Black Forest Cake with Cherries and Chocolate Recipe

If you’ve ever dreamed of biting into a cake that feels like chocolate and cherries had a love child, then you’re in luck. This Black Forest Cake with Cherries and Chocolate Recipe is exactly that — layers of rich, moist chocolate sponge, juicy kirsch-soaked cherries, and fluffy whipped cream come together in a way that’s both elegant and totally doable at home. When I first tried this recipe, I was amazed at how impressive it looked and how easily I could make it without any fancy pastry skills. Trust me, you’re going to want to keep this one in your baking arsenal.

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Ingredients You’ll Need

Every ingredient in this Black Forest Cake with Cherries and Chocolate Recipe plays a crucial role in creating that classic flavor profile. From the Dutch-process cocoa for depth, to the kirsch that adds authentic cherry aroma, choosing good quality ingredients makes a big difference here.

• All-purpose flour: Provides structure; make sure to spoon it into your measuring cup for accuracy and not scoop directly.
• Granulated sugar: Sweetens the cake and cherry filling; regular white sugar works perfectly here.
• Baking powder & baking soda: Essential leavening agents to get that soft, fluffy crumb in your chocolate cake.
• Salt: Enhances all the flavors — don’t skip it!
• Unsweetened Dutch-process cocoa powder: Gives a rich chocolate flavor with a smooth finish.
• Instant espresso powder: A secret weapon that intensifies the chocolate taste without making it taste like coffee.
• Boiling water: Helps bloom the cocoa and espresso powders to deepen flavor.
• Whole milk: Adds tenderness and richness to the cake.
• Sour cream: Keeps the cake moist and adds a subtle tang that balances sweetness.
• Vegetable oil: Keeps crumb tender and moist longer than butter would in this cake.
• Large eggs: Bind everything together and provide structure.
• Vanilla extract: Rounds out all the flavors beautifully.
• Whole cherries (pitted and halved): Fresh or frozen works; these become the luscious cherry layer after soaking.
• Kirsch or cherry juice: Kirsch is traditional and adds a boozy cherry aroma, but cherry juice is fine too for a kid-friendly version.
• Powdered sugar: Sweetens and stabilizes the whipped cream.
• Heavy whipping cream: The star of the whipped cream frosting — make sure it’s cold for best whipping results.
• Chocolate ganache: Optional, but adds a decadent finish if you’d like more chocolate goodness.
• Chocolate shavings or sprinkles: For a beautiful garnish and extra texture.
• Fresh whole cherries: Optional, for that classic Black Forest look on top.

Variations

I’m all about personalizing my baking, and this Black Forest Cake with Cherries and Chocolate Recipe is no exception. Whether you want to cut back on alcohol or make it extra dreamy, here are some ways to tweak it to suit your taste.

• Non-alcoholic version: I’ve swapped kirsch for cherry juice with great success when serving kids or avoiding alcohol—you still get that lovely cherry flavor without the boozy bite.
• Extra chocolatey: Sometimes, I drizzle the chocolate ganache between layers too, for when I’m feeling especially indulgent.
• Dairy-free adaptation: Use coconut cream instead of heavy cream and a plant-based milk alternative; I’ve tested this and it’s still moist and delicious!
• Mini black forest cupcakes: Perfect for parties! The same ingredients, but baked in cupcake pans and topped with whipped cream and cherries.

How to Make Black Forest Cake with Cherries and Chocolate Recipe

Step 1: Preparing the Cherry Filling

Start by combining your pitted and halved cherries with granulated sugar and kirsch (or cherry juice if you prefer). Let this mixture sit for at least 30 minutes to macerate, which means the cherries will release their juices and soak up that lovely flavor. I like to prepare this first so the cherries have plenty of time to get juicy and sweet while I work on the cake batter.

Step 2: Mixing the Chocolate Cake Batter

In a large bowl, whisk together your flour, sugar, baking powder, baking soda, salt, cocoa powder, and instant espresso powder. Then, in a separate bowl, combine boiling water, milk, sour cream, vegetable oil, eggs, and vanilla extract. Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. The boiling water blooms the cocoa, which enhances the chocolate flavor beautifully. Be careful not to overmix, or your cake could turn dense.

Step 3: Baking the Cake Layers

Divide the batter evenly between two or three greased and floured cake pans (depending on your layering preference). Bake at 350°F (175°C) for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely on wire racks; this step is essential because warm cake can melt your whipped cream later on.

Step 4: Whipping the Cream

While your cake cools, whip the cold heavy cream with powdered sugar and kirsch (or vanilla extract) until soft peaks form. I like to chill my mixing bowl and whisk beforehand—it makes whipping cream so much faster and fluffier! Don’t overwhip, or the cream will turn grainy.

Step 5: Assembling the Cake

Start with one cake layer and spread a generous amount of whipped cream on top, then spoon some of your macerated cherries over that. Repeat with remaining layers. If you’re using ganache, drizzle it between layers or over the top for chocolate decadence. Finish by covering the whole cake with the remaining whipped cream and decorating with chocolate shavings and fresh cherries. This part is so fun—it really feels like you’re creating a show-stopping dessert.

How to Serve Black Forest Cake with Cherries and Chocolate Recipe

Garnishes

I always go for a classic finish — chocolate shavings, a few fresh whole cherries on top, and sometimes a light dusting of powdered sugar. These simple touches add sophistication and a little sparkle without overwhelming the flavors.

Side Dishes

Since this cake is so rich, I like to pair it with something light like fresh berries or a crisp, tart fruit salad. A glass of chilled kirsch or cherry liqueur is a fun adult pairing that echoes the cake’s flavors perfectly.

Creative Ways to Present

For celebrations, I’ve assembled individual mini cakes using the same components—perfect for buffet tables or gifting. Another fun idea is layering the cake in pretty glass trifle bowls with extra cherry syrup for a showstopper that gives you all those classic notes in every bite.

Make Ahead and Storage

Storing Leftovers

This cake keeps beautifully in the fridge for 3 to 4 days. I always cover it loosely with plastic wrap or a cake dome to prevent the whipped cream from drying out. The flavors actually deepen a bit after a day, making leftovers taste even better!

Freezing

If you need to freeze the cake, I recommend freezing unassembled cake layers wrapped tightly in plastic and foil. When you’re ready to serve, thaw them overnight in the fridge and whip up fresh cream to assemble. Freezing the fully assembled cake can make the whipped cream separate, so fresh assembly is key.

Reheating

Since this is a cream-based cake, I don’t recommend reheating the leftovers. Instead, serve chilled or at room temperature for the most luscious experience!

FAQs

Final Thoughts

I absolutely love how this Black Forest Cake with Cherries and Chocolate Recipe turns out every single time. It’s one of those cakes that feels fancy but actually fits nicely into a weekend baking project—you don’t need any special skills, just love for good flavors and a little patience. When I serve it, my family goes crazy, and frankly, so do guests. I really hope you try it soon and enjoy every bite as much as I do. Promise, you’ll impress yourself with how delicious and beautiful it looks right out of your own kitchen!

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