A simple Black Forest Cake made with delicious layers of rich and fudgy chocolate cake, softly whipped cream, morello cherries, and of course, plenty of grated chocolate!
I first ate black forest cake when we were travelling through Europe (way back when I was just 25!) We had stopped in the Black Forest and of course, there's no way you can be in the Black Forest without ordering black forest cake!
And oh my goodness!!! It was instant love! The combination of perfect chocolate cake, cherries, cream and chocolate got me instantly hooked.
In the years since, I've made black forest cake SO many times and I've finally perfected my recipe. This has been made for countless birthdays, Christmas parties and more. It's the BEST and everyone loves it.
And because we have a little boy, I've made my recipe kid-friendly - so he doesn't have to miss out!
I hope you love it as much as we do!
What Is Black Forest Cake?
Black forest cake is a classic multi-layered German cake (Schwarzwälder Kirschtorte) that gets its name thanks to the Kirsch alcohol that is made from sour cherries in the Black Forest (Schwarzwald) mountain area in South-Western Germany.
Kirsch, cherries and whipped cream are traditionally used as the filling in black forest cake.
Because of the Kirsch alcohol used, traditional black forest cake is an adults-only recipe. However, my version is made without Kirsch which means the entire family can enjoy this delicious cake!
Why You’re Going To Love This Recipe
This iconic cake is loved by everyone for SO many reasons:
- Flavour combination - the layers of chocolate cake, whipped cream, cherries and chocolate will leave you drooling! It's the perfect combination of sweet and sour.
- Perfect Chocolate Cake - this black forest cake is made using the most delicious chocolate cake recipe. A rich, decadent and moist chocolate cake that everyone loves.
- Simple Recipe - some black forest cakes can be a little tricky and time consuming. But my black forest cake recipe could not be easier to make! Simply prepare and bake the easy chocolate cake, then layer with whipped cream, the cherry filling and lots of grated chocolate. YUM!!!
- Kid-Friendly - unlike traditional black forest cakes that are made using Kirsch alcohol, my recipe doesn't include any alcohol at all! This means that the entire family can enjoy this delicious cake.
- Pregnancy-Friendly - again, because my black forest cake recipe is made without Kirsch, it's perfectly safe to eat when pregnant or breast-feeding.
- Great For Crowds - This yummy cake is perfect for feeding a lot of people thanks to it's rich and decadent flavour (you only need a small slice!)
- Celebration Cake - my black forest cake is perfect for birthdays, Christmas or any celebration!
Black Forest Cake Layers
This multi-layered cake will leave you drooling....
The Chocolate Cake
Rich, moist and full of flavour! This chocolate cake is going to become your new favourite chocolate cake recipe (and not just for black forest cake!!)
It's made using 10 basic ingredients and is SO easy to prepare.
Ingredients: plain flour, white sugar, cocoa powder, baking powder, bi-carbonate soda, salt, milk, eggs, vanilla extract and vegetable oil.
TIP: Bake the chocolate cake in two separate cake tins and allow to cool completely before assembling.
Note: if you don't have two cake tins, you can use one larger cake tin and cut the cake into two even layers once cooled.
Cherry Filling
My cherry filling couldn't be easier to prepare - it's completely foolproof!!
Sour Morello cherries in syrup (that you can buy in a jar at the supermarket) are cooked with caster sugar (superfine sugar) and cornflour to sweeten and thicken them - making them the perfect filling for black forest cake.
Whipped Cream
The whipped cream layer adds a delicious lightness to this cake and perfectly compliments the rich chocolate cake and the sweet and sour cherry filling.
Use heavy whipping cream or thickened cream for this recipe.
TIP: Whip the cream with caster sugar (superfine sugar) and vanilla extract for the moist delicious vanilla-infused sweet cream.
Grated Chocolate
Use plenty of grated chocolate as the most amazing finish to this cake!!
I like to use dark chocolate, however you can use milk or white chocolate instead.
You can also make large chocolate shavings instead of grating the chocolate if you prefer.
TIP: Use a good quality chocolate for grating.
Serving, Storing & Freezing
Serving
This cake is best served at room temperature. Either decorate the cakes with the layers of cream, cherries and whipped cream just before serving or prepare it ahead of time and store in an airtight container in the fridge and bring to room temperature before serving.
TIP: Storing cake in the fridge can dry it out. Bring it to room temperature before serving for a deliciously moist cake!
Storing
This cake can be stored in an airtight container in the fridge for up to 2 days.
Freezing
The chocolate cakes can be prepared ahead of time, cooled completely and then wrapped in a layer of plastic wrap and then foil, and frozen for up to 3 months.
Allow the cakes to defrost at room temperature before decorating with the whipped cream, cherries and chocolate.
Recipe Tips & FAQ
Absolutely! The chocolate cakes can be baked ahead of time, then stored in the freezer until you're ready to eat! Simply wrap in 2 layers of plastic wrap and then a layer of foil (and ideally store in an airtight container). Let the cakes defrost at room temperature before assembling.
Yes! I've included both conventional (stove-top and beaters/stand mixer) instructions as well as Thermomix instructions in the recipe card below.
Yes you can (however, then it will be an adults-only cake). Add it to your cherry mixture when thickening the cherries.
More Chocolate Cake Recipes
If you're anything like me, you take chocolate cake VERY seriously!!! There is absolutely nothing better than a rich and moist chocolate cake.
Here's a few of my favourite chocolate cake recipes:
- Chocolate Mud Cake - this is an all-time favourite in our house! It's rich, decadent and smothered in the most AMAZING chocolate frosting.
- 3 Ingredient Flourless Gluten-Free Chocolate Cake - this incredibly moist mousse-style cake is an absolute must-make for chocoholics! The perfect dessert cake.
- Classic Chocolate Cake - this simple chocolate cake with a basic chocolate icing is just like your grandma used to make!
- Strawberry & Chocolate Mousse Cake - a completely decadent dessert made with fresh strawberries.
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Black Forest Cake
Ingredients
- 250 g (2 cups) plain flour
- 400 g (2 cups) white sugar
- 90 g (¾ cup) cocoa powder
- 2 tsp baking powder
- 1 ½ tsp bi-carbonate of soda
- pinch salt
- 250 g (1 cup) milk
- 2 eggs
- 2 tsp vanilla extract or essence
- 110 g (½ cup) vegetable oil
- 250 g (1 cup) boiling water
- 600 g morello cherries jar, pitted
- 55 g (¼ cup) caster sugar
- 5 tbs cornflour
- 400 ml thickened cream
- 2 tbs caster sugar
- 2 tsp vanilla extract or essence
- 200 g dark chocolate grated
Instructions
Conventional Method
- Preheat oven to 170 degrees (fan-forced). Grease two 20cm round cake tins well and set aside.
- Sift the plain flour, cocoa powder, baking powder and bi-carb soda into a large bowl. Add the white sugar and salt and mix to combine.
- Add the milk, eggs, vanilla extract and vegetable oil and beat until well combined (approximately 30 seconds).
- Add the boiling water and increase to high speed for a further 1 minute.
- Pour the mixture evenly between the two prepared cake tins. Bake for 30 minutes or until a skewer comes out with just a few crumbs.
- Allow to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
- Pour the cream into a bowl and add the sugar and vanilla extract. Whip with beaters until firm. Set the whipped cream aside in the fridge until needed.
- Drain the morello cherry liquid into a saucepan and set the cherries aside.
- Add the sugar and cornflour to the cherry liquid and stir together. Stir continuously over a medium-low heat until the mixture begins to thicken. Add the cherries and stir until slightly thickened. Pour the mixture into a bowl and place into the fridge until completely cold.
- To assemble the cake, place one of the chocolate cakes onto your serving plate.
- Spread half of the whipped cream over the top of the cake.
- Add a few of the cherries (make sure they are completely cold or they will melt the cream).
- Place the remaining chocolate cake on top.
- Spread over the remaining whipped cream.
- Sprinkle the grated chocolate over the outside edge of the cream (leaving a circle in the middle).
- Place most of the cherry mixture into the middle of the cake (leave any remaining mixture aside to serve).
- Store the cake in an airtight container in the fridge for up to 2 days and bring to room temperature before serving.
Thermomix Method
- Preheat oven to 170 degrees fan-forced. Grease two 20cm round cake tins well and set aside.
- Place the plain flour, white sugar, cocoa powder, baking powder, bi-carb soda and salt into the TM bowl and press Turbo 10 times to sift.
- Add the milk, eggs, vanilla extract and vegetable oil and mix for 10 seconds, Speed 5. Add the boiling water and mix for 30 seconds, Speed 4 (with the MC removed).
- Pour the mixture evenly between the two prepared cake tins. Bake for 30 minutes or until a skewer comes out with just a few crumbs. Allow to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
- Whip the cream in the Thermomix on Speed 3.5, adding the sugar and vanilla once the blades have started turning. Watch it very carefully so as to not over whip (it can take anywhere between 10 seconds and a couple of minutes depending on the freshness of the cream). Set the whipped cream aside in the fridge until needed.
- Drain the morello cherry liquid into a saucepan and set the cherries aside. Add the sugar and cornflour to the cherry liquid and stir together. Stir continuously over a medium-low heat until the mixture begins to thicken. Add the cherries and stir until slightly thickened. Pour the mixture into a bowl and place into the fridge until completely cold.
- To assemble the cake, place one of the chocolate cakes onto your serving plate. Spread half of the whipped cream over the top of the cake.
- Add a few of the cherries (make sure they are completely cold or they will melt the cream). Place the remaining chocolate cake on top. Spread over the remaining whipped cream.
- Sprinkle the grated chocolate over the outside edge of the cream (leaving a circle in the middle). Place most of the cherry mixture into the middle of the cake (leave any remaining mixture aside to serve).
- Store the cake in an airtight container in the fridge for up to 2 days and bring to room temperature before serving.
Michael Dakin
This recipe looks great, and I will give it a try sometime… I have my own recipe (adapted from a couple of different recipes) that is something if a favourite in my house, but always keen to try different variations.
Lucy
Fantastic!
Annie S
I made this completely lactose free and ohh my goodness it was Ahhhhmazing, thank you so much for this wonderful recipe, it was very very popular in my house.
Lucy
I'm so thrilled to hear that!
Ananya
Hi, what can I use instead of egg in this recipe...
Lucy
Hi Ananya, I havent made this without egg myself sorry.