Black Forest Chocolate Cherries (Printable format)

Decadent chocolate layers with cherries and whipped cream crowned by chocolate shavings.

# 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 (drained)
13 - 1/2 cup cherry juice or syrup
14 - 2 tablespoons granulated sugar
15 - 2 tablespoons kirsch (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

# Directions:

01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
03 - Add eggs, milk, oil, and vanilla to dry mix. Beat until smooth. Gradually stir in 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. Cool in pans 10 minutes, then transfer to wire racks to cool completely.
05 - In a small saucepan, combine cherries, cherry juice, and sugar. Simmer gently. Stir in cornstarch mixture 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.
07 - Cut each cooled cake layer horizontally to produce four layers in total.
08 - Place one cake layer on serving plate. Brush with cherry syrup. Spread cherry filling, then whipped cream.
09 - Continue layering remaining cake, cherry filling, and whipped cream, finishing with whipped cream on top and sides.
10 - Garnish with dark chocolate shavings and extra cherries. Chill at least one hour before serving.

# Expert Advice:

01 -
  • It tastes like you spent hours in a Black Forest bakery, but you made it yourself in an afternoon.
  • The combination of rich chocolate, bright cherries, and pillowy cream creates a perfect balance that keeps people coming back for seconds.
  • Once you nail the assembly, you'll feel like a professional pastry chef, and honestly, it's one of the best feelings.
02 -
  • Let your cake layers cool completely before assembly or the whipped cream will turn into a puddle and your cake will collapse like a sad dream.
  • The boiling water step isn't a mistake—it's what separates a dry, crumbly cake from one that stays moist and tender for days.
  • Brush that cherry syrup between layers generously; it's the moisture that makes people say, "This tastes like a real bakery cake."
03 -
  • Toast your cake layers lightly in a low oven right before assembly if they've been cooling too long and feel dry to the touch.
  • Make chocolate shavings by holding a vegetable peeler at a 45-degree angle to a cold chocolate bar and dragging toward you; longer, thinner shavings look more elegant than thick chunks.
  • If you're short on time, assemble the cake the morning of, wrap it loosely, and chill overnight—it actually tastes better as flavors meld and the structure sets.
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