Skip to content Skip to sidebar Skip to footer



Black Forest Cake is a staple food when I grow up (many make me worried ... read on). You know, grocery store types with nuclear red maraschino cherries? My mother likes the cake and always gets it for her birthday, and often throughout the year. This is very disappointing for me. Why do you want to ruin a very delicious cake with cherries that taste sweet, sticky, and artificial? Why? Needless to say, I eat around them, but they really stain the cake and freeze it. Sad period. Now that I think about it, it might have been a good 20-25 years since I owned the cake.

I've talked about my humiliation for the maraschino cherries before, and that feeling is still valid today. I had given up and used them as decoration because, I admit, they looked beautiful and only left with certain desserts, but they were picked immediately before eating cake.

The thing is, I actually like cherries. Real Cherries. Fresh cherries. They are one of my favorite summer seasonal fruits. So, I set out to remake a decades-old Black Forest Cake in my way.

I promise you, this is one of the easiest cakes you will make. It looks better than before, and the actual brown skin is dead easily made. The hardest part of this cake is making sure you don't have lingering cherries in your cherries, which actually happens because cherry pitters are less than stars that break after about 10 cherries. Needless to say, it was returned.

So, chocolate cake is super easy, simple whipped cream for freezing, and fresh cherries. That's really what you need. To keep it traditional, I also made a cherry syrup (using kirsch-cherry liqueur) to brush the cake layers. You can ignore this if you want to remain child-friendly, or use non-alcoholic cherry syrup.
The brown skin on the side of the cake is much easier to make than it looks. I first saw this in my Irish friend Chocolate Cake, Janette. He has a video tutorial to show you how to make it, and I basically follow the steps: melt chocolate, spread it on parchment, cool it, unroll it. The only difference is that I put my bottle in the fridge for 20 minutes instead of the refrigerator for 30 minutes because I was so impatient.

I really don't think it will work, to be honest, because this is my first time trying it, but it works! I really think my chunks are too big/thick and it's close to melting it back and trying again, but after I put it on the cake they look perfect.

You have to work quickly with this brown skin - because chocolate doesn't burn easily, it will melt when touching. I recommend using latex gloves that are safe for food so you don't touch chocolate directly. This will help a ton. I also brought out chocolate shards in the fridge/freezer here and there to cool them down - it was also a hot day, so that didn't help my situation. At one point I actually had a cake and bark in the fridge and put broken pieces of cake with the refrigerator door open (lol). Desperate times. Has it fallen ??
I use a vegetable peeler on top of the chocolate block to make chocolate shavings on it, and then use a 1M tip to distribute the rose from the whipped cream on top. Really, you can skip all the bells and whistles and do a simple frosting job with whipped cream.

If you are a fan of Black Forest Cake, I hope you try this version! And if not, maybe this recipe will change you. Much better than you can get at the grocery store, I promise!

Chocolate Cake:

  • 2 cups of all-purpose flour
  • 2 glasses of granulated sugar
  • 3/4 cup of processed Dutch cocoa powder is sifted
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup of vegetable oil
  • 1 cup buttermilk, room temperature
  • 1 glass of hot water
  • 2 large eggs
  • 2 teaspoons vanilla

Cherry Liqueur Syrup:

  • 1/2 cup sugar
  • 1/2 cup water
  • 1/4 cup of cherry liquor

Whipped Cream:

  • 3 cups of cold whipped cream
  • 1/4 cup of sifted powdered sugar

Chocolate Sheet:

  • 250 g of chopped good quality dark chocolate


  • 2 1/2 cups cherry pitted and cut in half
  • 1 stick of dark chocolate for shavings (optional)
  • cherry

Chocolate Cake:

  1. Preheat the oven to 350F, lubricate two 8 "round cake pan and dust with cocoa powder. Align the base with parchment.
  2. Place all dry ingredients into a stand mixer bowl equipped with paddle attachments. Toss to join.
  3. In a medium bowl, shake all the wet ingredients (pour hot water slowly so that they don't cook the eggs).
  4. Add the wet ingredients to dry and stir in the media for 2-3 minutes. The dough will be very thin.
  5. Pour evenly into prepared pans. I use a kitchen scale to ensure that the dough is evenly distributed.
  6. Bake for 45 minutes or until the cake tester comes out mostly clean.
  7. Chill for 10 minutes in a saucepan then turns into a wire rack until it is completely cold.

Cherry Liqueur Syrup:

  1. Put sugar and water into a small saucepan. Stir and bring to a boil. Simmer for 1 minute then remove from heat. Stir in the cherry liquor and let it cool completely.

Whipped Cream:

  1. Whip cream and refined sugar until the peak are stiff. Ideally in a cold bowl with a cold shaker.

Chocolate Sheet:

  1. Melt chocolate in a double kettle or in 20 seconds burst in the microwave.
  2. Using a large offset spatula, apply melted chocolate in a thin layer on a large parchment sheet.
  3. Roll from the short side of the parchment. Place it on a baking sheet and chill or freeze until it's tight.
  4. Unroll to make brown skin.


  1. Cut each layer of cake in two horizontally.
  2. Place one layer of cake on a cake holder or serving plate. A generous brush with cherry syrup.
  3. Top with about 1 cup of whipped cream and spread evenly. Top with about 1 cup of cherries and press gently into the whipped cream. Repeat with the remaining layers and freeze the outside of the cake.
  4. Garnish with brown skin, chocolate shavings, roses, and cherries if desired.
This recipe is inspired by livforcake

Post a Comment for "BLACK FOREST CAKE"