If you adore classic desserts with a chocolaty twist, you’re going to fall in love with this Chocolate Cherry Black Forest Cake Recipe. It’s fluffy, luscious, and combines all the best flavors in one stunning cake that’s perfect for any special occasion or just a sweet indulgence at home.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Chocolate Cherry Black Forest Cake Recipe
- Top Tip
- How to Serve Chocolate Cherry Black Forest Cake Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Chocolate Cherry Black Forest Cake Recipe
Why You'll Love This Recipe
I can’t get enough of this Chocolate Cherry Black Forest Cake because it nails that perfect balance between rich chocolate, tart cherries, and cloud-like cream. Every bite feels like a little celebration in your mouth.
- Light and Fluffy Layers: The chocolate Genoise sponge is airy and not too heavy, making it irresistible.
- Cherry Syrup Soak: Brushing the layers with cherry syrup keeps the cake moist and adds a beautiful fruity depth.
- Silky Chantilly Cream: Whipped just right for a smooth, luscious texture that complements the cake perfectly.
- Decadent Ganache: Rich chocolate ganache drizzled elegantly on top adds a professional finish and indulgent flavor.
Ingredients & Why They Work
Gathering your ingredients ahead makes the process smooth—especially with this recipe’s delicate cake layers and luscious fillings. Opt for quality chocolate and ripe cherries to really make those flavors pop.

- Eggs: Using large, room-temperature eggs is key for creating that fluffy Genoise sponge.
- Granulated Sugar: It sweetens the batter and helps create the structure when whipped with eggs.
- All Purpose Flour: Provides the cake’s body; sifted with cocoa for even texture.
- Cocoa Powder: Adds rich chocolate flavor without heaviness.
- Salt: Enhances all those chocolate and cherry flavors perfectly.
- Baking Powder: Gives a light lift to the sponge without making it dense.
- Pitted Cherries in Syrup: A blend of dark sweet cherries and maraschino cherries makes for the ideal balance of tart and sweet.
- Heavy Whipping Cream: Chilled for the Chantilly cream and ganache, ensuring smooth, airy textures.
- Sugar: Sweetens the whipped cream just enough without overpowering.
- Vanilla Extract: Adds warmth and depth to the Chantilly cream.
- Semi-sweet Chocolate: Melts down into a silky ganache that’s both rich and balanced.
Make It Your Way
The beauty of this Chocolate Cherry Black Forest Cake Recipe is how versatile it can be. Whether you want to switch up the cherries, tweak the sweetness, or try a different chocolate, it all works wonderfully with this base recipe.
- Fresh Cherries Variation: I love using fresh cherries in the summer when they're in season. Cooking them down with a bit of sugar and water creates a natural syrup that really brightens the cake. Plus, the fresh cherry flavor feels so vibrant and fresh compared to canned.
- Chocolate Ganache Twist: Sometimes I swap out semi-sweet chocolate for a mix of dark and milk chocolate to get a smoother, slightly sweeter ganache. It melts and drips beautifully, giving a stunning finish every time.
- Dairy-Free Option: For friends who are dairy-free, I’ve successfully substituted coconut cream for the heavy cream in the whipped cream and ganache. It changes the flavor subtly but still tastes indulgent and luscious.
- Nutty Crunch Boost: Adding a thin layer of toasted almonds or hazelnuts between the cream and cherries adds a delicious crunch and nutty depth that’s hard to resist.
Step-by-Step: How I Make Chocolate Cherry Black Forest Cake Recipe

Step 1: Whisk the Eggs and Sugar to Perfection
Start by preheating your oven to 350°F (conventional, no fan) and lining four 8-inch round cake pans with parchment paper. Then, beat your room-temperature eggs and granulated sugar on medium-high speed for a full 5 to 7 minutes. You'll know you're there when the mixture is pale, thick, and has nearly tripled in volume. This step is essential to get that light, fluffy Genoise texture—don't rush it!
Step 2: Fold in the Dry Ingredients Gently
Sift together your flour, cocoa powder, baking powder, and salt to ensure no lumps. Then, carefully fold everything into your egg mixture with a rubber spatula. Take your time—use slow, gentle motions to keep that air in the batter. Once the batter looks smooth and streak-free, you’re ready to portion it out.
Step 3: Bake Your Cake Layers Just Right
Divide the batter evenly among your prepared pans and spread it gently. Bake for 12 minutes, or until a toothpick inserted into the center comes out clean. Watch carefully; overbaking can dry out the delicate sponge. Let the cakes cool in their pans for 20 minutes before transferring them to a wire rack to cool completely.
Step 4: Prep Cherries and Syrup
Drain the canned cherries, reserving every last drop of that sweet syrup. Set aside some whole cherries for decoration, and roughly chop the rest. Pour the syrup into a saucepan and warm it gently for 3 to 5 minutes to slightly reduce and intensify the flavor. Let it cool completely before using it to soak your cake layers.
Step 5: Whip Up That Perfect Chantilly Cream
In a chilled bowl, beat the cold heavy cream with sugar, vanilla, and salt. Whisk it until medium peaks form — the cream should hold its shape softly without being grainy or too stiff. This creamy cloud is what makes your cake genuinely luxurious.
Step 6: Make a Silky Chocolate Ganache
Chop the semi-sweet chocolate and place it in a microwave-safe bowl with the heavy cream. Heat in 20-second bursts, stirring after each, until smooth and glossy. Allow it to cool for 10 to 15 minutes so it thickens slightly but remains pourable—perfect for drizzling and spreading.
Step 7: Assemble and Decorate Your Masterpiece
Place the first cake layer upside down on your serving stand. Brush it generously with cherry syrup to keep it moist and flavorful. Spread a thick layer of whipped cream over the surface, then press in a third of your chopped cherries gently. Drizzle 2 to 3 tablespoons of ganache on top. Repeat this process with the next two layers. Finally, place the last cake layer on top, brush with syrup, and frost the cake with the remaining whipped cream.
Chill the cake for 15 minutes to let the cream set. Warm the ganache just enough so it runs smoothly but isn’t hot. Pour it over the top letting it drip down the sides for that elegant effect. For a final flourish, pipe stars of whipped cream around the edge, top them with reserved whole cherries, and sprinkle with chocolate shavings. Voilà — a showstopper Black Forest cake ready to wow!
Step 8: Serve and Savor Every Bite
Serve this beauty fresh, slightly chilled if you prefer. Each slice is a perfect harmony of fluffy chocolate sponge, luscious cream, bright cherries, and rich ganache — a classic dessert with a homemade, chocolaty twist that’s sure to delight everyone at your table.
Top Tip
Mastering this Chocolate Cherry Black Forest Cake Recipe is all about patience and gentle handling. These tips will help you get those light, airy layers and a flawless finish every time.
- Whisking Eggs to Perfection: Take your time whisking the eggs and sugar until the mixture is pale, thick, and nearly tripled in volume. It’s key for that fluffy genoise texture!
- Gentle Folding: Use a slow, careful folding motion when incorporating dry ingredients. This step preserves the air in the batter to keep the cake light and tender.
- Chill Your Cream: Keep your heavy cream chilled before whipping it to medium peaks. This makes the Chantilly cream smooth and perfectly fluffy without becoming grainy or overbeaten.
- Warm Ganache, Cool Cake: Pour the ganache warm (not hot) for that beautiful drip effect, but keep the cake chilled so the ganache sets just right without melting the cream underneath.
How to Serve Chocolate Cherry Black Forest Cake Recipe

Garnishes
For an elegant finish, use whole reserved cherries perched atop piped whipped cream dollops around the edges. Add a sprinkle of chocolate shavings or delicate chocolate curls to enhance both texture and style. Fresh mint leaves can also add a pop of color and a refreshing aroma that complements the rich chocolate and cherries beautifully.
Side Dishes
Pair this cake with a light, refreshing side to balance its richness. Consider a simple mixed berry salad with a hint of lemon zest or a scoop of vanilla bean ice cream to complement the chocolate and cherries. A crisp, dry sparkling wine or a cup of freshly brewed coffee is also a delightful accompaniment.
Make Ahead and Storage
Storing Leftovers
This Chocolate Cherry Black Forest Cake is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 4 days. Keep it chilled to maintain the whipped cream’s texture and prevent the genoise layers from drying out.
Freezing
You can freeze the cake but it’s best to freeze before assembling. Wrap each cooled cake layer tightly in plastic wrap and then in foil. Freeze for up to 1 month. Thaw completely in the refrigerator before assembling with the whipped cream and ganache for optimal texture and flavor.
Reheating
This cake is not ideal for reheating, as the whipped cream and ganache don’t respond well to heat. Instead, serve it chilled or at room temperature for the best experience. If refrigerated, letting the cake rest at room temp for 15–20 minutes before serving will enhance the flavors and texture.
Frequently Asked Questions:
Absolutely! If you prefer fresh cherries, pit 2 cups and cook them gently with water and sugar for about 10 minutes to create a syrup. Use the syrup to soak your cake layers and the cooked cherries for the filling. This adds a lovely fresh fruit touch while keeping the classic essence of the cake.
Whisking for that duration incorporates air into your eggs and sugar, creating a pale, thick, and voluminous base that is crucial for a light and fluffy genoise sponge. This step ensures your cake layers have a delicate texture rather than being dense.
Whip the cream until it forms medium peaks—this means when you lift the whisk, the cream holds soft peaks that slightly bend over instead of standing stiffly. This texture is perfect for spreading and piping without it becoming grainy or overbeaten.
Yes, but try to assemble and decorate it as close to serving time as possible because genoise layers tend to dry out. If you make it a day ahead, keep the cake tightly covered and refrigerated. For best freshness and taste, serve within 24 hours of assembling.
Final Thoughts
Baking and assembling the Chocolate Cherry Black Forest Cake Recipe is such a rewarding experience—it’s a beautiful blend of classic European flavors with that irresistible chocolate twist. Whether you're celebrating a special occasion or simply treating yourself, this cake will wow everyone with its delicate texture, luscious cherries, and divine ganache. Take your time with each step, enjoy the process, and savor every bite of this homemade delight. Happy baking!
Print
Chocolate Cherry Black Forest Cake Recipe
- Prep Time: 30 minutes
- Cooling Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
This Perfect Chocolatey Black Forest Cake Recipe combines a light and fluffy chocolate Genoise sponge cake with luscious cherries, smooth Chantilly whipped cream, and rich chocolate ganache. Layered and drizzled for stunning presentation and decadent flavor, this cake is ideal for special occasions or whenever you're craving a classic dessert with a chocolaty twist.
Ingredients
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 teaspoon salt
- 2 teaspoon baking powder
Cherries and Syrup
- 2 cans (14 oz each) pitted cherries in syrup (dark sweet cherries and maraschino cherries)
Chantilly Whipped Cream
- 3 cups heavy whipping cream, chilled (720 g)
- ¼ cup sugar (50 g)
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Ganache
- 240 g semi-sweet chocolate (or mix of dark and milk chocolate)
- 1 cup heavy cream (240 g)
Instructions
- Prepare the Chocolate Genoise Cake: Preheat your oven to 350 degrees Fahrenheit (conventional, no fan). Line the bottoms of four 8-inch round cake pans with parchment paper without adding oil or butter. Using a stand mixer with the whisk attachment, beat the eggs and sugar on medium-high speed for 5 to 7 minutes until pale, thick, and nearly tripled in volume. Sift together the flour, cocoa powder, baking powder, and salt, then gently fold into the egg mixture using a rubber spatula until no streaks remain, taking care not to deflate the batter. Divide the batter evenly among the pans and bake for 12 minutes or until a toothpick comes out clean. Cool cakes in pans for 20 minutes before removing to a wire rack to cool completely.
- Prepare Cherries and Syrup: Drain the canned cherries, reserving all syrup into a saucepan. Set aside a handful of perfect cherries for decorating and roughly chop the rest. Warm the cherry syrup gently for 3 to 5 minutes to reduce slightly, then allow it to cool completely.
- Make Chantilly Whipped Cream: In a chilled bowl, combine the cold heavy cream, sugar, salt, and vanilla. Whisk on medium-high speed until medium peaks form, meaning the cream holds shape but remains soft and not grainy.
- Prepare Ganache: Place chopped chocolate and heavy cream in a microwave-safe bowl. Microwave in 20-second increments, stirring between each, until smooth and fully melted. Let ganache cool for 10 to 15 minutes at room temperature.
- Assemble and Decorate: Place one cake layer upside down on your serving stand. Brush generously with cherry syrup, spread a thick layer of whipped cream, then gently press in a third of the chopped cherries. Drizzle 2 to 3 tablespoons of ganache over the cream. Repeat this process with the next two cake layers. Top with the final cake layer, brush with syrup, and frost the entire cake with remaining whipped cream. Chill for 15 minutes. Warm ganache until pourable but not hot, then pour on top for a drip effect and spread with an offset spatula. Optionally, pipe remaining whipped cream around the edges, topping each dollop with a reserved cherry and sprinkling with chocolate shavings.
- Serve and Enjoy: Chill the cake slightly if desired and serve fresh for best flavor and texture.
Notes
- If using fresh cherries instead of canned, pit 2 cups of cherries then cook them with 4 tablespoons water and 4 tablespoons sugar over medium-low heat for 10 minutes until a syrup forms. Reserve syrup for soaking the cake and use the cooked cherries for the filling.
- Genoise sponge cakes can dry out quickly, so decorate and serve the cake fresh or within 1 day. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reserving some cherries whole for decoration adds a beautiful finishing touch to the cake.
- Make sure to whisk the eggs and sugar thoroughly to incorporate air and create a fluffy texture in the cake layers.
- Be gentle when folding flour mixture into eggs to maintain airiness in the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 95 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 130 mg


Leave a Reply