Name: Chocolate Cherry Black Forest Cake Recipe
Prep time: 1 h 5 min
Cook time: 15 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 14 oz cans or jars pitted cherries in syrup (can mix dark sweet cherries and maraschino cherries); 3 cups heavy whipping cream, chilled (720 g); ¼ cup sugar (50 g); 1 tsp vanilla extract; ⅛ tsp salt; 240 g semi-sweet chocolate (can mix dark and milk chocolate); 1 cup heavy cream (240 g)

There’s something unforgettable about the perfect blend of rich chocolate and tart cherries—and that’s exactly what you get with this Chocolate Cherry Black Forest Cake Recipe. If you love a dessert that feels fancy but is surprisingly doable, you’re going to adore making this cake 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 can’t get enough of how this cake brings a little magic to every occasion. It’s the kind of cake that impresses without stress, thanks to its light layers and luscious cherry-cream filling. Plus, the balance between the chocolatey genoise and fresh cherries is just dreamy.

Light yet indulgent: The airy chocolate genoise keeps the cake from feeling heavy, while still packing in deep cocoa flavor.
Perfectly balanced flavors: Sweet-tart cherries soak into the layers, cutting through the richness with just the right zing.
Generous creamy texture: Chantilly whipped cream adds a silky, smooth finish that melts in your mouth.
Elegant, simple decoration: A glossy chocolate ganache drip and cherry toppers make it celebration-ready without extra fuss.

Ingredients & Why They Work

When I shop for this cake, I pay attention to quality and freshness because these layers and fillings rely on just a handful of ingredients. Using good chocolate and well-drained cherries can make all the difference in flavor and texture.

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: Eggs at room temperature help achieve a fluffy and voluminous genoise batter when whisked properly.
Granulated sugar: Sweetens the cake and helps stabilize the egg mixture as you whisk it.
All-purpose flour: Provides structure while keeping the texture light—no need for heavy cake flours here.
Cocoa powder: Unsweetened cocoa brings rich chocolate flavor without adding moisture.
Salt: Enhances all the flavors, especially the chocolate and cherry components.
Baking powder: Gives the genoise just a slight lift to keep it airy and moist.
Pitted cherries in syrup: Canned or jarred cherries soaked in syrup ensure sweetness and juiciness; mixing dark sweet cherries with maraschino adds depth.
Heavy whipping cream: Chilled cream whips up into velvety Chantilly cream, essential for that indulgent mouthfeel.
Sugar and vanilla extract: Sweeten and flavor the whipped cream subtly without overpowering.
Semi-sweet chocolate: Melts down into a decadent ganache with cream for a glossy finish—mixing dark and milk works beautifully.

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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

The beauty of this Chocolate Cherry Black Forest Cake Recipe is how effortlessly it adapts to your taste and occasion. Whether you want to tweak the cherries, switch up the chocolate, or make it suitable for a special diet, this cake welcomes your creativity.

Use Fresh Cherries: I love swapping canned cherries for fresh in season—it adds a vibrant, natural tartness. Just simmer them down to make your own cherry syrup for that authentic Black Forest touch.
Chocolate Variations: Feel free to play with dark, milk, or even a dollop of white chocolate in the ganache for a nuanced flavor profile. Mixing semi-sweet with milk chocolate, like I do, gives the perfect balance of sweetness and richness.
Dairy-Free Option: For friends or family needing a dairy-free treat, coconut cream whipped to soft peaks and dairy-free dark chocolate ganache can be wonderful substitutes. The texture and flavor might shift slightly but still delivers that indulgent vibe.
Seasonal Twists: Swap handfuls of frozen cherries if fresh aren't available, or add a splash of cherry liqueur in the syrup for an adult version that has everyone asking for seconds.

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: Whisk Eggs and Sugar to Fluffy Perfection

Start by preheating your oven to 350°F (no fan) and preparing your pans—lining four 8-inch round cake pans with parchment paper but skipping any greasing. Then, in your stand mixer fitted with the whisk attachment, combine 8 room-temperature eggs and 1 cup of granulated sugar. Whisk on medium-high speed for a full 5 to 7 minutes until the mixture turns pale, thick, and almost triples in volume. This step builds the airy foundation of your genoise cake, so patience here will pay off with a beautifully light texture.

Step 2: Fold in the Dry Ingredients Gently

Sift together 1 cup all-purpose flour, ½ cup cocoa powder, 2 teaspoons baking powder, and ½ teaspoon salt. Slowly fold this into the whipped eggs using a rubber spatula—be gentle and deliberate to maintain all those precious air bubbles in your batter. The goal is a fluffy, smooth batter with no visible streaks of flour. Folding too aggressively here can deflate the mixture, so take your time!

Step 3: Bake the Cake Layers Just Right

Divide the fluffy batter evenly into your prepared pans and smooth the tops for an even rise. Bake for about 12 minutes, checking for doneness by inserting a toothpick in the center—it should come out clean. Don’t overbake, or the cakes risk drying out. Once done, let them cool in the pans for 20 minutes before transferring to cooling racks to finish cooling completely.

Step 4: Prep Cherries and Silky Syrup

Drain two 14-ounce jars of pitted cherries, reserving the cherry syrup in a saucepan. Set aside the prettiest whole cherries for decoration and roughly chop the rest. Warm the syrup over medium heat for 3 to 5 minutes to reduce slightly, then allow it to cool fully. This syrup is your secret weapon to keep the cake layers moist and bursting with cherry flavor.

Step 5: Whip Up the Light Chantilly Cream

In a chilled bowl, whisk together 3 cups of heavy cream, ¼ cup sugar, 1 teaspoon vanilla extract, and ⅛ teaspoon salt at medium-high speed until soft to medium peaks form. You want the cream to be stable enough to hold its shape without becoming grainy or too firm. Chilling your bowl and beaters before starting ensures a silky smooth finish.

Step 6: Melt Chocolate Ganache to Glossy Perfection

Combine 240 grams of semi-sweet chocolate and 1 cup of heavy cream in a microwave-safe bowl. Heat in 20-second bursts, stirring in between, until the chocolate melts completely and becomes a smooth ganache. Set aside to cool at room temperature for 10 to 15 minutes — the ganache will thicken slightly, making it perfect for drizzling and frosting.

Step 7: The Art of Assembly

Place one cake layer upside down on your serving stand. Brush generously with the reserved cherry syrup for extra moistness. Spread a thick layer of your Chantilly whipped cream, then scatter one-third of the chopped cherries, pressing them gently into the cream. Drizzle 2 to 3 tablespoons of ganache over the cherries. Repeat these steps for the next two layers.

Top with the final cake layer, brush again with syrup, and use the remaining whipped cream to frost the entire cake evenly. Refrigerate the cake for 15 minutes to set everything nicely.

Step 8: Drip and Decorate

Warm your remaining ganache just enough to make it runny but not hot. Pour it over the chilled cake, allowing it to drip beautifully down the sides. For a final flourish, pipe dollops of whipped cream around the edges, topping each with a reserved cherry. Finish by sprinkling chocolate shavings for that extra wow factor.

Step 9: Serve and Savor

Slice your Chocolate Cherry Black Forest Cake Recipe and enjoy a slice of pure indulgence—the perfect balance of airy chocolate, juicy cherries, luscious cream, and decadent ganache. This cake is the perfect show-stopper for any celebration or just a special treat to brighten your day.

Top Tip

These tips will help you create a stunning and delicious Chocolate Cherry Black Forest Cake Recipe with ease, making sure every slice is moist, flavorful, and beautifully presented.

Whip the Eggs and Sugar Properly: Whisking your eggs and sugar for a full 5 to 7 minutes until pale and tripled in volume is key to the light, airy texture of the genoise. Don’t rush or skip this step!
Gentle Folding: When adding your dry ingredients, fold slowly and carefully to preserve all that precious air. Overmixing can deflate the batter and lead to a dense cake.
Chill Your Whipped Cream Bowl and Tools: For perfectly smooth Chantilly cream, chill your bowl and whisk attachment before whipping. It helps the cream reach medium peaks without becoming grainy.
Careful Ganache Drip: Warm your ganache until just runny, not hot—this prevents it from melting the whipped cream frosting and ensures a beautiful, controlled drip down the cake edges.

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

To elevate the presentation, garnish your Chocolate Cherry Black Forest Cake with fresh whole cherries perched atop each whipped cream dollop, a generous sprinkle of dark chocolate shavings, and a few mint leaves for a pop of color and freshness. A dusting of cocoa powder can also add an elegant finishing touch.

Side Dishes

This rich, layered dessert pairs beautifully with light, refreshing sides like a simple mixed green salad with a citrus vinaigrette or a scoop of vanilla bean ice cream. For a non-dessert option, fresh berries or a tart fruit sorbet offer a lovely contrast that balances the cake's decadent chocolate and cream flavors.

Make Ahead and Storage

Storing Leftovers

Because genoise cakes can dry out quickly, it’s best to serve your cake fresh or within 1 day of assembling. Keep any leftovers well covered in an airtight container and store in the refrigerator for up to 4 days to maintain moisture and flavor.

Freezing

You can freeze the assembled cake by wrapping it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to one month. Thaw the cake overnight in the refrigerator before serving to preserve its delicate whipped cream and cherry components.

Reheating

This cake is best enjoyed chilled, so reheating isn’t recommended. If desired, allow chilled slices to come to room temperature for about 15-20 minutes before serving to enhance the cream’s flavor and texture.

Frequently Asked Questions:

Can I use fresh cherries instead of canned for this Black Forest cake?

Absolutely! Using fresh cherries is a great option. Simply pit 2 cups of fresh cherries and simmer them with 4 tablespoons each of water and sugar for about 10 minutes to make a syrup and soften the cherries, then use this syrup and chopped cherries in the filling as you would with canned cherries.

How do I prevent the genoise cake from drying out?

The key is not to overbake your cake layers and to assemble the cake soon after they’ve cooled. Brushing layers generously with cherry syrup helps keep them moist. Store the assembled cake covered in the fridge and consume within 4 days.

Can I prepare parts of this cake ahead of time?

Yes! You can bake the genoise layers a day ahead and keep them wrapped tightly at room temperature. Prepare the cherries and syrup in advance, and whip the Chantilly cream just before assembly for best texture.

What is the best way to get a smooth ganache drip?

Warm the ganache gently until it’s pourable but not hot, then pour it over the chilled cake quickly. Use an offset spatula to encourage drips down the sides. Working with a chilled cake helps the ganache set beautifully without melting the cream.

Final Thoughts

Making this Chocolate Cherry Black Forest Cake Recipe is truly a rewarding experience. It’s a beautiful balance of rich chocolate, luscious cherries, and silky cream that can turn any gathering into a celebration. With a little patience and love, you’ll create a dessert that not only looks stunning but tastes like a dream. Happy baking and even happier eating!