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German/Central European · Desserts

Black Forest Cake

Non-vegMedium

Diet: Non-veg

Black Forest Cake is a German/Central European dish. Cool cake and cherries fully before adding whipped cream.

Prep
45 min
Cook
30 min
Rest, soak, marinate or chill
120 min
Total
195 min
Servings
12
Difficulty
Medium
Cuisine
German/Central European
Course
Desserts

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Black Forest Cake. The photograph includes decorative cherries on top; this recipe uses cherries in the filling.
The photograph includes decorative cherries on top; this recipe uses cherries in the filling. Representative photograph of Black Forest Cake. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 12

Cake

Filling

Cream

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; saucepan with lid; sieve; whisk or electric mixer; skewers; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Cake · About 30 min

  1. Heat oven to 180°C / 350°F. Beat eggs and sugar from 6 eggs, 180 g sugar, 140 g plain flour, 40 g cocoa powder, 40 g melted butter until thick, fold in sifted flour and cocoa, then butter. Bake in a lined 23 cm tin 25–30 minutes until a skewer is clean; cool fully.

    Check: Look for this result: a skewer is clean; cool fully.

Filling · About 5 min

  1. Simmer cherries, sugar and juice from 600 g pitted cherries, 80 g sugar, 150 ml cherry juice, 20 g cornflour, 30 ml water 5 minutes; thicken with cornflour mixed with water. Cool completely.

Layer · About 120 min

  1. Whip 700 ml whipping cream, 60 g icing sugar, 1 tsp vanilla extract. Split cake into three layers, fill with cherries and cream, cover with remaining cream and 80 g dark chocolate, grated. Refrigerate 2 hours.

Tips

  • Cool cake and cherries fully before adding whipped cream.
  • Judge Black Forest Cake by the texture and doneness signs in its steps. Your pan and heat affect how long Black Forest Cake takes to cook.

Substitutions

  • Use drained canned cherries with their juice.

Storage

  • Get perishable Black Forest Cake into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Black Forest Cake within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Black Forest Cake to 74°C / 165°F, stirring or turning it for even heating. When Black Forest Cake is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Complete the cooked base of Black Forest Cake the day before and refrigerate promptly. Allow the full setting time. Finish Black Forest Cake with crisp sugar, crumbs, nuts or fresh toppings at serving time.

FAQ

What matters most when making Black Forest Cake?

Cool cake and cherries fully before adding whipped cream.

What can I substitute in Black Forest Cake?

Use drained canned cherries with their juice.

Can I prepare Black Forest Cake ahead?

Complete the cooked base of Black Forest Cake the day before and refrigerate promptly. Allow the full setting time. Finish Black Forest Cake with crisp sugar, crumbs, nuts or fresh toppings at serving time.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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