Name: Chocolate Black Forest Cake Recipe
Prep time: 55 min
Cook time: 12 min
Total time: 1 h 12 min
Cuisine: European
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); 3 cups heavy whipping cream, chilled (720 g); ¼ cup 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)

Imagine sinking your fork into the rich layers of a perfectly moist chocolate cake, infused with the sweet tang of cherries and fluffy Chantilly cream. That’s what this Chocolate Black Forest Cake Recipe is all about—classic flavors with a decadent twist that feels just right for any celebration or a cozy night in.

The image shows a five-layer chocolate cake on a white cake stand with a green base. The cake has thick, dark chocolate layers alternating with white cream layers mixed with bits of red fruit. The outside is covered in smooth white frosting, with rich dark chocolate dripping down the sides. The top of the cake is decorated with swirls of white cream and topped with red and dark cherries. The background is a soft beige with small festive decorations. The 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 have to say, making this Black Forest cake from scratch is one of those baking experiences that truly feels rewarding. Each step builds on the last, culminating in a dessert that’s just as gorgeous as it is delicious.

Classic yet elevated: Moist chocolate genoise soaked in cherry syrup brings out deep, layered flavors.
Light and luscious: Chantilly whipped cream adds a delicate, creamy texture without weighing down the cake.
Showstopping presentation: The rich chocolate ganache drip creates a beautiful, glossy finish.
Perfect for any occasion: This cake serves 12, making it ideal for celebrations or sharing with friends and family.

Ingredients & Why They Work

Before you dive into this recipe, a quick note: quality ingredients make all the difference here, especially the chocolate and cherries. Don’t be shy about picking good-quality chocolate and syrup-packed cherries to get the best flavor and texture.

Flat lay of eight large brown eggs with smooth shells, a small white ceramic bowl of fine granulated sugar, another small white bowl filled with all-purpose flour, a white bowl with rich dark cocoa powder, a few loose baking powder and salt crystals beside the bowls, a small white bowl holding glossy dark sweet cherries and bright red maraschino cherries mixed together, a larger white ceramic bowl filled with chilled heavy whipping cream, a small white bowl of fine white sugar, a vanilla bean pod resting beside the bowls, a small white bowl with smooth semi-sweet chocolate blocks, and another small white ceramic bowl containing thick heavy cream, all ingredients arranged in 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

Eggs: Key for building the light and airy genoise sponge.
Granulated sugar: Sweetens while helping the eggs whip up to perfect volume.
All-purpose flour: Provides structure without making the cake dense.
Cocoa powder: For that deep, rich chocolate flavor in the sponge.
Salt: Balances and enhances all the flavors.
Baking powder: Helps with gentle rise and a tender crumb.
Pitted cherries in syrup: Adds classic Black Forest tartness and moisture.
Heavy whipping cream: For the luscious Chantilly cream layer and silky ganache.
Granulated sugar (again): Sweetens the whipped cream just right.
Vanilla extract: Brings warmth and depth to the cream.
Semi-sweet chocolate: Melts into decadent ganache with the cream for that final glossy touch.

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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

One of the best things about this Chocolate Black Forest Cake Recipe is how wonderfully adaptable it is. Whether you want to tweak the flavors or adjust textures, there’s plenty of room to make it your own and impress your guests with a personal touch.

Variation: I love swapping out the canned cherries for fresh, in-season cherries when available. Just cook them down with a little sugar and water to create a fresh cherry syrup—this adds a vibrant, natural sweetness to the cake layers that tastes incredible!
Dairy-Free Option: Although this recipe uses whipped cream and ganache, you can substitute coconut cream whipped up with a bit of powdered sugar and use a dairy-free chocolate alternative for the ganache. It’s a beautiful way to enjoy the classic flavors while accommodating dietary needs.
Extra Boozy: Feeling festive? Brush the cake layers with a kirsch or cherry liqueur mixed into the syrup for a boozy kick that adults will adore. It brings a sophisticated depth that pairs perfectly with the chocolate and cherries.

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

The image shows a slice of four-layer chocolate cake on a white plate with a ruffled edge. Each chocolate layer is dark brown and moist, separated by light pink cream mixed with small pieces of red fruit, possibly cherries. The cake is covered with white whipped cream on the outside. A whole red cherry and a swirl of whipped cream sit on the side of the cake slice. There is a gold fork on the white marbled surface in front of the plate, and another similar slice of cake is slightly blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisking Magic — The Perfect Genoise Batter

Begin by preheating your oven to 350°F (conventional) and lining four 8-inch cake pans with parchment paper. No oil or butter needed here—the egg mixture does all the work! Add 8 large room temperature eggs and 1 cup granulated sugar to your mixer bowl, then whisk on medium-high speed for 5 to 7 minutes. You’ll know it’s ready when the mixture turns pale, thick, and nearly triples in volume, with a luxurious fluffy texture. Don’t rush this step; it’s what makes your cake light and airy.

Step 2: Gentle Folding — Incorporate the Dry Ingredients

Next, sift together 1 cup all-purpose flour, ½ cup cocoa powder, 2 teaspoons baking powder, and ½ teaspoon salt. Slowly fold this dry mix into the egg batter using a rubber spatula. Take your time here — fold gently to keep all those precious air bubbles intact, stopping as soon as no flour streaks remain. This careful folding is key, as it preserves the genoise’s delicate rise and spongy texture.

Step 3: Bake Your Layers to Perfection

Divide the luscious batter evenly between your prepared pans, smoothing the tops gently. Pop them into the oven and bake for 12 minutes, or until a toothpick inserted in the center comes out clean. Be mindful not to overbake—the cake should remain moist and tender. Let the cakes cool in their pans for 20 minutes before transferring them to wire racks to cool completely.

Step 4: Prepare the Cherries and Syrup

Drain the canned cherries, saving all the syrup in a saucepan. Reserve a small handful of whole cherries for decorating later, and roughly chop the rest for the filling. Bring the syrup to a gentle simmer over medium-low heat and reduce it for about 3-5 minutes until slightly thickened. Cool completely before using — this syrup is what keeps the cake layers incredibly moist and adds that signature cherry punch.

Step 5: Whipping Up the Chantilly Cream

In a chilled bowl, combine 3 cups of cold heavy cream, ¼ cup sugar, 1 teaspoon vanilla extract, and a pinch of salt. Whisk on medium-high speed until soft to medium peaks form — the cream should hold its shape nicely but remain silky and light, never grainy or stiff. This fluffy Chantilly cream is essential for that melt-in-your-mouth texture.

Step 6: Crafting the Silky Ganache

Place 240 grams of chopped semi-sweet chocolate into a microwave-safe bowl along with 1 cup heavy cream. Microwave in 20-second bursts, stirring between each, until the chocolate fully melts and the mixture becomes a glossy, smooth ganache. Let it cool at room temperature for 10 to 15 minutes. It should be fluid enough to drizzle but thick enough to create that beautiful drip effect.

Step 7: Layer, Brush, and Fill — Assembling the Cake

Place the first cake layer upside down on your serving stand and generously brush it with the cooled cherry syrup. Spread a thick layer of Chantilly cream, then evenly distribute a third of the chopped cherries, gently pressing them into the cream. Drizzle 2 to 3 tablespoons of ganache over the top. Repeat the process with the next two layers.

Step 8: Final Frosting and Chilling

Top with the last cake layer right side up. Brush it with syrup, then cover the entire cake with the remaining whipped cream using a spatula for a smooth finish. Chill the whole cake in the fridge for 15 minutes to help the cream set before decorating.

Step 9: The Stunning Ganache Drip and Garnishes

Warm the ganache slightly until it’s runny but not hot. Pour it over the chilled cake’s top, letting it drip naturally down the sides. For an elegant finishing touch, pipe whipped cream dollops around the edges and top each with the reserved whole cherries. Sprinkle with chocolate shavings or grated chocolate for extra indulgence.

Step 10: Time to Serve and Savor

Slice into your masterpiece and enjoy every decadent bite of this Perfect Chocolatey Black Forest Cake. Best served fresh to savor the moist layers, rich cream, and luscious cherries in perfect harmony.

Top Tip

Making the Perfect Chocolate Black Forest Cake Recipe is all about attention to detail. These tips will help you master each step and get that perfectly moist, tender cake with balanced flavors.

Whisk Eggs and Sugar Thoroughly: Whisking your eggs and sugar for a full 5-7 minutes until pale and tripled in volume is crucial. This creates the light, airy texture essential to a genoise sponge.
Fold Gently: Folding in the dry ingredients slowly and carefully preserves the air bubbles you've just whipped in. I learned the hard way that rushing this step deflates the batter and results in a dense cake.
Use a Thermometer for Ganache: Warming ganache just until runny but not hot helps you get that perfect drip effect. A few degrees too warm and it runs off too quickly; too cool and it won't drip nicely.
Layer and Chill: Don't skip chilling the cake after frosting before applying the ganache drip — it helps the ganache set perfectly without making a mess.

How to Serve Chocolate Black Forest Cake Recipe

A clear glass bowl filled with a smooth, light brown chocolate batter, showing some tiny bubbles on the surface, with an orange spatula partially dipped into the mixture resting inside the bowl; the bowl is placed on a white marbled textured countertop with a dark wooden chopping board underneath. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

For an elegant presentation, pipe swirls or rosettes of Chantilly whipped cream around the edges and top each with those glossy reserved cherries. Sprinkle with dark chocolate shavings or grated chocolate to add a final touch that looks both rustic and refined.

Side Dishes

This cake is rich and satisfying on its own, but if you want to complement it, fresh berries or a light mixed fruit salad are great for a fresh contrast. A scoop of vanilla bean ice cream or a dollop of crème fraîche also pairs beautifully if you're aiming to elevate the indulgence.

Make Ahead and Storage

Storing Leftovers

Store leftover Chocolate Black Forest Cake in an airtight container in the refrigerator. It keeps well for up to 4 days, although for the best texture and freshness, enjoy within 1 day of assembly since the genoise cake can dry out quickly.

Freezing

If you want to freeze, it’s best to freeze the cake before frosting or assembling. Wrap the cooled cake layers tightly in plastic wrap and place in a freezer-safe container. It will keep for up to 2 months. When ready to use, thaw layers overnight in the fridge before assembling and decorating.

Reheating

Since this is a chilled and delicate cake, it’s best served cold or at room temperature. Remove the cake from the fridge about 30 minutes before serving to let the cream soften a little for optimal flavor and texture. Avoid heating it in the microwave or oven.

Frequently Asked Questions:

Can I use fresh cherries instead of canned for this Chocolate Black Forest Cake Recipe?

Absolutely! Just pit about 2 cups of fresh cherries and cook them with 4 tablespoons water and 4 tablespoons sugar on medium-low heat for 10 minutes to create a syrup that's perfect for soaking the cake and mixing into the filling.

How do I prevent the genoise cake from drying out?

The key is to soak each cake layer generously with the cherry syrup and to assemble and serve the cake as fresh as possible, preferably within 1 day. Also, store leftovers in an airtight container in the fridge to help retain moisture.

What if I only have three 8-inch cake pans?

You can bake the batter in batches using three pans. It’s best not to use fewer than three pans to maintain consistent layer thickness and baking times.

How thick should the whipped cream layer be between cake layers?

Aim for a thick, generous layer of Chantilly whipped cream—enough to complement the cherry filling and keep the layers moist without overpowering the cake's delicate texture.

Final Thoughts

The Chocolate Black Forest Cake Recipe is a timeless classic that feels like a celebration in every bite. With its rich chocolate genoise, luscious cherry syrup, fluffy Chantilly cream, and glossy ganache drip, it's a dessert that truly delights the senses. I hope you enjoy assembling and sharing this beautiful cake as much as I do—it’s always a showstopper that brings smiles and joy around the table. Happy baking and happy indulging!