Classic Black Forest Cake Recipe
Enjoy a slice of Germany's iconic Black Forest Cake by baking it yourself with our authentic and easy-to-follow recipe.
After diving into the captivating origins of the Black Forest Cake, why not experience its timeless charm firsthand in your own kitchen?
This authentic recipe guides you through every indulgent layer—from soft chocolate sponge and tangy cherry filling to clouds of whipped cream and decadent chocolate shavings. Perfect for special occasions or a delightful weekend bake, this Black Forest Cake is sure to impress both your taste buds and your guests.
Classic Black Forest Cake Recipe
Ingredients
- CHOCOLATE SPONGE CAKE
- 200g plain flour
- 50g cocoa powder
- 1½ teaspoons baking powder
- ¼ teaspoon bicarbonate of soda
- ¼ teaspoon salt
- 200g granulated sugar
- 4 large eggs (room temperature)
- 120ml vegetable oil
- 100ml whole milk
- 1 teaspoon vanilla extract
- CHERRY FILLING
- 400g canned sour cherries in syrup (drained, reserve syrup)
- 2 tablespoons cornflour
- 50g granulated sugar
- 60ml kirsch (cherry brandy)
- WHIPPED CREAM
- 500ml double cream (chilled)
- 3 tablespoons icing sugar
- 1 teaspoon vanilla extract
- 1 tablespoon kirsch (optional)
- TO DECORATE
- 100g dark chocolate (shaved or grated)
- Fresh cherries (for garnish, optional)
Instructions
- 1
CHOCOLATE SPONGE:
- 2
Preheat oven to 180°C (160°C fan). Grease and line two 20cm round cake tins with parchment paper.
- 3
Sift flour, cocoa powder, baking powder, bicarbonate of soda, and salt together into a bowl.
- 4
In another large bowl, whisk eggs and sugar until pale and fluffy.
- 5
Gradually whisk in the oil, milk, and vanilla extract until fully combined.
- 6
Fold in the dry ingredients gently until just combined, avoiding overmixing.
- 7
Divide evenly between the prepared cake tins.
- 8
Bake for 22–25 minutes, until a skewer inserted comes out clean. Allow to cool completely.
- 9
PREPARE CHERRY FILLING:
- 10
Combine drained cherries, reserved syrup, cornflour, and sugar in a saucepan.
- 11
Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy.
- 12
Remove from heat and stir in kirsch. Allow to cool completely.
- 13
WHIP THE CREAM:
- 14
Whisk the double cream, icing sugar, vanilla extract, and kirsch (if using) until it forms stiff peaks.
- 15
ASSEMBLE THE CAKE:
- 16
Slice each sponge horizontally into two layers, creating four layers.
- 17
Place the first cake layer onto a serving plate. Brush lightly with some kirsch syrup.
- 18
Spread evenly with one-third of the cherry filling, then spread with whipped cream.
- 19
Repeat with remaining cake layers, cherry filling, and whipped cream.
- 20
Spread whipped cream generously over the top and sides of the assembled cake.
- 21
DECORATE:
- 22
Sprinkle dark chocolate shavings over the whipped cream.
- 23
Decorate with fresh cherries (optional) and refrigerate for at least 2 hours before serving.
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