Black Forest chocolate cherry (Printable Version)

Moist chocolate layers paired with sweet cherries and airy whipped cream topped with dark chocolate.

# What You'll Need:

→ Chocolate Cake

01 - 1 cup all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsweetened cocoa powder
04 - 1 1/2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
07 - 2 large eggs
08 - 1/2 cup whole milk
09 - 1/2 cup vegetable oil
10 - 2 teaspoons vanilla extract
11 - 1/2 cup boiling water

→ Cherry Filling

12 - 2 cups pitted dark sweet cherries, fresh or jarred, drained
13 - 1/2 cup cherry juice or syrup
14 - 2 tablespoons granulated sugar
15 - 2 tablespoons kirsch (optional)
16 - 2 tablespoons cornstarch mixed with 2 tablespoons cold water

→ Whipped Cream

17 - 2 cups cold heavy whipping cream
18 - 1/2 cup powdered sugar
19 - 1 teaspoon vanilla extract

→ Assembly & Decoration

20 - 3 ounces dark chocolate for shavings
21 - Extra cherries, fresh or maraschino, for garnish

# Method:

01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
03 - Add eggs, milk, vegetable oil, and vanilla extract to dry ingredients. Beat until smooth. Gradually incorporate boiling water until combined; batter will be thin.
04 - Divide batter evenly between prepared pans. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then transfer to wire racks to cool completely.
05 - In a saucepan, combine cherries, cherry juice, and sugar. Simmer, then stir in cornstarch mixture. Cook until thickened, about 2 to 3 minutes. Remove from heat, stir in kirsch if using, and cool completely.
06 - Beat cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Keep refrigerated until assembly.
07 - Horizontally slice each cake layer in half to create four total layers.
08 - Place one cake layer on serving plate. Brush with cherry syrup. Spread cherry filling, then whipped cream over the layer.
09 - Repeat layering with remaining cake layers, cherry filling, and whipped cream. Finish with whipped cream on top and sides.
10 - Garnish with dark chocolate shavings and extra cherries. Chill for at least 1 hour before serving.

# Expert Tips:

01 -
  • It looks like you trained in a European patisserie, even if you've never piped a rosette in your life.
  • The cherries cut through the richness with a brightness that makes you feel virtuous while eating cake.
  • You can make it a day ahead and actually have less stress on serving day.
  • It's fancy enough for celebrations but forgiving enough for a happy accident in the kitchen.
02 -
  • Don't skip sifting the dry ingredients or you'll get an uneven crumb with cocoa powder streaks.
  • Let everything cool completely before assembly or your whipped cream will turn into sweet chocolate pudding.
  • The thin batter isn't a mistake—the boiling water is what makes the texture tender and moist enough to support heavy toppings.
  • Make the cherry filling at least a few hours ahead; warm filling on cold cake layers is the path to soggy sides.
03 -
  • Brush each cake layer with cherry syrup before adding filling—this keeps the layers moist and connected instead of sliding apart when you cut.
  • Chill your mixing bowl and beaters before whipping cream; cold equipment whips faster and holds peaks longer.
  • A vegetable peeler run along the edge of a cold chocolate bar creates shavings instead of crumbles and looks infinitely more elegant.
Go Back