Traditional German Black Forest Cake Recipe

I’m sharing my Black Forest Cake Recipe that blends classic German chocolate and cherries with an unexpected ingredient that keeps this familiar dessert intriguingly new.

I never thought a cake could keep secrets but this Traditional German Black Forest Cake does. The deep, almost bitter edge from unsweetened cocoa powder plays off the bright, slightly tart hit of sour cherries in syrup and it makes people curious before they even cut a slice.

I call it my Black Forest Gateau Recipe when im feeling pretentious, or just German Black Forest Cake when im being honest. It looks formal on the table yet hides little surprises in every layer, things that make guests ask questions youll want to answer but maybe dont.

Ingredients

• All-purpose flour: backbone of the cake, provides carbs and gluten for structure, low fiber
• Cocoa powder: it’s rich chocolate flavor, antioxidants, bitter notes, low fat if unsweetened
• Granulated sugar: sweetens and helps browning, pure carbs with no protein or fiber, use sparingly
• Sour cherries: bright tartness, vitamin C and some fiber, balances sweetness in the filling
• Heavy whipping cream: makes fluffy whipped topping, very high fat, brings silkiness and richness
• Eggs: add protein, moisture and lift, help emulsify the batter for a tender crumb
• Kirsch: cherry brandy optional, adds aroma and depth, gives a sharp boozy note, use moderately

Ingredient Quantities

• 1 3/4 cups (220 g) all-purpose flour
• 3/4 cup (75 g) unsweetened cocoa powder
• 2 cups (400 g) granulated sugar
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp fine salt
• 2 large eggs room temperature
• 1 cup (240 ml) whole milk
• 1/2 cup (120 ml) vegetable oil or melted unsalted butter
• 2 tsp vanilla extract
• 1 cup (240 ml) hot water or hot coffee
• 2 14-oz cans (about 800 g) sour cherries in syrup drained, or 600-700 g jar Morello cherries
• 1/2 cup (100 g) granulated sugar for cherry filling
• 3 tbsp cornstarch
• 1/2 cup (120 ml) water for filling
• 1/4 cup (60 ml) kirsch (cherry brandy) optional, plus extra for brushing layers
• 3 cups (720 ml) heavy whipping cream very cold
• 3/4 to 1 cup (90-120 g) powdered sugar sifted
• 1 tsp vanilla extract (for the whipped cream)
• 1 tsp unflavored powdered gelatin optional, for stabilizing the cream
• 4 oz (115 g) dark chocolate 60-70% cacao for shavings
• 12-18 fresh cherries or maraschino cherries for decoration optional
• Butter or nonstick spray for pans optional

How to Make this

1. Preheat oven to 350°F (175°C). Grease two 9-inch round pans with butter or spray and line bottoms with parchment if you want easier removal. Whisk together 1 3/4 cups flour, 3/4 cup cocoa powder, 2 cups sugar, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda and 1 tsp salt in a big bowl.

2. In another bowl beat 2 large room temp eggs with 1 cup whole milk, 1/2 cup vegetable oil (or melted unsalted butter) and 2 tsp vanilla until combined. Pour wet into dry and mix just until no big lumps remain.

3. Stir in 1 cup hot water or hot coffee until batter is smooth and thin. Divide batter between the two pans and bake 30 to 35 minutes or until a toothpick comes out with a few moist crumbs. Let cakes cool 10 minutes in pans, then turn out to racks to cool completely.

4. While cakes cool make the cherry filling: drain 2 14-oz cans sour cherries (or 600-700 g Morello cherries), reserve a little syrup if you like. In a saucepan combine 1/2 cup granulated sugar, 3 tbsp cornstarch and 1/2 cup water, whisk smooth. Add cherries and stir over medium heat until it thickens and becomes glossy, about 3 to 5 minutes. Remove from heat and stir in 1/4 cup kirsch if using. Let cool to room temp.

5. Chill bowl and beaters for the whipped cream if possible. If using gelatin for stability sprinkle 1 tsp unflavored powdered gelatin over 2 tbsp cold water, let bloom 5 minutes, then warm gently until dissolved and set aside to cool a bit.

6. Whip 3 cups very cold heavy whipping cream with 3/4 to 1 cup sifted powdered sugar and 1 tsp vanilla until it begins to hold soft peaks; if using gelatin drizzle the slightly cooled dissolved gelatin in slowly while whipping to medium peaks. Taste and adjust sweetness.

7. If you want more layers, slice each cooled cake layer horizontally to make 4 thinner layers total, or just use the two layers as is. Level tops if needed. Brush each cake layer lightly with a little extra kirsch if you used it, or with reserved cherry syrup for moisture.

8. Assemble: place first cake layer on serving plate, spread a thin layer of whipped cream, spoon some cooled cherry filling over cream (leave a few cherries whole for decoration), top with more cream to seal. Repeat with remaining layers, finishing with whipped cream on top and sides.

9. Make chocolate shavings: chill a block of 4 oz dark chocolate for 10-15 minutes then use a vegetable peeler or box grater to make curls and shavings. Press some shavings onto the sides and pile some on top. Garnish with 12-18 fresh cherries or maraschinos.

10. Chill the cake at least 2 hours to set (overnight is better). Keep refrigerated until serving. Tip: using hot coffee intensifies the chocolate flavor, chill bowls and use cold cream for fluffier whip, and dont overmix the batter or the cake will be dense.

Equipment Needed

1. Two 9 inch round cake pans plus parchment paper and butter or nonstick spray
2. Large mixing bowl and a medium mixing bowl
3. Measuring cups and spoons and a kitchen scale if you want precision
4. Electric hand mixer or stand mixer with beaters
5. Whisk and rubber spatula
6. Saucepan and wooden spoon or silicone spatula for the cherry filling
7. Wire cooling racks
8. Serrated knife or cake leveler and a long spatula for lifting layers
9. Offset spatula and bench scraper for spreading and smoothing the whipped cream
10. Vegetable peeler or box grater for chocolate shavings

FAQ

Traditional German Black Forest Cake Recipe Substitutions and Variations

• All-purpose flour: swap for cake flour for a lighter, tender crumb. To make cake flour from AP at home, for each 1 cup AP remove 2 tbsp flour and stir in 2 tbsp cornstarch, then sift. (Or for gluten free use a 1:1 GF baking blend, expect a slightly different texture.)
• Unsweetened cocoa powder: you can use Dutch-processed cocoa for a smoother, less acidic chocolate note. If you do, the batter loses some acidity so either add 1/2 tsp cream of tartar or replace the 1 1/2 tsp baking soda with an extra 1 1/2 tsp baking powder to keep rise reliable.
• Kirsch (cherry brandy): substitute Cherry liqueur, dark rum or brandy for similar warmth. For a non alcoholic option use 2–4 tbsp reserved cherry syrup or reduced cherry juice (cook down to concentrate), brush layers with that instead.
• Heavy whipping cream: for dairy-free use full-fat canned coconut cream (chill, scoop solid part) and whip with powdered sugar. For extra stability in regular cream fold in 3–4 oz mascarpone or dissolve 1 tsp powdered gelatin in 2 tbsp warm water and whisk in before whipping.

Pro Tips

1. Use hot strong coffee instead of plain hot water when you can, it makes the chocolate taste way richer and you wont get a coffee flavor, just deeper cocoa.
2. Chill the bowl, beaters and cream well, or the whipped cream will never get fluffy; if you need it to hold up longer bloom a little gelatin in cold water first and stir it in while whipping.
3. Let the cherry filling cool completely before you put it on the cake or the cream will melt and leak, and if the filling looks too thin cook it a bit longer until it turns glossy.
4. Brush each cake layer only lightly with reserved cherry syrup or a splash of liqueur for moisture, dont soak them or the layers will slip when you stack the cake.
5. For neat layers and pretty shavings, level the cakes with a serrated knife when chilled, chill the chocolate before peeling for tight curls, and refrigerate the whole cake for a few hours or overnight so it slices clean.

Traditional German Black Forest Cake Recipe

Recipe by Tina Braven

0.0 from 0 votes

I’m sharing my Black Forest Cake Recipe that blends classic German chocolate and cherries with an unexpected ingredient that keeps this familiar dessert intriguingly new.

Pin

Servings

12

servings

Calories

743

kcal

Equipment: 1. Two 9 inch round cake pans plus parchment paper and butter or nonstick spray
2. Large mixing bowl and a medium mixing bowl
3. Measuring cups and spoons and a kitchen scale if you want precision
4. Electric hand mixer or stand mixer with beaters
5. Whisk and rubber spatula
6. Saucepan and wooden spoon or silicone spatula for the cherry filling
7. Wire cooling racks
8. Serrated knife or cake leveler and a long spatula for lifting layers
9. Offset spatula and bench scraper for spreading and smoothing the whipped cream
10. Vegetable peeler or box grater for chocolate shavings

Ingredients

• 1 3/4 cups (220 g) all-purpose flour

• 3/4 cup (75 g) unsweetened cocoa powder

• 2 cups (400 g) granulated sugar

• 1 1/2 tsp baking powder

• 1 1/2 tsp baking soda

• 1 tsp fine salt

• 2 large eggs room temperature

• 1 cup (240 ml) whole milk

• 1/2 cup (120 ml) vegetable oil or melted unsalted butter

• 2 tsp vanilla extract

• 1 cup (240 ml) hot water or hot coffee

• 2 14-oz cans (about 800 g) sour cherries in syrup drained, or 600-700 g jar Morello cherries

• 1/2 cup (100 g) granulated sugar for cherry filling

• 3 tbsp cornstarch

• 1/2 cup (120 ml) water for filling

• 1/4 cup (60 ml) kirsch (cherry brandy) optional, plus extra for brushing layers

• 3 cups (720 ml) heavy whipping cream very cold

• 3/4 to 1 cup (90-120 g) powdered sugar sifted

• 1 tsp vanilla extract (for the whipped cream)

• 1 tsp unflavored powdered gelatin optional, for stabilizing the cream

• 4 oz (115 g) dark chocolate 60-70% cacao for shavings

• 12-18 fresh cherries or maraschino cherries for decoration optional

• Butter or nonstick spray for pans optional

Directions

• Preheat oven to 350°F (175°C). Grease two 9-inch round pans with butter or spray and line bottoms with parchment if you want easier removal. Whisk together 1 3/4 cups flour, 3/4 cup cocoa powder, 2 cups sugar, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda and 1 tsp salt in a big bowl.
• In another bowl beat 2 large room temp eggs with 1 cup whole milk, 1/2 cup vegetable oil (or melted unsalted butter) and 2 tsp vanilla until combined. Pour wet into dry and mix just until no big lumps remain.
• Stir in 1 cup hot water or hot coffee until batter is smooth and thin. Divide batter between the two pans and bake 30 to 35 minutes or until a toothpick comes out with a few moist crumbs. Let cakes cool 10 minutes in pans, then turn out to racks to cool completely.
• While cakes cool make the cherry filling: drain 2 14-oz cans sour cherries (or 600-700 g Morello cherries), reserve a little syrup if you like. In a saucepan combine 1/2 cup granulated sugar, 3 tbsp cornstarch and 1/2 cup water, whisk smooth. Add cherries and stir over medium heat until it thickens and becomes glossy, about 3 to 5 minutes. Remove from heat and stir in 1/4 cup kirsch if using. Let cool to room temp.
• Chill bowl and beaters for the whipped cream if possible. If using gelatin for stability sprinkle 1 tsp unflavored powdered gelatin over 2 tbsp cold water, let bloom 5 minutes, then warm gently until dissolved and set aside to cool a bit.
• Whip 3 cups very cold heavy whipping cream with 3/4 to 1 cup sifted powdered sugar and 1 tsp vanilla until it begins to hold soft peaks; if using gelatin drizzle the slightly cooled dissolved gelatin in slowly while whipping to medium peaks. Taste and adjust sweetness.
• If you want more layers, slice each cooled cake layer horizontally to make 4 thinner layers total, or just use the two layers as is. Level tops if needed. Brush each cake layer lightly with a little extra kirsch if you used it, or with reserved cherry syrup for moisture.
• Assemble: place first cake layer on serving plate, spread a thin layer of whipped cream, spoon some cooled cherry filling over cream (leave a few cherries whole for decoration), top with more cream to seal. Repeat with remaining layers, finishing with whipped cream on top and sides.
• Make chocolate shavings: chill a block of 4 oz dark chocolate for 10-15 minutes then use a vegetable peeler or box grater to make curls and shavings. Press some shavings onto the sides and pile some on top. Garnish with 12-18 fresh cherries or maraschinos.
• Chill the cake at least 2 hours to set (overnight is better). Keep refrigerated until serving. Tip: using hot coffee intensifies the chocolate flavor, chill bowls and use cold cream for fluffier whip, and dont overmix the batter or the cake will be dense.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 306g
• Total number of serves: 12
• Calories: 743kcal
• Fat: 38.9g
• Saturated Fat: 16.7g
• Trans Fat: 0.5g
• Polyunsaturated: 4.6g
• Monounsaturated: 10g
• Cholesterol: 95mg
• Sodium: 375mg
• Potassium: 250mg
• Carbohydrates: 91g
• Fiber: 4.9g
• Sugar: 58g
• Protein: 9.1g
• Vitamin A: 800IU
• Vitamin C: 3mg
• Calcium: 110mg
• Iron: 1.6mg