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.
Keywords: black forest cake
I made this for myself for my 30th birthday; it was wonderful and everyone loved it! Not difficult to make either, but still impressive and beautiful! Not too sweet either. 🙂
★★★★★
Hi sally, i will be making this cake for a 50th on Thursday and I’m going to be completely covering it with buttercream flowers will the cream stand up to that weight?or should i put a buttercream ring on each layer to hold the cream and cherries in?
Thanks mel
Hi Melanie, It should be fine but adding a ring of buttercream around the edges would give you extra assurance that the whipped cream won’t squish out. Let us know if you try it!
Sally, you are a goddess. I have never made a three-tier cake before, but decided to try this recipe for my Dad’s birthday. It earned rave reviews and I will not be able to buy a black forest cake from a store again. It was rich, moist, and absolutely delicious. Thank you for inspiring me to bake.
★★★★★
Hi Sally!
If I am making the cake the night before, should I brush the cherry syrup and then cover the layers overnight? Or do I just brush the syrup the next day before assembling it? Thanks!
Also, I LOVE your blog!! I have done your German Chocolate Cake, Carrot Cake, No-Bake Cheesecake, Red Velvet Cake, Pumpkin Roll, and Chocolate Chip Cookies. They come out perfect every time! Thank you!! xoxo
Hi Ana, we’d recommend brushing the syrup on the next day when assembling the cake. Thank you for the positive feedback on our recipes — we’re thrilled you enjoy them!
Hi Sally!
Cherries are in season where I live, so I want to use fresh ones. Will they go bad?
Hi Lina, 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. However, here are all our other recipes that use cherries — hope you find some to enjoy!
Hi,
So – made the recipe twice (each time one portion) and cannot get enough to fill three pans. i get two pans filled about 1/3. yes, i have 9×2 inch pans. Also both times the center falls. did not open oven early. put cake in the oven very soon after mixing. similar recipes online have less baking soda and more powder. they also suggest higher volume of ingredients and 3x 9in pans…. will try. the cake tasted amazing, just didn’t look good. i’ve found with many recipes on this blog that the portions are very skewed. it’s unfortunate because often taste is good but the proportions are off
Hello! Recipe looks amazing! Could you use luxardo cherries for this recipe or will they be too sweet?
Hi Sally!
I LOVE your recipes. My partner has requested a black forest cake for his birthday as it is his favourite so I’m going to give it a shot. I don’t have a KitchenAid at home, only a handheld beater. Do you suggest using the beaters on low so as to just mix the ingredients or should it be higher to try and get some air in?
Thanks in advance for your help!
★★★★★
Hi Lisa, you can use your hand mixer to mix on a low-medium speed until the ingredients are combined. Be careful not to over mix, which could lead to a dense cake. Happy baking!
The best black forest cake i’ve ever made.❤❤
Hubby ask’s me to make it all the time.
★★★★★
This was absolutely delicious! I had never had or made a Black Forest Cake before but I will definitely be making it again. I found that it was much better the next day after it had been in the fridge for about 24 hours.
I couldn’t find Kirsch or cherry brandy anywhere so I used cherry vodka I already had on hand and it tasted great. The chocolate ganache also made a TON. I poured too much to begin with and it ended up running down the sides and all over my cake plate. Next time I would even make about half that amount to get the top with drips look in the pictures.
★★★★★
Hello Sally!
I have two birthdays coming up and I would love to use this recipe to make two smaller layer cakes. If I split the batter up and put it into smaller tins, do you have any suggestions for how to adjust baking time or temperature?
Really excited to try this one out! Happy new year!
Hi Amy, You can use our handy Cake Pan Sizes & Conversions post to help calculate how much batter you would need for different size pans. Baking temperature would be the same, and bake time a little less for smaller pans — keep a close eye on it and use a toothpick to test for doneness. Happy baking!
Hi Sally,
Can I make this cake in a 6 inch pan and divide the batter in 4 layers or 3 thick layers.
Hi Pallavi, 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. Happy baking!
This cake was fabulous – best chocolate cake ever! After going to 10 stores to find canned dark sweet cherries, we were underwhelmed with their taste. They tasted washed out and not much like a cherry at all. I opted to use frozen cherries (mix of dark sweet and tart) heated with a little sugar and Kirsh. I used this syrup to moisten the cake layers and drizzle over the cherries. I also used chocolate shavings rather than ganache. My family took a vote and this cake will be our Christmas dessert going forward. Next year I’ll try the ganache.
★★★★★
Sally my daughter followed your recipe after we failed on a traditional recipe first we followed. But your instructions and recipe was easier for us to follow with great success! It was finished in minutes no second day to share.
★★★★★
Hello Sally,
I’m wondering how long I should bake the cake for if I’m using tin pans 0.75 in height?
Also, is this cake as moist as your Triple Chocolate Cake? That one is everyone’s favourite!
Thanks and Happy Holidays!
xx
Lyle Marie
Hi Lyle Marie, it depends on the diameter of your cake pan. How big is it? I recommend 9 inch pans. This cake batter is the same as the sour cream version of the triple chocolate cake. So yes, just as moist and tender!
Hi Sally,
This looks delicious and can’t wait to try it, but I can’t fit 3 cake pans in my oven. Is it best to divide the mixture into 2 x 9 inch pans and have 2 thicker cakes or bake 2 pans and then bake the 3rd after.
Thank you!
Hi Eleanor, You can bake the first two cake layers and keep the unused batter lightly covered at room temperature until it’s ready to go in the oven. Happy baking!
Best Black Forest ever. I’ve always done the chocolate shavings but the ganache is even better.
★★★★★
Hi Sally! I’ve been making your recipes for years, and they have never failed me, so thank you for all of your amazing recipes! I have a couple of questions for this cake:
1. Can we use 8-inch round cake pans or 9-inch pie plates if we don’t have 9-inch cake pans?
2. Should the reduced syrup be brushed onto the cakes while they are still warm before leveling them off or should it be brushed onto the cakes after they have been leveled off once cooled? Thanks!
Hi Alyssa, thank you so much! 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). I recommend cooling the cake layers, leveling off, then brushing with syrup.
So delicious!
★★★★★
Hi Sally, first of all thanks a ton for all the fail-proof & amazingly delicious recipes you share.
If I want to make 3 layers of 6inch cakes do I cut the recipe in half?
Do you have a tutorial for how to adjust your recipes for different pan sizes?
Thank you
Hi DK, you’ll find my 6 inch cakes post helpful. 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. Happy baking!
This chocolate cake recipe is unparalleled. Made it for my wife’s birthday yesterday and it was a massive hit. Made a couple changes-
1: I stabilized the whipped cream with gelatin. I wanted to keep it level for decorative reasons and was concerned that the whipped cream wouldn’t provide enough structure, even with the cherries.
2: I used a mirror glaze instead of the ganache to up the drama even further, which turned out gorgeous.
If I were to make it again I would incorporate a substantial amount more kirsch. The chocolate flavor was so rich and lovey I lost the cherry brandy flavor that I want from a Black Forest cake. Think it would be pretty easy to boost that flavor by boozing up the whipped cream with a few tablespoons of kirsch.
Aside from that, this recipe is wonderful. Sally: thank you for the clarity and thoroughness of your instructions. I use your blog regularly and wind up impressing much more experienced bakers than myself. Thanks for making me look good!!!
★★★★★
Hello,
Thanks for your tried and true recipes! I’m hoping to make this cake for an upcoming family anniversary dinner that we will be dropping off due to the Pandemic.
Since we won’t be celebrating together, I want to make this cake but in a smaller form so as not to overwhelm the couple with one huge cake (they’re diet conscious).
Can you provide any measurements/suggestions to make these in a small size, maybe a 6” cake or smaller 3” rounds personal size?
Thanks for your time!!
Hi Tanya, 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. Happy baking!
I just made a 6″ version of this cake. I just cut the whole recipe in half. There was still way too much ganache, but I saved it for another use. The cake is the most beautiful cake I’ve ever made! I used cognac instead of kirsch because I didn’t want to go out to buy a bottle of liquor only to use a tablespoon. I also soaked the drained cherries in a little cognac while I baked the cake.
That’s great to hear! I will give that a try then to split the measurements in half. Can I ask what brand and type of cherry you had used? Thanks for your help!
Hi Sally! I can’t find the type of cherries this recipe calls for anywhere. Wondering what you think is the best alternative– cherry pie filling, Bada Bing cherries from Stonewall Kitchen, or making a cherry syrup myself (using frozen dark cherries & sugar)? I’m making this for my dad’s birthday and want to choose the alternative that will make the cake taste the best! Thanks so much 🙂
Hi Anna, The Bada Bing cherries should work well here. Happy baking!
Hi Sally,
Made this today and all turned out well and yummy except for the ganache that seems to leave a oily sheen. There seems to be a layer of oil swirled in to the chocolate. Do you know the cause of this? Thanks!
Aude
★★★★★
Hi Audrey, What type of chocolate did you use for your ganache? We recommend using pure chocolate baking bars such as Bakers or Ghirardelli brands. For our best tips and tricks for making ganache you can visit the post How to Make Chocolate Ganache. I hope it helps!
Hello lovely Sally…totally love your recipes!
I am wanting to make 2 8 inches cakes for 2 friends and was wondering if the batter in the recipe as stated should be enough for that I.e 4 8 inches…or would they turn out thin?
Hi! Dividing this batter between 4 8-inch cake pans would give you pretty thin cakes. 3 8-inch cakes would be more ideal. I recommend 1.5x the recipe to be certain you have plenty for nice sized cakes.
I bought cherry brandy that is clear and has Kirshwasser on it. Is this the right one or do I buy one red in color called cherry liquor? Very confusing.
Hi Dana, that brandy should be just fine in this recipe.
FYI, don’t leave ganache for longer than 10 min before pouring onto cake. Mine sat for 30 and I poured it on and, having never worked with ganache before I had no idea it was too thick/cooled so it sort of just sat on top and as I tried to encourage it to run over the sides it turned into a big mess. The cake looks terrible to be honest but hoping it tastes good.
The cake was absolutely delicious and everyone else loved it despite the appearance (“like some diarrhea’d all over it” according to my husband ).
★★★★★
Hi, my cake looks amazing. I have put ii in fridge as I need it for tomorrow. Should I cover it while it’s in fridge or can it be stored uncovered?
Hi Sandy, you can leave it uncovered for several hours, but I recommend covering it if you’re storing for longer than 1 day.
Delicious!
I made it for a friend’s birthday, and it was a hit.
I do not bake often so am not an adept baker, but this recipe was easy to follow and turned out great.
The notes and substitutes were helpful and worked great.
★★★★★
Can I use pitted Amarena cherries from Trader Joe’s if I remove the stems?
Hi Dana, Those should work, yes!
Thanks. Is the cherry liquor clear? Mine is kirshwasser cherry brandy. Did I buy the right one?