Our decadent German black forest cake recipe is perfect for special occasions. It features layers of chocolate sponge cake, decorated with homemade whipped cream, has a cherry liquor filling, and is garnished with chocolate bark on the sides of the cake.
Talk about fancy! I love the way this chocolate bark actually reminds you of the Black Forest region of Germany. Obviously you can skip this step if you wanted, but it adds a whole new perspective to the cake! And was a must have for my “Enchanted Forest”-themed Halloween dinner party I threw. German black forest cake combines the signature flavors of chocolate and cherry, but it also incorporates cherry liqueur into the ingredients. The traditional Kirschwasser can be a challenge to locate, but using a quality cherry liqueur really makes a difference in this cake. I’ve also used Ginjinha, that we brought home from Portugal, and it was miles better than a cheap cherry brandy from the grocery store.
The combination of chocolate and cherry just go together, like in my No Bake Chocolate Cherry Pie and Chocolate Cherry Dessert Lush, however these don’t contain any alcohol. If you wanted to experiment a little more with using liqueur in your baked goods try my Baileys Cheesecake or the extra rich chocolate Kahlua cake.
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🖤 Ingredients:
Cake Ingredients:
- all-purpose flour
- unsweetened cocoa powder – save some extra for garnishing.
- granulated sugar
- baking soda and baking powder – makes the cake layers rise.
- salt
- milk
- eggs – bring to room temperature first.
- black coffee – or 2 shots of espresso with water added to make 1 ⅓ cup
- vanilla extract
- vegetable oil
Cherry Filling:
- sour or dark cherries in juice – see the variations section for my best recommendations on cherries.
- granulated sugar and cornstarch – sweetens the filling and thickens it.
- Kirschwasser or cherry liqueur – not all cherry liqueurs are the same! See the tips area for what I learned the first time I made this cake.
Chocolate Bark:
- semi-sweet or dark chocolate – chop finely. If you aren’t going to add the bark to the sides you can skip this ingredients.
Whipped Cream and Garnish:
- heavy whipping cream and powdered sugar
- Cherries for topping the cake
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
We have garnished this cake like you would an authentic black forest cake, but you could also add a chocolate ganache drip.
Substitutions and Variations
- Non-alcoholic – use cherry juice in place of the liqueur.
- Cherries – While fresh cherries are ideal, they can be difficult to find, especially if you’re making your Black Forest cake for Halloween or during the winter months. I’ve discovered that cocktail cherries provide an incredible flavor. My favorites are Amarena Toschi or Luxardo cocktail cherries, but feel free to use any variety you prefer—even maraschino cherries work wonderfully!
🔪 Instructions:
PREP: Line the bottom of the cake pans with parchment paper, spray the sides and bottom with nonstick spray, and preheat the oven to 350 degrees.
Step 1: In a large bowl, whisk together the dry ingredients for the cake layer.
Step 2: Add the wet ingredients to the dry.
Step 3: Use a hand mixer or stand mixer, and beat at medium speed for 2 minutes.
Step 4: Transfer the batter to the prepared pans.
Pro Tip: If your cake layers puff up and won’t stack evenly, use a serrated knife to slice off the dome shape.
Step 5: Baker for 35 minutes.
Step 6: Let the layers of chocolate cake cool for 10-15 minutes in the pan. Then remove and transfer to a wire rack to cool completely. You can even wrap in plastic wrap and freeze for up to 2 weeks.
Step 7: In a small pot, add the cherries with juice, and ½ cup of sugar. Bring to a simmer over low heat and hand whisk until it has dissolved.
Step 8: Still cooking over low heat, mix 2 tablespoons of water with the cornstarch in a small bowl. Drizzle into the cherry mixture and stir until thickened. Remove from the heat and add ¼ cup of cherry brandy or liqueur. Set aside to cool.
Step 9: In a medium bowl, whip the heavy cream until soft peaks form. Add the powdered sugar and whip until stiff peaks form.
Step 10: Place the first cake layer on a stand. Brush some of the cherry syrup over the top of the cake.
Step 11: Spread a thin layer of whipped cream on top, then pipe a whipped cream border around the edge. Add half of the cherries.
Step 12: Place the second cake layer on top of the cherry layer and repeat.
Step 13: Place the final cake layer on top and frost with whipped cream. Keep cake refrigerated while making the chocolate bark.
Step 14: Add the chopped chocolate to bowl and place in pot with water to create a double boiler. Stir until melted. Remove from heat and cool slightly.
Step 15: Spread the melted chocolate onto a long strip of parchment paper, ensuring it measures approximately 30 inches in length and 10-12 inches in height, depending on how tall you want the bark to rise around the cake.
Step 16: Lay a second sheet of parchment paper on top of the chocolate and wrap it around a small rolling pin. Refrigerate for 30 minutes to allow the chocolate to set. When you unroll the parchment, the chocolate will break into strips resembling “bark.”
Step 17: Add the bark to the sides of the frosted chocolate cake layers.
Step 18: Use the remaining whipped cream to pipe rounds on top. Dust with cocoa powder and add whole cherries on top.
SERVE: You could also garnish with chocolate shavings or chocolate sprinkles, then you are ready to serve!
Recipe Tips for German Black Forest Cake
- Authentic german black forest cake is normally made with sour cherries, but the canned versions did not have the flavor I liked and look awful. I used dark cherries in juices (this is not the same as black cherries). You could also try canned cherries in syrup, then omit the sugar and the cornstarch may not be needed.
- The US cherry liqueurs are not the same as the kind in Europe. If you can find German Kirschwasser (what is used in the traditional German cake) it will make all of the difference! Portuguese Ginjinha (or Ginja) is also incredible.
- Taste the liqueur before adding too much. To me, some brands taste a little chemically and you don’t want to overpower the cake.
- You can professionally temper your chocolate bark so it doesn’t turn colors and holds up better by following my step by step instructions in the hot chocolate bombs recipe. But if you’re serving your cake right away, you can skip the tempering.
- Save time by making the layers in advance! Wrap each cooled cake layer in plastic wrap and freeze for at least 4 hours and up to 2 weeks.
Fun Fact
In German this cake is called Schwarzwälder Kirschtorte, but can also be called black forest cherry torte.
Recipe FAQs
The name “German Black Forest cake” (Schwarzwälder Kirschtorte in German) comes from the Black Forest region (Schwarzwald) in southwestern Germany. The cake is named after this region for several reasons.
Kirschwasser (Cherry Brandy): One of the main ingredients in the cake is kirschwasser, a clear fruit brandy that originates from the Black Forest area.
Cherries and Chocolate: The Black Forest region is known for its abundance of cherry trees and its tradition of producing high-quality chocolate, which are both essential in this traditional German dessert.
Cover the cake with plastic wrap and store in the refrigerator for up to 1 week. You can also freeze slices for 3 months.
More Delicious Chocolate Cake Recipes
If you tried this German Black Forest Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
German Black Forest Cake
Ingredients
Cake Ingredients:
- 2 ⅓ cups all-purpose flour
- 1 cup unsweetened cocoa powder plus extra for garnish
- 2 ⅔ cups granulated sugar
- 2 ½ teaspoons baking soda
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- 1 ⅓ cup milk
- 3 large eggs room temperature
- 1 ⅓ cup black coffee or 2 shots of espresso with water added to make 1 ⅓ cup
- 2 teaspoons vanilla extract
- ⅔ cup vegetable oil
Cherry Filling:
- 2 – 15 oz. cans sour or dark cherries in juice
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- ¼ cup Kirschwasser or cherry liqueur see notes
Chocolate Bark:
- 16 oz. semi-sweet or dark chocolate finely chopped
Whipped Cream and Garnish:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- Cherries for topping the cake – see notes
Instructions
- Instructions:
- Preheat oven to 350°F. Line the bottom of three 8” round cake pans with parchment paper and spray the bottom and sides with non-stick cooking spray.
- Whisk together all of the dry ingredients in the bowl of a standing mixer: flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Add the wet ingredients into the bowl with the dry ingredients: milk, eggs, coffee, vanilla, and oil.
- Turn the mixer onto medium speed and beat for 2 minutes, scraping down the sides and bottom of the bowl halfway through mixing.
- Divide the batter between the three prepared cake pans.
- Bake for 35 minutes or until a toothpick inserted into the cakes comes out with just a few crumbs.
- Cool cakes for 10-15 minutes; remove from pans to cool the rest of the way on a cooling rack. If time allows, wrap each cooled cake layer in plastic wrap and freeze for at least 4 hours and up to 2 weeks. This will make assembly easier.
- Prepare the cherry filling by combining canned cherries (including juices) and ½ cup sugar (or to taste) in a small saucepan. Bring to a simmer, stirring until sugar is fully dissolved.
- Mix cornstarch with 2 tablespoons of water to make a slurry. Drizzle into the cherry mixture while stirring. Simmer 1-2 minutes longer to thicken sauce. Remove from heat and stir in ¼ cup Kirschwasser or cherry liqueur.
- Whip heavy cream in a standing mixer with the whisk attachment until soft peaks form. Add powdered sugar and continue whipping until stiff peaks form. Set aside.
- To assemble cake, place first layer on a cake stand or serving platter. Use a pastry brush to brush some of the thickened cherry sauce over the cake.
- Spread a layer of whipped cream over the sauce and then pipe a border of whipped cream around the edge.
- Add about half of the cherries over the whipped cream, ensuring that the whipped cream border corrals them.
- Add the second layer of cake over the top. Continue brushing the cake and adding a layer of whipped cream and cherries.
- Top with the final cake layer.
- Now you can decorate the cake however you’d like. I did a quick coating of whipped cream over the whole thing, enough to help the chocolate bark stick around the outside and a thicker layer on the top.
- To make the chocolate “bark,” place chopped chocolate in a bowl or pan over simmering water (a double boiler works great). Stir gently until mostly melted. Remove from heat and allow to melt the rest of the way. **Temper the chocolate if you choose.
- Spread the chocolate onto a long strip of parchment paper, ensuring that the length is about 30” long and about 10-12” tall (consider how tall you want the bark to rise around the perimeter of the cake.
- Press a second sheet of parchment paper over the chocolate and roll up around a small rolling pin. Place in the refrigerator for 30 minutes to set the chocolate. When you unroll, the chocolate will crack into strips of “bark.”
- Place your chocolate bark around the outside. Pipe big fluffy swirls of whipped cream on the top.
- Dust with cocoa powder and top each swirl of whipped cream with a cherry.
- Refrigerate until ready to serve.
Notes
Cover the cake with plastic wrap and store in the refrigerator for up to 1 week. Freeze for up to 3 months. Notes: Feel free to temper the chocolate so it holds up better and does not turn colors. There are very detailed step by step instructions for tempering chocolate for hot chocolate bombs if you’d like to follow those. Sour cherries are normally used in Black Forest cake, but the store bought canned sour cherries in my area look terrible and taste awful. I used “dark cherries” in juices. Canned cherries in heavy syrup can be used as well, leave out the sugar and you may not need to thicken with cornstarch. If you have access to fresh sour cherries, use those! German Kirschwasser tastes way better than the cherry liqueurs we have available here. Taste the cherry liqueur first and add a little at a time to the sauce so you don’t overpower it. Use your favorite cherry garnish for the top of the cake. Fresh cherries are awesome. Amarena Toschi or Luxardo cocktail cherries can also be used if fresh aren’t available in the store. I also think they add a nice touch for the Halloween spook look. Chocolate bark inspo from Liv for Cake.
Nutrition
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