Name: Chocolate Cherry Black Forest Cake Recipe
Prep time: 50 min
Cook time: 12 min
Total time: 1 h 15 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 (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)

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.

The image shows a tall chocolate cake with five thick layers of dark chocolate sponge filled with white cream and bright red cherries. The outside is covered in smooth white cream with a drip of dark chocolate running down the sides. The top of the cake is decorated with swirls of white cream and whole cherries in red and dark purple colors. The cake is placed on a shiny green cake stand, and the background has a soft peach color with some blurred Christmas-like decorations. The surface is a white marbled texture 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 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.

Flat lay of eight large brown eggs with smooth shells, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of all purpose flour, a small white ceramic bowl of dark cocoa powder, a few sprigs of vanilla bean pods, a small white ceramic bowl of fine salt, a small white ceramic bowl of baking powder, a small white ceramic bowl filled with shiny pitted dark sweet cherries and bright maraschino cherries, a small white ceramic bowl of thick heavy whipping cream, and a small white ceramic bowl with smooth semi-sweet chocolate bars, all arranged with 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: 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.

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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

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

A slice of four-layer chocolate cake is shown on a white scalloped plate, with three thick dark brown chocolate layers separated by creamy white frosting mixed with bits of red cherries. The cake is frosted with a light cream exterior and has a dollop of whipped cream with a single red cherry on the side. In the background, there is a blurred piece of cake on another white plate and a golden fork on the white marbled surface next to the plate. Photo taken with an iphone --ar 2:3 --v 7

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

A clear glass bowl filled with a smooth, thick chocolate batter that is evenly mixed with small bubbles on the surface. The batter forms one layer inside the bowl, with some remnants coating the sides. A red spatula is partially immersed in the batter, resting on the left side of the bowl. The bowl is placed on a wooden board, which is set on a white marbled countertop. The image is taken from above, capturing part of the person's gray shirt at the bottom edge of the frame. photo taken with an iphone --ar 2:3 --v 7

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:

Can I use fresh cherries instead of canned for this recipe?

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.

Why is it important to whisk the eggs and sugar for 5 to 7 minutes?

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.

How do I know when the whipped cream is ready for assembly?

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.

Can I make this cake a day in advance?

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!