Black Forest cake, or Schwarzwälder Kirschtorte, layers chocolate sponge with cherries, whipped cream, and chocolate shavings for a classic German dessert.
The cake is easiest when the sponge and cherry filling are made ahead, leaving only the whipped cream and assembly for the day of serving.
Cool the sponge completely before slicing. A chilled cake is much easier to split into even layers without compressing the crumb.
Serving Suggestions
Serve chilled with extra cherries and curls of dark chocolate. Coffee, black tea, or a small glass of cherry juice makes a natural pairing.
Recipe Notes
Assembled cake keeps refrigerated for up to 2 days. Store it uncovered for the first 30 minutes after frosting so condensation does not soften the chocolate shavings.
Classic German Black Forest Cake
Moist chocolate sponge layered with tart cherries, lightly sweetened whipped cream, and dark chocolate shavings.
Equipment
- Two 9-inch cake pans
- Stand mixer or hand mixer
- Saucepan
- Offset spatula
- Cake turntable or serving plate
Ingredients
Chocolate Sponge
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3 large eggs
- 1 cup buttermilk
- 1/2 cup neutral oil
- 1 tsp vanilla extract
- 1 cup hot coffee or hot water
Cherry Filling and Cream
- 24 oz pitted dark cherries fresh or frozen
- 1/3 cup granulated sugar
- 2 tbsp cornstarch mixed with 2 tablespoons water
- 3 cups heavy whipping cream cold
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 3 oz dark chocolate shaved for garnish
Instructions
Bake the sponge:
- Heat the oven to 350 F (175 C). Grease and line two 9-inch cake pans.
- Whisk the flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl.
- Add the eggs, buttermilk, oil, and vanilla and mix until smooth. Stir in the hot coffee; the batter will be thin.
- Divide the batter between the pans and bake for 30 to 35 minutes, until a skewer comes out with a few moist crumbs. Cool completely.
Make the filling:
- Simmer the cherries and sugar in a saucepan for 5 minutes. Stir in the cornstarch slurry and cook until thickened. Cool completely.
- Whip the cream with the powdered sugar and vanilla until medium-stiff peaks form.
Assemble:
- Level the cakes if needed and slice each one in half to make four layers.
- Place one layer on a serving plate. Spread with cherry filling and whipped cream, then repeat with the remaining layers.
- Frost the outside with the remaining whipped cream and decorate with chocolate shavings and cherries.
- Chill for at least 2 hours before slicing.
Notes
- Keep the whipped cream cold while assembling for the cleanest layers.
- Use frozen cherries when fresh cherries are out of season; thaw and drain them first.
- For the traditional adult version, add a splash of kirsch to the cooled cherry filling.
Nutrition
Calories: 540kcalCarbohydrates: 63gProtein: 7gFat: 30gSaturated Fat: 16gCholesterol: 120mgSodium: 360mgFiber: 5gSugar: 43g