Black Forest Cake


CCCCAAAAAAKKKKKEEEEE. That is what I made for you today.

The only Black Forest Cake I’ve ever had was a store bought one and it was AWFUL. Like, one bite and I wanted to die.

I don’t know about you, but that is not the reaction I like to have when eating cake. And by cake I mean any food I shove in my pie hole.

Anyways, when the lovely folks from the Cherry Marketing Institute came to me and said “hey there, could you make us a recipe for Black Forest Cake?” and after the initial dry heaving {cue aforementioned memory} I said SURE! I took it as a challenge and my personal Everest.

Surely there would be a way for me to make this cake palatable for me and all humankind.

So, I made this completely from scratch with my Perfect Chocolate Cake recipe, a homemade cherry filling and lovely vanilla whipped cream.


I tried it and I LIKED IT. And not just liked….LOVED! So much so that I was cursing myself for taking one piece for myself and then giving the rest away. {Whyyyyyyy did I do that?}

Extra Chocolatey cake, whipped cream, sweet cherry filling, oh my! If you think you don’t like Black Forest Cake and/or want to write it off I beg of you not to. At least not until you try my recipe first! I promise it’s not like the rest! I promise you will like it! Unless you don’t like cherries or chocolate in which case, these might be more of the kind of dessert you’d like.

Here are some of the photos I snapped of the process with the printable recipe below. Have a great day, friends!

black forest cake





Hidden secret!! I cut each cake in half and drizzled with Hershey’s chocolate syrup. Just doing my part to keep things moist and extra chocolatey!!






DIY chocolate shavings: vegetable peeler and a bar of chocolate. Just go to town ‘peeling’ the chocolate into these tiny shavings.





Black Forest Cake

Yield: 12 servings


  • 1 recipe Perfect Chocolate Cake, baked and cooled
  • for the cherry filling:
  • 1/2 cup granulated sugar
  • 2 1/2 tablespoons cornstarch
  • 2 cups frozen tart cherries + extra for garnish
  • 1 tablespoon butter
  • 1/4 teaspoon almond extract
  • for the whipped cream:
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 2 teaspoons vanilla
  • 6 tablespoons chocolate syrup, divided
  • 1-4 oz. bar of bittersweet baking chocolate {I used Ghirardelli}


  1. First thing to do is make the cake using this recipe! Let the 2-8 inch cakes cool completely.
  2. For the cherry filling, stir sugar and cornstarch together in a cold small pot until combined. Add in cherries and toss. Place over medium low heat to melt frozen cherries. Once a paste has formed around the cherries, increase the heat to medium and keep stirring until all the liquid has come out of the cherries and mixture is boiling. Continue to stir until it becomes very thick, about 4 minutes or boiling. Be careful to not walk away from this mixture because it can burn easily. Remove from heat and stir in butter and almond extract. Cool completely.
  3. For the cream, whip heavy whipping cream, sugar and vanilla until stiff peaks form. Refrigerate until ready to use.
  4. To assemble cake: slice one 8-inch round in half and place onto cake plate. Drizzle the inside of cake with 3 tablespoons of chocolate syrup and spread using the back of a spoon. Top with the other half of cake. Add on cooled cherry filling leaving a 1 inch border. You will not use all of! I had about 2 tablespoons left.} Place another half an 8-inch round on top of cherry filling. Drizzle with remaining 3 tablespoons of chocolate syrup and spread. Top with remaining cake. Spread entire cake with whipped cream. I find it always better to add way too much and then as I clean up the cake, I remove the excess. This helps ensure not a ton of crumbs get into your cream.
  5. If desired use a vegetable peeler to create chocolate shavings with the chocolate baking bar. Freeze 5 minutes before applying to the sides and top of cake.
  6. Garnish with cherries if desired. Serve!

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  1. Wow Lauren, that has to be the most decadent looking black forest cake I’ve laid my eyes on. WOW! It’s actually such a coincidence that you posted black forest cake today, as yesterday I was thinking of trying to make one at home [since the only time I had it I was pretty disappointed too]. For a cake that looks so wonderful, usually the ones available outside tastes really bland :/ ANYWAYS, this looks amazing and I love your chocolate syrup idea. I’ll definitely give this a shot sometime, thank you for sharing! Have a wonderful day ^ u ^

  2. Trying this one for sure! I run a small, in home bakery. I need something new. This seems perfect! Thanks for sharing! 🙂

  3. Oh my goodness!!! This cake looks incredible!! Makes me want to turn the oven on and get baking (and it’s 90 degrees out)! Pinning for later!

  4. Just want to alert you to a possible problem with site (or maybe just on my end?) I need to scroll to the bottom of the page to see new posts. It used to be at the top.

  5. This really a gorgeous cake! My family would go crazy for this dessert.

  6. Hey this is Anne from Germany – where this cake comes from 😉 in Germany it’s called “Schwarzwälder Kirschtorte”. Yours look pretty much like it has to look! Although the ingredients are not the same. The most important thing in this cake usually is the “Kirschwasser”… It’s some kind of alcohol. You know Germans don’t just like beer ? but I am sure, that your version would taste much better than or typical version! Looks really delicious and there so much more chocolate in it ?
    Best wishes from Germany!

  7. Hi Lauren! I made this tonight. Everything else was excellent, but my cherry filling turned hard like a glue. Maybe my boiling time was not right? I also refrigerated the cake a couple hours before serving. Maybe that’s the cause? I would appreciate your advice. Thank you so much- your recipes are excellent!

  8. I’m having trouble finding frozen tart cherries. Where did you find yours? Or could I substitute canned or jarred tart cherries for frozen? Thanks!

  9. Lauren I saw this posted on your facebook this morning and I knew it was what I was making for Valentine’s Day today! It looks amazing! I evened out my cakes so I have the leftover crumbs and whipped cream to snack on until dessert. SO GOOD.
    I used a dash of almond extract in the whipped cream topping too, and it cuts the sweetness a tad (I felt I needed to reduce the sugar as well because the chocolate I had for shaving was Belgium milk chocolate, and that’s a lot sweeter).
    This looks amazing and I’m so glad I get to share this with my Valentine today! Thanks!

  10. Can I manner this there night before I want to serve it? Would I keep it in the refrigerator?

  11. I am hoping you respond to comments, it doesn’t look like it above. Can this cake be made the day before and refrigerated without changing the filling in the cake?

  12. It’s so mouth watering 😋
    can we use blueberries instead of cherries just trying to be a bit innovative

  13. I can’t wait to try this recipe out for Christmas! I am sure it will be excellent.

  14. Will definitely try this recipe.



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