Black Forest Cream Cake Recipe
Rich chocolate. Fluffy cream. Juicy cherries. Pure harmony.
Recipe Overview
• Prep time: 45 minutes
• Bake time: 25–30 minutes
• Assembly: 20 minutes
• Serves: 10–12
Ingredients
Chocolate Sponge Cake:
• 1 cup (125g) all-purpose flour
• ½ cup (45g) unsweetened cocoa powder
• 1½ tsp baking powder
• ½ tsp salt
• 6 large eggs, room temperature
• 1 cup (200g) granulated sugar
• 1 tsp vanilla extract
• ¼ cup (60ml) milk
• ¼ cup (60ml) vegetable oil Cherry Filling:
• 1 jar (350g) pitted morello cherries (or fresh/sour cherries)
• ½ cup (120ml) cherry juice or syrup from the jar
• 2 tbsp cornstarch
• Optional: 2 tbsp Kirsch (cherry brandy) for authentic flavor
Whipped Cream:
• 2 cups (480ml) heavy whipping cream (cold)
• 4 tbsp powdered sugar
• 1 tsp vanilla extract
• Stabilizer (optional): 1 tbsp instant pudding mix or gelatin Toppings:
• Dark chocolate curls or shavings
• Whole cherries (fresh or maraschino) for decoration
Instructions
1. Make the Chocolate Cake:
1 Preheat oven to 350°F (175°C). Grease and line 2 x 8-inch round pans.
2 In a bowl, sift flour, cocoa powder, baking powder, and salt.
3 In a separate large bowl, beat eggs and sugar for 5–7 minutes until thick and pale.
4 Gently fold in vanilla, milk, and oil.
5 Gradually fold in dry ingredients until just combined.
6 Divide into pans and bake for 25–30 minutes. Cool completely.
2. Prepare the Cherry Filling:
1 Drain cherries, reserving juice.
2 Mix juice with cornstarch in a saucepan, heat until thickened.
3 Stir in cherries and Kirsch (if using). Cool before assembling.
3. Whip the Cream:
1 Beat cream with powdered sugar and vanilla until stiff peaks form.
2 Chill until ready to use.
Assemble the Cake:
1 Slice cake layers horizontally to make 3 or 4 total layers (if using 2 cakes).
2 Place first layer on a cake board or stand.
3 Brush lightly with cherry syrup (or Kirsch).
4 Spread whipped cream over the layer, then spoon cherry filling.
5 Repeat for all layers, ending with a whipped cream top.
6 Frost the sides and top with remaining whipped cream. Decorate:
• Press chocolate shavings onto sides and top.
• Pipe cream rosettes on top and place cherries in the center of each.
• Optional: drizzle cherry syrup or melted chocolate for extra flair.
Chill Before Serving:
• Refrigerate at least 2–3 hours (or overnight) to set properly.
Tips for Success:
• Use stabilized whipped cream if the cake needs to hold longer (add gelatin or pudding mix).
• Kirsch is optional, but gives authentic Black Forest flavor.
• Don’t overfill with cherries — keep layers balanced.
• Best enjoyed cold, ideally the next day!
