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.
Delicious! Perfect chocolate cake base and the cake itself is very light with the whipped cream. I did not taste a lot of the liqueur but I had to make this ahead of time and therefore I did not brush the syrup on while the cakes were still warm. That could be part of the issue I had. The liqueur is also very tasty in the whipped cream.
Hi! I am unable to get dark sweet cherries in syrup, but I can get frozen dark sweet cherries. Do you have a recommendation on how to use those instead? 🙂
Hi Bridget! You can try using frozen cherries. Thaw them, then cook down the juices they released. We have not tried this and there will be a slight loss of flavor without the heavy syrup, but we can’t see why it wouldn’t work. Let know how it turns out for you!
Hi Sally, this chocolate cake was AMAZING!! I made it for my flatmate and she loved it! it didnt quite look like the picture much better! thanks for the recipe I’ll use it again soon! thanks Thomas.
Easy to put together and tastes lovely! Light and fluffy cake.
Hi Sally! I saw a few other comments about how to convert this to a 3 tiered, 6 in cake instead. I believe you recommended using another chocolate cupcake recipe for that but is there anyway I can just halve this recipe? Your cake conversion post advised that 6in round pans hold 4 cups of batter and 9in round pans hold 8 cups of batter so hoping I can just reduce it down! Thanks!
Hi Julie! Yes, that would work as well. Halving a recipe can be tricky which is why we recommend the other recipe but you can definitely use this one instead!
Hi Sally,
I would like to make this as a small cake using a 6 inch. I know it might be a lot to ask, but would you be able to let me know how I can cut the ingredients in order to bake a cake this small? I also would want to know if it would be possible to pour all the reduced batter into the 6 inch pan and cut this into 3 pieces?
Another question I have is if it would be possible to use frozen cherries and how would you recommend adjusting the recipe?
Looking forward to your response!!!
Hi Michelle! You can certainly make this into a smaller cake — our handy Cake Pan Sizes and Conversions guide can help you scale down the recipe for your specific needs. You can try using frozen cherries. Thaw them, then cook down the juices they released. We have not tried this and there will be a slight loss of flavor without the heavy syrup, but we can’t see why it wouldn’t work. Let know how it turns out for you!
Hi, I’ sorry I forgot to reply. I found some other info and baked the layers at 375 degrees for about 16 minutes and they turned out perfectly!
This is an outstanding recipe and it got rave reviews! The only problem was mine didn’t quite look like the picture 🙂 (but it still looked good!).
Is it possible to make this using raspberries instead of cherries? If so, what substitutions would you recommend? Thank you!!!
Hi Kate, absolutely. Use canned whole raspberries in a heavy syrup in place of the cherries, and we would omit the cherry liquor. Let us know how it turns out for you!
Should I use Chambord instead for the liquor?
Can’t see why not! That would be a delicious substitute. Let us know how it turns out!
The chocolate cake is awesome! I will use this recipe in the future. I used frozen cherries and used the juice from defrosting them along with Chambord and almond extract to make the liquor and it came out great! Thank you Sally!
This was FANTASTIC! The only problem I had was that the ganache pooled on my cake server and made a mess. I had to wipe it up, and it was hard to keep it pretty-looking. Do you have any advice on how I can avoid that issue (other than just eating 1/2 cup of the ganache to reduce the amount?!)
Hi Rebecca! Try to pour slowly and stop pouring before it pools off the sides too much. We’re so glad you loved this cake!
Faultless recipe! The sponge was perfect.. would there be an easy way to change this from a chocolate sponge to a vanilla sponge by swapping out the cocoa powder for more flour? I loved how moist the sponge was but I’d like to try a vanilla version, I’m just not sure how much more flour I would need without the cocoa powder.. do you have any recommendations? Thank you! x
This is a delicious cake recipe. I made it for my daughter’s birthday, and everyone loved it. Instead of ganache, I made chocolate bark and used it as a decoration. The cake was moist, and I really liked using the canned cherries. I’ll definitely make this again.
How many cups of batter does this recipe make? I would like to make this cake on a larger scale, possibly a 12 “or 14” cake. For 14 inch I was thinking of tripling the recipe…any tips for doing this? or would you not recommend it…
Hi Debbie! We haven’t tested this recipe in larger pans, but we always recommend making multiple batches of cake batter instead of multiplying the recipe to avoid over or under mixing the batter. You can reference this Cake Pan Sizes and Conversions guide to find out how much batter you would need for your cakes!
The cake was so moist! Exceptional chocolate intensity with the addition of the hot coffee. Added a 1/2 tsp of cinnamon as well to boost the chocolate. Definitely will make again. Received raving reviews!
Would this be okay to bake in a 9×13 pan? I want to make this for my daughter’s 1st birthday smash cake and figure cutting up a rectangle into squares will 1) be a lot easier and 2) allow me to make a cake for me, my husband, and stepson to eat. Thanks!
Hi Cindy! You can bake this cake in a 9×13 inch baking pan. 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!
It turned out wonderful! The cake and whipped cream were amazing. I ended up using fresh raspberries and a syrup I made from jam because she loves raspberries. It was a hit with the whole family. Thank you!
This cake was delicious but we did not put it back in the fridge after we cut it and the the layers of cake slid off each other. Can you tell me why
Well, stabilized whipped cream is stable only to a point; so you can expect this result if left at room temperature for an extended period. It doesn’t hold up the same way as a buttercream would. Really nothing to do with the recipe!
Could I bake the same amount of batter in 2 8” tins (and then cut each one in half to make four layers)?
How long should I bake it for?
Thanks!
Hi Ortal! That should be just fine, but be careful to not overfill the pans. The bake time will be longer since the cakes are thicker. A little more whipped cream frosting would certainly be helpful for assembling. Make sure the cakes are completely cool before slicing/layering them.
Good recipe
This looks amazing! I am going to make it tonight but can not find Kirsh anywhere, can I use Jacquin’s Wild Cherry Brandy
Hi Tara! That may be a bit sweeter, but should work just fine. The cherry liquor is optional (see recipe notes). Happy baking!
There are a lot of Black Forest cake recipes to choose from on the internet these days. You can stop searching: This one is a winner.
I made this over the weekend for my wife’s birthday, and it came out perfect! Excellent instructions with use of easy-to-find ingredients. I was a bit worried that it might come out too sweet like most desserts, but this was just right! The chocolate ganache made the cake look and taste amazing! I am not a baker by any stretch of the imagination, but this was very easy and inspired me to do more.
Thank you, Sally!
This is the best black forest cake I had bake , so simple to prepare and yet moist and light. Thank you so much for sharing your recipe
Yum! I was a little worried the whipped cream wouldn’t be a good substitute for frosting but it was perfect combined with the cherries. It turns out chocolate ganache really isn’t my thing but otherwise I just adored all the flavors together.
I don’t have three pans and didn’t refrigerate the extra batter like I have for other three-pan recipes and it turned out great.
My almost-4-year-old requested a “cherry, chocolate, cream cake, with extra cherries” for her birthday. This looks perfect and, like EVERYTHING on this site, it WILL be perfect, I know. I’ll update after I’ve had the chance to make it.
And just a quick thank you – the extra info you provide (the difference between Dutch and natural cocoa, for example) makes me a better, more educated baker. You’re an absolute gem and one of the best things the internet has produced. Thank you, Sally!
I adapted this recipe to use the Hershey’s cocoa chocolate cake recipe (my go to). I used buttermilk and added a tsp of espresso powder to the cake; baked it in 2 9” layers. My Aldis had sweet dark Morello cherries. I used 1/2 c of the juice and a Tbsp of cherry brandy cooked down for the syrup. I omitted the ganache but made dark chocolate curls for the top and sides. This makes a lovely lighter version of Black Forest Cake, perfect for our family. Thanks so much for your fantastic recipes which inspire me!
Are Morello Cherries okay to use? These are the only jar/tinned cherries I could get at supermarket. Also are fresh cherries okay to use? We have them in season at the moment.
Thanks
Deb
Hi Deb, while we haven’t tested it ourselves, readers have used them with no problem. Cook down the juice just as directed in this recipe.
Sally I plan to make this cake this week but have only found kirsch in larger bottles. Is there a good substitution for the kirsch and/or will leaving it out not affect the taste significantly?
Hi Becky, The cherry liquor is optional, see recipe notes 🙂
This recipe IS AMAZING!
The cake is superb. I’m feeling like experimenting and making cupcakes following your cake recipe, filling them with cherry jam and topping the with cream cheese frosting!
Any recommendation to adapt the cake part to cupcakes?
Hi Andres! We’re unsure exactly how many cupcakes this batter will make (at least 2 dozen), fill them halfway with batter. About 20-22 minutes bake time at 350F. Would love to hear how they go!
This cake is so moist and delicious. Absolutely stunning! Thanks for sharing this great recipe. Stay safe and God bless.
Made it and it was loved. Thank you for the great recipe!
Delicious cake! I didn’t have three 9” cake pans so I just made two cakes, chilled and then split them. Those layers were a little too thin, so next time I’ll get another cake pan or double the cake batter.// I put two bags of frozen cherries in a sauce pan with 1/2 c water, 1/2 c sugar, 1 T corn starch and a small airline size bottle of cherry brandy. Brought to a boil and simmered for a few minutes. Cool then remove cherries. Cover cherries and sauce and chill.//Next day I whipped 8 ounces of room temp cream cheese with about 3/4 a cup of powdered sugar. Then gradually added 3 cups of whipping cream and 1/2 tsp of almond extract, beat, scraping the bowl frequently until it holds its shape. // To assemble place a layer of cake on a stand, brush with cherries sauce, top with whipped cream mix spreading to the edge, dot with cherries, spoon a little sauce on top and repeat. I had four layers of cake with three layers of filling. Top with cream, ganache and cherries. Fantastic!
I also couldn’t find canned cherries, so I used two bags of frozen. I’m in Canada and one bag is 600 grams, so I used 1200 grams of frozen cherries total, and it was plenty. I had about a cup to spare. I soaked the thawed cherries in 1/2 cup of cherry brandy (couldn’t find kirsch) overnight, and it really gives their natural flavour a boost.