Name: Chocolate Black Forest Cake with Cherries Recipe
Prep time: 1 h
Cook time: 12 min
Total time: 1 h
Cuisine: European
Ingredients: 8 large eggs, room temperature; 1 cup granulated sugar (200g); 1 cup all purpose flour (130g); ½ cup cocoa powder (50g); ½ tsp salt; 2 tsp baking powder; 2 14 oz cans or jars pitted cherries in syrup; 3 cups heavy whipping cream, chilled (720g); ¼ cup sugar (50g); 1 tsp vanilla extract; ⅛ tsp salt; 240g semi sweet chocolate (or mix of dark and milk chocolate); 1 cup heavy cream (240g)

If you're on the hunt for a show-stopping dessert that's both elegant and utterly delicious, you have to try this Chocolate Black Forest Cake with Cherries Recipe. Imagine light, fluffy chocolate layers soaked in cherry syrup, layered with luscious chantilly cream, juicy cherries, and finished with decadent chocolate ganache — it’s pure magic!

The image shows a tall chocolate cake with five thick layers of dark chocolate sponge filled with white cream and bright red cherries. The outside is covered in smooth white cream with a drip of dark chocolate running down the sides. The top of the cake is decorated with swirls of white cream and whole cherries in red and dark purple colors. The cake is placed on a shiny green cake stand, and the background has a soft peach color with some blurred Christmas-like decorations. The surface is a white marbled texture 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 Black Forest Cake with Cherries Recipe
Top Tip
How to Serve Chocolate Black Forest Cake with Cherries Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Black Forest Cake with Cherries Recipe

Why You'll Love This Recipe

I've made this cake countless times, and honestly, it never gets old. It’s the perfect balance of rich chocolate, fresh cherries, and silky cream that always impresses guests—plus, it’s easier to make than you might think.

Light yet decadent: The genoise cake layers are airy, not heavy, making every bite melt in your mouth.
Cherry syrup soak: Soaking the layers in cherry syrup keeps the cake moist and infuses vibrant flavor.
Homemade chantilly cream: Smooth, slightly sweetened whipped cream adds a luxurious touch without overpowering.
Beautiful and customizable: The silky chocolate ganache drip and fresh cherries make it an eye-catching centerpiece.

Ingredients & Why They Work

Before you start, I suggest gathering all your ingredients to make the process smooth. Choosing quality chocolate and using fresh or good canned cherries really makes a difference here.

Flat lay of eight large brown eggs with smooth shells, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of all purpose flour, a small white ceramic bowl of dark cocoa powder, a few sprigs of vanilla bean pods, a small white ceramic bowl of fine salt, a small white ceramic bowl of baking powder, a small white ceramic bowl filled with shiny pitted dark sweet cherries and bright maraschino cherries, a small white ceramic bowl of thick heavy whipping cream, and a small white ceramic bowl with smooth semi-sweet chocolate bars, all arranged with 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: Provide structure and help create the light, airy texture in the genoise cake layers.
Granulated sugar: Sweetens and helps stabilize the whipped eggs to build volume.
All purpose flour: The basis for the cake’s tender crumb, sifted finely for smooth folding.
Cocoa powder: Adds rich chocolate flavor and deep color to the genoise layers.
Salt: Enhances all the flavors harmoniously.
Baking powder: Gives a gentle lift to the cake without overpowering the delicate texture.
Pitted cherries in syrup: Infuse layers with juicy sweetness and provide fresher-than-fresh flavor; you can also use fresh cherries cooked into syrup (see notes).
Heavy whipping cream: Whipped into chantilly cream, it’s the silky, smooth layer that ties the cake together beautifully.
Sugar for cream: Lightly sweetens the chantilly without making it too stiff or sweet.
Vanilla extract: Adds warm, floral notes to the whipped cream.
Semi sweet chocolate (or a mix): Essential for the luscious ganache drip that gives a glossy, rich finish.

📝

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 things about the Chocolate Black Forest Cake with Cherries Recipe is how easily you can make it truly your own. Whether you want to adjust for seasonal fruit, dietary preferences, or simply experiment with texture and flavor, this cake welcomes your creativity.

Variation: Using Fresh Cherries – I love swapping out the canned cherries for fresh ones in season. Simmering fresh pitted cherries with a bit of sugar and water creates a natural syrup that breathes new life and brightness into the cake layers.
Variation: Vegan Adaptation – Although this classic calls for eggs and dairy, you can try plant-based alternatives like aquafaba for the genoise and coconut cream for the Chantilly whipped cream, adjusting for texture and stability. It’s a fun challenge if you want to make a vegan-friendly celebration cake!
Seasonal Twist – In place of cherries, try fresh or preserved raspberries and pair them with a raspberry syrup. It’s a slightly tart variation that pairs beautifully with the chocolate and cream.
Extra Chocolate Boost – For chocoholics, fold in mini chocolate chips into the whipped cream or add an extra ganache layer between cake layers for deeper decadence.

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

A slice of four-layer chocolate cake is shown on a white scalloped plate, with three thick dark brown chocolate layers separated by creamy white frosting mixed with bits of red cherries. The cake is frosted with a light cream exterior and has a dollop of whipped cream with a single red cherry on the side. In the background, there is a blurred piece of cake on another white plate and a golden fork on the white marbled surface next to the plate. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up the Fluffy Chocolate Genoise

Start by preheating your oven to 350°F (conventional, no fan) and prepping your pans with parchment paper only—skip greasing the sides to ensure perfect rise and texture. Using room temperature eggs, beat them with granulated sugar for 5 to 7 minutes until the batter looks pale, thick, and nearly triples in volume. This step is crucial for that light and airy genoise texture, so don’t rush it! When you lift the whisk, the mixture should form ribbons that slowly fall back into the bowl.

Step 2: Gently Fold in the Cocoa and Flour Mixture

Next, sift together your all-purpose flour, cocoa powder, baking powder, and salt to ensure no lumps. Using a rubber spatula, carefully fold the dry ingredients into your egg batter with slow, gentle motions. Take your time here—stop folding as soon as no streaks remain to keep the batter airy and full of lift.

Step 3: Bake the Cake Layers to Perfection

Divide the batter evenly into four prepared 8-inch cake pans, smoothing the top gently. Bake for 12 minutes or until a toothpick inserted into the center comes out clean. Be attentive—overbaking will dry out these delicate layers. Let them cool in their pans for 20 minutes, then transfer to wire racks to cool completely while you prep the other components.

Step 4: Simmer and Prepare the Cherries and Syrup

Drain the canned cherries, reserving all the syrup—this syrup will soak our cake layers to infuse them with bright cherry flavor. Roughly chop all but a handful of whole cherries which you will save for decorating later. Simmer the syrup gently for 3 to 5 minutes to concentrate its flavors, then let it cool completely. This step adds that subtle cherry richness that balances perfectly with the chocolate.

Step 5: Whip Up the Chantilly Cream

In a chilled bowl, combine the cold heavy cream, sugar, salt, and vanilla extract. Whisk on medium-high speed until medium peaks form—your cream should be softly hold its shape but remain smooth and luscious, ready to create those dreamy layers that melt in your mouth.

Step 6: Make the Silky Chocolate Ganache

Place chopped semi-sweet chocolate and heavy cream in a microwave-safe bowl. Heat in 20-second bursts, stirring between each, until the chocolate is completely melted and the ganache is smooth. Let it cool at room temperature for 10 to 15 minutes until slightly thickened but still pourable—perfect for drizzling or layering.

Step 7: Beautifully Assemble Your Cake

On a serving stand, place the first cake layer upside down and brush generously with cherry syrup. Spread a thick layer of whipped cream over it, then scatter a third of the chopped cherries, gently pressing them into the cream. Drizzle 2-3 tablespoons of ganache on top. Repeat this process with the next two layers, building that perfect balance of chocolate, cream, and cherries.

Step 8: Frost, Chill, and Add the Finishing Touches

Place the final cake layer right side up, brush with syrup, and cover the entire cake with the remaining whipped cream for a smooth finish. Chill for 15 minutes to let the cream set. Warm the ganache gently until pourable and pour it over the top, spreading softly with an offset spatula to create elegant drips down the sides. For an extra-special look, pipe whipped cream dollops around the edge and top each with a reserved cherry. Finish with a sprinkle of chocolate shavings or grated chocolate. Now, slice, serve, and enjoy your irresistible creation!

Top Tip

Making the perfect Chocolate Black Forest Cake with Cherries Recipe is all about patience and gentle hands. These tips helped me achieve the light, airy texture and beautiful layers every time!

Whip the Eggs Properly: Be sure to whisk the eggs and sugar for a full 5-7 minutes until they're pale and fluffy. This aeration is the secret to that light genoise texture!
Gentle Folding: Folding the flour and cocoa into the eggs too aggressively can deflate your batter. Slow, careful motions preserve the airiness, which makes all the difference.
Chill for Easier Assembly: Chilling your cake layers before assembling helps keep everything stable and prevents the whipped cream from melting too quickly while you work.
Don’t Overbake the Cake: Bake just until a toothpick comes out clean. Overbaking dries out the sponge, which can affect the overall softness of the final cake.

How to Serve Chocolate Black Forest Cake with Cherries Recipe

A clear glass bowl filled with a smooth, thick chocolate batter that is evenly mixed with small bubbles on the surface. The batter forms one layer inside the bowl, with some remnants coating the sides. A red spatula is partially immersed in the batter, resting on the left side of the bowl. The bowl is placed on a wooden board, which is set on a white marbled countertop. The image is taken from above, capturing part of the person's gray shirt at the bottom edge of the frame. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Top your cake with fresh cherries or maraschino cherries for a pop of color and freshness. Chocolate shavings or curls give a lovely texture and contrast. A light dusting of cocoa powder or a few mint leaves can add an elegant touch before serving.

Side Dishes

This indulgent cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of extra whipped cream. For a refreshing balance, consider serving it alongside a mixed berry salad or a citrusy fruit compote to brighten the richness.

Make Ahead and Storage

Storing Leftovers

Cover your assembled cake loosely with plastic wrap or store it inside an airtight cake container in the fridge. This Chocolate Black Forest Cake with Cherries Recipe keeps beautifully for up to 4 days. Just be mindful that the genoise sponge can dry out if kept too long.

Freezing

The assembled cake doesn’t freeze well because the whipped cream texture can change. However, you can freeze the baked genoise layers separately. Wrap each layer tightly in plastic wrap and foil, and freeze up to 1 month. Thaw in the fridge overnight before assembling.

Reheating

Since this is a chilled cream and fruit cake, reheating isn’t recommended. Serve it straight from the fridge for the best texture and flavor experience.

Frequently Asked Questions:

Can I use fresh cherries instead of canned cherries?

Absolutely! If using fresh cherries, pit about 2 cups, then simmer them with 4 tablespoons of water and 4 tablespoons of sugar for 10 minutes to create a syrup. Use this syrup to soak the cake and the cooked cherries as filling.

Why did my cake layers turn out dense?

Dense cake layers usually mean the batter was overmixed or the eggs weren’t whipped long enough. Make sure to whip eggs and sugar until thick and fluffy and fold dry ingredients gently to keep the batter airy.

How long can I prepare the cake in advance?

For best results, assemble and decorate your Chocolate Black Forest Cake with Cherries Recipe no more than one day in advance. The genoise layers can dry out if kept too long, so fresh is always best!

What type of chocolate is best for the ganache?

Semi-sweet chocolate works wonderfully, but you can also mix dark and milk chocolate to suit your taste. Using good quality chocolate will give you richer, smoother ganache.

Final Thoughts

This Chocolate Black Forest Cake with Cherries Recipe is such a rewarding project for any baker, blending light, airy cake with luscious cream, tangy cherries, and decadent chocolate. I hope it becomes your go-to celebration dessert as it is for me—a true showstopper that's as beautiful as it is delicious. Happy baking and, most importantly, happy indulging!