Classic Black Forest Cake Recipe

Name: Classic Black Forest Cake Recipe
Prep time: 40 min
Cook time: 30 min
Total time: 130 min
Yield: 12 slices
Cuisine: German
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 3 large eggs (room temperature); 1 cup whole milk (room temperature); 1/2 cup vegetable oil; 1 tsp vanilla extract; 1/2 cup kirsch (or cherry juice for non-alcoholic option); 1/2 cup water; 1/4 cup granulated sugar; 2 cup whipping cream (chilled); 2 tbsp icing sugar; 1 tsp vanilla extract; 2 cup sour cherries (drained); 1/2 cup dark chocolate shavings

130 min 12 slices Medium

All Recipes

Classic Black Forest Cake Recipe

Indulge in a Classic Black Forest Cake with layers of chocolate sponge, kirsch syrup, cherries, and whipped cream.

Prep

40 min

Cook

30 min

Total

130 min

Servings

Difficulty

Medium

The Black Forest Cake, known as Schwarzwald Cake in German, is a decadent dessert that combines the rich flavours of chocolate and cherries. Originating from the Black Forest region of Germany, this cake is a favourite for special occasions thanks to its impressive appearance and delicious taste. This cake features layers of moist chocolate sponge soaked in kirsch syrup, a cherry brandy that enhances its flavour. It is then layered with whipped cream and sour cherries, creating a perfect balance of sweetness and tartness. Chocolate shavings finish it off, adding an elegant touch.

Ingredients

Servings

Chocolate Sponge

Kirsch Syrup

Filling & Topping

Instructions

Prepare the Oven

Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.

Mix Dry Ingredients

In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.

Pro tip: Sifting helps to evenly distribute the baking agents.

Combine Wet Ingredients

In another bowl, whisk the eggs, milk, oil, and vanilla extract until well combined.

Pro tip: Ensure the milk and eggs are at room temperature for better mixing.

Create the Batter

Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Divide the batter evenly between the prepared pans.

Pro tip: Tap the pans gently on the counter to release air bubbles.

Bake the Cakes

Bake for 25-30 minutes or until a toothpick inserted into the centre comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Pro tip: Do not rush the cooling process to avoid breaking the cakes.

Make the Kirsch Syrup

In a small saucepan, combine kirsch, water, and sugar. Heat over medium until the sugar dissolves. Let it cool before using.

Pro tip: For a non-alcoholic version, replace kirsch with cherry juice.

Whip the Cream

In a chilled bowl, beat the whipping cream with icing sugar and vanilla extract until stiff peaks form.

Pro tip: Chilling the bowl and beaters speeds up the whipping process.

Assemble the Cake

Place one cake layer on a serving plate. Brush generously with kirsch syrup. Spread a layer of whipped cream and scatter half the cherries. Top with the second cake layer and repeat.

Pro tip: Use a palette knife for even spreading of the cream.

Decorate

Cover the cake with the remaining whipped cream. Decorate with chocolate shavings and any remaining cherries.

Pro tip: For an elegant touch, use a vegetable peeler to create chocolate curls.

💡

Tips & Tricks

<ul><li>Use high-quality dark chocolate for the best flavour.</li><li>Chill the mixing bowl before whipping the cream for better results.</li><li>Level the cake layers for an even assembly.</li></ul>

Serving Suggestions

Serve this Classic Black Forest Cake chilled for the best taste and texture. It pairs wonderfully with a cup of coffee or a glass of milk. To make ahead, prepare the cake layers and syrup in advance and assemble the cake just before serving. Store leftovers in an airtight container in the refrigerator for up to three days. For a non-alcoholic version, substitute the kirsch with cherry juice or syrup.