Active Time
50 minutes
Total Time
3 hours 20 minutes
As with most recipes steeped in history (and booze), there are a few Black Forest cake origin stories. Some corners of the internet claim the German dessert, also called Schwarzwälder Kirschtorte, has been around since at least the 16th century—an unlikely theory since chocolate wasn’t readily available in Germany until the early 1600s, and at the time was primarily used as a medicine. Others say Josef Keller, a pastry chef in Bad Godesberg, penned the world’s first Black Forest cake recipe in 1915.
Whatever its provenance, the perennial favorite is traditionally made with a chocolate sponge cake batter. Its airy texture comes not from leavening agents, like baking soda or baking powder, but by whipping whole eggs with sugar and vanilla until voluminous before folding in the dry ingredients.
As with many fancy desserts, says legendary pastry chef Hubert Keller, the assembly for this German cake is easy; it just takes a lot of words to describe. A good Black Forest cake should be very moist and have a distinct flavor of kirsch, a cherry liqueur native to Germany’s Black Forest region, so be sure to use a good-quality spirit. Keller uses kirsch two ways: to preserve the sour cherries that get sandwiched between the cake layers and in the syrup he uses to soak them. Outside of cherry season, he says you can use frozen cherries—or shop for jarred or canned sour cherries (look for Morello or Amarena cherries; steer clear of candy red maraschino cherries). If you’d prefer to make this cake without alcohol, choose sour cherries in 100% cherry juice and use the strained liquid instead of the liqueur and water in the cherry syrup.
This recipe was excerpted from ‘Souvenirs’ by Hubert Keller. Buy the full book on Amazon.
Ingredients
8–12 servings
Cake:
Syrup:
Assembly:
Preparation
Make the cake:
Step 1
Preheat the oven to 350°. Place the rack in the center of the oven. Butter and flour a 10" cake pan that is 3" deep such as a springform mold.
Step 2
Sift ½ cup (60g) unbleached all-purpose flour, ¼ cup (21 g) Dutch-process cocoa powder, and ¼ tsp. kosher salt onto a sheet of parchment paper and set aside. In the bowl of a stand mixer fitted with the whisk attachment, beat 6 large eggs, at room temperature, ¾ cup (148 g) superfine sugar, and 1 tsp. vanilla extract at high speed until the mixture has tripled in volume and is very thick, about 8 minutes. When the whisk is lifted, the batter will form a thick ribbon as it falls back into the bowl.Step 3
Lower the speed to stir and carefully tap the dry ingredients into the egg mixture. As soon as all the flour has been added to the eggs, stop the machine. Pour in 3 Tbsp. unsalted butter, melted and cooled, leaving the white, milky solids behind. With a large rubber spatula, using as few strokes as possible, finish folding the flour mixture and butter into the batter until evenly mixed.
Step 4
Immediately scrape the batter into the prepared pan, place the pan on a baking sheet, and bake until the cake feels just firm to the touch and a toothpick inserted in the center of the cake comes out clean or with just a few crumbs, about 40 minutes. Transfer the cake pan to a wire rack and let it cool for about 5 minutes. Then turn the cake upside down onto the rack to cool completely. This will flatten the slightly domed top.
Make the syrup:
Step 5
Combine ½ cup (99 g) sugar and ½ cup water in a small saucepan over medium-high heat. Bring the mixture to a boil while stirring to dissolve the sugar. Add 2 Tbsp. kirsch and remove from the heat. Pour the syrup into a small cup or bowl and set it aside.
Assemble:
Step 6
In a large bowl, whip 4 cups (908 g) heavy cream with 1 cup (113 g) powdered sugar and 2 tsp. vanilla extract on medium-high speed until stiff peaks form. Do not overbeat; the whipped cream frosting should be smooth and firm. Divide the cream into 4 equal portions and chill until ready to use. (This helps prevent getting to the last bit of decorating and discovering you have run out of cream.) If not using fresh cherries, reserve 8–12 cherries from 2 cups Spirited Sour Cherries, drained, or a 24-oz. jar pitted sour cherries such as Morello or Amarena, drained. Divide the remainder into 2 equal piles.
Step 7
Place the cake on a work surface with its original top up. Trim off any hard crusts. With a long serrated knife, cut the cake horizontally into 3 even layers. Transfer the top cake layer to a serving plate or cake stand, arranging it top side down. Brush it liberally with the syrup. With an offset spatula or rubber spatula, smooth on a ½" layer of whipped cream. Push the cream a little beyond the edge of the cake. (This prevents gaps when you settle the next layer of cake on top.) Nestle 1 pile of sour cherries into the whipped cream, scattering them evenly over the top.
Step 8
Place the middle cake layer on top of the cherries, pressing it lightly into the whipped cream layer. Brush with syrup, spread with whipped cream, and scatter the second pile of sour cherries over the cream.
Step 9
Finally, add the last cake layer, cut side up, on top of the cherries, again settling it into the whipped cream layer. Brush with syrup. With an icing spatula or a large rubber spatula, spread a thin layer of whipped cream over the top of the cake. Spread a thicker layer onto the sides.
Step 10
Use about ½ cup (85 g) ground dark chocolate (at least 60% cacao) or chocolate cookie crumbs to make a decorative edge around the base of the cake. Fill your cupped palm with some of the ground chocolate and lift and tilt it onto the sides of the cake all around the bottom edge. Rotate the cake between handfuls. To make the traditional scalloped edge seen in pastry shops, use the heel of your hand to gently press up as you rotate.
Step 11
Rotate the edge of a sharp knife against a single block of dark chocolate, at least 60% cacao, to make curls—or cut shavings with a vegetable peeler—until you have a pile weighing about 75 g (2.5 oz). Pile chocolate shavings on top of the cake.
Step 12
Scoop the remaining whipped cream into a pastry bag fitted with a medium star tip. Pipe fat rosettes all around the top edge of the cake. Press 8 fresh cherries with stems (if using) or reserved Spirited Cherries into the center of each rosette. Refrigerate the cake for at least 4 hours to let the flavors meld. Just before serving, dust the top with powdered sugar.
Do ahead: The cake’s flavor develops as the kirsch soaks into the layers. Give the finished cake a minimum of four hours in the refrigerator before serving—it’s even better made a whole day in advance.
Editor’s note: Head this way for more of our favorite cake recipes →
If using canned cherries in syrup, drain them, reserving both the syrup and the cherries. Measure the amount of syrup and set aside. Macerate the cherries in a glass bowl in ½ cup of kirsch for 1 hour, tossing them occasionally. Drain the cherries, reserving them and the kirsch separately. Pour the syrup into a small saucepan with the kirsch and add sugar, if needed, to make a slightly sweet, cherry-flavored syrup. Bring to a boil over high heat, stirring until the sugar dissolves. Remove from the heat and set aside until needed. You need about 1 cup of syrup for the cake. Use the rest as a sauce for ice cream.
Leave a Review
Reviews (18)
Back to TopNot the best. In fact not even near the middle of the pack -- and I've tasted a lot of Black Forest in my time. (Time-Life Cooking of Germany recipe is still the best, after all these years.) Not much chocolate flavor in the cake, and the ratio of cake to cream is way off -- 8 cups whipped cream?! I used German jarred sour cherries but think the recipe's suggestion of Amarena would be far too sweet for the desired flavor. Would not make again.
TomK
Canada
9/18/2023
This was an easy-to-follow recipe with delicious results! An oven thermometer is key for baking the cake just right -- I made the mistake of opening the open door a smidge too early, resulting in a small fall. Luckily, I still had enough of a cake to cut into three even, substantial layers. The whipped cream frosting is delicious and the sour cherries (as opposed to the sweet ones called for by many other recipes for this cake) really bring out the kirsch flavor. Will try the yule log version next time!
Anonymous
Washington, DC
12/23/2020
I agree there is not nearly enough cocoa. I will not try this recipe again - my Génoise did not come out, despite careful attention to building and preserving the air in the batter, and folding carefully as well, there was a hockey puck of unrisen batter in the center of the finished sponge, which I didn't discover until it had cooled and I went to slice it. I had a mountain of whipped cream and drained cherries and syrup ready to go, so I tried to use the sponge that did come out fine - but the flavor was utterly lacking. There rich chocolate flavor is just missing. My husband agreed. I would not recommend adding more cocoa to the dry ingredients because of the risk the batter will deflate. I had to run to a bakery and luckily they could sell me a chocolate base so I could finish my cake in time for the party.
reneeanderson
Foster City, CA
10/9/2020
I'm really confused as to why the high ratings on this recipe, it's a perfectly adequate chocolate cake, but nothing special. The amount of cocoa in it (1/4 cup) means you're dealing with weakly flavoured almost-chocolate cake, rather than the rich chocolatey flavour you should get with black forest. The chocolate stout cake recipe on here is fantastic, if you're looking for something more indulgent. This recipe would more accurately be named cocoa chiffon cake with cream and cherries.
wellykiwi
New Zealand
7/9/2019
I made this it wasawesome!!!. My whole family enjoyed very much after taking it. Thanks for thisamazing recipe……… www.cakengifts.in/cake-delivery-in-saket-delhi www.cakengifts.in/cake-delivery-in-malviya-nagar-delhi www.cakengifts.in/cake-delivery-in-pitampura-delhi www.cakengifts.in/cake-delivery-in-faridabad
cakengiftsDelhi
Delhi
9/16/2017
Ver very Veryyy nice recipe Thank you so muchhhhh. We enjoyed with this. It ws too awesome!!!!
cakengiftsDelhi
Delhi
4/29/2017
Very tasty and quite impressive to look at! The chocolate layers are delicate and not intensely chocolatey, and the canned sour cherries made for a nice not-too-sweet flavor, though I opted for maraschino cherries to garnish the top for a more attractive look.
sitagaki
1/3/2017
I have made this cake about 7 times now, including gluten free version. It's really great recipie. I was able to use cherries from the jar, frozen, fresh (pitted and cooked with sugar and liqueur for about 20 minutes) and combination of of several kinds. All worked great. The most important thing is to beat the eggs to really thick consistency. I used farm eggs. And it takes no less then 15 minutes. I don't think you can overbeat the eggs. So, I would advise to be really diligent with that part! The syrup could be made from liquid from cherries (fresh, frozen, from the jar) sugar and kirchwasser. I also add liqueur to whipped cream. I decorate by just grading chocolate on top and making rosettes over it, in the free style. Toping each rosette with cherrie. Great result every time!
nellyo
TN
6/16/2016
I was a little nervous trying this one because my go-to Black Forest Cake recipe has 1/3 the number of eggs in it (http://www.bavarianclockworks.com/blog/german-black-forest-cake-recipe/) and has always worked out great for me. However, I decided to give this one a shot last night and it turned out great! It is not too heavy or chewy like I thought it would turn out but still light and obviously really moist. Two thumbs up!
melgo
Canada
4/21/2016
4/4 🌟🌟🌟🌟 Yummy simple and easy! I made this for my daughter's 18th and it rocked! I was a bit nervous for not adding any rising agent. But it turned out to be just perfect. The cream was a lot and please don't taste it i(f it's the original measurement) you may find it very sweet but it's just perfect on cake. Though butter was melted but somehow didn't mix evenly for me... Don't worry it didn't spoil anything. Whoever wrote this recipe should get a chef hat as it was to the perfection! Thank you epicurious for making my daughter smile( it's a final exam season here, she had exam yesterday and another tomorrow... We cut this at 12 AM with family and her friends and it was a big hit)
vandanakaushesh
New Zealand
11/16/2015
The cake turned out well and tasted great. I think 4 cups of whipping cream is far too much. I had almost an inch of whipped cream between the layers and had about a cup and a half left over. Next time I will use 2 to 2.5 cups of cream. As well, I think the layers of cake could take more syrup as it was a little dry. My genoise sunk slightly in the center making it difficult to get three equal sized layers. Some research shows you should take some of the whipped batter and fold in the melted butter lightly and then incorporate this mixture into the rest of the batter. It could be a reason for some deflating of the batter.
Anonymous
Toronto
12/24/2014
oops - forgot to give a rating with the last comment.
pinkdc
12/21/2014
This is a great recipe. It seemed heavy on the eggs, but does not taste 'eggy'. The ratios are perfect. I made this for a party, and it got lots of compliments.
pinkdc
Toronto, ON
12/21/2014
I have never made a Black Forest cake before but the cherries in the store looked so delicious I decided to make one. I made this recipe and it was delicious. I would probably make the following changes if making it again. Use a 9" pan and cut the cream to 3 cups. I cooked the cherries in a sugar sirup and sprinkled the sugar sirup on the cake layers (no alcohol) and for the person who said there was a missing ingredient in the cake a genoese cake does not have baking powder it relies on it leveling from the eggs. "
ABC_123
Denmark
7/6/2014
I was searching for this black forest cake recipe it really tastes great.
byGilles
6/27/2014
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