Love made Food





Black forest cake

Black forest cake

Black forest cake originated in Germany. It is actually called black forest cake because of where it originated, (or so the story goes) in the german black forest. This region is actually really close to France. I have never been there, but the pictures are gorgeous, and it sure has to be a breautiful landscape.

Jump to Recipe
How to make a black forest cake

This cake is one of our oldest brother´s favorite. It is made with chocolate cake layers, cherry syrup with a touch of alcohol or cherry liquor or kirsch and whipped cream, so it is easy to tell why he likes it so much.

It’s said that the name stands for darkness and mistery from the region in Germany called “black forest” known for it’s somewhat bitter cherries from which Kirsch is obtained, a transparent liqcuor, very famous and used in the confectionery and desserts world.

Kirsch, the actual one, is not that easy to find, because its supposed to only come from the black forest itself, so for all of us that don’t have it here’s the solution: Use instead cherry brandy or any other cherry liquor you can find. The result will not be the same as a traditional Black forest cake, but it will also taste really good. Now, if you do find kirsch, then you will get a traditional german black forest cake.

Black forest cake recipe

We decorate this cake with some shredded chocolate on the sides, as you can see in the pictures, and we decorate it with the same cream using a pipping tip and a pastry pippig bag. You can decorate it as you want to. You could leave the cake layers “naked” on the sides, that way you would be able to see the cake and the frosting layers, and then put some more frosting and cherries on top.

If you like this recipe, then make sure to see our yellow cake with a chocolate frosting.

Black forest cake

No ratings yet
Prep Time 1 hour
Cook Time 25 minutes
Cooling time 1 hour
Total Time 2 hours 25 minutes
Course Dessert
Cuisine German
Servings 16


For the cake batter:

  • 1/2 C all purpouse flour
  • 1/3 C cocoa powder sugar free
  • 1/4 tsp salt
  • 5 eggs
  • 2/3 C white sugar
  • 1 tsp vanilla extract
  • 1.6 oz (45 gr) unsalted butter melted

For the chocolate ganache:

  • 3.9 oz (110 gr) semi sweet chocolate
  • 1/4 C + 1 tbsp heavy whipping cream

For the cherry juice:

  • 1 C juice of maraschino cherries
  • 1/4 C white sugar
  • 2 tbsp cheery licquor or brandy

For the whipped cream:

  • 2 C whipping cream cold
  • 1/2 C confectioners sugar sifted
  • 1/2 vanilla bean (optional)
  • 2 tsp vanilla extract
  • 1 pinch salt

To garnish:

  • 1/2 C maraschino cherries sifted
  • 1/2 C cherries fresh
  • Semi sweet chocolate curled


For the batter:

  • In a bowl, sift together the flour, cocoa powder, and salt and set aside.
  • Boil some water in a small pot. 
  • In a different bowl that can take heat, place the eggs with the sugar and beat quickly. Put this bowl on top of the pot with boiling water, and, while still beating, let the mixture cool down to room temperature for 5 min. aprox. 
  • Turn off the heat and take this mixture to the mixer along with the vanilla to high speed for 5 min. 
  • Carefully incorporate the dry ingredients in three aditions, using a rubber spatula. 
  • Now add in the melted butter and mix. 
  • Pour this mixture over a baking sheet lined with parchment paper and make the batter even. 
  • Bake in the top grill of the oven at 350°F for 20 to 25 min.
  • Let it cool completely before ensembling. 

For the chocolate ganache:

  • Place the chocolate in a small bowl. 
  • In a small pot, boil the heavy cream. 
  • Pour the hot cream over the chocolate and let it sit a little. 
  • Beat until you get a soft and creamy mixture. 
  • Cover the bowl ans set aside until needed. 

For the cherry juice:

  • In a small pot, heat the cherry juice with the sugar until it dissolves and a syrup forms. Let it cool completely.
  • Once the syrup is at room temperature, add in the brandy or cherry licquor and mix. 

For the whipped cream:

  • Cut the vanilla bean to open it in half and carefully take out the small beans with a knife. 
  • Mix by hand all the ingredients (whipping cream, confectioners sugar, the vanilla beans and extract and salt) in a bowl that can be attached to the mixer. Cover it with plastic wrap and put it in the freezer for 30 min. so that it is really cold once we beat it. 
  • Take out of the freezer and beat to medium speed until the cream is stiff. 

To assemble:

  • With a metal ring, cut two pieces of the cake biscuit. 
  • Place one of the pieces on a large plate and, with a kitchen brush, wet it with the cherry syrup.
  • Put some chocolate ganache on top and then some maraschino cherries.
  • Then put some whipped cream and some more maraschino cherries. 
  • Place the other biscuit on top of that and wet it with the cherry syrup. Let the cake sit in the fridge for 30 min. 
  • With a spatula, cover all the cake with the whipped cream and make some decorations with it.
  • Granish with fresh cherries and the chocolate curls. 
Tried this recipe?Let us know how it was!
Black forest cake

You may also like

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

We are Irma and Andy

We want to share with you our desire to eat life and some good donuts. All our recipes are made with love for you to enjoy and get inspired in the kitchen.

Receive free recipes in your e-mail every week!

Subscribe to our newsletter to receive new recipes in your e-mail.

Most visited