Name: Chocolate Black Forest Cake Recipe
Prep time: 1 h 10 min
Cook time: 12 min
Total time: 1 h 15 min
Cuisine: European
Ingredients: 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 tsp salt; 2 tsp baking powder; 2 14 oz cans/jars of pitted cherries in syrup (dark sweet cherries and maraschino cherries); 3 cups heavy whipping cream, chilled (720 g); ¼ cup sugar (50 g); 1 tsp vanilla extract; ⅛ tsp salt; 240 g semi sweet chocolate (or mix of dark and milk chocolate); 1 cup heavy cream (240 g)

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.

The image shows a tall chocolate cake with five thick layers of dark chocolate sponge filled with white cream and bright red cherries. The outside is covered in smooth white cream with a drip of dark chocolate running down the sides. The top of the cake is decorated with swirls of white cream and whole cherries in red and dark purple colors. The cake is placed on a shiny green cake stand, and the background has a soft peach color with some blurred Christmas-like decorations. The surface is a white marbled texture photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Black Forest Cake Recipe
Top Tip
How to Serve Chocolate Black Forest Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Black Forest Cake Recipe

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.

Flat lay of eight large brown eggs with smooth shells, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of all purpose flour, a small white ceramic bowl of dark cocoa powder, a few sprigs of vanilla bean pods, a small white ceramic bowl of fine salt, a small white ceramic bowl of baking powder, a small white ceramic bowl filled with shiny pitted dark sweet cherries and bright maraschino cherries, a small white ceramic bowl of thick heavy whipping cream, and a small white ceramic bowl with smooth semi-sweet chocolate bars, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A slice of four-layer chocolate cake is shown on a white scalloped plate, with three thick dark brown chocolate layers separated by creamy white frosting mixed with bits of red cherries. The cake is frosted with a light cream exterior and has a dollop of whipped cream with a single red cherry on the side. In the background, there is a blurred piece of cake on another white plate and a golden fork on the white marbled surface next to the plate. Photo taken with an iphone --ar 2:3 --v 7

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

A clear glass bowl filled with a smooth, thick chocolate batter that is evenly mixed with small bubbles on the surface. The batter forms one layer inside the bowl, with some remnants coating the sides. A red spatula is partially immersed in the batter, resting on the left side of the bowl. The bowl is placed on a wooden board, which is set on a white marbled countertop. The image is taken from above, capturing part of the person's gray shirt at the bottom edge of the frame. photo taken with an iphone --ar 2:3 --v 7

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:

Can I use fresh cherries instead of canned for this cake?

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.

How do I know when the genoise cake layers are done baking?

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.

Why is it important to fold gently when mixing the batter?

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.

Can I make this cake ahead of time?

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!