Black Forest Cake
Black Forest Cake
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Black Forest Cake

55 MIN
30 MIN
2 H


Chocolate Genoise Cakes

Cherry Mixture



Chocolate Genoise Cakes

  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottom of two 8-inch (20 cm) springform pans with parchment paper. Do not butter.
  2. In a bowl, combine the flour, cocoa powder, baking powder and salt. Set aside.
  3. In another bowl, beat the eggs, sugar and vanilla with an electric mixer for about 10 minutes or until the mixture triples in volume and forms a ribbon.
  4. Sift the dry ingredients over the eggs and fold in with a spatula or whisk. Spoon the batter into the prepared pans.
  5. Bake for about 25 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool on a wire rack. Run a thin blade between the cake and the pan to unmould.

Cherry Mixture

  1. In a saucepan off the heat, combine the sugar and cornstarch. Add the cherry juice and bring to a boil, stirring constantly. Add the kirsch and continue cooking for 1 minute. Transfer to a bowl. Let cool.
  2. Cover with plastic wrap directly on the surface of the mixture and refrigerate for 2 hours or until completely chilled.
  3. Stir the chilled mixture with a spatula or whisk to soften. Stir in the drained cherries. Set aside.


  1. In a bowl, whip the cream, icing sugar and vanilla until stiff peaks form.
  2. Slice each cake in half horizontally to make four slices.
  3. On a serving plate, alternately layer a slice of cake, a quarter of the whipped cream and a third of the cherry mixture. Repeat with the remaining ingredients. Top with chocolate curls and fresh cherries.
  4. The cake will keep for 2 days in the refrigerator.


Morello cherries in syrup are available at grocery stores across the country and at Middle Eastern specialty stores. They are not to be confused with canned Bing cherries.


  1. I made this last weekend for a party and my guests loved it! However, the cake itself is very light, which makes it super fragile when cutting; it crumbled a lot. I more than doubled the filling with two 720 ml jars of sour pitted cherries from Polish and Hungarian brands. I highly recommend doing so: the filling is the best part of the cake! I also reduced the whipping cream to 400 ml, and made a chocolate ganache to frost the top instead. Obviously better than store bought black forest.

  2. Hi I have a question. Since the leavening agent is baking powder, can I use Dutch processed cocoa powder? As well if I only have one springform pan will that still work? Thanks so much!

  3. Can't find morello cherries jar. Can we substitute for any kind of cherry pie filing can?

  4. Would to make this recipe but I don't have any Kirsh - what can I use to substitute?

  5. I made this for father's day and everyone loved it! One of my German family members commented that it was very authentic and asked if it was homemade. Highly recommend!

  6. I too live in Ottawa and couldn’t find the cherries anywhere. I got cherry pie filling instead. I am sure the real cherries recommended are better but this was amazing.

  7. About How much juice is in a can of cherries? I’m making my Cherry mixture a little different and I am not using canned so I was curious how much juice I should add.

  8. Can I make the cake part and freeze until I'm ready to make filling?

  9. I had a family of German's say the chocolate base for this cake is the best they've ever tasted, and these are people who basically grew up on Schwarzwälder Kirschtorte. I've been forced to make this four times, everyone loves it and it's so light and delicious. Would definitely recommend.

  10. I live in Ottawa, Ontario Canada and cannot find Morello cherries anywhere. Where on earth do people get these? I checked all of the grocery stores and all of the Middle-Eastern stores. People don't even know what I'm talking about. I will try the recipe with plain sour cherries.

  11. It will be too late by the time a reply is written but for the chocolate curls it states “see notes” -in the notes it refers to a video but there is no video on this website - I have looked but found no video - maybe this could be fixed for the next person. I needed this for tomorrow so now I will search elsewhere for the perfect and COMPLETE recipe. Too bad it looks yummy.

  12. Hi can i turn this into vanilla cake? if yes should i replace the whole cocoa powder with flour? please help me thanks

  13. Made multiples of this! I made it for my father's birthday family celebration. He ended up feeding most of his pieces to my niece. He looked so sad feeding her his piece but of course she was enjoying it so much how could he say no! He then came up to me after everyone had gone home that night and said "Sarah you gotta make more of that cake it was the best black forest I've ever had" and trust me this man has been feed black forest for many birthday. My brother said the best he's ever had as well!

  14. I LOVED this! It’s a bit of work, but so worth it. I felt so accomplished haha It’s my fathers favourite and I made it for his birthday, it was a huge hit with the whole family. Follow the recipe and you won’t be disappoint! Delicious!!!! I wish I could attach a pic :)

  15. LOVE IT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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