If you love rich, luscious desserts with a balance of chocolate and fruit, you're going to adore this Chocolate Black Forest Cake Recipe. It’s got everything—fluffy chocolate sponge, tart cherries soaking in syrup, smooth Chantilly cream, and velvety ganache all layered to perfection.
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Why You'll Love This Recipe
I still remember the first time I made this recipe in my kitchen, and how quickly it became a celebration favorite. The way the light genoise sponge pairs with the tangy cherries and luscious cream is simply irresistible.
- Elegant yet approachable: It looks stunning but is totally doable at home.
- Light and fluffy texture: The chocolate genoise sponge isn’t heavy or dense.
- Perfectly balanced flavors: Tart cherries, sweet cream, and rich chocolate harmonize beautifully.
- Versatile for occasions: Whether it’s a birthday or just a treat, this cake impresses every time.
Ingredients & Why They Work
To make this classic dessert come alive, picking quality ingredients is key. I find that room temperature eggs whip up best for the genoise, and choosing good semi-sweet chocolate really elevates the ganache. If you want a bright cherry flavor, mixing dark sweet cherries with maraschino cherries adds a nice depth.
- Eggs: Bring them to room temperature to get maximum volume when whisking.
- Granulated sugar: Sweetens while stabilizing the batter during whipping.
- All-purpose flour: Provides structure without weighing down the sponge.
- Cocoa powder: Adds deep chocolate flavor without moisture.
- Baking powder: Gives a gentle lift to help the batter stay airy.
- Salt: Enhances all the flavors in the cake and cream.
- Canned cherries in syrup: Convenient and full of tartness; a mix of varieties works best.
- Heavy whipping cream: Chilled for perfectly smooth, stable Chantilly cream and luscious ganache.
- Vanilla extract: Boosts the aroma in the whipped cream.
- Semi-sweet chocolate: Melts into a silky ganache that balances the sweet and tart.
Make It Your Way
The beauty of this Chocolate Black Forest Cake Recipe is how wonderfully flexible it is. Whether you're adapting for dietary preferences or adding your own twist, you can easily customize to suit your taste or occasion.
- Fresh Cherries Swap: I love using fresh cherries in late spring and summer. Cooking them down with a bit of sugar and water creates an incredibly vibrant syrup that feels so seasonal and bright.
- Dairy-Free Variation: For those avoiding dairy, swap the heavy cream in the Chantilly cream and ganache with coconut cream. The texture is slightly different but still delivers richness and a lovely coconut-cherry flavor pairing.
- Chocolate Lovers' Boost: Feeling extra indulgent? Add finely chopped dark chocolate between the layers along with the cherries for more chocolate intensity.
- Maraschino Cherry Only: If you prefer a sweeter, more classic Black Forest flavor, use maraschino cherries exclusively—they give a beautiful pop of color and sweetness.
Step-by-Step: How I Make Chocolate Black Forest Cake Recipe
Step 1: Whisk to Fluffy Perfection
Start by preheating your oven to 350°F (conventional, no fan) and lining four 8-inch cake pans with parchment paper only on the bottom—skip the butter or oil to keep the delicate genoise sponge light. Then, using a stand mixer with the whisk attachment, beat 8 large room-temperature eggs with 1 cup of granulated sugar on medium-high speed for 5 to 7 minutes. You’re aiming for a pale, thick, and fluffy mixture that nearly triples in volume. Don’t rush—this aeration is the secret to that classic, light sponge texture.
Step 2: Gently Fold In Dry Ingredients
Sift together 1 cup all-purpose flour, ½ cup cocoa powder, 2 teaspoons baking powder, and ½ teaspoon salt. Carefully fold the dry ingredients into your egg mixture with a rubber spatula, using slow, gentle motions. The key here is to maintain all the air you just whisked in—stop folding as soon as you see no streaks of flour to keep your batter ultralight and fluffy.
Step 3: Bake and Cool Your Cake Layers
Divide the batter evenly among the four prepared pans and smooth out the tops. Pop them in the oven for about 12 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean—avoid overbaking to keep the cake moist and tender. Let the cakes cool in their pans for 20 minutes, then transfer to wire racks until completely cooled before assembling.
Step 4: Prepare the Cherries and Syrup
Drain your canned cherries (I use a mix of dark sweet cherries and maraschino cherries), reserving all the syrup. Chop most of the cherries, but set aside a handful of beautiful whole ones for decorating later. Pour the cherry syrup into a saucepan and simmer it gently for 3-5 minutes to slightly reduce and intensify the flavor. Let it cool completely—this syrup is going to soak into your cake layers for that luscious cherry-infused bite.
Step 5: Whip the Chantilly Cream
Using a chilled bowl, whisk together 3 cups of cold heavy whipping cream, ¼ cup sugar, 1 teaspoon vanilla extract, and ⅛ teaspoon salt on medium-high speed. You're aiming for medium peaks—whipped cream that holds its shape softly and smoothly but isn’t stiff or grainy. This is what gives the cake such a rich yet airy layer of creaminess.
Step 6: Melt Your Ganache
Combine 240 grams of chopped semi-sweet chocolate with 1 cup heavy cream in a microwave-safe bowl. Microwave in 20-second bursts, stirring between, until the mixture melts into a glossy, smooth ganache. Let it sit at room temperature for 10 to 15 minutes to cool slightly—perfect for both drizzling between layers and decorating the cake.
Step 7: Assemble This Masterpiece
On your serving stand or turntable, place one cake layer upside down. Brush it liberally with cherry syrup to soak in all that tart sweetness. Spread a thick layer of your Chantilly cream, then sprinkle about a third of the chopped cherries evenly, gently pressing them into the cream. Finish the layer with a drizzle of 2 to 3 tablespoons of ganache. Repeat this process with the next two layers.
Top with the final cake layer, brush again with syrup, and coat the entire cake with the remaining whipped cream. Pop the cake in the fridge for 15 minutes to set everything beautifully.
Step 8: The Finishing Touches
Warm the leftover ganache just until it's pourable (but definitely not hot). Pour it gently over the top of the chilled cake, using an offset spatula to spread it and let it drip naturally over the edges for an elegant look. For extra pizzazz, pipe dollops of remaining whipped cream around the edges and top each with a reserved cherry. Finish off with a sprinkle of chocolate shavings or grated chocolate for that classic Black Forest flourish.
Step 9: Serve and Savor
Slice into this divine Chocolate Black Forest Cake Recipe and enjoy each bite of the fluffy choc sponge, rich cream, tart cherries, and silky ganache. It’s a dreamy dessert that’s worth every minute of prep.
Top Tip
Mastering the perfect Chocolate Black Forest Cake Recipe is all about patience and gentle handling. These tips come straight from my kitchen trials and will make your baking journey smoother and your cake absolutely stunning.
- Whisking the Eggs Properly: Taking the full 5-7 minutes to beat the eggs and sugar until pale and fluffy is absolutely critical to get that light, airy genoise texture.
- Folding Dry Ingredients: I learned the hard way that folding gently and stopping as soon as there are no flour streaks preserves the batter’s fluffiness and prevents a dense cake.
- Using Parchment Paper: Lining just the bottom of your cake pans with parchment helps you lift these delicate layers out perfectly without any breakage.
- Preventing Overbaking: Setting a timer and checking the cake at 10 minutes to avoid overbaking will keep your genoise moist and tender, which is key for a successful layered cake.
How to Serve Chocolate Black Forest Cake Recipe
Garnishes
This cake looks and tastes magnificent when topped with glossy whole cherries—reserve a few from your jar or fresh batch for decoration. A sprinkle of dark chocolate shavings or some finely grated chocolate adds an elegant touch while enhancing the cocoa richness. For a festive flair, you can pipe delicate whipped cream rosettes around the edges and nestle a cherry atop each dollop.
Side Dishes
Serve slices of this luscious cake with a scoop of lightly sweetened vanilla bean ice cream or a dollop of extra Chantilly whipped cream. Fresh berries like raspberries or strawberries pair beautifully to add a bright, fruity contrast. For a cozy coffee break, a rich espresso or a cup of hot black tea complements the chocolate and cherry notes perfectly.
Make Ahead and Storage
Storing Leftovers
Because the genoise sponge can dry out, it’s best to enjoy this cake fresh or within one day of assembly. Store leftover slices carefully in an airtight container in the refrigerator, where they’ll stay moist and flavorful for up to 4 days.
Freezing
You can freeze the assembled cake wrapped tightly in plastic wrap and then in foil to protect against freezer burn. Freeze for up to 1 month. When ready to enjoy, thaw overnight in the refrigerator to maintain the whipped cream texture and cherry freshness.
Reheating
This cake is best served chilled or at room temperature—avoid reheating as it contains whipped cream and ganache that can lose their texture with heat. If desired, let the cake sit out for 20-30 minutes before slicing to soften slightly for optimal flavor and mouthfeel.
Frequently Asked Questions:
Absolutely! Use about 2 cups of pitted fresh cherries. Simmer them with 4 tablespoons each of water and sugar on medium-low heat for 10 minutes to create your own cherry syrup. Use the syrup to soak the cake layers and fold the softened cherries into the filling.
Bake the layers at 350°F for 10-12 minutes and check with a toothpick; it should come out clean with no wet batter. Be careful not to overbake as this sponge can dry out quickly.
Genoise sponge relies on aeration from whipped eggs to be light and fluffy. Gently folding in the dry ingredients prevents deflating the batter and losing that precious volume.
Yes, but it’s best to assemble and decorate the cake the same day you plan to serve. The genoise keeps better fresh and the whipped cream maintains its delicate texture best if consumed within a day of making.
Final Thoughts
There’s something so joyful about pulling together a classic Chocolate Black Forest Cake Recipe, blending delicate chocolate sponge, tart cherries, and silky cream. It’s a beautiful balance of textures and flavors that never fails to impress, whether for a special celebration or a cozy night in. I hope these tips and ideas inspire you to create your own slice of indulgence and share it with loved ones. Happy baking and even happier eating!
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Chocolate Black Forest Cake Recipe
- Prep Time: 30 minutes
- Cooling Time: 40 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
This Perfect Chocolatey Black Forest Cake combines a light and fluffy chocolate genoise sponge layered with tart cherries soaked in syrup, Chantilly whipped cream, and rich chocolate ganache. It's elegantly decorated and delivers a classic dessert experience with luscious textures and balanced flavors, ideal for special occasions or indulgent treats.
Ingredients
Chocolate Genoise Cake
- 8 large eggs, room temperature
- 1 cup granulated sugar (200 g)
- 1 cup all purpose flour (130 g)
- ½ cup cocoa powder (50 g)
- ½ teaspoon salt
- 2 teaspoon baking powder
Cherries and Syrup
- 2 14 oz cans/jars of pitted cherries in syrup (dark sweet cherries and maraschino cherries)
Chantilly Whipped Cream
- 3 cups heavy whipping cream, chilled (720 g)
- ¼ cup sugar (50 g)
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Ganache
- 240 g semi sweet chocolate (or mix of dark and milk chocolate)
- 1 cup heavy cream (240 g)
Instructions
- Prepare the Genoise Cake: Preheat the oven to 350F (conventional, no fan). Line four 8-inch round cake pans with parchment paper at the bottom without adding oil or butter.
- Whisk Eggs and Sugar: In a stand mixer bowl with whisk attachment, whisk the eggs and sugar on medium-high speed for 5-7 minutes until the mixture is pale, thick, fluffy, and nearly triples in volume. Do not rush this step to ensure proper aeration.
- Fold in Dry Ingredients: Sift together all purpose flour, cocoa powder, baking powder, and salt. Slowly fold the dry ingredients into the egg mixture gently using a rubber spatula, stopping once no streaks remain to preserve batter fluffiness.
- Bake the Cake Layers: Divide batter evenly among the prepared pans and spread uniformly. Bake for 12 minutes or until a toothpick inserted in the center comes out clean. Avoid overbaking for a moist texture.
- Cool the Cakes: Let cakes cool in pans for 20 minutes, then remove and finish cooling completely on wire racks while preparing other components.
- Prepare Cherries and Syrup: Drain canned cherries and reserve all cherry juice in a saucepan. Chop all but a handful of reserved whole cherries for decoration. Gently reduce cherry juice by simmering 3-5 minutes and allow to cool completely.
- Make Chantilly Whipped Cream: In a chilled bowl, whisk heavy cream, sugar, salt, and vanilla on medium-high speed until medium peak stage is reached—cream holds shape but remains soft and smooth.
- Make Ganache: Place chopped chocolate and heavy cream in a microwave-safe bowl. Microwave in 20-second increments, stirring in between until fully melted and smooth. Let cool at room temperature 10-15 minutes.
- Assemble the Cake: Place one cake layer upside down on a serving stand. Brush with cherry syrup generously. Spread a thick layer of whipped cream, then spread one-third of chopped cherries, pressing gently. Drizzle 2-3 tablespoons ganache over the layer.
- Repeat Layers: Repeat with next two cake layers following the same steps. Top with last cake layer, brush with syrup, and frost the entire cake with the remaining whipped cream.
- Chill: Refrigerate the assembled cake for 15 minutes to set.
- Add Ganache Drip: Warm the remaining ganache until pourable but not hot. Pour atop the cake and use an offset spatula to spread and allow it to drip down the sides.
- Decorate: Optional: Pipe remaining whipped cream into dollops around the cake’s edge, topping each with reserved cherries. Sprinkle chocolate shavings or grated chocolate over the top.
- Serve: Slice and enjoy this luscious Black Forest Cake fresh.
Notes
- Using fresh cherries instead of canned: Pit and cook 2 cups of fresh cherries with 4 tablespoons water and 4 tablespoons sugar on medium-low heat for 10 minutes until syrup forms. Reserve syrup to soak the cake layers and chop cherries for filling.
- Make-ahead: Genoise sponge can dry out quickly; decorate and serve fresh or up to 1 day in advance. Store in airtight container in fridge for up to 4 days.
- Ensure eggs are at room temperature for optimal volume during whipping.
- Do not overmix batter after adding dry ingredients to retain fluffiness.
- Use parchment paper on pan bottoms for easy removal of delicate genoise layers.
Nutrition
- Serving Size: 1 slice (approx. 120 g)
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 160 mg
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