Indulge in a slice of pure delight with this classic Black Forest cake recipe. Originating from Germany’s Black Forest region, this iconic dessert is a symphony of rich chocolate, sweet cherries, and light whipped cream. To learn more about the fascinating heritage of this classic German dessert, delve into the historical accounts of Black Forest cake. Our authentic Black Forest cake brings that traditional taste right into your kitchen. It is perfect for any special occasion or simply to treat yourself.
Why You’ll Love This Black Forest Cake Recipe
You will adore this Black Forest cake recipe for many reasons. It captures the authentic taste of a beloved German dessert. This impressive cake looks complex but is surprisingly easy to make. Layers of moist, rich chocolate cake create a delightful foundation. Fresh, vibrant cherries provide a burst of fruity tang. A creamy, light whipped frosting beautifully balances every bite.
Ingredients
Our easy Black Forest cake recipe uses simple, high-quality ingredients for the best flavor.
Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup Dutch-processed cocoa powder (sifted)
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup vegetable oil
- 1 cup buttermilk (room temperature)
- 1 cup hot water or hot coffee
- 2 large eggs
- 2 tsp vanilla extract
Cherry Liqueur Syrup
- 1/2 cup granulated sugar
- 1/2 cup water
- 1/4 cup cherry liqueur (Kirschwasser)
Whipped Cream Frosting
- 3 cups whipping cream (cold)
- 1/4 cup powdered sugar (sifted)
Chocolate Bark & Assembly
- 250 g good quality dark chocolate (chopped)
- 2 1/2 cups cherries (pitted and cut in half)
- 1 bar dark chocolate (for shavings, optional)
- Additional fresh cherries (for garnish)
Notes & Substitutions
For buttermilk, combine 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes. Hot coffee deepens the chocolate flavor in your Black Forest cake. Understanding the distinct characteristics of Kirschwasser, a traditional cherry brandy, can help you appreciate its unique contribution to authentic Black Forest cake. Fresh cherries are best, but frozen (thawed and drained) or canned cherries (drained well) also work. Use good quality Dutch-processed cocoa powder for a richer, darker cake.
Equipment
You will need two 8-inch round cake pans to bake the layers evenly. A stand mixer with a whisk attachment simplifies making the frosting. Have a small saucepot ready for the syrup. Several mixing bowls are essential for preparing different components. An offset spatula helps spread frosting smoothly. Parchment paper is key for lining pans and making chocolate bark. A cherry pitter is optional but makes preparation much faster.
Instructions
Creating this stunning Black Forest cake is an enjoyable process. Follow these steps for a perfect dessert every time.
Chocolate Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper. This preparation ensures your cake layers release easily.
- In a large bowl, combine all dry cake ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk them thoroughly to ensure even distribution.
- In a separate medium bowl, slowly whisk together the wet ingredients: vegetable oil, buttermilk, eggs, and vanilla extract. Ensure they are well combined.
- Add the wet ingredients to the dry mixture. Pour in the hot water or coffee. Mix on low speed with an electric mixer until just combined. Do not overmix the batter for this Black Forest cake.
- Divide the batter evenly between the two prepared cake pans. Ensure the tops are smooth and level.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack. Cool completely before assembling your Black Forest cake.
Cherry Liqueur Syrup
- Combine 1/2 cup granulated sugar and 1/2 cup water in a small saucepot.
- Bring the mixture to a boil over medium heat, then simmer briefly until the sugar dissolves.
- Remove the pot from the heat. Stir in the 1/4 cup cherry liqueur.
- Allow the syrup to cool completely before using it for the Black Forest cake.
Whipped Cream Frosting
- Place a large mixing bowl and your whisk attachment in the freezer for 15 minutes to chill thoroughly. This step is crucial for stable whipped cream.
- Pour the cold whipping cream into the chilled bowl. Add the sifted powdered sugar.
- Whip on high speed until stiff peaks form. The cream should hold its shape firmly. Be careful not to over-whip, or it will become grainy.
Chocolate Bark
- Melt the chopped dark chocolate using a double boiler or in 30-second intervals in the microwave, stirring until smooth.
- Spread the melted chocolate thinly onto a piece of parchment paper. Use an offset spatula to create an even layer.
- Carefully roll the parchment paper (with the chocolate still on it) into a loose cylinder. Chill in the refrigerator for at least 30 minutes, or until the chocolate is firm.
- Once firm, unroll the parchment. The chocolate will naturally break into beautiful, rustic bark pieces. These make an elegant garnish for your Black Forest cake.
Assembly
- Once the cake layers are completely cool, use a serrated knife to level the tops if necessary. Then, carefully halve each cake layer horizontally, creating four thin layers in total.
- Place one cake layer on your serving plate or cake stand. Brush generously with the cooled cherry liqueur syrup.
- Spread a layer of whipped cream over the syrup-soaked cake. Arrange a portion of the pitted and halved cherries evenly over the cream.
- Carefully place the next cake layer on top. Repeat the brushing, cream, and cherry steps for the remaining layers.
- Once all layers are stacked, apply a thin crumb coat of whipped cream all over the cake. Chill for 15 minutes. Then, apply a final, thicker layer of whipped cream, frosting the top and sides smoothly.
- Decorate the sides of the cake with your prepared chocolate bark or shavings. Garnish the top with additional fresh cherries. This completes your beautiful Black Forest cake.
Pro Tips & Troubleshooting
Always ensure all cold ingredients are truly cold and warm ingredients are at room temperature. This helps achieve the right texture. Do not overmix your cake batter; mix only until just combined to keep the cake tender. Chill your whipping cream, bowl, and whisk attachment thoroughly for stable, stiff peaks. Handle chocolate bark with clean gloves to prevent fingerprints and melting. Test cake doneness properly; a clean skewer ensures it is baked through. Proper pan prep with grease, flour, and parchment prevents sticking. Use cake strips or bake at a slightly lower temperature to achieve flat cake tops.
Serving, Storing, & Variations
Serve this delightful Black Forest cake chilled for the best experience. The flavors meld beautifully when cold. Store any leftover cake covered in the refrigerator. Consume your homemade Black Forest cake within 1-2 days for optimal freshness. For a non-alcoholic syrup, simmer cherry juice with sugar. You can also use almond extract for flavor. Experiment with different cherry types like Amarena or sour cherries for varied tartness. Adjust chocolate decoration styles; chocolate curls or a simple dusting of cocoa powder also look elegant.
Nutrition Information
This Black Forest cake offers a decadent treat, providing energy and flavor. (Note: Nutritional values are estimates and vary based on ingredients and portion sizes.)
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 550 kcal |
| Total Fat | 35 g |
| Saturated Fat | 20 g |
| Cholesterol | 100 mg |
| Sodium | 300 mg |
| Total Carbohydrates | 55 g |
| Dietary Fiber | 3 g |
| Total Sugars | 40 g |
| Protein | 5 g |
FAQ
What is Black Forest cake?
Black Forest cake is a traditional German dessert known for its distinct layers. It features chocolate sponge cake, sour cherries, and whipped cream, often enhanced with Kirschwasser (cherry liqueur).
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day or two in advance and store them wrapped at room temperature. Assemble the Black Forest cake on the day of serving for the freshest whipped cream.
What type of cherries should I use?
Fresh sour cherries are traditional and ideal for this Black Forest cake. If fresh aren’t available, high-quality frozen cherries (thawed and drained) or jarred sour cherries packed in syrup are excellent alternatives.
Is cherry liqueur essential?
Cherry liqueur (Kirschwasser) adds an authentic depth of flavor. However, you can omit it or substitute it with cherry juice, almond extract, or even a little rum extract mixed into the syrup for a non-alcoholic version.
How do I prevent my whipped cream from deflating?
Ensure your heavy cream, mixing bowl, and whisk attachment are all thoroughly chilled. Whip the cream to stiff peaks and avoid over-whipping, as this can cause it to curdle or become unstable.
Conclusion
This incredible Black Forest cake recipe truly brings a taste of Germany to your table. Its perfect balance of moist chocolate cake, tart cherries, and airy whipped cream makes it an unforgettable dessert. Don’t be intimidated by its elegant appearance; this recipe is straightforward and designed for home bakers. Embrace the joy of creating something so delicious and share this authentic Black Forest cake with loved ones.