Black Forest Cake

Black Forest Cake

  • Servings: 12 Servings
  • Difficulty: Medium
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Black Forest Cake is a chocolate sponge cake with a cherry filling based on German cake Schwarzwalder Kirschtorte. This is a very delicious, moist chocolate sponge sandwiched with whipped cream and cherries



  • Flour – 220 gms
  • Sugar – 350 gms
  • Cocoa powder – 65 gms (unsweetened)
  • Baking soda – 2 tsp
  • Baking powder – 1 tsp
  • Salt – 1 tsp
  • Eggs – 2 medium (at room temperature)
  • Vegetable Oil – 120 ml
  • Buttermilk – 120 ml
  • Milk – 150 ml
  • Vanilla essence – 2 tsp (For chocolate cake)
  • Hot black coffee – 100 ml
  • Fresh cherries (optional) – 250 gms (de-seeded and soaked in dark rum or cherry liquor.)
  • Whipping cream – 500 ml
  • Powdered sugar – 50 gms (finely powdered)
  • Vanilla essence – 1 tsp (For whipped cream)
  • Fresh cherries – 7 for garnish
  • Dark chocolate – 200 gms (at room temperature) (for making chocolate curls)


  1. Preheat oven to 180 degrees centigrade
  2. Grease and then line 9″ cake pan with parchment / butter paper
  3. Combine flour, sugar, cocoa powder, baking powder, baking soda, salt in a bowl and set aside
  4. In a medium bowl, beat eggs, oil, milk, buttermilk and vanilla essence with hand mixer
  5. Incorporate dry ingredients into wet ingredients.
  6. Add hot coffee to above mixture
  7. Beat the batter until well combined
  8. Pour the batter into prepared cake pan
  9. Bake in the oven for 35-40 minutes or until skewer / tooth pick inserted in the center comes out clean
  10. While cake is getting baked, whip the cream until soft peaks are formed
  11. Add powdered sugar, vanilla essence and continue to whip until hard peaks are formed. Keep aside.
  12. Release the cake from pan and place it on wire rack. Allow to cool completely
  13. Once cake is cooled completely, using the cotton thread, cut the cake horizontally to form 3 layers
  14.  Apply the liquid used to soak the cherries on all the three layers of cake using a brush
  15. Place a layer of cake on cake turntable
  16. Spread a thick layer of whipped cream evenly on the top of layer
  17. Spread half of the soaked cherries, if using on whipped cream
  18. Place second layer of cake,
  19. Spread a thick layer of whipped cream evenly on the top of layer
  20. Spread half of the soaked cherries, if using on whipped cream
  21. Place third layer of cake on top
  22. Spread a thick layer of whipped cream on top as well as sides of the cake
  23. Evenly spread the cream using palate knife
  24. Fill the piping bag with whipped cream and decorate the top of the cake 7 big swirls of the whipped cream.
  25. Top the cream swirls with fresh cherries
  26. Using a peeler, make chocolate curls
  27. Coat the sides as well as top of the cake with chocolate curls
  28. Keep the cake in fridge and serve it cold





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