Beautiful Black Forest Cake covered in whipped cream and chocolate. This two layer chocolate cake is coated in a sweet cherry syrup, whipped cream, grated chocolate and fresh cherries.
Let’s talk homemade Black Forest Cake.
Chocolate cake, cherries and whipped cream all combine to make one heavenly dessert. If you love chocolate cake and can eat whipped cream with a spoon, you’ll fall madly in love with this gorgeous layer cake.
It’s surprisingly easy to make and will wow a hungry crowd.
If you’re on the hunt for a beautiful Christmas dessert, you can’t go past this Black Forest Cake. Honestly, it’s my new favourite cake. My husband and I went absolutely mad for it.
I had to take all the leftovers into work because it was too good not to share.
But even though it looks impressive with its lovely layers, thick frosting and oodles of cherries, it’s surprisingly simple.
Let’s start with the chocolate cake. It’s a spinoff of the deliciously moist choccy cake that I use in my Death By Chocolate Layer Cake. It’s the best. You can use it as the base cake for almost anything.
And it’s perfect for this easy Black Forest Cake. Super quick and easy, but packed with flavour – plus it’s super tender and moist.
Next up, is the simple cherry syrup, just like the one we use in my Chocolate Cherry Cake.
Now often Black Forest Cake recipes call for kirsch or a cherry liquor of some kind. But I never have cherry liquor on hand so I wanted a sweet syrup that could be made in a flash. Plus this one is kid-friendly.
My cherry syrup is made by heating the sweet cherry juice from the morello cherries with a little sugar and cornflour on the stove, until it forms a thick and sweet cherry syrup.
This then gets brushed all over the chocolate cakes for extra cherry flavour 🍒
But perhaps the best part is the clouds of whipped cream that literally cover the top, sides and middle of the cake. Add sour cherries, fresh cherries and grated chocolate and you’re done.
A gorgeous two layer masterpiece that’ll wow your family and friends. Merry Christmas! xx
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Let’s Bake
Black Forest Cake
Beautiful Black Forest Cake covered in whipped cream.
Ingredients
Chocolate cake
- 315 grams (2 and 1/4 cups) plain flour or all purpose flour
- 80 grams (1 cup) cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 300 grams (1 and 1/2 cups) caster sugar or granulated sugar
- 90 grams (1/2 cup) brown sugar
- 240 ml (1 cup) buttermilk
- 180 ml (3/4 cup) vegetable oil
- 2 teaspoon vanilla extract
- 3 large eggs, room temperature
- 1 tablespoon full fat sour cream
- 240 ml (1 cup) hot water
Cherry syrup
- 500 grams Morello cherries, in syrup
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 1 tablespoon cornflour or corn starch
Cream
- 720 ml (3 cups) whipped cream
- 75 grams (1/2 cup) good quality dark chocolate, grated
- Fresh cherries, to decorate
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line two 8-inch round cake pans with baking or parchment paper. In a large mixing bowl, sift the flour, cocoa powder, baking powder and baking soda. Then add the sugars. Whisk together.
- In a separate mixing bowl, add the buttermilk, vegetable oil, vanilla, eggs and sour cream. Whisk together. Boil the kettle and pour out 1 cup of hot water.
- Add the wet ingredients to the dry ingredients. Start to fold together, slowly pour in the hot water, and continue to mix until all the ingredients are incorporated. Divide the mixture evenly into two cake tins and bake for approximately 25-30 minutes or until a skewer inserted comes out clean.
- Leave for 10 minutes before gently removing the cakes from their tins and leave them to cool completely on a wire rack.
- To make the cherry syrup, set aside one cup (200 grams) of Morello cherries, reserving one cup (240 ml) of cherry syrup. In a small saucepan, add syrup, sugar and cornflour. Heat on medium-low, stirring constantly, for approximately 3-4 minutes or until syrup thickens. Set aside to cool completely.
- Use a serrated knife to level the tops of both cakes, to ensure they are flat and even. To assemble the cake, place one chocolate cake on a plate or cake stand. Brush cherry syrup all over the top.
- Add a generous amount of whipped cream on top and spread out into one even layer. Scatter morello cherries all over the top. Drizzle a little extra cherry syrup. Place second chocolate cake on top (I like to place it upside down).
- Brush more cherry syrup over the top of the chocolate cake. Spread whipped cream all over the top and sides of the cake. Decorate with grated chocolate and fresh cherries.
Notes
Store cake in the fridge.
The-kamau-man says
Excellent .
★★★★★
Natasha says
Hi Jess,
Can I replace the vegetable oil with butter. I am actually not a fan of oil.
Thanks much
Jessica Holmes says
Hi Natasha, I haven’t tested it myself but it would likely be fine. You’d have to change the method to start by creaming the butter and sugars. You might even find it easier to use my Chocolate Fudge Cake recipe as the base – which uses butter in the sponge.
Natasha says
Thanks Jess, if I to use the veg oil what oil do you recommend.
Thanks much
Natasha
Jessica Holmes says
I usually use canola oil.
Misha says
Hello 🙂
I was wondering if you have any tips on how to use this recipe for two 9 inch pans instead of 8?. Also would tinned cherries work well to make syrup as it’s impossible to find fresh cherries at this time of the year. Thanks 🙏🏻
Jessica Holmes says
Hi, if you use 9-inch cake pans, your cake will be thinner and therefore may cook slightly faster. And yes you can definitely use tinned cherries! I usually use morello cherries that come in a jar. Hope you enjoy it!
Parisa says
Hi jess, don’t we need mixer for chocolate cake in this recipe?
Jessica Holmes says
Hi Parisa, you don’t need an electric mixer to make the cake, just a couple of mixing bowls and a spatula.
Nicola says
I made this for Christmas last year and am STILL thinking about it. Honestly, one of the best cakes I’ve ever made – I can’t wait to make it again!
★★★★★
Jessica Holmes says
Aw LOVE hearing that!
Katie says
Hi Jess, I’ve never whipped thickened cream, how long would I do that for? Thanks can’t wait to try out the recipe.
Jessica Holmes says
Hi Katie, instead of aiming for a time, I’d look for visual clues. As you beat your cream it will slowly thicken and become smooth and creamy. Keep going until stiff peaks form (and stop straight away when this happens so you don’t over whip). You’ll know you’re done when you can tip your bowl of cream upside down and nothing comes out.
Bridget says
Can you use double cream or will it be better to use whipping cream?
Jessica Holmes says
Hi Bridget, I think whipping cream is better.
Joanna says
Can you use maraschino cherries instead??
★★★★★
Jessica Holmes says
Hi Joanna, we don’t have maraschino cherries in Australia, so I’m not sure! But if you can use them to make a syrup, they’ll be fine!
vanessa says
bonjour, peut-on faire une buche avec votre recette de gâteau??
Jessica Holmes says
Hi Vanessa, I think you’re asking if this cake can be made into a log roll? Unfortunately a chocolate roll cake requires a different type of recipe with a different ratio of ingredients. I haven’t tested this cake as a roll so I can’t say – sorry!
Medha Khanna says
Hello, can I use your chocolate buttermilk cake recipe to make black forest cake? Or would it be different?
Jessica Holmes says
No you can if you like. You’ll just have to slice it into two layers.
Medha Khanna says
I made 2 of the chocolate buttermilk cakes and then followed the rest of this recipe to make a black forest cake. It was tall but turned out amazing! Thank you for your lovely recipes
Jessica Holmes says
Aw I love hearing that!! Well done! 🙌🏻
Lorraine says
Hi Jessica! Does this recipe require salt? I usually bake chocolate cake and always with salt in it.
Jessica Holmes says
Hi Lorraine, I haven’t put it in the recipe, but please feel free to add a pinch of salt in the batter!
Mesopotamia says
It looks very delicious …i want to try it but i was wondering if i can substitute butter milk with ordinary milk i know butter milk is added to make the cake more moisten
Jessica Holmes says
Hi, I do recommend using buttermilk but you can substitute regular milk. Alternatively, you can make your own buttermilk by adding 1 tablespoon of white vinegar or fresh lemon juice to 1 cup of regular milk. Hope that helps!
Naina says
Hi jess! 👋 i’ve make the cake using your recipe..and what i can say is i really loveeeeee it 😃
Jessica Holmes says
Yaaay! I’m so glad to hear that!
Nikola says
Hi Jess, I love this recipe, it’s definitely a keeper. Just wondering if I can freeze this cake?
Jessica Holmes says
Hi Nikola! So glad you like this recipe! You can definitely freeze the cake. I recommend leaving it to cool completely and then wrapping it tightly in plastic wrap and freezing it. Bring the cake to room temperature before decorating and serving. Hope that helps!
Nikola says
Thanks so much Jess! Can’t wait to make it again! X
★★★★★
jonas clutch says
Black forest is my favorite cake . I always get black forest cake on my birthday.
★★★★★
Lindsey says
Where do you get cherries in winter?
Jessica Holmes says
Hi Lindsey, I know it can be hard to track down cherries in winter. You may find speciality groceries have them or you can use canned or jarred cherries.
Natalie says
I love black forest cake! It’s definitely one of my top favorites! Looks so delicious and festive ♥
★★★★★
Jessica Holmes says
Thanks Natalie!