Name: Chocolate Cherry Black Forest Cake Recipe
Prep time: 1 h 10 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 (mix of dark sweet cherries and maraschino cherries); 3 cups heavy whipping cream, chilled (720 g); ¼ cup granulated 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)

Nothing beats the rich, indulgent symphony of chocolate paired with juicy cherries – and that’s exactly what you get with this Chocolate Cherry Black Forest Cake Recipe. If you love classic desserts with a fresh twist, you’re going to adore baking and savoring this beauty right at home.

The image shows a five-layer chocolate cake on a white cake stand with a green base. The cake has thick, dark chocolate layers alternating with white cream layers mixed with bits of red fruit. The outside is covered in smooth white frosting, with rich dark chocolate dripping down the sides. The top of the cake is decorated with swirls of white cream and topped with red and dark cherries. The background is a soft beige with small festive decorations. The 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 remember the first time I made this cake—it instantly became a showstopper at every gathering. The layers are light yet deeply chocolatey, paired perfectly with the fresh-tasting cherries and luscious cream. It’s easier to assemble than you might think, too!

Perfect Balance: Light chocolate genoise sponge layered with tart cherries and smooth Chantilly cream.
Impressive Yet Approachable: Elegant enough for special occasions, simple enough for a weekend treat.
Fresh and Fruity: Using real cherry syrup and fresh cherries adds that authentic burst of flavor.
Versatile Decoration: Finish with rich chocolate ganache drip and cherry accents to wow your guests.

Ingredients & Why They Work

Before you start, gather some good-quality ingredients to make this chocolate cherry Black Forest cake truly shine. Fresh eggs, high-quality cocoa, and real cherries are must-haves. The combination of these ingredients strikes just the right note between indulgent and fresh.

Flat lay of eight large brown eggs with smooth shells, a small white ceramic bowl of fine granulated sugar, another small white bowl filled with all-purpose flour, a white bowl with rich dark cocoa powder, a few loose baking powder and salt crystals beside the bowls, a small white bowl holding glossy dark sweet cherries and bright red maraschino cherries mixed together, a larger white ceramic bowl filled with chilled heavy whipping cream, a small white bowl of fine white sugar, a vanilla bean pod resting beside the bowls, a small white bowl with smooth semi-sweet chocolate blocks, and another small white ceramic bowl containing thick heavy cream, all ingredients arranged in 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

Large Eggs: Room temperature eggs whip up beautifully to give the sponge its airy, fluffy texture.
Granulated Sugar: Provides just enough sweetness while stabilizing the egg foam for a light cake.
All-Purpose Flour: The base of our genoise; sifted fine for the perfect crumb.
Cocoa Powder: Adds rich, chocolatey depth without heaviness—use good-quality unsweetened cocoa.
Salt: Balances the sweetness and strengthens the chocolate flavor.
Baking Powder: A little lift to keep the sponge tender without weighing it down.
Pitted Cherries in Syrup: Using canned cherries ensures consistent sweetness and juiciness, while mixing dark and maraschino cherries adds complexity.
Heavy Whipping Cream: Chilled and whipped with sugar and vanilla for that perfect Chantilly cream that spreads like a dream.
Vanilla Extract: Adds a warm, aromatic note to the cream that complements the cherries beautifully.
Semi-Sweet Chocolate: Melts into a silky ganache, creating a rich, glossy finish that ties all the flavors together.

📝

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

One of the best parts about the Chocolate Cherry Black Forest Cake Recipe is how easily you can tailor it to your tastes. Whether you want to boost that cherry flavor, add a bit of crunch, or make it diet-friendly, there are plenty of delicious ways to make this cake truly your own.

Use Fresh Cherries: I love swapping the canned cherries for fresh, especially in summer. Simmering fresh cherries with a bit of sugar and water creates a vibrant homemade syrup that brightens the whole cake. It adds a lovely brightness that’s a fresh twist on the classic.
Chocolate Variety: Sometimes I mix dark and milk chocolate for the ganache to hit that perfect balance of bittersweet and creamy. If you prefer a richer finish, all dark chocolate works wonders, too.
Dairy-Free Version: For a dairy-free option, swapping the heavy cream for canned coconut cream (chilled) yields a luscious chantilly cream and ganache that’s just as indulgent. Just keep the rest of the ingredients the same.
Extra Crunch: Adding a layer of toasted almonds or crushed biscotti between layers adds a lovely textural surprise and complements the chocolate-cherry flavors beautifully.

Step-by-Step: How I Make Chocolate Cherry Black Forest Cake Recipe

The image shows a slice of four-layer chocolate cake on a white plate with a ruffled edge. Each chocolate layer is dark brown and moist, separated by light pink cream mixed with small pieces of red fruit, possibly cherries. The cake is covered with white whipped cream on the outside. A whole red cherry and a swirl of whipped cream sit on the side of the cake slice. There is a gold fork on the white marbled surface in front of the plate, and another similar slice of cake is slightly blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisking the Eggs to Cloud-Like Perfection

Start by preheating your oven to 350°F and lining your pans with parchment paper—no oil or butter needed! Here’s where the magic begins: whisk 8 large room temperature eggs with 1 cup of sugar on medium-high speed for 5 to 7 minutes. You want the mixture to turn pale, thick, and fluffy, nearly tripling in size. This is the secret to a light, airy genoise sponge. Don’t rush it! When you lift the whisk, the batter should ribbon slowly back into the bowl.

Step 2: Gently Folding in the Cocoa and Flour

Sift together 1 cup all-purpose flour, ½ cup cocoa powder, 2 teaspoon baking powder, and ½ teaspoon salt. Using a rubber spatula, carefully fold the dry ingredients into the whipped eggs. Take your time—the goal is a smooth batter without deflating the air you just incorporated. Stop folding as soon as the flour streaks disappear, leaving you with a beautifully fluffy chocolate batter.

Step 3: Baking Perfect Chocolate Layers

Divide the batter evenly among your prepared pans. Smooth the tops gently and bake for about 12 minutes until a toothpick comes out clean. Resist the urge to overbake; the genoise should be soft, moist, and tender. Let the layers cool in the pans for 20 minutes before transferring to wire racks for full cooling—this keeps them intact and ready to absorb our luscious cherry syrup.

Step 4: Making the Cherry Syrup and Preparing Cherries

Drain your cherry syrup into a saucepan and gently simmer it for 3 to 5 minutes to slightly thicken, then let it cool completely. Chop most of the cherries for your filling, but set aside some whole cherries for decoration. This syrup will soak the cake layers, keeping them delightfully moist and cherry-filled.

Step 5: Whipping Chantilly Cream to Clouds

In a chilled bowl, whisk 3 cups of cold heavy cream with ¼ cup sugar, 1 teaspoon vanilla, and ⅛ teaspoon salt on medium-high speed until it holds medium peaks. This means the cream shapes nicely but still feels soft and silky—not stiff or grainy. It’s the perfect cream to balance the rich chocolate and tart cherries.

Step 6: Creating Smooth Silky Ganache

Place 240g chopped semi-sweet chocolate and 1 cup heavy cream in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until fully melted and glossy. Let the ganache cool for 10 to 15 minutes until it’s thick but still pourable. This luscious chocolate finish is pure indulgence.

Step 7: Layering It All Together

Start assembly by placing one cake layer upside down on your serving stand. Brush generously with cherry syrup, then spread a thick layer of whipped cream. Sprinkle with a third of the chopped cherries, pressing gently into the cream. Drizzle 2 to 3 tablespoons of ganache over the top. Repeat for the next two layers to build height and flavor.

Step 8: Frosting and Chilling the Cake

Top with the final cake layer, brush again with syrup, and frost the entire cake with the remaining whipped cream. Pop the cake into the fridge for 15 minutes to set everything up nicely—it helps the whipped cream firm slightly for a smooth finish before decorating.

Step 9: Adding the Ganache Drip and Elegance

Warm the remaining ganache until runny but not hot. Pour it carefully over the center of the cake, then use an offset spatula to encourage slow drips cascading down the sides. For an extra touch, pipe whipped cream dollops around the edge and top each with a reserved cherry. Finish by sprinkling chocolate shavings over the top for that stunning, classic look.

Step 10: Serving and Savoring

Slice your Chocolate Cherry Black Forest Cake and serve chilled or at room temperature. Each bite delivers airy chocolate, juicy cherries, pillowy cream, and rich ganache—a perfect celebration of flavors. Your guests will be asking for the recipe, I promise!

Top Tip

Mastering the Perfect Chocolate Cherry Black Forest Cake Recipe can seem daunting at first, but a few insider tips from my experience make all the difference between good and truly spectacular.

Whip the Eggs Properly: Taking 5 to 7 minutes to whisk your eggs and sugar until thick and pale is absolutely crucial. Trust me, the light, airy texture of this genoise sponge depends entirely on this step.
Gentle Folding: When adding your dry ingredients, fold slowly and carefully with a rubber spatula. Avoid rushing this step or you'll deflate your batter and end up with a dense cake rather than a fluffy one.
Use Parchment Paper: Never grease your cake pans for this genoise. Lining with parchment helps the delicate layers release easily, keeping them intact and perfectly shaped.
Don’t Overbake: The cakes bake quickly in only 12 minutes. Keep a close eye and test with a toothpick to avoid drying out your layers. Moisture is key for that melt-in-your-mouth bite.

How to Serve Chocolate Cherry Black Forest Cake Recipe

A clear glass bowl filled with a smooth, light brown chocolate batter, showing some tiny bubbles on the surface, with an orange spatula partially dipped into the mixture resting inside the bowl; the bowl is placed on a white marbled textured countertop with a dark wooden chopping board underneath. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Enhance your cake’s presentation with fresh whole cherries perched atop piped whipped cream dollops. Sprinkle some fine chocolate shavings or grated chocolate over the top for an elegant finish. For an extra festive touch, a few edible gold leaf flakes add sparkle without overpowering the deep chocolate and cherry flavors.

Side Dishes

Serve slices with a refreshing pot of coffee or rich black tea to balance the sweetness. If you want a cool contrast, a simple scoop of vanilla bean ice cream or a spoonful of tart cherry sorbet complements the rich layers beautifully without competing for attention.

Make Ahead and Storage

Storing Leftovers

This cake can be stored in an airtight container in the refrigerator for up to four days. Because the genoise layers can dry out quickly, I recommend serving this chocolate cherry black forest cake recipe fresh or within a day of assembly to enjoy the best texture and flavor.

Freezing

While freezing isn’t ideal for this delicate cake due to the whipped cream, you can freeze individual cake layers (unfrosted) in plastic wrap and foil for up to a month. Thaw in the refrigerator overnight before assembling fresh for best results.

Reheating

This cake is best served chilled or at room temperature. Because it contains whipped cream and ganache, avoid reheating. Instead, allow slices to sit out for 20-30 minutes after removing from the fridge to soften slightly before serving.

Frequently Asked Questions:

Can I use fresh cherries instead of canned for this Chocolate Cherry Black Forest Cake Recipe?

Absolutely! Use 2 cups of fresh pitted cherries cooked with 4 tablespoons each of water and sugar on medium-low heat for 10 minutes. This homemade syrup can then be used to soak your cake layers and the cooked cherries chopped for the filling.

How do I know when the genoise cake layers are done baking?

Bake for about 12 minutes and test with a toothpick inserted in the center. It should come out clean or with just a few moist crumbs. Avoid overbaking to keep the sponge moist and tender.

What does „medium peaks“ mean when whipping the Chantilly cream?

Medium peaks mean the cream holds its shape when you lift the whisk, but the peaks gently curl over at the tips instead of standing stiff. This texture helps the whipped cream stay stable yet soft and creamy for spreading and piping.

Can I prepare this cake a day ahead?

Yes, but try not to prepare it more than one day in advance. Since the genoise layers can dry out, it’s best to assemble and decorate shortly before serving to enjoy the freshest texture.

Final Thoughts

Making this Chocolate Cherry Black Forest Cake Recipe is truly a rewarding experience — from whisking the cloudlike chocolate genoise to layering luscious cherries and silky cream, every bite feels like a celebration. I love how the balance of rich chocolate, fruity sweetness, and lightness shines through in every slice. Whether it’s a birthday, holiday, or an indulgent treat just for you, this cake never fails to impress and delight. Happy baking, and enjoy every luscious moment!