Black Forest Cake, or Schwarzwälder Kirschtorte, is a legendary chocolate cake from the Black Forest region of Germany, featuring layers of moist chocolate sponge, fresh whipped cream, and sweet-tart cherries. This version is made without alcohol but is still rich in flavor thanks to plenty of cherry syrup and shaved chocolate. It's perfect as a celebration cake that looks luxurious but is actually easy to recreate at home.
🧂 Ingredients
🍽️ Servings: 10
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 180 grams All-purpose flour (medium-protein)
- 40 grams Unsweetened cocoa powder
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 3 Eggs
- 180 grams Granulated sugar
- 120 ml Vegetable oil
- 150 ml Milk
- 80 ml Strong black coffee (room temperature)
- 350 grams Canned cherries (reserve the soaking liquid)
- 2 tbsp Granulated sugar for cherry syrup
- 1 tsp Lemon juice
- 500 ml Heavy whipping cream
- 60 grams Powdered sugar
- 150 grams Dark chocolate bar, coarsely shaved
- 10 pieces Whole cherries with stems, for garnish
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👩🍳 Instructions
- 1 Preheat the oven to 170°C (340°F). Grease two 18 cm (7-inch) round cake pans with butter and line with parchment paper.
- 2 Sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- 3 Beat the eggs and sugar with a mixer on high speed for 5 minutes until pale, thick, and doubled in volume, leaving a ribbon trail.
- 4 Lower the mixer speed and slowly pour in the vegetable oil while continuing to beat until fully combined.
- 5 Add the flour mixture gradually, alternating with the milk and coffee, folding gently with a spatula until the batter is smooth and lump-free.
- 6 Divide the batter evenly between the two pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- 7 Remove the cakes from the oven and let them cool completely on a wire rack before slicing.
- 8 Meanwhile, simmer the cherry soaking liquid with 2 tbsp sugar and the lemon juice until slightly thickened into a syrup; set aside to cool.
- 9 Whip the heavy cream with the powdered sugar using a mixer until stiff peaks form, then keep it refrigerated.
- 10 Slice each cake layer in half horizontally so you end up with 4 sponge layers total.
- 11 Place one sponge layer on a serving plate, brush with cherry syrup, spread a layer of whipped cream, sprinkle with cherries, and repeat until all 4 layers are stacked.
- 12 Coat the entire top and sides of the cake with the remaining whipped cream until smooth and even.
- 13 Press the shaved chocolate onto the sides and top of the cake, then garnish the top with cherries on their stems.
- 14 Chill the cake in the refrigerator for at least 1 hour before slicing so the layers set perfectly and cut neatly.
💡 Tips
• Make sure the sponge cake is completely cool before spreading on the cream — if it's still warm, the cream will melt and the layers will turn out messy.
• Use real canned cherries (not just sweet cherry syrup) so the fresh tartness comes through and balances the sweetness of the cream.
• For a neater look, use a cake ring or acetate collar while stacking the layers so the sides come out perfectly straight.
• This cake tastes even better after resting overnight in the refrigerator, since the cherry syrup has more time to soak deeply into the sponge.
📊 Nutrition Facts / serving
420
Calories (kcal)
6 g
Protein
24 g
Fat
45 g
Carbs
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