Black Forest cake is our all-time favorite and we don’t miss out on a chance to have it whenever possible. After moving to Germany that love affair with Black Forest cake has got a boost. So this year, since we were spending our birthday at home after so many years, we decided to bake our own Black Forest cake and it turned out so scrumptious that we forgot about the lockdown for a minute! 😀 You can make it on any special occassion like birthdays, anniversaries or just any regular Tuesday. So give it a try and let us know how it turns out!!

Print Recipe

Prep Time 40 mins

Cook Time 35 mins

Cooling Time 3 hrs

Course Dessert

Cuisine German

Servings 12

Calories 399 kcal

Ingredients

  

Chocolate Cake

• 6 Eggs
• 1 cup White Sugar Granulated
• 56 grams Unsalted Butter
• 1 tsp Vanilla Extract
• 1 1/4 cup All purpose flour
• 1/2 cup Unsweetened 100% Cocoa Powder Hershey's or any other brand
• 2 tsp Baking Powder
• 1/2 tsp Salt

Cherry Filling

• 4 tsp All Purpose Flour
• 4 tbsp Sour Cherry Syrup
• 1/4 cup Sour Cherry Syrup For moistening the cake
• 1/4 cup Kirsch Optional
• 1/2 cup White Sugar Granulated
• 1 lbs Canned Sour Cherries

Whipped Cream

• 3 cups Heavy Whipping Cream
• 1/4 cup White Sugar Granulated

Decoration

• Whipped Cream
• Chocolate Shavings
• Sweet/Sour Cherries

Instructions

 

• Preheat oven to 160° C or 320° F. Line the bottom of 9" pan with parchment paper.
• In a large mixing bowl, whisk eggs, sugar, butter and vanilla extract until creamy and fully mixed. You can use kitchen-aid or a handheld mixed for better result.
• Sift flour, cocoa, baking powder and salt into the creamy mixture and stir to combine until everything is properly mixed together.
• Transfer the mixture to the baking pan and bake for 35 minutes or until a toothpick comes out clean from the center of the cake.
• Let the cake cool completely at room temperature.
• Drain canned sour cherries into a bowl to be used later and take 4tbsp of the water/syrup into a bowl and combine with 4 tbsp of all purpose flour.
• In a saucepan, combine 1/4 cup sour cherry syrup and sugar and simmer over medium heat. Pour in the cherry/flour mixture and cook for a couple of minutes until it gets thick.
• In a large bowl whisk heavy cream to form soft peaks. Add sugar and whisk more until stiff peaks form.
• Once cooled, cut the cake horizontally into 2 or 3 layers depending on the height of the cake.
• Place the bottom layer on a plate and sprinkle the cherry syrup on top and let the cake soak most of the mixture.
• Pipe the whipped cream around the edges and spread the top with more cream.
• Pour in some sour cherries and spread evenly. Place the 2nd layer on top and repeat the process if you have 3 layers.
• You can decorate the top anyway you like using fresh cherries, whipped cream and chocolate shavings. Chill the cake in refrigerator for about 4 hours before serving.

Notes

• If you don’t want to use Kirsch, just use more cherry water/syrup.
• Making your own whipped cream gives extra flavor and richness to the cream plus it’s really easy to make.
• You can use sweet cherries instead of sour but make sure you adjust the amount of sugar accordingly.
• Cake can be stored in air-tight container for upto a week.

Keyword black forest, cake, dessert, german