A classic, built from our recipes

Black Forest Cake

Chocolate sponge, cherry filling and clouds of vanilla whipped cream, topped with fresh cherries. Brush the layers with a little cherry syrup or kirsch before filling for the classic version.

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Black Forest Cake

What it's made of

Cake layersChocolate Sponge Cake Layers Filling between the layersCherry Jam Filling FrostingVanilla Whipped Cream Frosting FinishFresh Cherry Finish
Makes 12 servings Active 1 hr 40 minChill or rest 2 hr 0 minParts 4
Contains milk, egg, wheat, soy (check labels)

Each part is a full recipe as written; the Dessert Builder scales them to fit this layer cake and merges the shopping list. Open it with the button above to adjust servings or swap any part.

Ingredients

Chocolate Sponge Cake LayersCake layers · makes 12 slices

  • 6.0 large eggs (300.0 g)
  • 1.0 cupgranulated sugar (200.0 g)
  • 0.25 tspfine sea salt (1.5 g)
  • 2.0 tsppure vanilla extract (10.0 ml)
  • 1.0 cupcake flour, sifted (115.0 g)
  • 0.333 cupDutch-process cocoa powder, sifted (30.0 g)
  • 0.25 cupunsalted butter, melted (57.0 g)

Cherry Jam FillingFilling between the layers · makes 12 doughnuts

  • 2.0 cupspitted cherries, finely chopped (310.0 g)
  • 2.0 tbspfresh lemon juice (30.0 ml)
  • 1.5 tbsplow- or no-sugar-needed fruit pectin
  • 0.5 cupgranulated sugar (100.0 g)

Vanilla Whipped Cream FrostingFrosting · makes 24 cupcakes

  • 2.0 cupsheavy cream, cold (480.0 ml)
  • 0.5 cupconfectioners' sugar, sifted (60.0 g)
  • 0.125 tspfine sea salt
  • 2.0 tspVanillaGoods pure vanilla extract (10.0 ml)

Fresh Cherry FinishFinish · makes 12 servings

  • 1.0 lbfresh sweet cherries (450.0 g)
  • 1.0 tbspgranulated sugar (12.0 g)
  • 1.0 tsppure vanilla extract (5.0 ml)
  • 0.5 tspfresh lemon juice (2.5 ml)

Method

1. Chocolate Sponge Cake Layersfull recipe

  1. Heat the oven to 350°F (175°C). Butter two 8-inch round pans, line the bottoms with parchment and butter the paper; dust with flour and tap out the excess.
  2. Warm the eggs, sugar and salt over simmering water to 110°F (43°C), then whip on high 8 to 10 minutes until tripled; whip in the vanilla.
  3. Sift the flour and cocoa together and fold into the foam in three additions. Fold 1 cup of batter into the melted butter, then fold that back in.
  4. Divide between the pans and bake 22 to 25 minutes until the tops spring back.
  5. Cool in the pans 15 minutes, run a knife around the edges, turn out onto a rack, peel off the parchment and cool completely before filling.

2. Cherry Jam Fillingfull recipe

  1. In a medium saucepan, combine the cherries and lemon juice. Whisk in the pectin until no dry lumps remain.
  2. Bring to a full rolling boil over medium-high heat, stirring constantly (a boil that doesn't stop when stirred).
  3. Stir in the sugar, return to a full rolling boil, and boil hard for exactly 1 minute, stirring constantly.
  4. Remove from the heat. Skim off any foam.
  5. Transfer to a heatproof container and cool to room temperature, then refrigerate until set, at least 2 hours. The filling thickens as it chills.
  6. Stir until smooth; if you want a very smooth filling, blend briefly or press through a sieve. Spoon the filling into a piping bag fitted with a long filling tip. Poke a small hole in the side of each cooled doughnut and pipe in about 2 tablespoons, until the doughnut feels heavy.

3. Vanilla Whipped Cream Frostingfull recipe

  1. Pour the cold cream into a chilled bowl and add the confectioners' sugar and salt.
  2. Add the vanilla and whip on medium-high speed to stiff peaks, 2 to 4 minutes. Stop as soon as the peaks hold; overwhipped cream turns grainy.
  3. Frost a completely cooled cake or cupcakes and refrigerate until serving.

4. Fresh Cherry Finishfull recipe

  1. Rinse the cherries, pull off the stems and pit them with a cherry pitter or the tip of a paring knife.
  2. Halve the cherries and toss with the sugar, vanilla and lemon juice.
  3. Let stand 10 minutes so the juices start to run.
  4. Arrange the halves cut side down over the dessert, or pile them in the center, and serve.

5. Put it together

  1. Bake the Chocolate Sponge Cake Layers and cool the layers completely, at least 1 hour. Level the tops with a serrated knife if they domed.
  2. While the layers cool, make the Cherry Jam Filling and chill it until it holds its shape.
  3. Make the Vanilla Whipped Cream Frosting.
  4. Set one layer on the plate. Pipe a ring of frosting around the top edge as a dam, spread the Cherry Jam Filling inside it, then set the second layer on top, bottom side up.
  5. Spread a thin coat of frosting over the whole cake and chill 20 minutes, then frost with the rest.
  6. Finish with the Fresh Cherry Finish.
  7. Chill until the frosting is firm, then let the cake sit at room temperature 30 minutes before slicing.