Description
This Perfect Chocolatey Black Forest Cake recipe features moist chocolate genoise layers soaked in cherry syrup, layered with Chantilly whipped cream and cherries, finished with a rich chocolate ganache drip. It’s a classic dessert elevated with luscious textures and flavors, ideal for celebrations or indulgent treats.
Ingredients
Scale
Chocolate Genoise Cake
- 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
Cherries and Syrup
- 2 cans (14 oz each) pitted cherries in syrup (mix of dark sweet cherries and maraschino cherries)
Chantilly Whipped Cream
- 3 cups heavy whipping cream, chilled (720 g)
- ¼ cup sugar (50 g)
- 1 tsp vanilla extract
- ⅛ tsp salt
Ganache
- 240 g semi-sweet chocolate (or mix of dark and milk chocolate)
- 1 cup heavy cream (240 g)
Instructions
- Prepare Cake Pans and Batter: Preheat the oven to 350 degrees Fahrenheit (conventional). Line four 8-inch round cake pans with parchment paper without greasing. In a stand mixer bowl, whisk 8 large eggs and 1 cup sugar on medium-high speed for 5-7 minutes until the mixture is pale, thick, and about tripled in size.
- Sift and Fold Dry Ingredients: Sift together 1 cup flour, ½ cup cocoa powder, 2 tsp baking powder, and ½ tsp salt. Gently fold these dry ingredients into the egg mixture with a rubber spatula, carefully maintaining the airiness by folding slowly until no streaks remain.
- Bake the Cakes: Evenly divide the batter among the prepared pans and smooth the tops. Bake for 12 minutes or until a toothpick inserted comes out clean. Remove from oven and let cool in the pans for 20 minutes, then transfer to wire racks to cool completely.
- Prepare Cherries and Syrup: Drain cherries, reserving all the syrup. Roughly chop most of the cherries, keeping a few whole for decoration. Reduce the syrup slightly by simmering over medium-low heat for 3-5 minutes, then cool completely.
- Make Chantilly Whipped Cream: In a chilled bowl, combine 3 cups cold heavy cream, ¼ cup sugar, 1 tsp vanilla, and ⅛ tsp salt. Whisk on medium-high speed until soft to medium peaks form, where cream holds shape but is not grainy.
- Prepare Ganache: Place 240 g chopped semi-sweet chocolate in a microwave-safe bowl, add 1 cup heavy cream. Microwave in 20 second bursts, stirring between each, until smooth ganache forms. Let cool at room temperature for 10-15 minutes.
- Assemble Cake Layers: Place the first cake layer upside down on a serving stand. Brush generously with cherry syrup. Spread a thick layer of whipped cream, then a third of the chopped cherries pressed gently into the cream. Drizzle 2-3 tablespoons ganache over the top. Repeat for next two layers.
- Frost Cake: Place final cake layer right side up, brush with syrup, and cover the entire cake with the remaining whipped cream. Chill cake in fridge for 15 minutes to set.
- Decorate with Ganache Drip and Garnishes: Warm ganache slightly until runny but not hot. Pour over the top of the chilled cake, letting it drip down the sides. Optionally pipe whipped cream dollops around edges and top each with reserved cherries. Add chocolate shavings or grated chocolate for final garnish.
- Serve: Slice and enjoy this rich, chocolatey Black Forest Cake fresh for best taste and texture.
Notes
- For fresh cherries, remove 2 cups pitted cherries and cook with 4 tbsp water and 4 tbsp sugar on medium-low for 10 minutes to make syrup. Use syrup to soak cake and chopped cherries for filling.
- Genoise sponge cakes dry out quickly; serve fresh or within 1 day after assembly for best quality.
- Store leftover cake in airtight container in fridge for up to 4 days.
- If you have only three 8-inch pans, you can bake in batches but avoid fewer than three pans to maintain layer quality.
Nutrition
- Serving Size: 1 slice (1/12 cake)
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 90 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 115 mg
