Classic Black Forest Cake (Schwarzwälder Kirschtorte)
Updated: Aug 26
A beloved classic with chocolate, cherries and cream.
A classic Black Forest Cake never needs much introduction. Known in Germany as Schwarzwälder Kirschtorte, it holds a special place among traditional European cakes. With its light cocoa génoise, tart Morello cherries, dark chocolate curls and generous layers of softly whipped cream, it makes a beautiful centrepiece to share with family and friends.
It is a cake that feels both indulgent and surprisingly delicate. The cherries bring a lovely tartness that balances the sweetness of the cream, while the chocolate adds just enough richness without overpowering the other flavours.
For the best flavor and texture, let the cake rest in the fridge for a few hours or, better yet, overnight. It gives the sponge time to soak up all that rich cherry syrup and lets the flavors truly meld together.
This recipe follows the traditional version made with authentic Kirsch, a cherry brandy that gives the cake its distinctive character. I have also included an alcohol free alternative, so everyone can enjoy a slice.
A Beloved Classic of Chocolate, Cherries and Cream
This is one of those cakes I come back to whenever I crave something really special. Black Forest Cake has always had a soft spot in my heart, and for me, it is one of those desserts that feels worth making simply because I love eating it.
The first time I decided to make it, I hesitated. It looked so elaborate, with all those layers of chocolate sponge, cherries, cream and chocolate, and I imagined it would be much too complicated to make at home.
I was pleasantly surprised. Once I started, I realised it was much easier than I had expected. If you have a little experience in the kitchen, or simply enjoy making cakes, this is a recipe you can absolutely make at home.
There are a few steps to follow, but nothing particularly difficult. Take your time, follow the recipe, and let the cake rest before serving.
What Makes This Recipe Exceptional
No baking powder needed. By gently warming whole eggs and sugar over a water bath before whipping them into a voluminous foam, the cake rises beautifully in the oven, creating a fine-pored, sturdy crumb designed specifically to absorb the cherry syrup without turning soggy.
Stabilized Mascarpone Chantilly: By incorporating cold mascarpone into the Chantilly, we create a rich, velvety cream that holds crisp piped rosettes and pristine structure; even if you assemble the cake a day ahead.
Whether you choose the traditional Kirsch infusion or a non-alcoholic sour cherry and almond reduction, every layer bursts with deep flavor.
You might enjoy: Rhubarb and Strawberry Cake with Lemon Drizzle
Essential Tips for a Classic Black Forest Cake
Warm-Whip the Eggs: Whisk eggs and sugar over a warm water bath (bain-marie) until lukewarm before beating. This lowers surface tension, allowing the egg foam to reach maximum volume and stability without baking powder.
Lighten the Butter: Whisk a small scoop of the finished batter into the melted butter before folding it back into the main bowl. This prevents the heavy fat from sinking to the bottom and collapsing the air bubbles.
Sift & Gentle Figure-Eights: Sift the flour and cocoa together to remove lumps, then fold into the egg foam using gentle, wide figure-eight motions with a silicone spatula until just combined.
Chill Everything for Chantilly: Ensure both the heavy cream and mascarpone are thoroughly cold. Pre-chilling your mixing bowl and beaters in the freezer for 10 minutes guarantees crisp, stable piping.
Pipe a Cream Dam: Pipe an outer ring of Chantilly around the border of each sponge layer before adding the cherries. This keeps the filling securely inside and prevents syrup from leaking down the sides.
Dry Decorative Cherries: Thoroughly pat whole cherries dry with paper towels before placing them on top of the cream rosettes so juice doesn't bleed onto the pristine white Chantilly.
Use Cool Tools for Curls: Lift and press chocolate shavings onto the sides using an offset spatula or fork. Bare hands transfer heat and melt fine curls instantly.
Rest Overnight: Allow the assembled cake to rest in the refrigerator for at least 4 to 6 hours (preferably overnight) so the génoise fully absorbs the cherry syrup and the flavors mature.
Hot-Water Knife Trick: Dip a sharp chef's knife into hot water and wipe it dry between every cut for clean, professional slices.
How to Make Peach Upside-Down Cake
Step 1 – Make the Chocolate Génoise
✔ Preheat your oven to 180°C (350°F), or 160°C (320°F) if you are using a fan-assisted (convection) oven.
✔ Whisk the eggs and sugar over a bain-marie until lukewarm, then beat on high speed for 8–10 minutes, until the mixture is pale, thick and has tripled in volume.
✔ Sift together the flour, cocoa and salt. Fold them gently into the egg mixture in three additions, taking care not to deflate the batter.
✔Mix a small amount of batter into the melted, cooled butter, then gently fold it back into the bowl.
✔ Pour into a prepared 22 cm springform pan and bake until a skewer inserted in the centre comes out clean. Cool completely before slicing into three layers.
Step 2 — Prepare the Morello Cherry Filling
✔ Drain the cherries, reserving the juice.
✔ Whisk the cornstarch with a little cold cherry juice until smooth.
✔ Bring the remaining cherry juice and sugar to a gentle simmer. Stir in the cornstarch mixture and cook for about 1 minute, whisking constantly, until thickened and clear.
✔ Remove from the heat and gently stir in the Morello cherries and 2 tablespoons of Kirsch. For a non-alcoholic version, use 2 tablespoons of concentrated sour cherry syrup instead.
✔ Leave the filling to cool completely before assembling the cake.
Step 3 — Make the Kirsch Soaking Syrup
✔ For the classic version, mix the remaining Kirsch with a little reserved cherry juice or water.
✔ For a non-alcoholic version, replace the Kirsch with 3–4 tablespoons of concentrated sour cherry syrup, adding a little cherry juice or water if needed to reach a light, brushable consistency.
✔ The syrup should lightly moisten and flavour the génoise without making it wet or soggy.
Step 4 — Prepare the Mascarpone Chantilly
✔ In a chilled bowl, briefly whisk the cold mascarpone, powdered sugar and vanilla until smooth.
✔ Gradually add the cold whipping cream while continuing to whisk. Beat until the cream is smooth and holds firm peaks.
✔ Transfer about one quarter of the cream to a piping bag fitted with a star tip and refrigerate until needed for decoration.
Step 5 — Assemble the Cake
✔ Carefully slice the cake horizontally into three equal layers. Place the first layer of chocolate génoise on your serving plate and brush generously with the soaking syrup.
✔ Spread a layer of Mascarpone Chantilly over the sponge. Pipe a ring of cream around the edge to create a border, then spoon half of the cooled Morello cherry filling into the centre.
✔ Place the second sponge layer gently on top of the first filling. Brush with the soaking syrup, then spread with another layer of Mascarpone Chantilly. Add the remaining cherry filling, keeping it neatly inside the cream border.
Step 6 — Finish the Cake
✔ Place the final sponge layer on top, cut-side down, so that the smoothest surface is on top. Brush lightly with the remaining syrup.
✔ Cover the top and sides with the remaining Chantilly cream, smoothing it gently with an offset spatula.
Step 7 — Decorate
✔ Cover the sides and top with dark chocolate shavings or curls. Pipe small rosettes of Chantilly cream around the top edge and finish each with a Morello cherry.
✔ Refrigerate for at least 4–6 hours, preferably overnight, before serving. This resting time allows the sponge to absorb the syrup and the flavours to settle beautifully.
Step 8 – Turn Out
✔ Allow the cake to cool for 10 minutes.
✔ Run a knife gently around the edges before placing a serving plate over the pan and inverting it in one confident motion.
At the Table
For this cake, I’d reach for a rosé Champagne, particularly one with delicate red fruit notes. Ruinart Rosé is a lovely example, pairing beautifully with the Morello cherries and dark chocolate.
If you prefer something sweeter, a lightly sparkling Brachetto d’Acqui is another wonderful choice.
Frequently Asked Questions (FAQ)
Question | Answer |
Can I make this Black Forest Cake without alcohol? | Yes. Replace the Kirsch with a little reserved Morello cherry juice or use an alcohol-free cherry reduction. You’ll still have plenty of cherry flavour. |
Can I make the cake ahead of time? | Absolutely. In fact, it is best made several hours ahead, preferably the day before. The génoise has time to absorb the syrup and the flavours settle beautifully. |
Can I use regular cherries instead of Morello cherries? | Morello or sour cherries are ideal because their tartness balances the chocolate and cream. Sweet cherries can be used, but the flavour will be noticeably sweeter. |
Can I use fresh cherries? | Yes. Fresh cherries work beautifully when they are in season. Pit them and cook them briefly with the sugar and a little cherry juice or water before using them as the filling. |
Why does my génoise collapse? | Usually because too much air was lost while folding in the dry ingredients, or the eggs were not whipped enough. Fold gently and avoid overmixing once the flour and cocoa are added. |
Can I use regular cocoa powder? | Yes, although Dutch-process cocoa gives the génoise a deeper colour and smoother chocolate flavour. |
Can I make the génoise the day before? | Yes. Once completely cool, wrap it well and keep it at room temperature for up to a day, or refrigerate it if preparing further ahead. |
How do I get clean layers when slicing the cake? | Make sure the génoise is completely cool and use a long, sharp serrated knife. Lightly mark the sides at equal heights before cutting and turn the cake as you work. |
Love this recipe? Please leave a comment. Your feedback, suggestions, and adaptations are very helpful to other bakers!
Classic Black Forest Cake
(Schwarzwälder Kirschtorte)
A light chocolate génoise, tart Morello cherries and softly whipped mascarpone cream come together in this classic Black Forest Cake. Take it step by step and it is much easier to make than it looks.
Yield: 1 cake, 22 cm / 9-inch | Serves: 10–12 | Prep: 45 min | Baking Time: 30–35 min | Chilling: 4–6 hours (or overnight)
Ingredients
For the Chocolate Génoise
6 large eggs, at room temperature
150 g granulated sugar
120 g all-purpose flour
30 g unsweetened Dutch-process cocoa powder
30 g unsalted butter, melted and cooled
1 pinch fine salt
For the Morello Cherry Filling
1 jar (680 g / approximately 350 g drained) pitted sour Morello cherries
150 ml reserved cherry juice
50 g granulated sugar
1 tbsp cornstarch
4–5 tbsp Kirsch
For the Mascarpone Chantilly
600 ml heavy whipping cream, at least 35% fat, very cold
100 g mascarpone, very cold
60 g powdered sugar, sifted
1 tsp pure vanilla extract
For Decoration
100 g dark chocolate, shaved or curled
Reserved Morello cherries, patted dry
Method
Bake the Chocolate Génoise
Preheat the oven to 180°C (350°F). Grease and flour a 22 cm springform pan.
Place the eggs and sugar in a heatproof bowl set over a pan of gently simmering water. Whisk continuously until the mixture is warm to the touch, then remove from the heat. Beat on high speed for 8–10 minutes, until pale, thick, and very airy, and the mixture has tripled in volume.
Sift together the flour, cocoa powder, and salt. Fold gently into the egg mixture in three additions, taking care not to deflate the batter. Mix a small amount of the batter into the melted, cooled butter, then gently fold it back into the main batter.
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool completely.
Once completely cool, remove the génoise from the pan. Using a long serrated knife, carefully slice it horizontally into three equal layers. Set aside.
Prepare the Morello Cherry Filling
Drain the Morello cherries, reserving 150 ml of the juice. Whisk 2 tablespoons of the cold cherry juice with the cornstarch until smooth. Place the remaining juice and sugar in a saucepan and bring to a gentle simmer. Whisk in the cornstarch mixture and cook for about 1 minute, stirring constantly, until thickened and clear.
Remove from the heat and gently stir in the cherries and 2 tablespoons of Kirsch. For a non-alcoholic version, use 2 tablespoons of concentrated sour cherry syrup instead. Allow the filling to cool completely.
Prepare the Soaking Syrup
For the classic version, mix the remaining Kirsch with 3–4 tablespoons of reserved cherry juice. For a non-alcoholic version, use 3–4 tablespoons of concentrated sour cherry syrup instead. Set aside.
Make the Mascarpone Chantilly
In a chilled bowl, whisk the mascarpone, powdered sugar, and vanilla until smooth. Gradually add the cold whipping cream and continue whisking until the cream is smooth and holds firm peaks.
Transfer about one-quarter of the cream to a piping bag fitted with a star tip and refrigerate until needed for decoration.
Assemble the Cake
Place the first layer of génoise on a serving plate and brush with the soaking syrup. Spread with a layer of Mascarpone Chantilly, then pipe a ring of cream around the edge. Spoon half of the cooled cherry filling into the centre.
Place the second layer of génoise on top. Brush with the soaking syrup, spread with another layer of cream, and add the remaining cherry filling.
Place the final layer of génoise on top, cut-side down, to create a smooth surface. Brush lightly with the remaining syrup.
Cover and Decorate
Cover the top and sides of the cake with the remaining Chantilly cream, smoothing gently with a spatula.
Press the dark chocolate shavings or curls onto the sides and top of the cake. Pipe rosettes around the top edge and finish each with a Morello cherry.
Chill Before Serving
Refrigerate the cake for at least 4–6 hours, preferably overnight. This allows the génoise to absorb the syrup and gives the flavours and layers time to settle.
Serve
For clean slices, use a sharp knife and wipe the blade clean between cuts. Serve chilled.
Enjoy!
Notes & Serving Advice |
1. Refrigerate the cake for at least 4 to 6 hours (preferably overnight) before serving. This allows the génoise to fully absorb the syrup and the rich flavors to mature.
2. Use a bent fork, offset spatula, or chilled tweezers to apply chocolate curls to the sides. The warmth of bare fingers will melt fine chocolate instantly!
3. Wipe your knife with a warm, damp cloth between each cut to get picture-perfect slices showing off the distinct layers of white cream, dark chocolate sponge, and red cherries.
A Thought Among Flavours
“Flavours have a way of holding memories that time cannot erase. A single taste brings back a feeling, a moment, a thought...” — Marcel Proust
Have you tried making this Black Forest Cake? I'd love to hear about your experience! Share your thoughts and any creative twists you added to the recipe in the comments below. Or, tag me on Instagram (@FeliChic'Cuisine) when you post your recipe creations. Let's inspire each other. Thank You!
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