Black Forest Cake

What Goes With It

• A glass of kirsch, or strong coffee
• Serve as a celebration cake
• Follows a hearty German meal

Making Black Forest Cake, Step by Step

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Line and grease three 20 cm tins. Heat the oven to 175°C / 345°F.

   Mark done

2. Whisk the egg yolks with 120 g of the sugar for 4 minutes until pale and thick.

   Mark done Start 4 min timer

3. In a clean bowl, whisk the whites with the salt to soft peaks, then add the remaining 60 g of sugar and whisk to firm, glossy peaks.

   Mark done

4. Sift the flour, cocoa and baking powder over the yolk mixture and fold gently, then fold in the whites in three additions, followed by the melted butter.

   Mark done

5. Divide between the tins and bake for 18 to 20 minutes until springy. Cool 10 minutes in the tins.

   Mark done Start 18 min timer

6. Simmer 200 ml of the reserved cherry syrup with the sugar for 3 minutes, then take off the heat and stir in half the kirsch.

   Mark done Start 3 min timer

7. Brush the warm sponges generously with this syrup and cool completely.

   Mark done

8. Simmer the remaining cherry syrup with the cornflour until thickened, then fold through two-thirds of the cherries and the remaining kirsch. Cool.

   Mark done

9. Whip the cold cream with the icing sugar and vanilla to firm peaks — stop before it turns grainy.

   Mark done

10. Layer sponge, a ring of piped cream, cherry filling, sponge, and repeat. Cover the whole cake in the remaining cream, press chocolate curls onto the sides, and top with piped rosettes and whole cherries. Chill 4 hours before slicing.

    Mark done

Related guide: Prep, cook and total time.

Something wrong or unclear in this recipe? Report a problem with this recipe.

Worth Knowing Before You Cook

Use sour Morello cherries, not sweet ones — the acidity is what balances the cream and chocolate.

Pipe a dam of cream around each layer before adding the cherry filling, or it will squeeze out.

Make chocolate curls by dragging a vegetable peeler along the side of a room-temperature bar.

Leftovers

Refrigerate 3 days. It is best on the second day once the syrup has settled. Not suitable for freezing once assembled.

Black Forest Cake: Your Questions Answered

Black Forest Cake Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. The calories include 3 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.