Black Forest Cake

Yield: 12 servings


  • Chocolate Cake
    • 6 eggs
    • 1 cup sugar
    • 1/4 cup butter, melted
    • 1 tsp vanilla
    • 1 1/4 cups flour
    • 1/2 cup cocoa powder
    • 2 tsp baking soda
    • 1/2 tsp salt
  • Cherry Filling
    • 2 lb. canned sour cherries in water, drained
      • Reserve 1 cup of the water, divided
    • 2 tbsp + 2 tsp cornstarch
    • 1/2 cup kirsch
    • 3/4 cup sugar
  • Whipped Cream Frosting
    • 3 cups heavy whipping cream
    • 1/4 cup sugar
  • Decoration
    • Whipped cream
    • Chocolate shavings
    • Cherries


  1. For the cake, mix the eggs, sugar, butter, and vanilla in a stand mixed with the whisk attachment until creamy.  Sift in the flour, cocoa, baking powder, and salt.  Mix just until combined.
  2. Line the sides and bottom of a 9" springform pan with parchment paper.  Pour the cake batter into the pan.
  3. Bake at 320°F for 30-35 minutes.  Cool on a wire rack for 15 minutes, then remove from the pan and cool completely.
  4. For the filling, place the sour cherries into a bowl.  Set aside.
  5. Combine the cornstarch with 1/2 cup of the cherry water in an airtight container.  Seal the lid and shake vigorously to mix together until there are no lumps remaining.  Set aside.
  6. Combine the remaining 1/2 cup of the cherry water, kirsch, and sugar in a saucepan.  Whisk together and heating gradually until it simmers.  Add the cornstarch mixture and whisk together until it thickens into a syrup and can coat the back of a spoon.  Remove from the heat and pour over the cherries.  Stir to combine.  Let cool completely.
  7. For the whipped cream frosting, whip the cream in a stand mixer until soft peaks form.  Add the sugar and continue whipping until stiff peaks form.
  8. Cut the cake horizontally into two layers.  On the bottom layer, brush lightly with some syrup (no cherries).  Not much... just enough for the flavor to get into the cake.
  9. Spread whipped cream over the cake, adding an extra "rim" of whipped cream along the edge.
  10. Spoon the sour cherries and syrup on top of the cream, using the "rim" to keep it from flowing over the edges.  Spoon some whipped cream over the cherries, covering them completely.
  11. Place the second cake layer on top.  Coat the top and sides with whipped cream.
  12. Chill in the refrigerator for at least four hours.
  13. Before serving, decorate with additional whipped cream, chocolate shavings, and cherries.