Black Forest Chocolate Cherries (Printable)

Rich chocolate layers paired with cherries and whipped cream, crowned with chocolate shavings.

# What You Need:

→ Chocolate Cake

01 - 1 cup all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsweetened cocoa powder
04 - 1 1/2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
07 - 2 large eggs
08 - 1/2 cup whole milk
09 - 1/2 cup vegetable oil
10 - 2 teaspoons vanilla extract
11 - 1/2 cup boiling water

→ Cherry Filling

12 - 2 cups pitted dark sweet cherries, fresh or jarred, drained
13 - 1/2 cup cherry juice or syrup
14 - 2 tablespoons granulated sugar
15 - 2 tablespoons kirsch (optional)
16 - 2 tablespoons cornstarch mixed with 2 tablespoons cold water

→ Whipped Cream

17 - 2 cups cold heavy whipping cream
18 - 1/2 cup powdered sugar
19 - 1 teaspoon vanilla extract

→ Assembly & Decoration

20 - 3 ounces dark chocolate, for shavings
21 - Extra cherries, fresh or maraschino, for garnish

# How-To Steps:

01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
03 - Add eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat until smooth, then gradually mix in boiling water until fully incorporated; batter will be thin.
04 - Divide batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before transferring to wire racks to cool completely.
05 - Combine cherries, cherry juice, and sugar in a saucepan. Bring to a simmer. Stir in cornstarch mixture and cook until thickened, about 2 to 3 minutes. Remove from heat, stir in kirsch if using, and cool completely.
06 - Beat cold heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form. Keep chilled until assembly.
07 - Horizontally slice each cooled cake layer in half to create four layers total.
08 - Place one layer on a serving plate. Brush with cherry syrup. Spread a layer of cherry filling followed by whipped cream.
09 - Repeat layering with remaining cake layers, finishing by covering top and sides with whipped cream.
10 - Garnish with chocolate shavings and extra cherries. Refrigerate for at least 1 hour before serving.

# Expert Advice:

01 -
  • It tastes like a splurge but comes together in an afternoon without any fussy techniques.
  • The combination of tart cherries, rich chocolate, and sweet cream is so balanced that people always ask for the recipe.
  • You can make it ahead and let it chill overnight, which actually improves the flavors.
02 -
  • Don't skip cooling the cakes completely before assembly; warm cake absorbs cream and falls apart instead of staying structured.
  • The cherry filling must cool before layering or it will melt the whipped cream and create a soupy mess.
  • Keep everything cold—chilled cream, chilled bowl, chilled beaters—or the whipped cream will deflate or turn to butter.
03 -
  • Use a serrated knife to slice layers and a hot, damp cloth to clean the knife between each slice for clean cuts without crumbs.
  • If the whipped cream is starting to separate, don't panic—fold in a tablespoon of cream cheese or sour cream and it rights itself instantly.
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