic German Black Forest cake made from layers of light chocolate sponge, cherry filling, stabilized whipped cream, and dark chocolate. This moist and rich dessert is a showstopper for any special occasion.
Ingredients
Cherry Filling
2 cups (400 g) Morello cherries (syrup removed)
3 tbsp (40 g) cherry juice
¼ cup (50 g) sugar
1 tbsp (14 g) lemon juice
2 tbsp (15 g) cornstarch
⅛ tsp almond extract
⅛ tsp cinnamon
Cherry Syrup
⅔ cup (150 g) cherry juice
⅛ tsp almond extract
Chocolate Sponge Cake
¾ cup (90 g) all-purpose flour
¼ cup (30 g) cornstarch
⅓ cup (35 g) Dutch-process cocoa powder
1 tsp instant coffee powder
¼ tsp salt
2 tbsp (30 g) vegetable oil
2 tbsp (28 g) melted butter
6 large eggs
1 cup (200 g) sugar
2 tsp vanilla extract
Stabilized Whipped Cream
1 cup (225 g) mascarpone, cold
½ cup (60 g) icing sugar
1 tsp vanilla extract
3 cups (670 g) cold whipping cream (34%+ fat)
Decoration
1 block (180 g) dark chocolate (50%)
10–12 fresh, glacé, or maraschino cherries
Instructions
Make Cherry Filling:
Heat cherry juice, sugar, lemon juice, cornstarch, almond extract, and cinnamon in a saucepan until thickened. Stir in Morello cherries and cool.
Prepare Cherry Syrup:
Mix cherry juice and almond extract. Set aside.
Bake Chocolate Sponge:
Preheat oven to 160°C (320°F, fan on). Prepare 3 x 8” cake pans (line bottoms only).
Sift dry ingredients together.
In a bowl over simmering water, whisk eggs, sugar, and vanilla until 45°C. Beat until tripled in volume.
Gently fold in dry mix, then oil/butter. Pour into pans and bake 20–22 mins. Cool upside down.
Shave Chocolate:
Use a potato peeler to create chocolate shards. Refrigerate.
Make Whipped Cream:
Beat mascarpone, sugar, and vanilla. Add whipping cream and beat to stiff peaks.
Assemble Cake:
Place the first sponge on a plate. Brush with cherry syrup.
Pipe whipped cream dam. Add half the cherry filling and a cream layer.
Repeat with second layer.
Add third layer, brush with syrup. Frost with cream.
Decorate with chocolate shards, cream swirls, and cherries.
Chill 4+ hours before serving.
Notes
Use almond extract as a family-friendly alternative to Kirsch.
Make cake layers a day ahead and store airtight.
Cake improves overnight as flavors meld.
Always use cold whipping cream and mascarpone for best results.
No baking powder is needed eggs provide leavening.
- Prep Time: 1 hour
- Cook Time: 22 minutes
- Category: 12 servingsDessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 559 kcal
- Sugar: 26g
- Sodium: 119mg
- Fat: 39g
- Saturated Fat: 23g
- Unsaturated Fat: 11g
- Trans Fat: 0.1g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 189mg