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–+ servings
Slice of Black Forest cake with chocolate layers, whipped cream, cherries, and chocolate shavings on a plate.

Black Forest Cake

This elegant chocolate and cherry cake feels like a celebration in every soft, creamy slice.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 16 slices
Course: Cake, Dessert
Cuisine: European, German
Calories: 421
Ingredients Method Nutrition Notes

Ingredients
  

  • 5 large eggs separated while cold then brought to room temperature
  • 1 cup granulated sugar divided for whites and yolks
  • 1 teaspoon vanilla extract or vanilla sugar for a floral note
  • 1 cup all-purpose flour spooned and leveled
  • 2 teaspoons baking powder for a light sponge texture
  • ⅓ cup cornstarch to soften the crumb
  • ¼ cup Dutch-process cocoa powder unsweetened and sifted
  • 24 ounces jar sour cherries drained with juice reserved
  • 5 tablespoons cornstarch for thickening the filling
  • 2 tablespoons sugar to sweeten the cherries
  • ⅓ cup kirsch or extra cherry juice divided
  • 4 cups heavy cream very cold for better whipping
  • ½ cup powdered sugar sifted to avoid lumps
  • 16 fresh cherries or maraschino cherries for topping
  • 4 ounces bittersweet baking chocolate coarsely grated for garnish

Method
 

  1. Heat the oven to 350°F (180°C) and line only the base of an 8-inch springform pan with parchment.
  2. Whip the egg whites with half of the sugar in a stand mixer using the whisk attachment until soft peaks form, then move them to a large bowl.
  3. Beat the egg yolks with the remaining sugar and vanilla until pale, thick, and creamy, then gently fold this mixture into the whipped whites.
  4. Stir together the flour, baking powder, cornstarch, and cocoa, then sift and fold it into the egg mixture in several additions until just combined.
  5. Spread the batter into the pan, level the top, and bake until a skewer inserted in the center comes out with just a few moist crumbs.
  6. Remove the pan ring, flip the cake onto a rack, peel away the parchment, and let the cake cool completely.
  7. Once fully cooled, slice the cake horizontally into three even layers using a long serrated knife.
  8. Drain the cherries and reserve the liquid, then whisk a small portion of the juice with cornstarch and sugar while bringing the rest of the juice to a simmer.
  9. Whisk the slurry into the hot juice, return to a simmer until thick, then stir in the cherries and half of the kirsch and let it cool slightly.
  10. Whip the cold cream to soft peaks, add powdered sugar, and continue beating until very stiff and spreadable, then chill and reserve some for decorating.
  11. Place one cake layer on a platter inside a cake ring, drizzle with some kirsch or juice, spread half the cherries leaving a border, and cover with a portion of cream.
  12. Add the second layer and repeat the soaking, cherry, and cream layers, then top with the final cake layer smooth side up.
  13. Spread some cream over the top, remove the ring, and coat the sides and top completely with the remaining cream.
  14. Press grated chocolate onto the sides, pipe cream swirls on top, place a cherry on each, add extra chocolate to the center, and chill until serving.

Nutrition

Serving: 150gCalories: 421kcalCarbohydrates: 40gProtein: 5gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 133mgSodium: 47mgPotassium: 308mgFiber: 2gSugar: 23gVitamin A: 965IUVitamin C: 2.1mgCalcium: 89mgIron: 2.3mg

Notes

A showstopper cake that feels straight out of a cozy European café. Each layer is light, creamy, and filled with nostalgic cherry-chocolate flavor.

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