Black Forest Chocolate Cake Recipe — Rich, Boozy Cherry Layers
Black forest cake is one of those desserts that looks fancy but is honestly so simple to pull together once you get the hang of it. You have got three layers of deep chocolate cake, loads of homemade whipped cream, sweet spiked cherries, and a shiny chocolate ganache poured right over the top.
This version comes from Sally McKenney’s classic recipe, and it hits every note you want: rich, boozy, a little tart from the cherries, and just the right amount of chocolate. It looks like something from a bakery window, but it is really just a few simple steps stacked together.
Whether you are making this for a birthday, a holiday table, or just because you love chocolate and cherries together, this one is a keeper.
Craving more chocolate options? Check out this roundup of 15 Best Chocolate Cake Recipes, for even more ways to get your chocolate fix.
Why You Will Love This Recipe
- Three layers of moist, deeply chocolatey cake made with real cocoa powder
- Sweet spiked cherries soaked in a reduced syrup for real flavor in every bite
- Homemade whipped cream frosting that is light, not overly sweet
- A glossy chocolate ganache drip that makes it look bakery-made
- Make-ahead friendly — bake the layers, whip the cream, and make the ganache a day early
Ingredients
Chocolate Cake
- 1¾ cups all-purpose flour, spooned and leveled
- ¾ cup unsweetened natural cocoa powder
- 1¾ cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional)
- ½ cup canola or vegetable oil
- 2 large eggs, room temperature
- ¾ cup full-fat sour cream, room temperature
- ½ cup buttermilk, room temperature
- 2 teaspoons pure vanilla extract
- ½ cup hot water or hot coffee
- 2 (15-ounce) cans dark sweet cherries in heavy syrup
- 2 tablespoons cherry liqueur (kirsch or kirschwasser)
Chocolate Ganache
- 1 cup heavy cream or heavy whipping cream
- 2 (4-ounce) semi-sweet chocolate bars, finely chopped
- 1 tablespoon light corn syrup (optional)
Whipped Cream
- 2 cups cold heavy cream or heavy whipping cream
- ¼ cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
Ingredient Notes and Substitutions
- Natural cocoa powder is important here, not dutch-process, since it reacts with the baking soda for the right rise.
- Room temperature ingredients mix together more evenly and give you a smoother batter.
- Hot coffee deepens the chocolate flavor, but hot water works fine if you do not want a coffee taste.
- Canned dark sweet cherries in heavy syrup are what give the traditional flavor and texture. Fresh or maraschino cherries will not give the same result.
- Cherry liqueur adds an authentic boozy edge, but you can leave it out if you prefer a non-alcoholic cake.
- A hand mixer works in place of a stand mixer for every step.
Step-by-Step Instructions
Prep the Pans
Preheat your oven to 350 degrees Fahrenheit. Grease three nine-inch cake pans, line each with a parchment paper round, then grease the parchment as well.
Mix the Chocolate Cake Batter
In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder. In a separate bowl using a stand mixer with the flat beater, beat together the oil, eggs, sour cream, buttermilk, and vanilla extract. Pour the dry ingredients into the wet mixture, add the hot water or coffee, and beat until fully combined.
Bake the Cake Layers
Divide the batter evenly among the three prepared pans. Bake for twenty one to twenty five minutes, until a toothpick inserted in the center comes out clean. Let the cakes cool for thirty minutes in the pans, then remove and cool completely on a wire rack.
Level the Cake Layers
Use a serrated knife or a cake leveler to slice thin layers off the tops of each cake, creating flat surfaces. Discard the trimmings, or save them for snacking.
Prepare the Cherry Syrup
Drain the cherries, reserving three quarters of a cup of the syrup. Simmer the syrup and cherry liqueur over low heat until reduced down to about a quarter cup. Brush this syrup over the cooled cake layers, saving any leftover for later. Halve the cherries, keeping some whole for garnish on top.
Make the Chocolate Ganache
Place the chopped chocolate and corn syrup in a heatproof bowl. Heat the cream until it is gently simmering, without letting it boil. Pour the hot cream over the chocolate, let it sit for two to three minutes, then stir until completely smooth. Let the ganache cool for about ten minutes before using.
Whip the Cream
Using a stand mixer with the whisk attachment, whip the cold cream, confectioners’ sugar, and vanilla extract on medium high speed until medium peaks form, about four minutes.
Assemble the Cake
Place the first cake layer on your serving plate. Spread one heaping cup of whipped cream on top, dot with half of the halved cherries, and drizzle with some of the reduced syrup. Add the second cake layer and repeat with more whipped cream, the remaining cherries, and syrup. Top with the third layer. Spread the remaining whipped cream in a thin layer over the top and sides using an icing spatula, then smooth the sides with a bench scraper.
Finish with Ganache
Pour the chocolate ganache over the top of the cake, spreading it out to the edges so it drips gently down the sides. Top with the reserved whole cherries. Refrigerate for at least thirty minutes before slicing and serving.
Tips for the Best Results
- Make sure every ingredient is at room temperature before you start mixing.
- Do not skip leveling the cake layers, since flat layers stack much more evenly.
- Warm the ganache slightly if it thickens too much before pouring.
- Chill the cake for at least thirty minutes before serving so it slices cleanly.
- Use a bench scraper to get smooth, professional-looking sides on the whipped cream layer.
Variations and Add-ins
- Swap the cherry liqueur for cherry juice if you want a non-alcoholic version.
- Add a layer of chocolate shavings around the base of the cake for extra texture.
- Use fresh cherries as a garnish on top in addition to the canned ones inside.
- Try dark chocolate instead of semi-sweet for a deeper, less sweet ganache.
What to Serve With It
- A cup of hot coffee or espresso
- A glass of dessert wine or cherry liqueur on the side
- Fresh whipped cream on the side for anyone who wants extra
- A scoop of vanilla ice cream for an extra indulgent plate
Black Forest Chocolate Cake
Ingredients
Method
- Preheat oven to 350 degrees Fahrenheit. Grease three nine-inch cake pans, line with parchment paper rounds, and grease the parchment.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder.
- In a separate bowl, using a stand mixer with the flat beater, beat together the oil, eggs, sour cream, buttermilk, and vanilla extract.
- Pour the dry ingredients into the wet mixture, add the hot water or coffee, and beat until fully combined.
- Divide the batter evenly among the three prepared pans. Bake for twenty one to twenty five minutes, until a toothpick inserted in the center comes out clean.
- Let the cakes cool for thirty minutes in the pans, then remove and cool completely on a wire rack.
- Use a serrated knife or cake leveler to slice thin layers off the tops of each cake, creating flat surfaces. Discard the trimmings.
- Drain the cherries, reserving three quarters of a cup of the syrup. Simmer the syrup and cherry liqueur over low heat until reduced to about a quarter cup.
- Brush the reduced syrup over the cooled cake layers. Halve the cherries, keeping some whole for garnish.
- Place the chopped chocolate and corn syrup in a heatproof bowl. Heat the cream until gently simmering, without boiling.
- Pour the hot cream over the chocolate, let sit for two to three minutes, then stir until completely smooth. Let cool for about ten minutes.
- Using a stand mixer with the whisk attachment, whip the cold cream, confectioners’ sugar, and vanilla extract on medium high speed until medium peaks form, about four minutes.
- Place the first cake layer on a serving plate. Spread one heaping cup of whipped cream on top, dot with half the halved cherries, and drizzle with reduced syrup.
- Add the second cake layer and repeat with more whipped cream, the remaining cherries, and syrup. Top with the third layer.
- Spread the remaining whipped cream in a thin layer over the top and sides using an icing spatula, then smooth the sides with a bench scraper.
- Pour the chocolate ganache over the top of the cake, spreading it to the edges so it drips down the sides. Top with the reserved whole cherries.
- Refrigerate for at least thirty minutes before slicing and serving.
Notes
- Store at room temperature for up to one day, refrigerated for up to one week, or frozen for two to three months (thaw overnight in the refrigerator).
- Cake layers can be baked and covered at room temperature the night before.
- Cherry syrup, whipped cream, and ganache can each be made a day ahead and refrigerated; warm the ganache briefly before using if it thickens too much.
- The fully assembled cake can be refrigerated up to one day before serving.
- Use natural cocoa powder, not dutch-process, for the correct rise and flavor.
- Canned dark sweet cherries in heavy syrup are essential to the traditional flavor — fresh or maraschino cherries will not give the same result.
There is something about pulling a black forest cake out of the fridge, slicing into it, and seeing those layers of chocolate, cream, and cherries that never gets old. It takes a little time between baking, cooling, and assembling, but none of the steps are actually hard.
If you make this for a birthday or a holiday gathering, do not be surprised when people ask for the recipe. It is one of those cakes that looks far more complicated than it is, which honestly makes it even more fun to serve.
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