Oh my goodness, if there’s one cake that makes me feel like I’m back in my German grandmother’s kitchen, it’s this stunning Black Forest chocolate cake! The first time I attempted it, I was terrified – layers of rich chocolate cake, clouds of whipped cream, and that gorgeous cherry sauce? It seemed impossible. But trust me, this beauty is way easier than it looks. There’s something magical about how the deep chocolate flavor plays with the tart cherries and sweet cream – it’s like a party in your mouth!
What makes this Black Forest chocolate cake so special isn’t just its impressive looks (though wow, doesn’t it photograph beautifully?). It’s how the moist, dark chocolate layers soak up just enough of that cherry syrup without getting soggy. My secret? A splash of hot coffee in the batter – don’t worry, you won’t taste coffee, but it makes the chocolate flavor sing. Whether it’s for birthdays, anniversaries, or just because you deserve something amazing, this cake never fails to impress.
I still remember my first slice at a tiny bakery in Munich – those layers, that perfect balance of sweet and tart. Now I can recreate that magic at home, and so can you! The best part? While it looks fancy, the steps are surprisingly straightforward. So roll up your sleeves, and let’s make some cake magic happen.
Why You’ll Love This Black Forest Chocolate Cake
This isn’t just any chocolate cake—it’s a showstopper that tastes as incredible as it looks. Here’s why it’ll become your go-to dessert:
- Unbelievably moist texture thanks to that secret splash of hot coffee (don’t worry, you won’t taste it—it just makes the chocolate richer!)
- Perfectly balanced sweetness—the tart cherry sauce cuts through the rich chocolate and sweet whipped cream
- Easier to assemble than you’d think—no fancy piping skills needed, just rustic swirls of cream and cherries
- That wow factor—chocolate shavings and fresh cherries make it look straight from a bakery
Perfect for Special Occasions
I’ve lost count of how many birthdays and anniversaries this Black Forest chocolate cake has graced. There’s something about those dark layers against the snowy white cream and ruby-red cherries that makes everyone gasp. Pro tip: Bring it out with the lights dimmed—the candles twinkling through the chocolate shavings is pure magic.
Simple Yet Impressive
Here’s the truth: This looks like you spent all day in the kitchen, but the steps are totally doable. The cake comes together in one bowl, the cherry sauce simmers while the cake bakes, and the whipped cream? Just beat it until it holds soft peaks—no perfection needed. The beauty is in those imperfect, billowy swirls!
Ingredients for Black Forest Chocolate Cake
Gathering everything before you start makes this cake come together like a dream. Here’s what you’ll need:
- For the Chocolate Cake:
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar (this adds such nice depth!)
- 3/4 cup unsweetened cocoa powder (use the good stuff—it matters)
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt (balances the sweetness perfectly)
- 2 large eggs, room temperature
- 3/4 cup buttermilk (no buttermilk? See my easy substitution later)
- 1/2 cup vegetable oil
- 2 tsp vanilla extract (the real stuff, please)
- 3/4 cup hot coffee or hot water (trust me on the coffee—it’s magic)
- For the Whipped Cream:
- 2 cups heavy whipping cream, ice cold (seriously—cold is crucial)
- 1/3 cup powdered sugar (sifted to avoid lumps)
- 1 tsp vanilla extract
- 1 Tbsp instant vanilla pudding mix (optional but makes the cream extra stable)
- For the Cherry Sauce:
- 2 cups pitted cherries (fresh or frozen both work—no need to thaw frozen)
- 1/3 cup sugar (adjust to taste if your cherries are very tart or sweet)
- 1 Tbsp lemon juice (brightens everything up)
- 2 tsp cornstarch mixed with 2 Tbsp water (this is your thickening slurry)
- Pinch of salt (just a tiny pinch makes flavors pop)
- Fresh cherries and chocolate shavings for garnish (the pretty finishing touches!)
A quick tip: Measure your flour correctly—fluff it with a spoon, sprinkle it into your measuring cup, and level it off. Packed flour leads to dry cake, and we definitely don’t want that!
Equipment You’ll Need
Don’t worry—you probably have most of this already! Here’s what I grab before starting:
- 8-inch round cake pan (or two if you’re doing layers)
- Parchment paper (lifesaver for easy removal)
- Medium saucepan (for that luscious cherry sauce)
- Electric mixer (hand or stand—both work)
- Rubber spatula (my favorite tool for folding batter)
- Box grater (for chocolate shavings—so satisfying!)
That’s it! No fancy gadgets needed—just good old-fashioned baking basics.
How to Make Black Forest Chocolate Cake
Okay, let’s dive into the fun part! Making this Black Forest chocolate cake is like conducting a sweet symphony – everything comes together in perfect harmony. Don’t let the layers intimidate you; we’ll take it one delicious step at a time. The secret? Work in this order: bake the cake first, then make the cherry sauce while it cools, and finish with the whipped cream frosting right before assembly. Easy peasy!
Baking the Chocolate Cake Layers
First things first – preheat that oven to 350°F (175°C) and line your 8-inch cake pan with parchment paper. Trust me, this little step saves so much frustration later!
Now, whisk together all your dry ingredients – flour, both sugars, cocoa powder, baking powder, baking soda, and salt – in a big bowl. I like to sift the cocoa powder first to avoid lumps. Make a well in the center and add the eggs, buttermilk, oil, and vanilla. Mix until just combined – a few small lumps are totally fine.
Here comes the magic trick: slowly pour in the hot coffee while stirring. The batter will thin out dramatically – don’t panic! This is exactly what we want for an ultra-moist chocolate cake with cherries. Pour it into your prepared pan and bake for 30-38 minutes. You’ll know it’s done when a toothpick comes out with a few moist crumbs (not wet batter). Let it cool completely in the pan – rushing this step is the #1 mistake people make with layered cakes!
Preparing the Cherry Sauce Topping
While your cake bakes (or cools), let’s make that gorgeous cherry sauce topping. Combine pitted cherries, sugar, and lemon juice in a saucepan over medium heat. Stir occasionally as the cherries release their juices – about 6-8 minutes. The smell is absolutely heavenly!
When the mixture is bubbling nicely, stir in your cornstarch slurry (just cornstarch and water mixed together). Keep stirring as it thickens – about 1-2 minutes. You’ll see it transform from watery to glossy and spoonable. Remove from heat, add a pinch of salt (this balances the sweetness perfectly), and let it cool to room temperature. Pro tip: spread it on a plate to cool faster if you’re in a hurry!
Assembling with Whipped Cream Frosting
Time for the fun part – assembling our Black Forest chocolate cake! First, make sure your heavy cream is ice cold – I sometimes pop my bowl and beaters in the freezer for 10 minutes. Beat the cream with powdered sugar and vanilla until soft peaks form. If you’re using the pudding mix (great for stability), add it now.
Now the artistic part: spread a generous layer of whipped cream frosting over your completely cooled cake. Don’t worry about perfection – rustic swirls look beautiful! Spoon some cherry sauce over the top and gently swirl it through the cream with a knife. The contrast of the white cream and red cherries is stunning.
Finish with fresh cherries and chocolate shavings (just drag a vegetable peeler along a chocolate bar). Step back and admire your masterpiece! The hardest part now is waiting to slice it – but trust me, every bite of that rich chocolate cake with cherries and fluffy cream is worth the effort.
Tips for the Best Black Forest Chocolate Cake
After making this easy Black Forest cake more times than I can count, here are my foolproof secrets for perfection:
- Chill everything for the whipped cream—bowl, beaters, even the cream itself. Cold = fluffy peaks that hold their shape!
- That pudding mix in the whipped cream isn’t cheating—it’s genius. Just 1 tablespoon keeps the frosting stable for days.
- Let the cake cool completely before frosting—warm cake melts cream into a sad puddle (learned that the hard way!).
- Use a vegetable peeler on room-temp chocolate for those gorgeous shavings—it’s way easier than grating.
- Make the cherry sauce a day ahead—the flavors deepen beautifully overnight in the fridge.
Variations & Substitutions
Out of buttermilk? No sweat! Yogurt or sour cream thinned with a splash of milk works just fine for the cake. Frozen cherries are perfect when fresh aren’t in season – just toss them in frozen (no thawing needed!). If you’re in a pinch, canned cherry pie filling can sub for the sauce (just drain some syrup). And for the chocolate shavings? A chocolate bar works, but I’ve even used chocolate chips in a pinch – just chop them rough for texture!
Serving and Storing Black Forest Chocolate Cake
Here’s the best way to enjoy this chocolate shavings dessert: let it sit at room temp for 15 minutes before slicing – the flavors wake up beautifully! Store any leftovers (ha, as if!) covered in the fridge for up to 3 days. I like adding fresh cherries and extra chocolate shavings right before serving – it keeps everything looking picture-perfect. The whipped cream frosting stays dreamy thanks to that pudding mix trick!
Black Forest Chocolate Cake FAQs
I get asked these questions all the time – here are my tried-and-true answers for perfect Black Forest chocolate cake every time!
Can I use canned cherries instead of fresh?
Absolutely! Drain them well first – the extra syrup makes the sauce too runny. I actually keep a jar of pitted cherries in syrup for emergencies – just reduce the added sugar since they’re already sweet.
How do I stabilize whipped cream without pudding mix?
No worries! A teaspoon of cornstarch or gelatin works too. But honestly? The pudding mix is my favorite – it adds subtle vanilla flavor while keeping the whipped cream frosting cake dreamy for days.
Can I make this cake ahead?
You bet! Bake the chocolate cake layers up to 2 days early (wrap tightly). The cherry sauce gets better after 24 hours. Just wait to whip the cream until right before assembling – it takes 5 minutes!
Why hot coffee in the batter?
Trust me – you won’t taste coffee! It intensifies the chocolate flavor and creates the most moist chocolate cake with cherries. If you’re caffeine-sensitive, hot water works too.
How do I get perfect chocolate shavings?
Use room-temperature chocolate and a vegetable peeler – it’s magic! For curls, swipe the peeler along the chocolate’s edge. For shavings, just scrape the flat side. Either way looks gorgeous on this dessert!
Nutritional Information
Just a heads up – these numbers are estimates and can vary based on your specific ingredients. Per generous slice of this Black Forest chocolate cake, you’re looking at about 490 calories, 25g fat (12g saturated), and 65g carbs. But let’s be real – this is pure celebration food, so slice, serve, and enjoy every decadent bite!
Print
Irresistible Black Forest Chocolate Cake – 3-Layer Decadence
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A classic Black Forest chocolate cake with layers of moist chocolate cake, whipped cream frosting, and cherry topping.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 3/4 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 3/4 cup hot coffee (or hot water)
- 2 cups heavy whipping cream, cold
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 Tbsp instant vanilla pudding mix (optional)
- 2 cups pitted cherries (fresh or frozen)
- 1/3 cup sugar
- 1 Tbsp lemon juice
- 2 tsp cornstarch + 2 Tbsp water (slurry)
- Pinch of salt
- Fresh cherries (for garnish)
- Chocolate shavings (for garnish)
Instructions
- Preheat oven to 350°F. Grease and line an 8-inch round cake pan with parchment.
- In a large bowl, whisk flour, sugars, cocoa, baking powder, baking soda, and salt.
- Add eggs, buttermilk, oil, and vanilla; mix until smooth.
- Slowly stir in hot coffee (batter will be thin). Pour into pan and bake 30–38 minutes, until a toothpick comes out with a few moist crumbs. Cool completely.
- In a saucepan, cook cherries, sugar, and lemon juice over medium heat 6–8 minutes until juicy.
- Stir in cornstarch slurry and simmer 1–2 minutes until thickened. Cool to room temp.
- Beat heavy cream, powdered sugar, vanilla, and pudding mix (if using) until soft-medium peaks form.
- Spread whipped cream over the cooled cake in thick swirls.
- Spoon cherry sauce over the top and gently swirl it through the cream.
- Top with fresh cherries and sprinkle chocolate shavings. Slice and serve.
Notes
- Use cold whipping cream for best results.
- The pudding mix helps stabilize the whipped cream.
- Fresh cherries work best for garnish.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 45g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 85mg
Keywords: Black Forest chocolate cake, whipped cream frosting cake, chocolate cake with cherries, easy Black Forest cake, cherry sauce topping, chocolate shavings dessert