Black Forest Chocolate Cherries (Printable Version)

Decadent layers of chocolate, cherries, and whipped cream offer a luscious German treat.

# What You'll Need:

→ Chocolate Cake

01 - 1 cup all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsweetened cocoa powder
04 - 1 1/2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
07 - 2 large eggs
08 - 1/2 cup whole milk
09 - 1/2 cup vegetable oil
10 - 2 teaspoons vanilla extract
11 - 1/2 cup boiling water

→ Cherry Filling

12 - 2 cups pitted dark sweet cherries, fresh or jarred and drained
13 - 1/2 cup cherry juice or syrup
14 - 2 tablespoons granulated sugar
15 - 2 tablespoons kirsch (cherry brandy), optional
16 - 2 tablespoons cornstarch mixed with 2 tablespoons cold water

→ Whipped Cream

17 - 2 cups cold heavy whipping cream
18 - 1/2 cup powdered sugar
19 - 1 teaspoon vanilla extract

→ Assembly & Decoration

20 - 3 ounces dark chocolate, for shavings
21 - Extra cherries, fresh or maraschino, for garnish

# How to Prepare:

01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
03 - Add eggs, milk, vegetable oil, and vanilla extract to dry ingredients. Beat until smooth, then gradually incorporate boiling water until combined; batter will be thin.
04 - Divide batter evenly between prepared pans. Bake 30 to 35 minutes, or until a toothpick inserted comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
05 - In a small saucepan, combine cherries, cherry juice, and sugar. Bring to a simmer. Stir in cornstarch slurry and cook until thickened, about 2 to 3 minutes. Remove from heat, stir in kirsch if using, then cool completely.
06 - Beat cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Keep chilled until assembly.
07 - Horizontally slice each cooled cake layer in half to create four layers total.
08 - Place one cake layer on a serving plate. Brush with cherry syrup, spread cherry filling, then a layer of whipped cream.
09 - Repeat layering with remaining cake layers, finishing with whipped cream covering top and sides.
10 - Garnish with dark chocolate shavings and extra cherries. Refrigerate for at least 1 hour before serving.

# Expert Suggestions:

01 -
  • The contrast between rich chocolate and bright cherries creates an elegant balance that feels indulgent without being heavy.
  • It's impressive enough for special occasions but approachable enough that a home baker can pull it off beautifully.
  • Each layer tells a different story—the sponge absorbs flavors, the fruit brings freshness, and the cream ties everything together in pure comfort.
02 -
  • Don't skip cooling the cake completely before assembly—warm cake will melt the cream and turn everything into a leaning tower of deliciousness, which sounds romantic but tastes sloppy.
  • The boiling water in the batter seems wrong until you taste how it intensifies the chocolate and creates a surprisingly light texture that holds up to all those moist fillings.
  • Cold cream is non-negotiable; if your cream isn't cold straight from the fridge, it won't whip to stiff peaks no matter how long you beat it, and soft cream layers collapse under the weight above them.
03 -
  • Make chocolate shavings ahead of time and store them in a cool place; if they start to melt, a few minutes in the freezer firms them right back up without cracking.
  • If kirsch isn't available or you prefer not to use alcohol, simply use an extra splash of cherry juice and the cake loses nothing in translation.
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