Black Forest Cake

This deliciously moist Black Forest Cake is a cut above the rest with homemade whipped cream, rich chocolate ganache, and sweet spiked cherries.

Black Forest Cake on a wood slice cake stand

This post is sponsored by KitchenAid.

Today’s blog post is one of the most special you’ll ever read here on SBA. I am both honored and excited to partner with KitchenAid for its 100 Year Celebration. This once-in-a-century celebration commemorates 100 years of KitchenAid inspiring culinary passion and creating new possibilities in the kitchen. The same core value launching KitchenAid back in 1919 is continuously instilled in the products created today: an inspiration by those who love to make…and I am certainly one of those people.

Limited Edition KitchenAid Stand Mixer in Misty Blue with chocolate cake batter

slice of black forest cake on a white plate, the rest of the cake on a wood slice cake stand, and a blue stand mixer

What is Black Forest Cake?

This is my rendition of the traditional German black forest cake aka Schwarzwälder Kirschtorte. Today’s towering beauty has 4 parts:

  1. My go-to chocolate layer cake
  2. Dark sweet cherries
  3. Fluffy vanilla whipped cream
  4. Dark chocolate ganache

black forest cake batter in a glass bowl

2 images of pouring chocolate cake batter into cake pans and brushing cherry soaking syrup onto cake layers

2 images of cherries in a glass bowl and adding cherries to black forest cake

Chocolate Cake

The cake recipe comes from this tuxedo cake, which was adapted from my favorite chocolate cake. It has a cake crumb so moist and chocolate-y, it sticks to your fork and melts on your tongue. Curious about the ingredients used? Hop on over to that recipe for detail. One thing I’ll mention because it’s worth repeating: hot liquid is a must in this cake batter. Why? The hot liquid encourages the cocoa powder to bloom and dissolve instead of just sitting there. For the hot liquid, I recommend coffee which will deepen the chocolate flavor. The cake will not taste like coffee, I promise! Or you can use hot water.

Cherries & Whipped Cream

Grab a couple cans of dark sweet cherries that are soaked in heavy syrup (the can is sold as such). Reduce the syrup down on the stove as the cakes bake. Have any cherry liquor around? Add a splash and brush the mixture all over the cakes while they’re still warm. This cherry soaking syrup guarantees the moistest, most flavorful chocolate cake you will EVER taste. Think of the best chocolate cake you’ve ever eaten. This one’s better and we have the cherry- soaking syrup to thank.

Those cherries from the can? They’ll be layered right into the cake, seeping their magenta juices into the vanilla whipped cream. Swirled pink, the whipped cream is light, billowy, and doesn’t weigh down the cake. While this black forest cake is certainly decadent, it’s not overly heavy. A breath of fresh air considering most chocolate cakes are dense as bricks!

Most of vanilla whipped cream is layered inside the cake, but be sure to reserve some to lightly spread on top and around the cake. This seals in the cake’s moisture. Have I mentioned this cake is moist?

Homemade Whipped Cream in a glass stand mixer bowl

How to Make Chocolate Ganache

Black forest cake is traditionally finished with chocolate shavings, but I took it a step further and opted for chocolate ganache. The crowning glory is a layer of dazzling chocolate ganache that gently drapes over the sides for mega drama. (Because when it comes to chocolate cake, there’s gotta be drama!) Made from heavy cream and pure chocolate, there’s no garnish more appropriate for this cake masterpiece.

I’m so excited for you to try this black forest cake, a recipe that came to life from the one who inspired me to get in the kitchen.

Sally decorating a black forest cake with flowers

Super-moist chocolate cake, whipped cream, and dark sweet cherries are Black Forest Cake! Homemade chocolate cake on sallysbakingaddiction.com

Slice of black forest cake on a plate

Now let’s talk about the gorgeous stand mixer you see in all these photos! The 100 Year Limited Edition Stand Mixer comes in a custom and classic color, Misty Blue– a soft blue with a hint of green that is reminiscent of one of the first KitchenAid stand mixer colors ever introduced. It displays a heritage-inspired KitchenAid® logo, a white-coated stainless steel bowl and a custom Power Hub cover celebrating 100 years of KitchenAid. 10 speeds, tilt head, 5 quart, a testament to the past 100 years!

While it may be KitchenAid brand’s 100 year anniversary, it’s a celebration for all of us. I invite you to post a photo on Instagram of your favorite memory of making in the kitchen and tag it with #MakingHistory100 and #SweepstakesUS for the chance to win a KitchenAid® 100 Year Limited Edition Stand Mixer. No Purchase Necessary. US/DC 18+. Ends 11/24/18 11:59 PM ET. Click here for sweepstakes rules.

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Black Forest Cake on a wood slice cake stand

Black Forest Cake

  • Author: Sally
  • Prep Time: 1 hour, 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 3 hours, 45 minutes
  • Yield: 12 servings
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Description

This deliciously moist Black Forest Cake is a cut above the rest with homemade whipped cream, rich chocolate ganache, and sweet spiked cherries.


Ingredients

Chocolate Cake

  • 1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)
  • 3/4 cup (65g) unsweetened natural cocoa powder*
  • 1 and 3/4 cups (350g) granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons espresso powder (optional)*
  • 1/2 cup (120ml) canola or vegetable oil
  • 2 large eggs, at room temperature
  • 3/4 cup (180g) full fat sour cream, at room temperature*
  • 1/2 cup (120ml) buttermilk, at room temperature*
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) hot water or coffee*
  • 2 (15 ounce) cans dark sweet cherries in heavy syrup*
  • 2 Tablespoons cherry liquor (sold as kirsch or kirschwasser)*

Chocolate Ganache

  • 1 cup (240ml) heavy cream or heavy whipping cream
  • two 4-ounce semi-sweet chocolate bars (226g), finely chopped
  • optional: 1 Tablespoon light corn syrup*

Whipped Cream

  • 2 cups (480ml) cold heavy cream or heavy whipping cream
  • 1/4 cup (30g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat the oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  2. Make the chocolate cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a KitchenAid stand mixer fitted with a flat beater, beat the oil, eggs, sour cream, buttermilk, and vanilla together until combined. Pour the dry ingredients into the wet ingredients, add the hot water or coffee, and beat it all until the batter is completely combined.
  3. Divide batter evenly between 3 pans. Bake for 21-25 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. Remove the cakes from the oven and set on a wire rack. Allow to cool for 30 minutes in the pans, then remove cakes from pans and set on a cooling rack. Be careful and use two hands when handling the cakes.
  4. After the cakes have cooled, use a large serrated knife or cake leveler to slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!).
  5. Prepare the syrup: Drain the cherries, reserving 3/4 cup (180ml) of the heavy syrup. Set cherries aside. Simmer syrup and cherry liquor in a small saucepan over low heat until reduced down to 1/4 cup (60ml). Brush reduced syrup all over the cakes, reserving any leftover syrup.
  6. Slice the cherries in half, leaving a few whole cherries for garnish. Set aside.
  7. Make the ganache: Place chopped chocolate and corn syrup, if using, in a medium bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil– that’s too hot!) Pour over chocolate and let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted. Set aside to cool for 10 minutes as you prepare the whipped cream.
  8. Make the whipped cream: Using a KitchenAid stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until soft peaks form, about 3 minutes.
  9. Assemble the cake: Place 1 cake layer on your cake stand, cake turntable, or serving plate. Spread 1 heaping cup of whipped cream evenly on top. Dot with half of the halved cherries and drizzle with a spoonful of reduced syrup. Top with 2nd cake layer and evenly cover the top with 1 heaping cup whipped cream, the remaining halved cherries, and another drizzle of reduced syrup. Top with the 3rd cake layer. Spread the remaining whipped cream on top and all around the sides in a thin layer using an icing spatula. Use a bench scraper to smooth out the whipped cream on the sides of the cake.
  10. Pour chocolate ganache on top of the cake. Spread to the edges of cake allowing it to gently drip down the sides. Top with whole cherries. Refrigerate for at least 30 minutes before slicing and serving.
  11. Cover and store leftover cake at room temperature for 1-2 days or in the refrigerator for up to 1 week.

Notes

  1. Make Ahead Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. For the cherry syrup, cool then cover and refrigerate overnight. The whipped cream can be prepared, covered tightly, and refrigerated overnight. Chocolate ganache can be prepared, covered tightly, and refrigerated for up to 3 days before using. Let ganache sit at room temperature to soften or microwave for 5-10 seconds before using. The assembled cake can be refrigerated for up to 1 day before slicing and serving. The frosted cake can also be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
  2. Why Room Temperature Ingredients? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information. Instead of sour cream, try using plain yogurt. The cake won’t taste as rich, but it’s a fine substitution.
  3. Cocoa Powder: Use natural cocoa in the cake, not dutch-process. Here’s the difference between natural cocoa powder and dutch-process cocoa powder.
  4. Espresso Powder: Espresso powder and coffee will not make the chocolate taste like coffee. Rather, they deepen the chocolate flavor. I highly recommend them both. If coffee isn’t your thing, you can leave out the espresso powder and use boiling hot water instead of the hot coffee.
  5. Buttermilk: Buttermilk is required for this recipe. You can make your own DIY version of buttermilk if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
  6. Cherries: Canned dark sweet cherries in heavy syrup (they are sold as such) are imperative to the recipe. The syrup will be reduced down. Do not use fresh dark sweet cherries, sour cherries, or maraschino cherries.
  7. Cherry Liquor: The cherry liquor is optional, but really gives the soaking syrup (step 4) that over-the-top delicious flavor setting this black forest cake apart from others. You can also add a splash to the whipped cream!
  8. Corn Syrup: I like to add a touch of light corn syrup to the ganache to give it some glistening shine. This is an optional ingredient.

Black Forest Cake on a wood slice cake stand with a KitchenAid stand mixer in the background

Slice of black forest cake on a plate

559 Comments

  1. Hi Sally,
    I am an ardent fan and in love with your cakes!
    A few questions, I would like to make this cake using 6″ pans (3 x), do i need to make any changes to the recipe like baking time? Also, i only have fresh sour cherries, is it possible to make the syrup without adding alcohol? This will be the first time i am adding fruit to cake and worried about bleeding. Appreciate your response.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Krithika, For the cake you can use the recipe for Super Moist Chocolate Cupcakes and follow the baking directions in the post 6 Inch Cakes. You can cut the amount of cherries, whipped cream and ganache in half for this size cake. Unfortunately, we don’t recommend fresh cherries for this recipe. Canned dark sweet cherries in heavy syrup (they are sold as such) are imperative to the recipe. Hope you’ll still give this recipe a try!

  2. I made this for my FIL’s birthday. It was a hit! My MIL said it was the best cake she’s ever eaten. I made my own cherry syrup with sugar-water reduction and cherry extract to replace the kirsch (I didn’t want to buy a huge bottle for 1 cake). It wasn’t a cherry-flavored as I wanted so I’ll try the Kirsch next time. Sally’s chocolate cake is my favorite cake recipe, and I really liked the whipped cream with it. It’s not as sweet as ABC, and the chocolate flavor stands out more. I also made chocolate bark instead of the ganache, which made for a more dramatic appearance. I highly recommend, especially with the optional ingredients (I always use decaf).

  3. Hi! My store only had Maraschino cherries and I was wondering if these were okay to use or if they would be far too sweet or what issue they would cause. I have to make this cake by tomorrow so if you could respond that would be absolutely incredible

    1. Lexi @ Sally's Baking Addiction says:

      Hi Alma! Unfortunately we do not recommend maraschino cherries. See recipe notes for details.

  4. Bonnie Moss says:

    Hi,
    I would like to make this cake for my daughter’s birthday and I just want to confirm that I am drizzling the cherry juice over the whipped cream and not brushing onto the cake as the photos seem to indicate?? Thanks so much!

    Bonnie

    1. Trina @ Sally's Baking Addiction says:

      Hi Bonnie! See step 5 – brush the reduced syrup on the cakes and you can drizzle any leftover over the cherries when assembling the cake (step 9). Hope this helps!

  5. I am terrible at baking no matter how hard I try! I decided to make this for my daughter’s birthday and what an amazing cake it turned out to be! Everyone loved it although it didn’t look anything like yours…

  6. zarana sarda says:

    Hi Sally
    Can I add cabarnet sauvignon wine instead of buttermilk? Thanks

  7. Hello, is it possible to make this cake in two 9×13 layers? How would the baking time and temperature change? Would anything else have to be altered? Thanks

    1. Lexi @ Sally's Baking Addiction says:

      Hi Meena, you can bake this cake in a 9×13 inch baking pan (or, make two separate batches for 2, 9×13 layers). Same oven temperature, about 35-40 minutes bake time. You may need to get a little creative with how you layer the whipped cream, ganache and cherries – you’ll likely need less of each. Hope it’s a hit!

  8. This recipe looks incredible! I want to use it to make 2 small cakes, each would have 3 layers that are 6″ diameter. Would one recipe be sufficient? Thank you!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Shay, One recipe split between six 6-inch pans would likely work. Or if you’d like to be exact, for each 6-inch cake you can use the recipe for Super Moist Chocolate Cupcakes and follow the baking directions in the post 6 Inch Cakes. You can cut the amount of cherries, whipped cream and ganache in half for this size cake.

      1. Thank you for the fast reply!

  9. Made this cake for the first time and came out super moist and delicious!! My hubby loved it and the kids finished it before supper time. Will definitely bake it again and looking forward to trying out the rest of your cakes. Thanks Sally for such a easy recipe!

  10. Hello! Is it possible to make one large cake and cut the layers evenly afterwards? How would I alter the baking time so it doesn’t dry out but bakes evenly?

    Thank you!!

    1. Trina @ Sally's Baking Addiction says:

      Hi Nic! For best results we recommend baking thinner layers as directed in the recipe. This ensures an even bake and also ovoids the possibility of the cakes collapsing from being over-filled.

  11. Hi Sally,

    I’m looking forward to making this amazing cake this weekend for my husband’s birthday. Unfortunately, I can’t find Kirsch anywhere near me and can’t get it online delivered in time. I read online that cognac could be a substitute. Should I go that route, or would it be better to just leave it out? Thank you for all of your wonderful recipes!

    1. Hilari @ Sally's Baking Addiction says:

      Hi Betsy, what a delicious birthday dessert! We haven’t tested it, but some readers have reported success using cognac in place of cherry liquor. If you try anything, let us know how it goes. Hope your husband has a great birthday!

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