Name: Chocolate Cherry Black Forest Cake Recipe
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: European
Ingredients: 8 large eggs, room temperature; 1 cup granulated sugar (200 g); 1 cup all purpose flour (130 g); ½ cup cocoa powder (50 g); ½ tsp salt; 2 tsp baking powder; 2 14 oz cans or jars of pitted cherries in syrup; Handful of cherries reserved for decoration; 3 cups heavy whipping cream, chilled (720 g); ¼ cup sugar (50 g); 1 tsp vanilla extract; ⅛ tsp salt; 240 g semi sweet chocolate (or mix of dark and milk chocolate); 1 cup heavy cream (240 g)

There’s something irresistibly dreamy about a rich, fluffy chocolate cake layered with luscious cherries and silky cream. This Chocolate Cherry Black Forest Cake Recipe brings that classic flavor combo to life with a homemade twist you’ll love sharing with friends and family.

The image shows a five-layer chocolate cake on a white cake stand with a green base. The cake has thick, dark chocolate layers alternating with white cream layers mixed with bits of red fruit. The outside is covered in smooth white frosting, with rich dark chocolate dripping down the sides. The top of the cake is decorated with swirls of white cream and topped with red and dark cherries. The background is a soft beige with small festive decorations. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Cherry Black Forest Cake Recipe
Top Tip
How to Serve Chocolate Cherry Black Forest Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Cherry Black Forest Cake Recipe

Why You'll Love This Recipe

I honestly can’t get enough of how perfectly balanced this Black Forest cake is — from the airy chocolate genoise layers to the sweet punch of cherries soaked in luscious syrup. Whenever I bring this to a get-together, it disappears fast, and everyone asks for the recipe!

Fluffy, Moist Cake: The chocolate genoise is light yet rich, thanks to the whipped eggs that make it so airy without extra fat.
Juicy Cherry Filling: Cherries soaked in their own syrup add a natural sweetness and a burst of flavor in every bite.
Creamy Chantilly Whipped Cream: Soft, sweetened cream layers bring a velvety contrast, making each slice melt in your mouth.
Decadent Ganache Drip: Smooth chocolate ganache on top adds that indulgent finishing touch that’s as pleasing to the eye as it is to the taste buds.

Ingredients & Why They Work

Choosing the right ingredients really sets this cake apart. I always recommend using good quality chocolate and fresh, room-temperature eggs to get the best texture. Canned cherries in syrup are a handy shortcut that still deliver plenty of flavor, but I’ll share how to use fresh ones too!

Flat lay of eight large brown eggs with smooth shells, a small white ceramic bowl of fine granulated sugar, another small white bowl filled with all-purpose flour, a white bowl with rich dark cocoa powder, a few loose baking powder and salt crystals beside the bowls, a small white bowl holding glossy dark sweet cherries and bright red maraschino cherries mixed together, a larger white ceramic bowl filled with chilled heavy whipping cream, a small white bowl of fine white sugar, a vanilla bean pod resting beside the bowls, a small white bowl with smooth semi-sweet chocolate blocks, and another small white ceramic bowl containing thick heavy cream, all ingredients arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Eggs: Room temperature eggs are essential here to achieve a stable, fluffy genoise sponge when whisked with sugar.
Granulated Sugar: Sweetens the cake and helps create that light, airy texture when beaten with eggs.
All-Purpose Flour: Gives structure without weighing down the delicate cake layers.
Cocoa Powder: Unsweetened cocoa adds rich chocolate flavor without extra fat.
Salt: Enhances all the other flavors in the cake.
Baking Powder: Gives gentle lift to keep the genoise tender and soft.
Pitted Cherries in Syrup: Convenient and naturally sweet, perfect for soaking the cake layers and folding into the filling.
Heavy Whipping Cream: Chilled cream whips up beautifully into Chantilly cream for silky, luscious layers.
Vanilla Extract: Adds warmth and depth to the whipped cream.
Semi-Sweet Chocolate: Melted into ganache, it provides a luxurious finishing touch with just the right amount of bittersweet balance.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Chocolate Cherry Black Forest Cake Recipe is how easily you can tweak it to suit your own style or dietary needs. Whether you want it lighter, richer, or with a seasonal twist, there are plenty of ways to make it your own.

Fresh Cherries Variation: I love swapping canned cherries for fresh ones when they’re in season. Just pit about 2 cups, cook them gently with a touch of sugar and water to make a natural syrup, and you get that fresh, vibrant burst of flavor. It feels like springtime in every bite!
Dairy-Free Option: If you’re avoiding dairy, try using coconut cream instead of heavy cream for the Chantilly and ganache. The texture is slightly different, but the tropical hint pairs surprisingly well with the rich chocolate and cherries.
Extra Chocolate Kick: For a more intense chocolate experience, mix dark and milk chocolate in the ganache or add chocolate shavings between the layers along with the cherries. It layers the flavor beautifully.
Nutty Surprise: Toasted almonds or hazelnuts sprinkled between layers or on top add a lovely crunch and depth. It’s my go-to when I want a little something extra.

Step-by-Step: How I Make Chocolate Cherry Black Forest Cake Recipe

The image shows a slice of four-layer chocolate cake on a white plate with a ruffled edge. Each chocolate layer is dark brown and moist, separated by light pink cream mixed with small pieces of red fruit, possibly cherries. The cake is covered with white whipped cream on the outside. A whole red cherry and a swirl of whipped cream sit on the side of the cake slice. There is a gold fork on the white marbled surface in front of the plate, and another similar slice of cake is slightly blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk the Eggs and Sugar to Cloud-Like Perfection

Start by preheating your oven to 350°F (conventional, no fan) and preparing four 8-inch cake pans with parchment paper bottoms—no grease needed. Then, whisk your 8 large room-temperature eggs and 1 cup of granulated sugar in a stand mixer with the whisk attachment on medium-high speed. This takes about 5-7 minutes. You'll know it’s ready when the mixture turns pale, thick, fluffy, and nearly triples in volume. This is the secret to a light and airy genoise cake, so be patient and don’t rush this step!

Step 2: Sift and Gently Fold in the Dry Ingredients

Sift together 1 cup of all-purpose flour, ½ cup cocoa powder, 2 teaspoons baking powder, and ½ teaspoon salt. Now, using a rubber spatula, carefully fold these dry ingredients into the egg mixture. Slow, gentle folding preserves all that lovely air you've just whipped in, ensuring your cake layers stay fluffy and light. Stop as soon as there are no visible streaks of flour—overmixing can weigh down the batter.

Step 3: Bake the Layers to Perfection

Divide your batter evenly into the four prepared pans. Spread gently to the edges without knocking out the air. Pop them into the oven and bake for 12 minutes—check doneness with a toothpick, which should come out clean. Avoid overbaking to keep the genoise tender and moist. Let the cakes cool in their pans for 20 minutes before gently removing and setting on wire racks to cool completely.

Step 4: Prepare the Cherry Syrup and Chopped Cherries

Drain two 14 oz cans or jars of pitted cherries, reserving all the juice in a saucepan. Keep a handful of perfect cherries aside for decoration, then chop the rest roughly for the filling. Simmer the cherry juice over medium heat for about 3-5 minutes to reduce it slightly, then let it cool completely—this syrup will keep your cake wonderfully moist and infuse that signature cherry flavor.

Step 5: Whip the Chantilly Cream to Medium Peaks

In a chilled bowl, whisk together 3 cups of cold heavy cream, ¼ cup sugar, 1 teaspoon vanilla extract, and ⅛ teaspoon salt on medium-high speed. Aim for medium peaks: the cream should hold shape but still be soft and smooth, not stiff. This light Chantilly cream is what makes the layers so luscious.

Step 6: Make the Silky Ganache

Place 240g of semi-sweet chocolate (or a dark-milk mix) and 1 cup of heavy cream in a microwave-safe bowl. Heat in 20-second bursts, stirring between each until everything melts into a smooth, glossy ganache. Let it cool for 10-15 minutes so it thickens slightly—this texture is perfect for drizzling and layering without running everywhere.

Step 7: Assemble the Dream Cake

Place one cake layer upside down on your serving plate or turntable. Brush generously with the cherry syrup for extra moisture and tang. Spread a thick layer of the Chantilly cream, then scatter a third of the chopped cherries on top, pressing them gently into the cream. Drizzle 2-3 tablespoons of ganache over this layer. Repeat for the next two layers, building up that delicious chocolate-cherry harmony.

Step 8: Finish and Decorate Like a Pro

Top with the final cake layer right side up. Brush with syrup, then cover the entire cake with the remaining whipped cream for a smooth, snowy finish. Chill in the fridge for 15 minutes to set the cream. Warm the remaining ganache just until pourable, then pour it gently over the top, allowing it to drip seductively down the sides. For a charming finishing touch, pipe whipped cream dollops around the edge using a star tip, top each with a reserved cherry, and sprinkle chocolate shavings on top.

Step 9: Serve and Enjoy Your Masterpiece

Let the cake rest a bit after decoration so the ganache sets beautifully. Then slice into this stunning, chocolatey, creamy, cherry-packed classic. Each slice showcases layers of fluffy chocolate genoise, sweet cherry filling, whipped cream, and glossy ganache. Perfect for celebrations or whenever you want to spoil yourself!

Top Tip

Mastering the Chocolate Cherry Black Forest Cake Recipe means balancing delicate textures and bold flavors—here are some personal tips to help you nail this classic dessert every time.

Perfect Egg Whisking: Make sure to whisk the eggs and sugar for a full 5-7 minutes until the mixture almost triples in volume. This step creates the airy base for the genoise and makes a world of difference in the cake’s lightness.
Gentle Folding: I learned the hard way that rushing the folding of dry ingredients can deflate the batter. Always fold slowly and carefully with a rubber spatula until just combined, preserving as much air as possible.
Using Cherry Syrup Wisely: Don’t skimp on brushing the cake layers with the cherry syrup. It adds moisture and an extra burst of cherry flavor that ties the whole cake together beautifully.
Ganache Consistency: Let your ganache cool to a thick but pourable state before drizzling to get those gorgeous drips without it running off too quickly. Patience here ensures a stunning finish every time.

How to Serve Chocolate Cherry Black Forest Cake Recipe

A clear glass bowl filled with a smooth, light brown chocolate batter, showing some tiny bubbles on the surface, with an orange spatula partially dipped into the mixture resting inside the bowl; the bowl is placed on a white marbled textured countertop with a dark wooden chopping board underneath. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

To really wow your guests, decorate with fresh cherries or maraschino cherries atop piped whipped cream dollops. For extra elegance, sprinkle some freshly grated dark chocolate or chocolate shavings over the top—it adds texture and a burst of chocolate aroma.

Side Dishes

Chocolate Cherry Black Forest Cake pairs beautifully with a light espresso or dark roast coffee to balance sweetness. Fresh berries or a simple mixed green salad with a lemon vinaigrette can also refresh the palate, making it perfect for larger meals or celebrations.

Make Ahead and Storage

Storing Leftovers

Since Genoise cakes can dry out quickly, it’s best to store your assembled Chocolate Cherry Black Forest Cake in an airtight container in the fridge. It will stay fresh and delicious for up to 4 days. Just make sure it’s well covered to keep that lovely whipped cream moist.

Freezing

You can freeze this cake, but I recommend doing so before you apply the whipped cream and ganache frosting layers. Wrap the cooled cake layers tightly in plastic wrap and then foil. Thaw overnight in the fridge before assembling for best results.

Reheating

This cake is best enjoyed chilled to preserve the whipped cream texture and cherry freshness, so reheating isn’t necessary or recommended. Simply serve slices straight from the fridge or bring them to room temperature for 15–20 minutes if preferred.

Frequently Asked Questions:

Can I use fresh cherries instead of canned cherries?

Absolutely! If using fresh cherries, pit 2 cups and simmer them with 4 tablespoons each of water and sugar over medium-low heat for 10 minutes to create a syrup. Use the syrup for soaking and chop the cooked cherries for the filling as described in the notes.

How long does the Chocolate Cherry Black Forest Cake last?

When stored in an airtight container in the fridge, your cake will stay delicious for up to 4 days. It's best served fresh or within a day of assembling to enjoy optimal texture and taste.

Can I make this cake ahead of time?

Yes! You can bake the genoise layers a day ahead and keep them wrapped tightly. Assemble and decorate the cake on the day you plan to serve it for the freshest results.

What’s the best way to get a smooth ganache drip?

Warm the ganache until just runny—not hot—then pour it carefully over the chilled cake. Use an offset spatula to guide drips over the side. This ensures controlled drips and a shiny finish.

Final Thoughts

This Chocolate Cherry Black Forest Cake Recipe is truly a celebration on a plate—rich chocolate, bright cherries, and fluffy whipped cream come together for a dessert that's both elegant and comforting. Whether it's a special occasion or just a craving for something special, take your time with each step and savor the process. I hope this cake brings as much joy to your table as it has to mine.