This traditional Black Forest cake follows the German style: three layers of rich chocolate sponge, sour cherries, kirsch (cherry brandy) and plenty of whipped cream. It’s based on the classic Schwarzwälder Kirschtorte and makes a dramatic, delicious dessert.
Black Forest cake (Schwarzwälder Kirschtorte) is a chocolate sponge layered with cherries, whipped cream and kirschwasser. This recipe uses three layers of chocolate sponge, drained sour cherries cooked into a glossy filling, kirsch to flavor the sponge and cream, and plenty of whipped cream on and around the cake. Popular since the 1950s, it’s still a go-to for an impressive celebration dessert.
Why do they call it Black Forest cake?
The name probably refers to the Black Forest (Schwarzwald) region of southwestern Germany, where kirschwasser is traditionally produced. Another theory links the cake’s appearance to the region’s traditional Bollenhut hat, which features large red pom-poms. Regardless of origin, the combination of chocolate, cherries and cream is irresistible.
Adaptations
Can I make this cake without alcohol?
Yes. Substitute cherry juice or a reduced cherry syrup for the kirsch in both the sponge soak and the cream. The flavors will be slightly milder but still delicious.
Can I use regular cherries?
Absolutely. If sour Morello cherries aren’t available, use canned cherry pie filling, black cherries, or fresh cherries with added lemon juice to balance sweetness. Reduce added sugar slightly if using sweet cherries or pie filling.
Can I use a different chocolate cake?
Yes. If you prefer not to make a traditional sponge, a well-textured chocolate layer cake will work. The important part is the cherry-and-cream assembly.
Can I make an easier version?
To simplify: cut the baked cake into two layers instead of three, and skip the grated chocolate sides—just scatter chocolate on top. It will be quicker and still taste excellent.
Ingredients
Dutch cocoa powder: Dutch-processed cocoa gives a darker, almost black crumb and is preferred here. If unavailable, use natural cocoa and add a drop of black food coloring if desired.
Sour cherries: Also called tart cherries (commonly Morello). If you must substitute, use canned cherry pie filling or fresh sweet cherries plus extra lemon juice to get some tartness.
Fresh cherries: For decoration; maraschino cherries are an option for vivid color but fresh make the best finishing touch.
Dark chocolate: A good-quality bitter dark chocolate is grated for the sides and chopped for the top. Chocolate flakes (Schokoraspeln) are traditional if you can source them.
Thickened cream / heavy cream: Use cream with about 34–36% fat for stable, silky whipped cream.
Cinnamon: A pinch in the cherry filling adds depth and warmth.
Kirsch (kirschwasser): A clear cherry brandy traditionally used in Black Forest cake. Replace with cherry liqueur or cherry juice for an alcohol-free version.
Lemon juice: Fresh lemon juice brightens the cherry filling; about 1 tablespoon (juice of half a lemon).
Plain (all-purpose) flour: Use regular plain flour (not self-raising).
Cornflour (cornstarch): Keeps the sponge light and is used to thicken the cherry sauce.
White sugar: Granulated sugar dissolves easily and keeps the cake balanced—castor sugar is fine if preferred.
Baking powder: Use fresh baking powder for reliable rise.
Gelatine: A small amount stabilizes the whipped cream for neater slicing; omit if serving immediately or for a vegetarian version.
Eggs: Use large eggs (about 55 g each with shell).
How to make Traditional Black Forest Cake
To make the cake
Preheat the oven to 375°F (190°C / 170°C fan). Grease and line a 10-inch cake tin. Beat eggs and sugar on medium-high until thick, pale and creamy—this can take 15–20 minutes depending on your mixer. Melt and cool the butter. Sift flour, cocoa powder, cornflour and salt and gently fold into the egg mixture, then fold in the cooled melted butter. Pour into the prepared tin and bake for about 30 minutes or until a skewer comes out clean. Cool completely before assembling.
To make the cherry filling
Drain the cherries, reserving the juice. Combine the reserved juice with cornflour, cinnamon, lemon juice and sugar, whisking until smooth. Heat on medium, stirring, until the sauce thickens. Remove from heat, stir in the drained cherries and set aside to cool.
To make the cream and assemble
Grate half the chocolate and chop the rest into long thin pieces for the top. Carefully slice the cake into three even layers with a large sharp knife or cake saw. If using gelatine, sprinkle it over 2 tablespoons of room-temperature water and allow it to bloom for five minutes. Whip the cream to soft peaks, add the sugar in batches, then add the kirsch. Melt the bloomed gelatine briefly (5–15 seconds) and temper it with a spoonful of whipped cream, then slowly incorporate the tempered gelatine into the whipped cream while beating so it blends smoothly. Save a few spoonfuls of cream in a piping bag for decoration.
Assemble the cake on the serving plate (it will be heavy to move). Brush the bottom layer with the kirsch, spread the cooled cherry filling over the center leaving about 1 cm clear at the edge, and cover the cherries with a layer of whipped cream. Add the middle layer, spread cream, then place the top layer and cover the entire cake with the remaining cream, filling the gap where the cherries are. Leave a thin layer of cream on the sides so the grated chocolate will adhere.
Press grated chocolate onto the sides using a scraper or your hands, working around the cake. Pipe cream swirls around the edge, sprinkle chopped chocolate in the center and reserve larger pieces for the top. Finish by placing fresh cherries on the piped swirls.
How to serve
Use a large sharp knife to slice this cake. It’s delightful with coffee or a small glass of kirschwasser. Best enjoyed the same day for maximum texture and freshness.
How to store
Store the cake refrigerated because of the cream. It’s best eaten the day it’s made, though you can assemble it the night before and keep it covered in the fridge. Note the bottom layer may become a little soft from the kirsch over time. Properly covered, it will keep for up to three days in the refrigerator.
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Looking for more dessert recipes?
Try these next:
- Black forest ice cream
- Chocolate red velvet cake
- Old fashioned fruit cake
- Cakesicles
- Eggless carrot cake
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