Black Forest Cake Recipe

Black Forest Cake is a German dessert typically consisting of multiple layers of chocolate sponge cake sandwiched with whipped cream and cherries. It is named after the Schwarzwälder Kirsch (cherry schnapps) that is traditionally used to soak the cake layers and flavor the filling. In this specific variation based on Sally's Baking Addiction, the recipe distinguishes itself by using a "natural cocoa" chocolate cake base enhanced with sour cream and hot coffee for moisture. Why borrow Sally’s recipe?

Because her Black Forest cake is hands-down the most delicious one I’ve ever tasted, even compared to the fancy professional bakery versions. Bravo, Sally!

I did run into a few practical issues, though: some ingredients were difficunt to find here in the Europe, and the batter rose so enthusiastically that our “three-layer cake” quietly transformed itself into a proud two-layer tower. That, of course, threw the filling-to-cake ratio into mild chaos. So this version is designed to taste exactly the same, but with ingredient swaps that are easier to source in Europe and adjusted quantities perfect for a two-layer cake. Wan't ,more baking inspiration? check out our other pastry recipes!

Image: Home made black forrest cake with chocolate, cream and cherry's!

Ingredients for the Cake

• 150g (1 ¼ cups) All-purpose flour

• 230g (1 ⅛ cups) Granulated sugar

• 40g (½ cup) Unsweetened natural cocoa powder

• 1 tsp Baking powder

• ½ tsp Salt

• 80ml (⅓ cup) Olive oil

• 2 Medium eggs

• 120g (½ cup) Full-fat sour cream

• 120ml (½ cup) Buttermilk

• 1 tsp Vanilla extract

• 80ml (⅓ cup) Hot fresh espresso coffee

The Cherry Filling & Syrup

• 1 cans sweet cherries in heavy syrup

• 1 tbsp Kirsch (Cherry liqueur)

• 1/2 tbsp Cornstarch (To turn juice into goo if it is too thin)

The Whipped Cream

• 300ml (1 ¼ cups) Heavy cream or whipping cream (Cold)

• 20g (2 ½ tbsp) Powdered sugar

• 1 tsp Pure vanilla extract

The Chocolate Ganache

• 120g (4.2 oz) Semi-sweet chocolate bars (~55%), chopped

• 120ml (½ cup) Heavy cream

Instructions

1. Preheat your oven to 350°F / 180°C. Grease two 9-inch cake pans. Grease them again. Line them with parchment paper. Grease the paper. I always use silicone cake pans that never stick, but this cake is crumbly and sticks to nearly anything! So take this step seriously! When greasing 2-3 times and use the parchment paper, it makes life so much easier when taking out the baked cake!

2. In a large bowl, whisk together the flour (150g or 1 ¼ cups), cocoa (40g or ½ cup), sugar (230g or 1 ⅛ cups), baking powder (1 tsp), and a pinch of salt. In a mixer, beat the oil (80ml or ⅓ cup), eggs (2), sour cream (120g or ½ cup), buttermilk (120g or ½ cup), and vanilla (1 tsp). It will look like a science experiment gone wrong. Pour the wet stuff into the dry stuff. Mix gently. Now, pour in the hot coffee (80ml or ⅓ cup). Yes, the batter will look dangerously watery, but thats okay!

3. Divide the liquid batter evenly between the two pans. Bake for 25 minutes. Do the toothpick test: poke the center. If it comes out clean, they are done. If it comes out covered in goo, close the door and pray for 2 more minutes. Let them cool completely. Do not touch them while they are warm, or they will crumble.

4. Cherry picking!

There are multiple ways to do this. I bought a store-ready sweet cherry mix with thick sweet cherry liquid. If you can find this, then that is super easy and you can just use that without any modification. If not, then take a can of cherries with liquid. Drain the cherries but save the juice—we need it both.

• The Syrup: Take 3/4 cup of that cherry juice and simmer it in a pot with the Kirsch (booze, optional 1 tbs) until it reduces down to about 1/4 cup. It should smell amazing.

• The Filling: Take the remaining cherry liquid and simmer them with the cornstarch (mixed with a splash of juice) until it thickens into a shiny, red pie filling. Let it cool. If you eat it now, you will have a plain chocolate cake.

5. Whipping time! Pour the cold heavy cream (300ml or 1 ¼ cups), sugar (20g or 2 ½ tbsp), and vanilla (1 tbs) into a bowl. Whip it on high speed. Watch it like a hawk. There is a "3-second" window between "perfect stiff peaks" and "sweetened butter." Stop before you make butter.

Images: Making of home-made black forrest cake with chocolate, cream and cherry's!

6. Preparing the Ganache. Take it easy, just heat a fresh new amount of heavy cream (120ml or ½ cup) and melt big blocks of ~55% chocolate (120g or 4.2 oz) in it. Heat on medium temperature and switch off as soon as the chocolate is melted. Let it sit until it thickens slightly so it doesn't run off the cake like water. Usually that is about 30 minutes.

7. The Black Forest Architecture

• Level 1: Place a cake layer down. Smear a thick layer of whipcream on it. Place some halved cherries on it and it generously with the (boozy) cherry syrup. 

• Level 2: Place the final cake layer on top. Cover the whole thing in the remaining whipped cream. The sides should be nice and straigth, the top not. Because we are going to cover-up the top with the ganache and let it drip down the sides artistically/messily. Top with leftover cherries or chocolate shavings.

8. The Chill Put the cake in the fridge for at least an hour but preferably overnight. This cake is structurally unstable until it chills. Slice, serve, and refuse to tell anyone how much butter is in it.

Black Forest Cake Nutritional Information

Nutrient	Full Recipe	Per Serving (1/12)
Calories	5,096 kcal	425 kcal
Total Fat	308g	25.7g
Saturated Fat	152g	12.7g
Total Carbohydrates	536g	44.7g
Sugars	382g	31.8g
Fiber	24g	2.0g
Protein	52g	4.3g
Salt	4.6g	0.38g
Sodium	1,780mg	148mg