Name: Black Forest Cake
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: German
Ingredients: All-Purpose Flour (220g / 1¾ cup); White Granulated Sugar (300g / 1½ cups); Cocoa Powder (90g / ¾ cup); Baking Powder (1½ tsp); Baking Soda (1½ tsp); Salt (1 tsp); Eggs (2 large); Whole Milk (250ml / 1 cup); Vegetable Oil (125ml / ½ cup); Vanilla (2 tsp); Heavy Cream (600ml / 2½ cups); Icing Sugar (100g / ½ cup); Brandy (2 tbsp); Vanilla Bean (1); Gelatine (3 tsp); Water (3 tbsp); Cherries from Amarena Cherry Conserve (250g / 1 cup); Amarena Cherry Syrup (70ml / ¼ cup); Dark Chocolate (125g / ¾ cup); Fresh Cherries (8)

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The moment you take a bite of a slice of Black Forest Cake, the world melts away to reveal rich, fudgy chocolate layers hugging a cloud of whipped cream, with the surprise of tart Amarena cherries tucked in. The deep aroma of chocolate fills your kitchen, and each bite is a dance of textures—moist cake, silky cream, and the pop of cherry juice. It’s hard not to feel a rush of nostalgia, remembering the last family gathering where this elegant cake was the star, leaving everyone raving. Perfect for holidays, birthdays, or an indulgent weekend treat, this Black Forest Cake brings joy and comfort to any table. So, are you ready to whip up this showstopper?

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Black Forest Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Black Forest Cake

Let’s get excited! This Black Forest Cake recipe is not just about flavor but the experience it brings. As you layer and decorate, you can feel the love in every step, ensuring it’s a dessert that’ll impress at any gathering. Trust me, once you make this cake, it’ll be a delectable staple in your dessert repertoire!

Why You’ll Love This Recipe

Simple & Quick: With just an hour of preparation and thirty minutes of baking, this stunning cake comes together easily.
Irresistible Flavor: The combination of rich chocolate and lightly flavored vanilla cream complements the tart cherries really well.
Eye-Catching Appeal: This layered beauty is guaranteed to impress, making it perfect for celebrations or special occasions.
Flexible Serving: Enjoy it as a decadent dessert or serve it at brunch; this cake fits every mood!
Diet-Friendly Options: While this recipe is traditional, you could adapt it to gluten-free or dairy-free diets with some smart substitutions.

Ingredients You’ll Need

All-Purpose Flour (220g / 1¾ cup): This forms the base of your cake. Sifting it ensures a light, airy texture. Substitute with gluten-free flour for a gluten-free version.
White Granulated Sugar (300g / 1½ cups): For sweetness and moistness, this sugar helps to create a tender crumb. You can use coconut sugar for a lower GI option.
Cocoa Powder (90g / ¾ cup): Choose high-quality cocoa for rich chocolate flavor. Dutch-process cocoa can offer a deeper color and flavor.
Baking Powder (1½ tsp) & Baking Soda (1½ tsp): These leavening agents ensure your cake rises beautifully. Don’t skip either one for the best results!
Salt (1 tsp): A pinch enhances flavors across the board, making each bite more delicious.
Eggs (2 large): They give structure and richness. Always use room temperature eggs for better emulsification.
Whole Milk (250ml / 1 cup): This adds moisture. Feel free to substitute with almond or oat milk for dairy-free options.
Vegetable Oil (125ml / ½ cup): Oil keeps the cake moist longer than butter. You can use melted coconut oil if desired.
Vanilla (2 tsp): Pure vanilla extract brings warmth. If you have a vanilla bean, scrape out the seeds for an even more pronounced flavor.
Heavy Cream (600ml / 2½ cups): For whipped cream filling and decoration. Look for double cream for a richer finish.
Icing Sugar (100g / ½ cup): This sugar dissolves easily, sweetening the cream without graininess.
Brandy (2 tbsp): A touch of brandy enhances the flavor profile of the whipped cream. You may substitute with rum or simply omit it.
Vanilla Bean (1): For that extra layer of flavor in the cream filling.
Gelatine (3 tsp): This stabilizes the whipped cream, ensuring it holds it shape. Agar-agar can be a vegetarian alternative.
Water (3 tbsp): To dissolve the gelatine.
Cherries from Amarena Cherry Conserve (250g / 1 cup): The tart cherries add gorgeous flavor and visual appeal.
Amarena Cherry Syrup (70ml / ¼ cup): This syrup adds sweetness and moisture, perfect for brushing the cake layers.
Dark Chocolate (125g / ¾ cup): For the ganache, use high-quality dark chocolate for a rich flavor.
Fresh Cherries (8): These are not just festive decorations; they enhance the cake’s cherry notes.

How to Make Black Forest Cake

Preheat and Prepare: Begin by preheating your oven to 350°F (180°C). Grease and flour two 8-inch round cake pans to prevent sticking. This step ensures your cake layers can smoothly release after baking, making your life much easier!

Combine Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. This combination creates a well-blended dry mix that’s essential for a consistent cake texture.

Whisk Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla to the dry ingredients. Beat the mixture on medium speed for around 2 minutes, until everything is well combined and the batter looks smooth and glossy.

Bake Until Done: Divide the batter evenly between the prepared pans, smoothing the tops. Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean. Your kitchen will start smelling divine when they’re almost done!

Cool Layers: Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Transfer them to a wire rack to cool completely. This cooling process is crucial, as it helps the cakes firm up, making them easier to cut and layer.

Dissolve Gelatine: In a measuring cup, combine the cold water and gelatine. Allow it to stand for 2 minutes before microwaving for about 15 seconds, until the gelatine is fully dissolved. This gelatine will help stabilize your whipped cream filling.

Prepare Vanilla Cream: Split the vanilla bean down the center and scrape the seeds into a large mixing bowl. Whip the heavy cream with icing sugar, vanilla bean seeds, and brandy using an electric mixer on medium speed. Gradually drizzle in the dissolved gelatine while continuing to whip until stiff peaks form. This stable whipped cream will hold beautifully between your layers!

Layer the Cakes: Trim each cake layer in half horizontally, creating four layers total. Brush each layer with a mixture of the Amarena cherry syrup and extra brandy, allowing the flavors to soak in and keep the cake wonderfully moist.

Fill and Frost: Spread a layer of whipped cream filling on the first layer, followed by a sprinkle of chopped Amarena cherries. Repeat this with the next layer, leaving some whipped cream for the top and sides of the cake. Cover the entire cake generously with whipped cream, smoothing it out for a beautiful presentation.

Make the Ganache: Heat the remaining ½ cup of heavy cream in a saucepan until it’s just about to boil. Pour this over the chopped dark chocolate in a bowl, letting it sit for a minute before stirring until smooth. This will create a luscious, shiny ganache that adds the perfect finishing touch to your cake.

Decorate Delightfully: Gently drizzle the chocolate ganache over the sides and top of the cake. Use the remaining whipped cream to pipe rosettes on top and decorate with fresh cherries. Finish with a sprinkle of grated chocolate for an extra touch of elegance.

Chill Before Serving: Place the finished Black Forest Cake in the fridge for about an hour, allowing the layers to set and the flavors to meld together beautifully. This also helps maintain the cake’s texture when serving!

Storing & Reheating

To enjoy your Black Forest Cake for days, store it in an airtight container at room temperature for a day, or refrigerate for up to 3 days. For longer preservation, cover it well and freeze for up to 3 months. When you want a slice, simply thaw in the refrigerator overnight. If it feels slightly dry after freezing, a dollop of fresh whipped cream can help revive it!

Chef’s Helpful Tips

Avoid overmixing—once you add the wet ingredients, mix just until combined to ensure a tender cake.
Make sure your eggs are at room temperature; this helps the batter emulsify better for a fluffy texture.
If you prefer a denser cake, try reducing the amount of baking powder slightly.
To enhance the chocolate flavor, you can add espresso powder to the batter.
Consider preparing the cake layers a day ahead; they hold up well and are easier to frost when chilled.
If you don’t want to use gelatine, try stabilizing whipped cream with cornstarch or whipped cream stabilizer.

Black Forest Cake brings a delightful combination of flavors that is sure to impress your family and friends! With its rich chocolate layers, luxurious cream filling, and tart cherries, it’s a dessert that encourages sharing—and maybe even a little bit of bonding in the kitchen. Have fun experimenting with flavors and toppings until you find your perfect version. There’s joy in the creation and even more in the enjoyment!

Recipe FAQs

Can I make this recipe ahead of time?

Absolutely! You can prepare the cake layers a day in advance. Just wrap them well in plastic wrap and store them in the refrigerator. Make the whipped cream filling the day of serving for the freshest flavor, and layer just before you’re ready to serve.

What can I use if I don’t have Amarena cherries?

If you can’t find Amarena cherries, you can use regular sweet or tart cherries. Just make sure to adjust the sweetness by tasting your filling as you go. Pitted sour cherries will also work well—just add a bit of extra sugar to balance the tartness.

How should I store leftover cake?

Store your Black Forest Cake in an airtight container in the fridge for up to 3 days. Make sure to place a paper towel between the lid and the cake to absorb any moisture that could affect the whipped cream texture.

Can I freeze Black Forest Cake?

Yes! To freeze Black Forest Cake, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. It can be stored for up to 3 months. Thaw in the refrigerator overnight before serving for the best taste and texture.