Whipped cream, chocolate, and cherries are a match made in heaven so you better believe this black forest cake is AMAZING!!! Light clouds of whipped cream, rich chocolate cake soaked with a cherry liqueur syrup and lots of fresh cherries make this cake a must make when cherries are at the market!
How to Make Black Forest Cake
1. Sift the flour, salt, baking powder, and cocoa into a large bowl. Whisk together and set aside.
2. Cream the butter then add the sugar and mix until light and fluffy.
3. Add the coffee to the butter mixer then beat in the eggs and yolks one at a time. Scrape the bowl down then mix once more.
4. Add the dry mixture in three batches alternating with the buttermilk. Beat until combined then scrape the bowl down one last time and mix once more just until any remaining pockets of butter are incorporated.
5. Divide the cake batter evenly either between the three six inch pans or two 8 inch pans. I always use cake strips for nice flat layers. You can read about them HERE if they’re new to you. Bake at 350F for about 30 minutes or until the centers are springy to the touch. Allow to cool a few minutes then invert onto a wire rack and allow to cool completely.
6. WHILE the cakes are baking you’ll need to make the syrup for soaking the layers. Add the water and sugar to a small pot then bring to a boil. Allow to boil for about a minute then remove from heat and stir in the cherry liqueur. Transfer to a bowl and allow to cool before using.
7. Reserve the prettiest cherries. If you’re making this as a 6 inch cake then you’ll want about 12, if you’re making an 8 inch then grab 20. Halve the rest and de-pit them and set aside in a bowl.
8. Shave down a 4oz bar of bittersweet or semisweet chocolate. Most of that will be used for the skirt. Reserve about 1/4 cup for the ganache. It’s impossible to shave all the chocolate so those big leftover pieces are great for the ganache!
9. Whip the cold cream, powdered sugar and cherry liqueur together until soft peaks form. It’s preferable to chill the bowl and whisk but not a must. Don’t make the whipped cream until you’re ready to use it.
10. SOAK your cake layers with the syrup. Don’t just brush it on, use a spoon to and slowly add all the syrup to the three layers.
11. Cover the first layer in whipped cream then press in as many cherry halves and pieces as you can fit. Remember the cherries support the cake and keep the whipped cream from squeezing out of the sides. Repeat this process until the cake is assembled then push in any errant cherries and smooth the side.
12. Cover the cake in a layer of whipper cream then smooth the top with an offset spatula and the side with a bench scraper. Pull the top corner in with the offset spatula making sure to clean it after each swipe.
13. Gently press the chocolate shavings onto the lower third of the cake. You can also throw them towards the cake, which is a nice way to get a gradient effect towards the middle.
14. Now it’s time for the ganache! This, by the by, is totally optional you may prefer to sprinkle more shaved chocolate on top, dust with cocoa powder or leave blank.
15. Use a large closed star tip to pipe dollops on the top’s edge. I’m using a 849 tip but any larger star tip will work.
16. Finish you cake off with the pretty cherries you reserved earlier. Press gently into the dollops and you’re ready to serve.
Frequently Asked Questions
What is this cake made of?
Black forest cakes are made with chocolate cake layers soaked in a cherry brandy called kirsch with cherries, whipped cream and shaved chocolate used in the assembly.
Why is it called Black Forest cake?
The cake is named after the cherry liqueur that imparted It’s distinctive flavor onto the dessert. Invented in the early twentieth century the cake was originally associated mostly with Berlin but soon became popular throughout Germany.
Should it be refrigerated?
Black forest cakes are covered in whipped cream which must be refrigerated if being left out for more than an hour. Additionally, whipped cream does not hold up well over time so a black forest cake would ideally be served fairly soon after assembly
Does this recipe have Alcohol?
A traditional black forest cake uses kirsch, which is an unsweetened cherry liqueur. You can omit this if you’re making the cake kid safe and instead add cherry juice to the syrup.
What can I use instead of kirsch in this cake?
Kirsch is an unsweetened eau de vie which has a wonderful aroma and slight taste of cherries but is pretty powerful. It’s a great addition to the sugar syrup that soaks the cake layers but if you can’t get ahold of it try Luxardo Il Maraschino Cherry Liqueur, or any number of sweeter cherry liqueurs. You could also add in regular brandy or another alcohol you enjoy along with some fresh cherry juice.
Pro Tips for this recipe
- You can make this with three six inch layers or two 8 inch layers.
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- To get FLAT layers that are moist inside and out try using cake strips! You can buy a set online or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
- Those cherries between each layer are very important so try to keep the pieces in halves or quarters and don’t skimp on them. If you don’t add them at all your soft whipped cream frosting will get squeezed out of the sides and the cakes.
- Whipped cream is soft and while delicious it won’t last very long so serve your cake the day its made and be gentle when smoothing it.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this black forest cake recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Black Forest Cake
Ingredients
For the Cake
- 2 cups all-purpose flour 240g
- 1 1/2 cup sugar 300g
- 1 cup unsalted butter 227g, room temperature
- 1 cup buttermilk 236mL
- 1/2 cup cocoa powder 58g
- 1/2 tsp baking powder 2g
- 1/2 tsp baking soda 3g
- 1 tsp salt 5g
- 1 tbsp coffee 15mL
- 2 eggs
- 2 egg yolks
For the Syrup
- 1/2 cup water 170g, melted and cooled
- 1/2 cup sugar 115g, room temperature
- 1/3 cup Kirsche
For the Whipped Cream Frosting
- 1 1/2 pints heavy cream cold
- 1/3 cup powdered sugar plus more to taste.
- 1 1/2 tbsp Kirsche 22mL
For the Assembly
- 2 cups cherries plus more for decorating
- 1 bittersweet chocolate
Instructions
For the Cake
- Butter and flour 3 six inch cake pans. Preheat oven to 350F.
- Sift the flour baking soda and powder, salt and cocoa powder.
- Cream the butter and sugar together until light and fluffy. Beat the eggs and yolks in one at a time, then add in the coffee.
- In three batches, mix in the flour mixture alternating with the buttermilk. Don't over-mix!
- Divide batter evenly into pans and bake at 350f for about 25 - 30 minutes or until the centers are done. Allow to cool in pans for about 10 minutes and then invert onto a wire rack.
For the Syrup:
- Add the water and sugar to a small pot then bring to a boil. Allow to boil for about a minute then remove from heat and stir in the cherry liqueur. Transfer to a bowl and allow to cool before using.
For the Whipped Cream Frosting
- Add the cold cream, powdered sugar, and Kirsche to the bowl of your stand mixer fitted with a whisk attachment then beat on high until soft peaks form. I always chill my bowl and whisk for a fast whip but this is optional.
For the Assemby
- Melt about 1/4 cup or dark chocolate with two tablespoons of cream. Whisk together and set aside.
- Wash, halve and pit about about 2 cups of cherries then transfer to a bowl and set aside.
- Carefully shave the chocolate using a knife or vegetable peeler. and set aside.
- Cover the first cake layer with whipped cream then press cherry halves all over the top. These cherry pieces are actually structural as they will hold the cake up, whipped cream is TOO soft for a three layer cake on it's own. Repeat the process with the other layers until the cake is assembled.
- Give the cake a quick smooth and push in any errant cherries. Cover the cake with more whipped cream then smooth the top and side.
- Gingerly press shaved chocolate onto the bottom half of the cake. You can also toss the chocolate at the cake as the frosting is quite soft and easy to disturb.
- Pour or pipe ganache onto the cake's top then smooth out. Leave about an inch from the edge uncovered.
- Transfer the remaining whipped cream to a piping bag fitted with a large closed star tip (849) Pipe dollops on the top then top with cherries.
Notes
- You can make this with three six inch layers or two 8 inch layers.
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- To get FLAT layers that are moist inside and out try using cake strips! You can buy a set online or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
- Those cherries between each layer are very important so try to keep the pieces in halves or quarters and don't skimp on them. If you don't add them at all your soft whipped cream frosting will get squeezed out of the sides and the cakes.
Your cakes never fail, John. I’ve made your elderflower cake before (for my mom’s wedding!) and I gave this Black Forest Cake a try for my boyfriend’s birthday. He says it’s now his favorite cake! Thanks for the great recipe!
This looks amazing! I get so happy when i get an alert on my computer with a new recipe!
Will all purpose flour work for this recipe? Thank you!
Excellent and beautiful! 🙂
AMAZING
OBSESSED!
love