Name: Chocolate Black Forest Cake Recipe
Prep time: 45 min
Cook time: 12 min
Total time: 1 h 15 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 (14 oz each) pitted cherries in syrup (mix of dark sweet cherries and maraschino cherries recommended); 3 cups heavy whipping cream, chilled (720 g); ¼ cup granulated sugar (50 g); 1 tsp vanilla extract; ⅛ tsp salt; 240 g semi sweet chocolate (or mix of dark and milk chocolate); 1 cup heavy cream (240 g)

If you love the classic combo of rich chocolate and juicy cherries with a creamy finish, you’re going to adore this Chocolate Black Forest Cake Recipe. Imagine delicate chocolate genoise cake layers soaked in cherry syrup, layered with fluffy Chantilly cream and topped with glossy chocolate ganache—pure bliss in every bite!

The image shows a tall chocolate cake with five thick layers of dark chocolate sponge filled with white cream and bright red cherries. The outside is covered in smooth white cream with a drip of dark chocolate running down the sides. The top of the cake is decorated with swirls of white cream and whole cherries in red and dark purple colors. The cake is placed on a shiny green cake stand, and the background has a soft peach color with some blurred Christmas-like decorations. The surface is a white marbled texture 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 this Chocolate Black Forest Cake more times than I can count, and it never fails to impress. Whether it’s a birthday, a cozy weekend treat, or a special celebration, this cake feels fancy but is surprisingly easy to pull together.

Light yet indulgent: The genoise is wonderfully airy, so it never feels heavy despite all that chocolatey goodness.
Perfect balance: Sweet cherries and rich cocoa play beautifully together, with just the right tang from the cherry syrup.
Simple ingredients: No intimidating elements here—just pantry staples and delicious canned or fresh cherries.
Showstopper look: The glossy ganache drip and fresh cherry decoration will wow anyone lucky enough to get a slice.

Ingredients & Why They Work

Before you start, it’s best to gather everything so the process feels smooth. I recommend using good quality cocoa powder for that deep chocolate flavor, and if you can get the mixed dark sweet and maraschino cherries in syrup, even better—they give the cake a perfect sweet-tart contrast.

Flat lay of eight large brown eggs with smooth shells, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of all purpose flour, a small white ceramic bowl of dark cocoa powder, a few sprigs of vanilla bean pods, a small white ceramic bowl of fine salt, a small white ceramic bowl of baking powder, a small white ceramic bowl filled with shiny pitted dark sweet cherries and bright maraschino cherries, a small white ceramic bowl of thick heavy whipping cream, and a small white ceramic bowl with smooth semi-sweet chocolate bars, all arranged with 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

Large eggs: Room temperature for maximum volume when whisked—this is the secret to a light genoise.
Granulated sugar: Sweetens the cake layers and cream just right without overpowering the cherries.
All purpose flour: Provides structure but keeps the crumb tender when handled carefully.
Cocoa powder: Unsweetened and rich, the heart of the chocolate flavor.
Salt: Enhances all the flavors and balances the sweetness.
Baking powder: Gives the genoise a gentle rise alongside the eggs.
Canned cherries in syrup: A mix of dark sweet and maraschino cherries adds complexity in sweetness and texture.
Heavy whipping cream: Chilled for stable, fluffy Chantilly cream and a luscious ganache.
Vanilla extract: Adds warmth and depth to the cream.
Semi sweet chocolate: Melts into a smooth ganache with a balanced richness—not too bitter, not too sweet.

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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 adaptable it is—perfect for tailoring to your taste or what you have on hand. Whether you want to brighten it up with fresh cherries or swap ingredients for dietary preferences, there’s plenty of room to make this cake truly yours.

Fresh Cherry Variation: I love using fresh cherries when they’re in season! Simply simmer 2 cups of pitted cherries with water and sugar until syrupy—it adds such a vibrant, natural tartness that complements the chocolate beautifully.
Dairy-Free Alternative: For a dairy-free twist, you can substitute coconut cream for the Chantilly whipped cream and use a dairy-free chocolate for the ganache. The texture will be a bit different, but still deliciously indulgent.
Chocolate Ganache Mix: Mixing dark and milk chocolate for the ganache creates a lovely balance of bitterness and sweetness. Feel free to experiment with your favorite chocolate blend.
Layer Adjustments: Don’t have four 8-inch pans? No problem! Use three pans instead—the layers will be a bit thicker, but it still works beautifully, and the baking time stays the same.

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

A slice of four-layer chocolate cake is shown on a white scalloped plate, with three thick dark brown chocolate layers separated by creamy white frosting mixed with bits of red cherries. The cake is frosted with a light cream exterior and has a dollop of whipped cream with a single red cherry on the side. In the background, there is a blurred piece of cake on another white plate and a golden fork on the white marbled surface next to the plate. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prepare Your Cake Pans

Start by heating your oven to 350°F (conventional). Line the bottoms of four 8-inch round cake pans with parchment paper—this helps the delicate genoise layers release easily. Resist the urge to grease the pans; this is key for getting that perfect rise. If four pans aren’t available, three will work just fine.

Step 2: Whisk Eggs and Sugar to Fluffy Perfection

Place the room temperature eggs and sugar in your stand mixer bowl fitted with the whisk attachment. Beat on medium-high speed for 5 to 7 minutes until the mixture triples in volume and turns very pale and fluffy. This step is crucial—it creates the light structure that makes the genoise so special, so don’t rush it!

Step 3: Fold In the Dry Ingredients Gently

Sift together the flour, cocoa powder, baking powder, and salt. Using a rubber spatula, carefully fold the dry ingredients into the whipped egg mixture. Take it slow and gentle to preserve all the air you just whisked in—the batter should end up fluffy and smooth, with no streaks of flour left.

Step 4: Divide Batter and Bake Layers

Evenly divide your batter among the prepared pans, spreading the batter gently. Bake for 12 minutes, or until a toothpick inserted in the center comes out clean. Watch closely—overbaking can dry out the cake, and we want it moist and tender.

Step 5: Let Cake Layers Cool

Allow the cakes to cool in their pans for 20 minutes. Then carefully remove them and finish cooling on a wire rack. This brief rest helps the layers set without breaking or crumbling.

Step 6: Prepare Cherries and Cherry Syrup

Drain your canned cherries, reserving all the syrup in a saucepan. Reserve a handful of perfect cherries for decoration, and roughly chop the rest for the filling. Reduce the cherry syrup slightly by simmering it over medium heat for 3 to 5 minutes, then allow it to cool completely.

Step 7: Whip the Chantilly Cream

In a chilled bowl, whip your cold heavy cream with sugar, vanilla, and salt on medium-high speed until medium peaks form. Your whipped cream should hold its shape but still be soft and luscious—perfect for spreading and layering.

Step 8: Make Velvety Ganache

Combine chocolate and heavy cream in a microwave-safe bowl. Heat in short 20-second bursts, stirring after each, until smooth and glossy. Let the ganache cool 10 to 15 minutes at room temperature until it thickens but remains pourable for that beautiful drip effect.

Step 9: Assemble the Layers

Place the first cake layer upside down on your serving stand. Brush generously with the cherry syrup, then spread a thick layer of whipped cream. Scatter a third of the chopped cherries on top and gently press them in. Drizzle 2-3 tablespoons of ganache over the cream. Repeat this process for the next two layers.

Step 10: Frost and Chill the Cake

Top with the last cake layer (right side up), brush it with syrup, then cover the entire cake with the remaining whipped cream. Pop the cake in the fridge for 15 minutes to let the frosting set nicely.

Step 11: Decorate with Ganache Drip and Piped Whipped Cream

Warm your ganache gently until pourable but not hot. Pour it over the top of the cake and spread quickly with an offset spatula, letting it drip naturally down the sides. For an elegant touch, pipe dollops of whipped cream around the edges, topping each with a reserved cherry. Finish with a sprinkle of chocolate shavings for extra wow factor.

Step 12: Serve and Savor

Allow the cake to set for a few minutes before slicing. Each bite offers a gorgeous balance of rich chocolate, sweet-tart cherries, and creamy Chantilly—pure celebration on a plate!

Top Tip

These tips come from lots of trial, error, and sweet success—ensuring your Chocolate Black Forest Cake Recipe turns out just as beautifully and deliciously as you imagine.

Egg Temperature Matters: Using room temperature eggs really helps the batter aerate properly, giving your genoise that delicate fluffiness so crucial for this cake.
Gentle Folding is Key: I’ve learned that being patient while folding in the dry ingredients—without rushing or overmixing—keeps all those precious air bubbles intact for the lightest texture.
Patience with Ganache: Let the ganache cool until it’s thick yet pourable. Pouring it too hot can cause the cream and chocolate to separate, but waiting just right gives you those elegant drips.
Avoid Overbaking: Bake those genoise layers just until a toothpick comes out clean (about 12 minutes). Overbaking dries out the cake and makes the layers less tender.

How to Serve Chocolate Black Forest Cake Recipe

A clear glass bowl filled with a smooth, thick chocolate batter that is evenly mixed with small bubbles on the surface. The batter forms one layer inside the bowl, with some remnants coating the sides. A red spatula is partially immersed in the batter, resting on the left side of the bowl. The bowl is placed on a wooden board, which is set on a white marbled countertop. The image is taken from above, capturing part of the person's gray shirt at the bottom edge of the frame. photo taken with an iphone --ar 2:3 --v 7

Garnishes

To make your Chocolate Black Forest Cake extra special, consider garnishing with fresh whole cherries or maraschino cherries perched on the whipped cream dollops. Chocolate shavings or curls add a beautiful texture and richness on top. If you're feeling fancy, a light dusting of cocoa powder or edible gold dust can turn your cake into a centerpiece.

Side Dishes

This rich and luscious cake pairs wonderfully with a simple fresh fruit salad to cut through the richness, or a scoop of vanilla bean ice cream for an indulgent complement. For an adult gathering, a glass of slightly chilled Kirsch or a rich espresso can elevate the experience even further.

Make Ahead and Storage

Storing Leftovers

Store your assembled Chocolate Black Forest Cake in an airtight container and keep it refrigerated. It will stay fresh and moist for up to 4 days. Because genoise cakes can dry out quickly, I recommend enjoying it within this timeframe for the best texture and flavor.

Freezing

If you want to freeze the cake, wrap it tightly in plastic wrap and then in foil to protect it from freezer burn. Freeze for up to one month. When ready, thaw the cake slowly overnight in the refrigerator before serving for best results.

Reheating

Since this is a chilled, whipped cream-based cake, reheating isn’t recommended. Instead, serve straight from the fridge at a cool room temperature for 10-15 minutes before slicing to let the flavors soften and meld beautifully.

Frequently Asked Questions:

Can I use fresh cherries instead of canned?

Absolutely! Use 2 cups of pitted fresh cherries simmered with water and sugar to make a homemade cherry syrup and filling, just like the canned version. This fresh approach adds a natural brightness to your cake.

How do I get the genoise cake so light and fluffy?

The secret is whisking your eggs and sugar for 5 to 7 minutes until very pale and tripled in volume, combined with gently folding in the dry ingredients to retain the air bubbles. Using room temperature eggs really helps here.

Can I make this cake ahead of time?

Yes! The cake can be decorated up to 1 day ahead and kept refrigerated. Just remember the genoise can dry out if left too long, so it’s best enjoyed within 4 days.

How do I avoid the ganache being grainy?

Microwave your chocolate and cream carefully in short 20-second bursts, stirring well each time to ensure smooth, even melting. Let it cool to a warm but not hot temperature before using for drip effects.

Final Thoughts

Baking this Chocolate Black Forest Cake Recipe is as much a joy as eating it. With every rich, chocolatey bite balanced by luscious cherries and airy whipped cream, you’ll find it’s the perfect centerpiece for any celebration or cozy night in. I hope these tips and ideas inspire you to create your own delicious memories with this classic cake. Happy baking and even happier indulging!