Black Forest Cake

IMG 9730.00 01 12 29.Still029 结果 pinit View Gallery 1 photo
IMG 9730.00 01 12 29.Still029 结果 pinit
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Black Forest Cake

Difficulty: Beginner Prep Time 30 mins Cook Time 55 mins Total Time 1 hr 25 mins
Servings: 4
Best Season: Suitable throughout the year


Black Forest Cake is a classic German dessert known for its layers of rich chocolate cake, whipped cream, and cherries. This cake is perfect for special occasions, offering a decadent and indulgent treat that is both visually stunning and delicious.

The chocolate cake layers are made from a moist and tender chocolate batter, often flavored with a hint of coffee to enhance the chocolate flavor. Once baked and cooled, the cake layers are brushed with a cherry syrup to add moisture and flavor.

The cake is assembled by layering the chocolate cake with whipped cream and sweet cherries. The layers are repeated until the cake is fully assembled, and the outside is covered with more whipped cream. The cake is typically decorated with chocolate shavings and more cherries on top.

The result is a cake that is rich and moist, with a perfect balance of chocolate, cream, and cherries. Black Forest Cake is a favorite for birthdays, anniversaries, and any celebration where you want to offer a luxurious and impressive dessert.

This cake's combination of flavors and textures makes it a timeless and beloved treat, providing a delightful and satisfying experience for any chocolate and cherry lover.


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Topping and Filling




  1. Preheat the oven to 284℉(140℃). Separate the eggs. Keep the egg white bowl cool in the fridge.

    The bowl to hold the egg white should be dry and clean. Make sure there is no water drops left or any signs of grease. There should be no egg yolk segments mix in the egg white, however small the segment may be. You can separate eggs one at a time over a small bowl, make sure the egg yolk is not broken and not mix with the egg white, then pour the egg white into the final egg white bowl and then continues with next egg. Once done separating the eggs, keep the egg white bowl cold in the fridge, which will help you whip up the egg white. Wait until you done making the batter, then you whip up the egg white.
  2. In a clean bowl, mix vegetable oil and milk until well combined.

    Vegetable oil does not have a strong flavor that will affect the taste of the cake. Olive oil can work too, if you do not mind its strong flavor. Use a whisk to mix them together. This process could take 1 to 2 minutes.
  3. Add in cake flour, mix until smooth. Add in egg yolks, mix until smooth. Set aside.

    By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour. You can sift all the dry ingredients to gain a fine texture. Do not over mix them or the cake may shrink or be dense. Mix ingredients in until just combined. Do not over mix them. When mix in dry ingredients, mix until you can see no dry bits left. Use a spatula to scrape the bottom a little and clear the sides to see if there is any dry ingredients left. To avoid over-developing the gluten in the batter, when mixing in the dry ingredients and egg yolks, do not stir but mix in a cutting motion, like drawing the number “1”
  4. Take the egg white bowl out of the fridge, add lemon juice, granulated sugar and vanilla extract into the egg white, use a hand mixer to beat until it forms stiff peaks.

    This recipe contains eggs. If you don’t like the smell of eggs, lemon juice and vanilla extract can help reduce the egg smell. The granulated sugar is to help whip up the egg white. Use a hand mixer to beat egg white on medium-high speed, until stiff peaks form. This process should take several minutes. The right meringue texture should be shiny and smooth. And you will find it quite thick and feel resistance inside the whipped egg white when you move the mixer around.
  5. Take a scoop of whipped egg white; gently fold into the batter until JUST combined. Pour rest of the whipped egg white into the batter; gently fold the egg white into the batter until just combined.

    Gently fold the whipped egg white in. Not whisking nor stirring. Use a spatula to gently “cut” in the whipped egg white until just combined. Do not stir in the egg white and do not over mix them. Or you may deflate the egg white and the cake will shrink. Gently fold the first scoop of whipped egg white into the batter until just combined. Do not overmix them.
  6. Get the 6-inch chiffon cake pan ready. Do not line or grease it. Pour all the batter in, gently smooth the surface, and give it a few taps to get rid of the big bubbles. Send into the oven to bake for 55 minutes. Make sure there is enough space in the oven for the cake to grow.

    The cake pan is a chiffon cake pan. The diameter is 6-inch. Do not line or grease it. The taps are to get rid of the big bubbles and to gain a finer inner texture. The cake will grow high while baking, so make sure there is enough space in the oven for the cake to grow. Use a toothpick to dip into the cake, if the toothpick comes out clean, it means the cake is fully cooked. If not, extend the baking time.
  7. When the cake is fully cooked, take it out of the oven, get the cooling rack ready, give the cake pan a few taps, turn it upside down and place it on the cooling rack to cool down. It may take an hour for the cake to cool down.

    Take the cake out of the oven after it is cooked. Do not leave it in the oven. Give the cake pan a few taps before turn it upside down to cool on the cooling rack, as I did in the video. This step cannot be skipped. Let the cake completely cool down before slicing.
  8. When the cake is completely cool down, you can release the cake from the pan using an icing spatula. Slice it into several layers if you are going to use them as cake base.

    Let the cake completely cool down before slicing.

Topping and Filling

  1. Wash the cherries, cut in half and remove the cores. Leave 6 whole cherries to decorate the cake. In a clean bowl, put together chopped cherries, white rum, granulated sugar, and lemon juice, mix well, cover with plastic wrap, and keep it in the fridge to cool overnight.
  2. Grab a deep plate, pour in the chocolate chips, melt the chocolate chips over a bowl of hot water or melt it in the microwave. Mix well and smooth its surface, put in the fridge to cool until set. Scrape off chocolate shavings. I used a spoon to do this. If you have better tools, use them. This process could take quite some time. My advice is to ask a friend or a family to help. Keep the chocolate shavings cool in the fridge.
  3. In a clean bowl, put together granulated sugar and heavy cream, and use a hand mixer to beat until thickened. Save some whipped cream to decorate the cake later. Add some cocoa powder or ganache or chocolate sauce to the rest of the whipped cream, beat or mix until well combined.
    Save some whipped cream to decorate the cake.I have got some ganache left in the fridge, so I used ganache for the cream. You can use cocoa powder or chocolate sauce to replace ganache. The amount of ganache/cocoa powder/chocolate sauce to add in the whipped cream is totally up to you. You can give it a taste test when making it, and adjust the amount accordingly. Keep the whipped cream cool in the fridge until you start to assemble the cake, so the whipped cream will not melt or collapse.
  4. Assemble the cake: Daub a dot of whipped cream onto the cake stand, place one cake layer, brush the cake layer with some cherry-rum juice, put on whipped cream, and smooth the cream on the surface and sides with an icing spatula. Add some cherries on it, cover with more whipped cream, spread and smooth the cream and continue with next layer. Repeat the process once and cover with the last cake layer. Spread and smooth the whipped cream to cover the entire cake.
    Brush each cake layer with cherry-rum juice.
  5. Cover the cake with chocolate shavings using a cake scraper to help. Put the saved whipped cream into a piping bag with a piping tip. Pipe out six cream flowers on the cake and put on the whole cherries.
  6. Since the cake has a soft and fluffy chiffon base, I will suggest let the cake cool in the fridge for 30 minutes to help the cake keep its shape. Then slice and serve.
Keywords: Black Forest Cake, Chocolate cake,
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