The 110-Year-Old Chocolate Cake I Make Every October
A true German classic, Black Forest Cake brings together luscious layers of chocolate cake, tart cherry filling, and fluffy whipped cream, all elevated with a splash of kirschwasser (kirsch), a cherry brandy from the Black Forest region. Some say the name reflects the dark, layered appearance of the cake, also known as Schwarzwälder Kirschtorte; others believe it’s inspired by the traditional Black Forest costume: a black dress, white blouse, and red pom-poms that resemble the cake’s colors.
Because the cake layers have a tendency to be a bit dry, I whip out my favorite chocolate cake recipe to use as the base here — it’s well-known for being both rich and tender. With its stunning chocolate shavings, whipped cream rosettes, and crown of cherries, this showstopping dessert tastes as good as it looks.
Why You’ll Love It
It’s super impressive and surprisingly simple to make. Don’t be intimidated by making the chocolate! I incorporated a neat trick for pulling off the easiest chocolate garnish ever.
You don’t even need fresh cherries to make this. Here, I opt for frozen dark sweet cherries in the filling instead. They’re always ripe and much more cost-effective. Plus, they require way less prep than fresh cherries. Then, garnish with maraschino cherries.
Key Ingredients in Black Forest Cake
Sour cream: The fat and acidity from sour cream tenderize the cake.
Hot brewed coffee: The bitter coffee balances the sweetness of the chocolate, making the flavor more complex.
Frozen dark sweet cherries: Traditional Black Forest cake uses sour cherries, which are often canned and hard to find. You can skip the metallic taste of canned ones by reaching for frozen dark sweet cherries, which are still tart enough to contrast perfectly with the rich cake and lightly sweetened whipped cream.
Kirsch or cherry brandy: Instead of brushing the cake layers with kirsch, a type of cherry brandy, it’s used to flavor the cherry filling, giving it an extra burst of fruity flavor.
Almond extract: Because almonds and cherries are related, a small amount in the filling pairs perfectly with the cherries. In fact, many almond extracts are actually made from the pits of stone fruits.
Dried milk powder (optional): Adds stability to the whipped cream and amps up its creamy, milky flavor.
How to Make Black Forest Cake
Make the cake layers. Beat eggs, granulated sugar, vegetable oil, vanilla extract, and kosher salt together in a stand mixer until light and smooth. Add all-purpose flour, natural cocoa powder, baking soda, and baking powder until combined. Mix in whole milk and sour cream, then drizzle in hot brewed coffee while mixing on low. Bake in three greased and lined 9-inch pans until the cakes bounce back when gently pressed. Cool completely and trim off any doming.
Make the cherry filling. Toss frozen sweet dark cherries with granulated sugar in a saucepan and cook until the cherries become saucy, then lightly crush them with a potato masher and bring them to a simmer. Make a slurry by whisking together cornstarch and water, then add to the cherries and cook until thick. Add additional cherries, kirsch, or cherry brandy, and almond extract then chill until completely cooled.
Make the chocolate shavings. Melt semisweet chocolate in the microwave, stirring often. Spread the chocolate in a thin layer on parchment, then roll the parchment into a loose spiral. Refrigerate until set, then unroll and break the chocolate into shards.
Make the whipped cream. Whip heavy cream, powdered sugar, and dried milk powder (if using) in a stand mixer until stiff peaks.
Assemble the cake: Place one cake layer on a plate and pipe a border of whipped cream around the edge. Fill the center with a layer of cherry filling and whipped cream. Repeat with the second cake layer and remaining filling, then top with the third cake layer. Frost the top and sides with whipped cream, using a butter knife to make swipes up the sides. Pipe 12 whipped cream rosettes around the top and place a maraschino cherry on each. Fill the center with chocolate, then press smaller pieces of chocolate around the outside of the cake, breaking up pieces as needed.
Helpful Swaps
You can use full-fat Greek plain yogurt in place of the sour cream.
You can use Dutch cocoa powder in place of the natural cocoa powder.
You can use frozen red sweet cherries in place of the frozen dark sweet cherries.
If you’d like more chocolate to decorate the cake with, go ahead and make two batches.
Storage and Make-Ahead Tips
Refrigerate leftovers covered for up to 4 days. You can freeze the cake, wrapped, for up to 2 weeks. Thaw in the refrigerator overnight.
The cake layers can be baked ahead, cooled, and wrapped tightly in plastic wrap. Store at room temperature for up to 1 day, or freeze for up to 2 weeks. Thaw in the refrigerator overnight.
You can make the cherry filling up to 2 days ahead. Refrigerate in an airtight container.
Black Forest Cake Recipe
With chocolate, cherries, and whipped cream, this classic dessert tastes just as good as it looks.
Prep time 1 hour
Cook time 40 minutes
Serves 12 to 14
Ingredients
For the cake:
1 cup whole milk
1/2 cup sour cream
3 large eggs
Cooking spray
2 1/2 cups all-purpose flour, plus more for the pans
1 cup natural cocoa powder
2 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
2 1/2 cups granulated sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 1/4 teaspoons kosher salt
1 cup hot brewed coffee
For the cherry filling:
20 ounces frozen dark sweet cherries (about 4 1/2 cups)
1/3 cup granulated sugar
3 tablespoons cornstarch
3 tablespoons water
1 to 2 teaspoons kirsch or cherry brandy (optional)
1/2 teaspoon almond extract
For the chocolate shavings, whipped cream, and assembly:
1 (3 1/2-ounce) semisweet chocolate bar, or 1/2 cup semisweet chocolate chips
1 quart cold heavy cream
2/3 cup powdered sugar
2 tablespoons dried milk powder (optional)
1 1/2 teaspoons vanilla extract
12 maraschino cherries (preferably with stems), or 12 fresh sweet cherries
Instructions
Place 20 ounces frozen sweet dark cherries for the filling in a medium saucepan and let sit at room temperature to start thawing while making the cake batter.
Place 1 cup whole milk and 1/2 cup sour cream in a medium bowl and whisk to combine. Place 3 large eggs on the counter. Let everything sit until room temperature.
Make the cake:
Arrange a rack in the middle of the oven and heat the oven to 350ºF. Coat 3 (9-inch) round cake pans with cooking spray, then line the bottom of each with a parchment paper round.
Place 2 1/2 cups all-purpose flour, 1 cup natural cocoa powder, 2 1/2 teaspoons baking soda, and 1 1/4 teaspoons baking powder in a medium bowl and whisk to combine.
Place the eggs, 2 1/2 cups granulated sugar, 1 cup vegetable oil, 2 teaspoons vanilla extract, and 1 1/4 teaspoons kosher salt in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the paddle attachment on medium-low speed until smooth, about 1 minute.
Add the flour mixture and beat on low speed until just combined. With the mixer on low speed, pour in 1 cup hot brewed coffee. Add the milk and sour cream mixture and beat until just combined. Scrape down the sides and bottom of the bowl with a flexible spatula. Beat on medium speed until smooth, about 1 minute (the batter will be thin). Divide the batter between the cake pans (about 22 ounces each).
Bake, rotating the pans halfway through, until the top of the cakes bounces back when gently pressed and a toothpick comes out clean, 35 to 40 minutes total. Meanwhile, make the cherry filling and chocolate shavings.
Place on a wire rack for 15 minutes. Flip the cakes out onto the racks and discard the parchment. Let cool completely, at least 1 hour.
Make the cherry filling:
Reserve 1 cup of the cherries. Add 1/3 cup granulated sugar to the saucepan with the remaining cherries and toss to combine. Cook over medium-low heat until the cherries become saucy, about 3 minutes. Lightly crush the cherries with a potato masher and continue to cook until the sauce comes to a simmer, about 5 minutes.
Place 3 tablespoons cornstarch and 3 tablespoons water in a small bowl, and whisk until the cornstarch is suspended. Pour into the saucepan and cook, stirring constantly, until the sauce is thickened and no longer tastes starchy, 2 to 3 minutes.
Turn off the heat. Add the reserved cherries, 1 teaspoon of the kirsch if using, and 1/2 teaspoon almond extract, and stir to combine. Taste and add 1 more teaspoon kirsch if desired.
Transfer to a shallow bowl. Press a sheet of plastic wrap directly onto the surface of the filling. Refrigerate until completely chilled and set, about 2 hours. Meanwhile, make the chocolate shavings.
Make the chocolate shavings:
Coarsely chop 3 1/2 ounces semisweet chocolate and place in a medium microwave-safe bowl (no need to chop if using chocolate chips). Microwave, stirring every 20 seconds, until melted and smooth. Spread the chocolate onto a piece of parchment paper into a thin, roughly 10-inch square. Gently roll up the parchment into a loose spiral about 2 inches wide, so that the chocolate is contained inside. Refrigerate until the chocolate is set, at least 15 minutes.
Unroll the parchment, breaking the chocolate into long pieces in the process. If there are any especially large or wide pieces, break them up by hand. Refrigerate until ready to use.
Make the whipped cream:
When ready to assemble the cake, place 1 quart cold heavy cream, 2/3 cup powdered sugar, 2 tablespoons dried milk powder if using, and 1 1/2 teaspoons vanilla extract in the clean, dry bowl of a stand mixer (or large bowl if you are using an electric hand mixer). Beat with the whisk attachment on medium-high speed until stiff peaks form, 3 to 4 minutes.
Transfer 1 1/4 cups to a piping bag with the tip snipped off (or a large zip top bag) and 3/4 cup to a piping bag fitted with a large fluted tip.
Assemble the cake:
Place 12 maraschino cherries on a paper towel-lined plate to absorb the excess syrup.
If there is any doming on the cake layers, trim it off with a long serrated knife so the cakes are completely flat.
Spread about 1 tablespoon of the whipped cream in the center of a cake or serving plate. Top with 1 cake layer. Pipe a border of whipped cream (from the bigger piping bag) around the edges of the cake. Dollop half of the filling (about 1 heaping cup) onto the cake and spread into an even layer, going all the way to the whipped cream border. Spread 2/3 cup of the whipped cream over the cherry filling.
Top with the second cake layer. Repeat piping a whipped cream border, layering with the remaining cherry filling, and spreading 2/3 cup of the whipped cream on top. Top with the final cake layer.
Frost the top and sides with the remaining whipped cream and smooth out. Use an offset spatula or butter knife to gently swipe angled lines upward along the sides of the cake, to give an evenly patterned texture. Use the piping bag with the fitted tip, pipe 12 rosettes evenly around the top edges of the cake.
Fill the center of the cake with the largest chocolate shavings, piling them up to give height. Press the smaller pieces of chocolate around the bottom edge of the cake, breaking some pieces up as needed.
Place a maraschino cherry on top of each whipped cream rosette. Refrigerate the cake for at least 30 minutes or up to 1 day before slicing and serving.
Recipe Notes
Substitutions:
You can use full-fat Greek plain yogurt in place of the sour cream.
You can use Dutch cocoa powder in place of the natural cocoa powder.
You can use frozen red sweet cherries in place of the frozen dark sweet cherries.
Make ahead:
The cake layers can be baked ahead, cooled, and wrapped tightly in plastic wrap. Store at room temperature for up to 1 day, or freeze for up to 2 weeks. Thaw in the refrigerator overnight.
You can make the cherry filling up to 2 days ahead. Refrigerate in an airtight container.
Storage: Refrigerate leftovers covered for up to 4 days. You can freeze the cake, wrapped, for up to 2 weeks. Thaw in the refrigerator overnight.
Further Reading
The “Beautiful” $3 Flower Tumblers at Walmart People Are Buying 2 at a Time
The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About
