Black Forest Chocolate Cherries (Printable)

Rich chocolate layers paired with sweet cherries and airy whipped cream create a classic indulgence.

# Ingredient List:

→ 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, 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

# How to Prepare:

01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
03 - Add eggs, milk, vegetable oil, and vanilla extract to dry ingredients. Beat until smooth. Gradually stir in boiling water until fully incorporated; batter will be thin.
04 - Divide batter evenly between prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes before transferring to wire racks to cool completely.
05 - In a small saucepan, combine cherries, cherry juice, and sugar. Bring to a simmer, then stir in cornstarch mixture. Cook until thickened, about 2 to 3 minutes. Remove from heat, stir in kirsch if using, and let cool completely.
06 - Beat cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Keep chilled until assembly.
07 - Cut each cake layer horizontally in half, producing four even layers total.
08 - Place one cake layer on a serving plate. Brush with cherry syrup, spread with cherry filling, followed by a layer of whipped cream.
09 - Continue layering remaining cake, cherry filling, and whipped cream, finishing with whipped cream covering top and sides.
10 - Garnish with dark chocolate shavings and extra cherries. Refrigerate for at least one hour before serving.

# Expert Advice:

01 -
  • The layers hold together beautifully without collapsing, even if you're new to layer cakes.
  • Cherry filling adds a bright tartness that cuts through the richness of chocolate and cream.
  • It looks impressive on the table, but the steps are simpler than they seem.
  • Leftovers taste even better the next day after the flavors meld in the fridge.
02 -
  • Let the cakes cool completely before slicing, or the layers will tear and crumble.
  • The cherry filling must be cold before assembly, or it will melt the whipped cream.
  • Use a serrated knife dipped in hot water to slice the finished cake cleanly.
03 -
  • Brush each layer generously with cherry syrup, it keeps the cake moist and amplifies the cherry flavor.
  • Chill your mixing bowl and beaters before whipping cream for faster, more stable peaks.
  • Use an offset spatula to spread the cream smoothly and create a professional finish.
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