Black Forest Cake

Made this for the mother’s birthday. Needless to say, it went to many families in our family and everyone enjoyed it.

The best Black Forest Cake I’ve had in a while. Honestly. We had just returned from Germany, we didn’t get to try the famous Black Forest cake in Triberg as we went there on a day it was closed. So I bought the ingredients and went home to make the Black Forest Cake for my mother, since her birthday falls on Christmas Eve. We gave it out to some close relatives, and (I hope they were not just indulging me), but they enjoyed it a lot.

Directions for this dish comes from various pages.. Cake base from allrecipes, cream from livewellbakeoften, cherry compote/sauce from natashaskitchenand letthebakingbegin.

Cake base:


2 1/8 cups all-purpose flour
1.5 cups white sugar
3/4 cup unsweetened cocoa powder
1.5 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3 eggs
1 cup milk
1/2 cup vegetable oil
1 tablespoon vanilla extract


1. Preheat oven to 175°C.

2. I used the large rectangular baking tray that came with the oven and covered the sides and base with baking paper.

3. In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Mix them until well combined, take care not to over beat them as it would be too hard.

4. Pour batter into prepared tray. It should be about half an inch to 3/4inch thick.

5. Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean.

6. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.

7. Slice your cake layer into half, as it would have risen to about 1.5inch thick now.

Cherry Compote


500-700g Sauerkirsche (drained, but keep the liquid)
1 cup sugar
1/2 cup cherry juice
1/4 cup corn starch
30 fresh cherries, pitted
3 tablespoons sauerkirsche liquid
1 teaspoon rum


1. Roughly chop pitted cherries and place in a container with 3 Tbsp kirsch with 1 teaspoon of rum.

2. Let sit at room temp for at least 30 min, stirring a couple times, then drain cherries in a sieve over a bowl. Keep the cherries and syrup.

3. Drain the sauerkirsche and place them in a pot with 1 cup sugar, 1/2 cup cherry juice, and 1/4 cup corn starch. 

4. Stir and allow to come to a boil over medium heat.

5. Cook for 2-3minutes past boiling, until the filling has thickened up. Do not cook too long after boiling or the mixture will thin again. 

6. Let it cool befure using.

7. Right before assembly, drain the fresh cherry in rum and mix it into the cooked kirsche mixture. Keep the drained fresh cherry rum for brushing the cake.



4 teaspoons water
1 teaspoon unflavored gelatin
1 cup (240 ml) cold heavy whipping cream
1/4 cup (30 grams) powdered sugar
1/2 teaspoon pure vanilla extract
1 tablespoon saurkirsche liquid


1. Add the water to a microwave safe bowl and sprinkle the unflavored gelatin on top. Allow to sit for a few minutes.

2. Place the gelatin mixture to the microwave and microwave until the gelatin is fully dissolved, this will just take between 7-15 seconds, depending on the microwave.

3. Stir the mixture, then set aside to cool before mixing it into the whipped mixture, you don’t want it to be too hot when you add it to the bowl.

4. Combine the heavy whipping cream, powdered sugar, saurkirsche liquid and vanilla extract. Whip the mixture until it starts to thicken and soft peaks form, then turn the mixer to low speed. It’s best to chill your bowl and beaters before getting started. This will help your whipped cream thicken up quicker and increase the volume too.

5. Slowly pour in the gelatin mixture until well combined. Increase the mixer to medium speed and continue mixing until stiff peaks form.

6. Get ready for assembly of the cake. This whipped cream will hold up just fine at room temperature for a couple of hours, but it’s best to keep your dessert refrigerated and avoid leaving it anywhere too warm for too long. 🙂

Assembling your Black Forest Cake:

1. Place first cake layer on a cake stand.

2. Put strips of foil all around the cake, going about 1 inch under the cake and covering the edges of the cake platter.

3. Use a pastry brush to lightly brush the cake layer with the cherry rum (from soaking the fresh pitted cherries)

4. Cover the cake with about 1/2 cup frosting (3 ice cream scoops’ worth) and top with 1/3 of the chopped cherries. 

5. Repeat with remaining layers and top with the flattest layer. 

6. Refrigerate cake for about 15minutes. 

7. Fill the cracks along the sides of cake with frosting then frost the top and sides with remaining frosting.

8. Cover the whole cake in remaining frosting.

9. Fill the palm of your hand with cake crumbs and press it against the sides of the cake all round.

10. Carefull pull out the foil strips from under the cake, revealing clean edes of the cake platter.

11. Fill a pastry bag with a star tip. Fill the bag with the reserved frosting. Pipe dots around the top edges of the cake/

12. Place fresh cherries on each dot of frosting. 

13. Shave some chocolate on the frosting/top of the cake. You can also use a vegetable peeler for this.

Enjoy your dessert! 

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