Name: Chocolate Black Forest Cake Recipe
Prep time: 1 h 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: German
Ingredients: 8 large eggs, room temperature; 1 cup granulated sugar (200 g); 1 cup all purpose flour (130 g); ½ cup cocoa powder (50 g); ½ tsp salt; 2 tsp baking powder; 2 cans or jars (14 oz each) pitted cherries in syrup (mix of dark sweet cherries and maraschino cherries); 3 cups heavy whipping cream, chilled (720 g); ¼ cup sugar (50 g); 1 tsp vanilla extract; ⅛ tsp salt; 240 g semisweet chocolate (or mix of dark and milk chocolate); 1 cup heavy cream (240 g)

If you love the combination of rich chocolate and juicy cherries, you’re in for a treat with this Chocolate Black Forest Cake Recipe. It’s a decadent dessert that balances fluffy genoise sponge with luscious cherry syrup, whipped cream, and silky ganache — a classic done right!

The image shows a five-layer chocolate cake on a white cake stand with a green base. The cake has thick, dark chocolate layers alternating with white cream layers mixed with bits of red fruit. The outside is covered in smooth white frosting, with rich dark chocolate dripping down the sides. The top of the cake is decorated with swirls of white cream and topped with red and dark cherries. The background is a soft beige with small festive decorations. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Black Forest Cake Recipe
Top Tip
How to Serve Chocolate Black Forest Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Black Forest Cake Recipe

Why You'll Love This Recipe

I’ve made plenty of Black Forest cakes over the years, but this chocolatey version with chantilly whipped cream and that perfect cherry syrup always steals the show. It’s gorgeous, tastes like a celebration, and honestly, it’s not as intimidating as it looks once you get the hang of it.

Light and Fluffy: The genoise sponge is delicate and airy, giving the cake a melt-in-your-mouth texture.
Perfect Cherry Balance: The cherry syrup and chopped cherries add just the right amount of tart sweetness.
Decadent Layers: Rich chocolate ganache and Chantilly cream tie everything together beautifully.
Show-Stopping Presentation: The elegant whipped cream dollops and cherries make it a stunning centerpiece for any special occasion.

Ingredients & Why They Work

Before you dive in, it’s helpful to gather all your ingredients. Using quality chocolate and fresh room-temperature eggs makes a huge difference to the sponge’s rise and flavor. For cherries, I love mixing dark sweet cherries with bright maraschino cherries for color and complexity.

Flat lay of eight large brown eggs with smooth shells, a small white ceramic bowl of fine granulated sugar, another small white bowl filled with all-purpose flour, a white bowl with rich dark cocoa powder, a few loose baking powder and salt crystals beside the bowls, a small white bowl holding glossy dark sweet cherries and bright red maraschino cherries mixed together, a larger white ceramic bowl filled with chilled heavy whipping cream, a small white bowl of fine white sugar, a vanilla bean pod resting beside the bowls, a small white bowl with smooth semi-sweet chocolate blocks, and another small white ceramic bowl containing thick heavy cream, all ingredients arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Eggs: Room temperature eggs whip up better, giving the batter amazing volume and lightness.
Granulated Sugar: Sweetens the sponge and helps with the structure when whisked with eggs.
All Purpose Flour: Acts as the cake’s base, contributing to the sturdy yet tender crumb.
Cocoa Powder: Unsweetened cocoa adds rich chocolate flavor without extra moisture.
Salt: Enhances all the flavors and balances the sweetness beautifully.
Baking Powder: A gentle lift agent that supports the sponge without weighing it down.
Pitted Cherries in Syrup: Mixed jars of dark sweet cherries and maraschino cherries offer perfect flavor and color.
Heavy Whipping Cream: Cold cream whips up into light Chantilly cream that's smooth and holds shape.
Sugar (for whipped cream): Adds sweetness and stabilizes the cream.
Vanilla Extract: Adds subtle warmth and depth to the whipped cream.
Semisweet Chocolate: Melts into a luscious ganache with the cream for those rich chocolate layers.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Chocolate Black Forest Cake Recipe is how wonderfully it adapts to your preferences. Whether you want to amp up the cherry flavor, lighten the cream, or add a rich personal twist, there’s plenty of room to make this cake your own.

Cherry Variations: I love swapping canned cherries for fresh ones in season—it adds a bright, juicy freshness that’s unbeatable. Just cook down fresh cherries with a bit of sugar and water for the syrup, and chop some for the filling. It really brings a natural cherry punch to the cake.
Whipped Cream Options: For a dairy-free spin, coconut cream whipped with a little vanilla and powdered sugar makes an excellent Chantilly substitute. It keeps the creaminess but adds a subtle tropical twist.
Chocolate Ganache Twists: Mixing dark chocolate with a bit of milk or even a splash of espresso in the ganache can deepen the chocolate flavor beautifully. I once added a pinch of cinnamon and it gave a delightful warmth to the cake.
Dietary Adaptations: For a vegetarian-friendly and elegant dessert, this recipe fits perfectly as is. To make it vegan, consider egg substitutes in the genoise and a vegan chocolate for the ganache. It’s a fun challenge for sure!

Step-by-Step: How I Make Chocolate Black Forest Cake Recipe

The image shows a slice of four-layer chocolate cake on a white plate with a ruffled edge. Each chocolate layer is dark brown and moist, separated by light pink cream mixed with small pieces of red fruit, possibly cherries. The cake is covered with white whipped cream on the outside. A whole red cherry and a swirl of whipped cream sit on the side of the cake slice. There is a gold fork on the white marbled surface in front of the plate, and another similar slice of cake is slightly blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Eggs and Sugar to Fluffy Perfection

Start by preheating your oven to 350°F and lining four 8-inch cake pans with parchment paper—skip greasing them to keep the delicate sponge texture perfect. Then, crack your 8 large eggs into the stand mixer bowl with 1 cup sugar. Whisk on medium-high for 5-7 minutes until the mixture nearly triples in volume, thickens, and turns very pale. This is your secret to a light, airy genoise. Don’t rush this step—it makes all the difference!

Step 2: Gently Fold in Your Dry Ingredients

Sift together 1 cup flour, ½ cup cocoa powder, 2 teaspoon baking powder, and ½ teaspoon salt. Slowly fold the dry mix into the fluffy eggs with a rubber spatula, using gentle, sweeping motions. The goal is to keep as much air as possible in the batter. Stop folding once no dry streaks remain—a few gentle folds will get you there.

Step 3: Bake Your Layers Light and Moist

Divide the batter evenly between your prepared pans, spreading evenly but carefully. Bake for 12 minutes max—test with a toothpick, which should come out clean but watch that you don’t overbake; the genoise should be springy and moist. Let them cool in the pans for 20 minutes, then transfer to a wire rack to cool completely before assembly.

Step 4: Prepare Cherry Syrup and Filling

Drain two cans of pitted cherries, reserving every drop of that luscious syrup. Set aside some whole cherries for decorating later and roughly chop the rest for the filling. Warm the syrup gently for 3-5 minutes to reduce and intensify—then let it cool fully. This syrup will soak the layers, infusing every bite with cherry sweetness.

Step 5: Whip Chantilly Cream to Dreamy Peaks

In a chilled bowl, whisk 3 cups cold heavy cream with ¼ cup sugar, 1 teaspoon vanilla extract, and ⅛ teaspoon salt on medium-high speed. Whip until medium peaks form—smooth and billowy, holding shape but not stiff or grainy. This luscious cream will bring the classic lightness and richness this cake deserves.

Step 6: Melt Chocolate Ganache to Silky Smoothness

Combine 240 g semisweet chocolate and 1 cup heavy cream in a microwave-safe bowl. Heat in short 20-second bursts, stirring between, until the ganache is fully melted and glossy. Let it cool at room temperature for 10-15 minutes until pourable but not hot—perfection for drizzling.

Step 7: Assemble and Layer Your Cake

Place one cake layer upside down on your serving plate. Brush it generously with the cherry syrup, then spread a thick layer of whipped cream. Scatter a third of the chopped cherries over the cream, gently pressing them in for stability. Drizzle 2-3 tablespoons of ganache on top for rich contrast. Repeat with the next two layers, then top with the final layer, brushing it with syrup.

Step 8: Frost, Chill, and Decorate

Frost the entire cake with the remaining whipped cream and chill it in the fridge for 15 minutes to set. Warm the ganache until runny but not hot, then pour it over the chilled cake, quickly spreading to encourage elegant drips down the sides. For the finishing touch, pipe whipped cream dollops around the edges, topping each with a reserved cherry. Sprinkle chocolate shavings on top for that irresistible finishing shimmer.

Step 9: Serve and Delight

Slice into this beautifully layered chocolate and cherry masterpiece and enjoy each decadent bite. The perfect balance of light genoise, tart cherries, silky cream, and rich ganache makes this Chocolate Black Forest Cake Recipe a true celebration of flavor and texture.

Top Tip

Mastering the Perfect Chocolate Black Forest Cake Recipe can seem tricky, but a few insider tips will make your baking journey smoother and the results absolutely divine.

Whisking Eggs and Sugar Properly: Make sure to whisk the eggs and sugar for a full 5-7 minutes until pale and fluffy; this aeration is key for a light, tender genoise sponge.
Gentle Folding Technique: Fold the dry ingredients into the egg mixture slowly and gently to keep the batter airy—this is the secret to that perfectly fluffy texture.
Even Batter Distribution: Divide your batter evenly across the pans to ensure even baking and uniform layers, which makes assembling and slicing easier.
Don’t Overbake: The cakes bake quickly in just 12 minutes. Pull them out as soon as a toothpick comes out clean to avoid drying out the delicate sponge.

How to Serve Chocolate Black Forest Cake Recipe

A clear glass bowl filled with a smooth, light brown chocolate batter, showing some tiny bubbles on the surface, with an orange spatula partially dipped into the mixture resting inside the bowl; the bowl is placed on a white marbled textured countertop with a dark wooden chopping board underneath. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a show-stopping presentation, garnish the cake with classic whipped cream dollops and top each with a juicy cherry. Add a sprinkle of dark chocolate shavings or grated chocolate over the ganache drip for extra decadence and texture. Fresh mint leaves can also add a lovely subtle color contrast and freshness.

Side Dishes

The rich and luscious Chocolate Black Forest Cake pairs beautifully with a light fruit salad or a scoop of vanilla ice cream to balance the richness. A freshly brewed espresso or a glass of cherry liqueur also complement the cake marvelously for an elevated dessert experience.

Make Ahead and Storage

Storing Leftovers

Store your assembled cake in an airtight container in the refrigerator where it will keep fresh and moist for up to 4 days. Make sure to cover it well to avoid absorbing any fridge odors. The genoise sponge can dry out if left uncovered, so good coverage is essential to maintain that soft texture.

Freezing

You can freeze the cake, though it’s best to freeze the sponge layers separately before assembly. Wrap each cooled cake layer tightly in plastic wrap and place in a freezer bag — they keep well for up to 1 month. Thaw layers overnight in the fridge before assembling your cake with fresh whipped cream and ganache.

Reheating

Since this is a cream-based cake, reheating isn’t necessary or recommended. Simply serve slices chilled or at room temperature to enjoy the perfect texture and flavor balance of the Chocolate Black Forest Cake Recipe.

Frequently Asked Questions:

Can I use fresh cherries instead of canned for this recipe?

Absolutely! Use 2 cups of fresh pitted cherries cooked gently with water and sugar to create your own cherry syrup and filling, as described in the notes. Fresh cherries add a bright, natural flavor that complements the chocolate beautifully.

How do I prevent the genoise sponge from drying out?

Make sure not to overbake—12 minutes is enough—and store the assembled cake covered tightly in the fridge. Serving the cake fresh or within 1 day of assembly is best for optimal moistness and texture.

Can I make the cake layers ahead of time?

Yes, you can bake the genoise layers up to a day ahead. Wrap them tightly in plastic wrap and store in the fridge. Assemble and decorate the cake on the day you plan to serve it for best results.

What’s the best way to get a beautiful ganache drip?

Warm the ganache until it is runny but not hot, then pour it immediately over the chilled cake. Use a spatula to gently nudge the ganache toward the edges so it drips naturally down the sides.

Final Thoughts

Making the Perfect Chocolate Black Forest Cake Recipe is truly a rewarding experience. With its fluffy chocolate genoise, luscious cherry syrup, velvety whipped cream, and rich ganache, it’s not just a dessert—it’s a labor of love that shines at every celebration. Take your time with each step, savor the process, and enjoy every bite with those you love. Happy baking!