This deliciously moist Black Forest Cake is a cut above the rest with homemade whipped cream, rich chocolate ganache, and sweet spiked cherries.
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.
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:
- My go-to chocolate layer cake
- Dark sweet cherries
- Fluffy vanilla whipped cream
- Dark chocolate ganache
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?
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. Instead of covering the entire cake like we do with chocolate raspberry cake and chocolate peanut butter cake, we will let the chocolate ganache gently drape 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.
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!
PrintBlack Forest Cake
- 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 (spooned & 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
- Preheat the oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- 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.
- 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.
- 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!).
- 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.
- Slice the cherries in half, leaving a few whole cherries for garnish. Set aside.
- 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.
- 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.
- 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.
- 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.
- Cover and store leftover cake at room temperature for 1 day or in the refrigerator for up to 1 week.
Notes
- 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.
- Special Tools (affiliate links): 9-inch Round Cake Pans | Glass Mixing Bowls | Whisk | Stand Mixer | Cooling Rack | Saucepan | Cake Turntable | Icing Spatula | Bench Scraper | Cake Carrier (for storage)
- Why Room Temperature Ingredients? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read more about the importance of room temperature ingredients. Instead of sour cream, try using plain yogurt. The cake won’t taste as rich, but it’s a fine substitution.
- Cocoa Powder: Use natural cocoa in the cake, not dutch-process. Here’s the difference between dutch-process vs. natural cocoa powder.
- 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.
- 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.
- 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.
- 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!
- 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.
This recipe is now the only black forest cake recipe I will use! I have made it for several customers and it is perfect every time.
What is your opinion on halving this recipe? I’m making it for a small celebration and don’t want to have a ton of leftovers. I think I could bake it in three round 6-in pans, based on your pan conversion post. Do you think those would work well? That is such a useful post!
Hi Alison, that should work well! You can follow the baking times and instructions from this 6-inch cakes post. Hope you enjoy it!
This was so good, I will be making it again! My Dad asked me where I bought it, thinking it was from a bakery.
Every year my friend bakes me whatever cake I choose for my Christmas Eve birthday and this is the one I chose. Everyone loved it and agreed it was the best one since we started this tradition. It’s a keeper, and a hands down winner.
Great recipe. It was delicious. The directions were easy to follow
Can I freeze the individual cake layers, tightly wrapped, in advance? I notice on most of your cake recipes you mention that layers can be frozen individual and then thawed for assembly. It isn’t mentioned here. I’m just wondering if that is because I *shouldn’t* freeze this specific cake in layers? Or will it be okay?
Also I love all your recipes! Thank you!
Hi Jessica, freezing these cake layers will be fine!
Great, thank you very much! Should I add the soaking syrup to the cake layers prior to freezing, or after they thaw?
We would add it after thawing.
Hi Sally,
I need to make this in a pan that measures 11 x 15 x 2. Would doubling or tripling this recipe give me the full 2″ height so that I can cut the layer? Or is this enough batter to fill the pan but the layer would be very thin. I like to level my layers and this batte when divided into the three 9″ pans as recomended are to thin for me so I usually double it so the layers are thicker. I am making this tomorrow – I hope you can answer soon. By the way I have made this so many times and EVERYONE said it is sooooo delicious.
Hi Denise, we’re so glad to hear this is a favorite for you! This cake yields about 6 cups of batter, which is helpful for other cake pan sizes and conversions. Thanks so much for making and trusting our recipes!
This is an excellent recipe. My friends thought I bought the cake and were later surprised to discover I made it. I used Amarena Fabbri Wild Cherries in Heavy Syrup. The syrup is already so good that it did not need to be reduced and the kitsch was also not needed. I made the cake in the morning and refrigerated it and served it that evening. Worked great.
I loved this recipe BUT it needs one extremely important modification.
The time it takes for the ganache to cool down to a level where it won’t spread too thin, make a giant mess and melt the fragile whipped cream.
Seriously, I spent several hours making this, only to wait the 10-12 minutes for the ganache to cool, and to realize it wasn’t cool enough. What happens it that it will slightly melt the fragile whipped cream on top.
I don’t understand how the recipe can be so good, right up until this fatal flaw.
Please, add 5-7 minutes extra cooling time on the ganache. It should ideally be measured in degrees for those of us with kitchen thermometers.
Thanks Sally!
This cake is decadent, pure perfection! Thank you
I don’t know what I did wrong but the cake ended up with a large crumb and wasn’t soft and delicate. It wasn’t over baked but I’ve never had a cake turn out like this. It did not hold up well to the cherry simple syrup either. I always brush my cakes and this was a surprise as I assembled in the morning and served it 10 hours later(refrigerated and brought out 30min before). Any suggestions would be wonderful as I want to make this again and I think it’s a me problem lol.
Hi Annika, we’re happy to help troubleshoot. How did you measure your flour? If the cake was a bit dry but was not over baked, it’s possible the flour was slightly over measured. Be sure to spoon and level (or us a kitchen scale) for the most accurate amount. This post on how to prevent dry and dense cakes may also be helpful to review. Thank you for giving this one a try!
Do you use Oregon Dark Sweet Fherries?
Hi Christina, yes, we typically use the Oregon brand when making this cake.
I have been making an elaborate black forest cherry cake for my brother since were teenagers. This year, I – gasp – tried Sally’s recipe instead of my usual recipe, because I think that as we’ve gotten older, we prefer sweets that aren’t SO sweet. Well, my brother gave it a 10/10, and this is the new recipe I’ve been asked to make moving forward. My only suggestion is that the ganache needs to either be COMPLETELY cooled prior to topping the cake, or that the ratio of chocolate to cream needs to we adjusted slightly – maybe only 3/4c cream, because it was quite runny, even at room temperature. Other than that, it’s PERFECT!
Hey Sally! I’m so excited to try this recipe, however I don’t have 9in cake pans. Would you recommend doing 3 8in pans or 2 10in pans for this recipe?
Hi Macie, You can use 8 inch cake pans for this cake. The layers will be slightly thicker and require a slightly longer bake time (not much though).
Hi gang!
Can I use amarena cherries?
Hi Enayat, you could use Amarena cherries here. Happy baking!
I couldn’t try it because I didn’t make it with gluten free flour but everyone said it was amazing! I couldn’t find an inexpensive kirsch so I added a little bourbon instead but I think the cherry liquor would’ve taken it to the next level. Due to fridge space we weren’t able to refrigerate for the 30 min so I just made and assembled right before eating. It was messy to cut into because I used 4 small layer pans so I think I’d stick with 2/3 larger pans next time! I took a photo if I’m able to attach.
I only have two nine inch cake pans. Can I split the batter between two pans?
Hi DLK! We don’t recommend baking the batter in two pans. What you can do is bake 2/3 of the batter in your pans, leaving the last 1/3 to sit covered at room temperature while you wait to use one of the pans for your third layer. Happy baking!
Can I use 3 8” pans instead of 9” ones. Thank you.
Hi Carol, You can use 8 inch cake pans for this cake. The layers will be slightly thicker and require a slightly longer bake time (not much though).
So glad I found this recipe! Thank you Sally, for your easy to follow instructions and the extra science you provide about the differences in cocoa, as well as your advice on baking soda and baking powder . Hubby requested a Black Forest Cake for his birthday and it was a big hit. Very light, delicious and impressive! It was the first time I made a triple layer cake and ganache. Some tips for others: I did it over 2 days – made the layers and syrup day one and the whipped cream, ganache and assembly day two. I use cake pan belts – I own two and made the DIY version with aluminum foil and paper towels for pan 3. (You can watch videos on youtube about them. I highly recommend using them, no need to level a cake with those belts. I also lightly oil my wire racks and the spatula’s (the largest I have) to transfer and deal with those layers. I also oiled the parchment I placed between the layers when I stored them overnight. I wasn’t able to find dark sweet cherries in syrup and bought cherry filling, but thought I was using what the recipe called for. I hadn’t read the comments before I was making a syrup- which was quite thick so I cut it with some water and some fresh lemon juice and just brushed some on this morning before assembling. Not sure if it made a difference. It was a hot day and the oven was going so I refrigerated the cake in the morning. Took it out and tented with foil for about 2 hours before serving in the evening. Thanks again! A super success!
I’ll be making this cake this weekend and wonder what do all of the * mean in the recipe?
Hi Teri, the asterisks indicate a corresponding note in the Recipe Notes section right below the written recipe. Hope you enjoy the cake!
I love this recipe but am thinking of making it without the cherries because my friend loves chocolate cake with chocolate ganache do you think it will work without the cherries?
Hi Sue, absolutely. Or here is our chocolate cake and chocolate ganache recipes instead!
Can I use grenadine to substitute for kirsch?
Hi Taylor, grenadine is actually made from pomegranate juice, so the taste of the cake would be much different if using grenadine. We’d recommend a cherry syrup or you can omit completely if needed.
Hi, Sally
Can I bake the batter in one 9″ spring pan and then cut it into three slices?
Hi Urvashi, we don’t recommend it–that much batter in the pan could cause it to bake unevenly. It’s best to bake the layers separately.
I really want to make this cake. However, my grand-daughter has a severe egg allergy. Can I use apple sauce or chia egg in place of the eggs? What would you recommend? Thank you. OBTW, love many of your recipes. 🙂
Hi Donna, I wish we could help more but have no experience baking with egg substitutes. Let us know if you try any!
Can this be mafe as a 9×13 cake? Have not made a 3 layer cake but want to make it for my dads 75th birthday
Hi Katherine, 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!
This cake was so good. I made the full recipes but got a 6-inch 3 layer cake + 6 cupcakes out of it. I also doubled the frosting amount and used 1 tbs vanilla pudding per cup cream to stabilize the whipped cream. The chocolate cake itself was the fluffiest I’ve ever made. We ate the cake over 4 days, storing it in the fridge uncovered and it never dried out nor dis the whip cream weep. Our new favorite cake!
Do you think making cupcakes from this recipe would work or should I use your super moist chocolate cupcake recipe? Would stuff it with the cherry and do a ganache drizzle.
Hi Michelle, you can use this recipe for at least 2 dozen cupcakes, fill them halfway with batter. About 20-22 minutes bake time at 350F. Or, if you need a smaller yield, you can use our chocolate cupcakes recipe instead. Let us know how it goes!
Thanks! I didn’t want 24 cupcakes around tempting me so I used the chocolate cupcake recipe but made the syrup, ganache and frosting. They were a huge hit!
How can I lesson the dark chocolate and get more of the classic German milk chocolate cake option? My grandfather is asking for it for his birthday
Hi D, though I haven’t tested this, you could reduce the cocoa powder in the recipe. It’s not a 1:1 substitution, but I would add a little more flour since you are reducing a dry ingredient.
Also the syrup wasn’t thick in the cherries what do I do does it matter? Does it need to be thick for a reason?
Canned dark sweet cherries in heavy syrup (they are sold as such) are imperative to the recipe. The syrup will be reduced down and brushed on the cakes.
Can you freeze this cake??
See recipe Notes for our recommended make-ahead instructions!