Cakes & pastry
Black Forest Cake with Cherries and Cream
This Black Forest-style cake combines cocoa sponge, cooked cherries and softly whipped cream. Bake two 16 cm sponges, split them into four layers, soak them lightly with the reserved cherry syrup and assemble in a ring. The recipe contains no alcohol and needs a long chilled rest before finishing.
5 min read
Keep the chocolate, cherry and cream distinct
The contrast is the point: cocoa sponge gives structure, cherries supply acidity, and whipped cream keeps the filling light. This version uses the syrup released when cherries are cooked with sugar, so no separate soaking syrup is needed.
Make and chill the sponges before slicing. Cook the cherries early enough for both fruit and syrup to cool. Whip the cream last, close to assembly, and use a ring with acetate to support the soft layers. This is an alcohol-free version; cherry spirit is not an unlisted required ingredient.
Choose a thickened cherry filling when you need a different cake insert.
Bake two cocoa sponges
Cocoa sponge for two 16 cm tins
Ingredients
- 140 g wheat flour
- 50 g cocoa powder
- 10 g baking powder
- 5 eggs
- 200 g sugar
- 100 g milk
- 70 g neutral vegetable oil
Method
- Prepare. Heat the oven to 170°C (338°F). Prepare two 16 cm rings with a secure base or two matching tins. Sift the flour, cocoa and baking powder together.
- Whip the eggs. Whip the eggs and sugar until pale and expanded. Mix in part of the dry ingredients gently.
- Add the liquids. Mix in the milk and oil, then the remaining dry ingredients. Use low speed only as needed to make the batter uniform, without prolonged mixing.
- Bake. Divide between the two tins and bake for approximately 30–40 minutes, checking the centre with a skewer. Let the sponges cool enough to handle, remove from the tins and cool before wrapping.
- Rest and split. Wrap the cooled sponges and refrigerate for at least six hours. Level any domed tops and split each sponge into two, making four layers in total.
Use the centre of each sponge to judge doneness; matching tins help both cakes bake evenly.
Cook the cherries and whip the cream
Keep the fruit and syrup separate after cooking. This lets you control how much liquid goes into the sponge instead of pouring everything into the filling at once.
Cherry filling and whipped cream
Ingredients
- 300 g pitted cherries
- 100 g sugar, for the cherries
- 500 g whipping cream, 35% fat, cold
- 50 g sugar, for the cream
Method
- Cook the fruit. Combine the cherries and their 100 g sugar in a saucepan. Heat until the mixture comes to a boil.
- Drain and cool. Strain the fruit, reserving the syrup. Cool both completely. The syrup will be used to moisten the sponge.
- Whip the cream. Whip the cold cream with its 50 g sugar until smooth, thick and softly peaked. Stop before the surface becomes rough or grainy.
- Layer. Moisten the first sponge layer with a controlled amount of cherry syrup. Add a portion of cherries and a layer of cream. Repeat with the remaining layers, reserving cream for finishing.
- Support and chill. Enclose the cake with acetate and an adjustable ring, cover and refrigerate for at least eight hours.
- Finish. Remove the ring and acetate. Spread the reserved cream over the top and sides and add cream rosettes, cherries or chocolate shavings.
Frozen cherries can release a different amount of juice. Keep control of the soaking rather than assuming every drop belongs in the cake.
Avoid a wet sponge and a grainy cream
A light brushing or spooning of syrup is easier to control than pouring directly from the pan. The sponge should be moistened, not saturated. Let each small addition absorb before deciding whether it needs more.
The cream must be cold before whipping. A chilled bowl and whisk can help in a warm kitchen. Stop when the cream can support a soft mound and spread cleanly; whipping it until very stiff does not make it indefinitely stronger.
Distribute the fruit evenly and keep the layers level. A ring supports the cake while the filling settles, but it cannot correct very runny cream or excessive syrup. If a component is still warm, wait before assembling.
Decorate without making the cake heavy
Whipped cream, cherries and grated chocolate keep the finish close to the filling. A thin chocolate drizzle is another option, but let it cool before applying it to a whipped-cream surface. A heavy hot coating can soften the cream and slide.
Keep the cake refrigerated and covered. Add fresh decorative fruit near serving, and use a clean sharp knife with the blade wiped between cuts. The overnight rest is part of the recipe, so plan assembly ahead of the event rather than expecting a freshly stacked cake to cut neatly.
For a different tin size, adjust the ingredient quantities and assess the layer depth. Keep the fruit, cream and sponge in balance instead of scaling only the cake batter.
Common questions
Does this recipe contain kirsch?
No. This version uses cherry syrup from the cooked fruit and contains no alcohol.
Why strain the cherries?
Separating fruit and syrup lets you control the soaking and prevents the whole filling from becoming unnecessarily wet.
Can I assemble with warm sponge?
Cool and chill the sponge first. It cuts more cleanly and will not warm the whipped cream.
How long should the cake rest?
Allow at least eight hours in the refrigerator after assembly so the supported layers can settle.