Black Forest Gâteau (a.k.a Black Forest Cake) combines layers of chocolate sponge with vanilla whipped cream, boozy cherries and chocolate curls. Pure indulgence! Try my easy Black Forest cake recipe and never go back to store-bought cakes. This eggless cake is so easy to make, looks spectacular and tastes even better.

You will also love my White Forest Cake

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If you are used to store-bought cakes you may be forever put off trying this delicious chocolate-cherry-cream Gâteau.

Put these garish cakes with technicolor cocktail cherries behind you… This homemade Black Forest cake is ALL KINDS OF DELICIOUS! 

It is also easy… I promise! Take a look at my step by step breakdown and recipe video to see how its done!

What is a Black Forest Cake?

Black Forest Gâteau a.k.a Black Forest Cake is a chocolate cake with cream and cherry filling.

This famous German dessert, or Schwarzwälder Kirschtorte to give it its proper title (which, translated, means “Black Forest Cherry Cake”) is popular the world over. 

A  Black Forest Gâteau has layers of chocolate sponge cake sandwiched with whipped cream and Kirch macerated cherries with chocolate shavings added as decorations. 

It is DELICIOUS and looks rather spectacular so perfect for birthdays and celebrations!

Black Forest Gâteau Ingredients

This cake recipe is made up of different elements 

• Three layers of chocolate sponge. The cake layer is actually eggless (and easily vegan) since I created this recipe for a friend with an egg allergy. 
• Vanilla whipped cream – made with double (heavy cream), icing (powdered) sugar and vanilla paste
• Boozy cherries – I used these Black cherries in Kirsch. (these Maraschino Cherries can also be used). I have used a minimal amount of cherries in the filling, you can certainly add a lot more if you want!
• Dark chocolate curls (or you can use dark chocolate shavings)
• Fresh cherries for decoration
• Cocoa powder to dust

Useful Cake Equipment

• Digital scales – I use a scale for all my bakes
• Measuring spoons
• Fine strainer (sieve)
• Bench Scraper (for smoothing frosting)
• Palette knife (offset spatula)
• Cake turntable
• Cake boards – useful when covering cakes with frosting
• Cake lifter – for transferring cakes safely

How to make Black Forest Cake

Take a look at this step by step tutorial – plas note you will find the full recipe, including ingredients in the recipe card at the end of this post.

The chocolate cake layers can be made up to a day in advance if preferred and kept, covered, at room temperature. Do not store unfrosted cakes in the fridge as they will dry out!

STEP 1. Put the vegetable oil, vinegar and milk in a large bowl and mix together.

STEP 2. Sift the sugar, flour, bicarbonate of soda and cocoa powder over the bowl.

STEP 3. Use a balloon whisk to combine the wet and dry ingredients until you have a smooth glossy batter.

STEP 4. Divide between 3x15cm (6in) cake tins and bake for 25-28 minutes in a 180C (350F) preheated oven. The cakes are ready when risen and springy to the touch and a toothpick inserted in the centre comes out clean. 

STEP 5. Leave the cakes to cool in their tins for 10 minutes then carefully turn out onto a wire rack to cool. Strain the cherries reserving the liquid. Brush the kirch over the sponge cakes so it soaks in, this can be done while they are still warm. 

Make the Chocolate Curls

These are totally optional, but they do transform the cake into a Woodland fairy cake. If making the curls is too intimidating you can make chocolate shavings instead, simply by scraping a vegetable peeler against a cold bar of chocolate. The curls can be made in advance and kept in the fridge until needed. I would NOT advise you to attempt these on a hot day!

STEP 1. Melt the dark chocolate over a double boiler or in the microwave in short bursts until completely smooth.

STEP 2. Spread the chocolate in a thin layer onto a marble board (or the back of a roasting tin) using an offset spatula.

STEP 3. Brace the tin or marble board against you. Use a bench scraper or a knife to create the curls while the chocolate is still a little wet. Angle the bench scraper at a 45 angle and push it through the chocolate towards you (or away from you) to create the curls. You can put these in the fridge to set. If you mess up (I know I did) simply melt the chocolate and try again.

Make the whipped cream filling

STEP 1. Put the double cream, icing sugar and vanilla in a bowl. Use a hand mixer to whisk, on low speed initially and then increase speed gradually until you have firm peaks (careful not to over-whisk!).

Assemble the Black Forest cake

STEP 1. Sandwich the cake layers with the cream and cherries. Pipe the whipped cream over the bottom cake layer and dot with the cherries. Repeat with the second layer and top with the third. 

STEP 2. Smooth a thin layer of cream over the entire cake using a bench scraper. 

STEP 3. Pipe rosettes of the whipped cream over the top using a large star tip.

STEP 5. Cover the entire cake with chocolate curls, fitting them around the perimeter. The curls should easily stick onto the frosting. Alternatively press chocolate shavings to the side of the cake.

STEP 6. Decorate with fresh cherries and add a fine dusting of cocoa powder. Serve immediately!

Black Forest Cake Tips and FAQs

– Vanilla whipped cream: use a cold bowl (preferably a metal bowl) and make sure the cream is also cold for best results. Whisking the cream on low speed first using a hand mixer creates better results as you can easily see when it transforms from liquid to cream. 

– I can’t find cherries in Kirsch what can I use instead? You can use cherries in syrup (used as pie filling) or you can macerate fresh cherries in cherry brandy if you like.

– What can I use instead of whipped cream in the filling? Mascarpone frosting is a bit more heavy and stable or you can use cream cheese frosting too.

– How long will this Black Forest Cake keep? Since the cake has fresh cream as filling it really should be consumed within a couple of days of assembling. The cake is not suitable for freezing for the same reason.

– Chocolate curls: these little devils are these are a bit fiddly! Don’t be discouraged if you can’t get them right the first time – you can always melt the chocolate to use again. Do not even think on attempting them on a hot summers day…

– Replace the chocolate sponge cake layers with your favourite chocolate cake if you like! 

– Lave the cake sides uncovered and drip chocolate glaze down the sides if preferred.

HAVE YOU MADE MY BLACK FOREST CAKE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

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