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Chocolate Forest Cake

An elegant and delicious home-baked cake inspired by Black Forest flavors, featuring a bittersweet chocolate sponge, tart cherry filling, and airy whipped cream.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: European, German
Calories: 400
Ingredients Method Notes

Ingredients
  

Chocolate Sponge Cake
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 cup unsweetened cocoa powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 0.5 cup whole milk
Cherry Filling
  • 2 cups fresh or frozen cherries, pitted
  • 0.5 cup granulated sugar (for filling)
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 tbsp lemon juice
Whipped Cream
  • 2 cups heavy cream
  • 0.25 cup powdered sugar
  • 1 tsp vanilla extract (for whipped cream)
  • Dark chocolate curls (for decoration)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a bowl, whisk together the flour, baking powder, cocoa powder, and salt. Set aside.
  3. In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in the vanilla.
  4. Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until just combined.
  5. Divide the batter between the prepared pans and smooth the tops. Bake for 25-30 minutes until a toothpick comes out clean.
Cherry Filling
  1. In a saucepan, combine the cherries and 0.5 cup sugar over medium heat, stirring until the cherries release their juices.
  2. In a small bowl, whisk cornstarch with water, then add to the pan. Cook until thickened, then stir in the lemon juice and cool thoroughly.
Whipped Cream
  1. Chill the mixing bowl and beaters. Beat heavy cream with powdered sugar and vanilla until stiff peaks form.
Assembling the Cake
  1. Slice each cooled cake horizontally to create four layers. Spread cherry filling between layers and cover the cake with whipped cream.
  2. Decorate with dark chocolate curls and whole cherries if desired.

Notes

For best results, ensure eggs and butter are at room temperature. Chill bowls and beaters for whipped cream to reach stiff peaks faster. Store the cake covered in the fridge for up to 3 days.