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Schwarzwälderkirsch cake on a plate topped with cherries

Simple Black Forest Cake Recipe

This simple Black Forest cake recipe combines a light homemade chocolate sponge with sour cherries and a thick cherry glaze. It is baked in a deep rectangular tray, making it easier to prepare, decorate, and serve than a traditional round layer cake.
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Prep Time 35 minutes
Cook Time30 minutes
Chill Time 1 hour
Total Time2 hours
Servings: 20 pieces
Course: cake, Dessert
Cuisine: German
Calories: 240kcal
Ingredients Equipment Method

Ingredients

CHOCOLATE SPONGE

  • 6 large eggs (at room temperature and separated)
  • 1 pinch of salt
  • 1 cup + 2 tablespoons granulated sugar (225 g )
  • 1 tbs vanilla sugar
  • 1 cup + 2 tbs all purpose flour (140 g )
  • ⅓ cup cornstarch (45 g )
  • ½ cup unsweetened cocoa powder (40 g )
  • 1 tsp baking powder

CHERRY TOPPING

  • 18 cups frozen sour cherries (thawed and drained (2.5 kg))
  • 1 cup Juice drained from the sour cherries (250ml)
  • 1-2 tbs granulated sugar
  • 1 tbs cornstarch
  • DECORATION
  • 1⅔ cups heavy whipping cream (400g)
  • whipped cream stabilizer, optional, use according to package directions
  • 2 tbsp powdered sugar (15g)
  • Chocolate shavings or grated chocolate

Method

MAKE THE CHOCOLATE SPONGE
  1. Preheat the oven to 300°F (150°C fan). Line a deep rectangular baking tray or another similar baking dish with parchment paper.
  2. Carefully separate the eggs. Place the egg whites in a clean, grease free mixing bowl and place the yolks in a separate bowl.
  3. Add a pinch of salt to the egg whites. Beat with an electric mixer until they form soft peaks.
  4. Gradually add the granulated sugar and vanilla sugar while continuing to beat. Mix until the egg whites are thick, glossy, and hold stiff peaks.
  5. Add the egg yolks one at a time. Fold each yolk gently into the whipped egg whites before adding the next.
  6. In a separate bowl, combine the flour, cornstarch, cocoa powder, and baking powder.
  7. Sift the dry ingredients over the egg mixture in several additions.
  8. Fold everything together carefully with a spatula. Stop mixing as soon as no visible streaks of flour or cocoa remain.
  9. Transfer the batter to the prepared baking tray and spread it into an even layer.
  10. Bake for about 25 to 30 minutes, or until the center springs back lightly and a wooden skewer comes out clean. If you use a differently sized pan, start checking earlier or allow a little extra time depending on the thickness of the sponge.
  11. Remove the sponge from the oven and let it cool completely before adding the cherry topping.
PREPARE THE CHERRY TOPPING
  1. Thaw the sour cherries and drain them well. Collect all of the cherry juice in a bowl or measuring jug.
  2. Combine the sugar and cornstarch with a small amount of the cold cherry juice and stir until completely smooth.
  3. Pour the remaining cherry juice into a saucepan and bring it to a gentle boil.
  4. Slowly whisk the cornstarch mixture into the hot cherry juice.
  5. Continue stirring over medium heat until the mixture thickens. At first it will look slightly cloudy. Once it becomes glossy, translucent, and deep red, remove it from the heat.
  6. Fold in the drained sour cherries. Let the cherry mixture cool slightly until it is no longer hot but still easy to spread.
ASSEMBLE THE CAKE
  1. Spread the cherry mixture evenly over the completely cooled chocolate sponge.
  2. Refrigerate the cake for about 1 hour, or until the cherry layer has set and is completely chilled.
  3. Whip the cold heavy cream with the powdered sugar until it holds soft to medium peaks. If your kitchen is warm or the cake needs to hold for several hours, add whipped cream stabilizer according to the package directions.
  4. Spread the whipped cream over the chilled cherry layer or use it only for decorating, depending on how much cream you prefer.
  5. Finish with chocolate shavings and extra cherries if desired.
  6. Keep the cake refrigerated until ready to serve. Cut into approximately 20 pieces and serve chilled.

Equipment

  • Deep rectangular baking tray or lasagna baking dish
  • Parchment paper
  • Electric hand mixer or stand mixer

Notes

Baking pan:
You do not need the exact same pan I used. A deep rectangular baking dish, brownie pan, or another similar cake pan works too. The baking time may change slightly depending on how thick the sponge is.
Whipped cream:
The cream is completely flexible. Cover the whole cake for a more classic Black Forest finish, use it only for decorating, or serve it separately so everyone can add their own.
Lighter serving option:
For a lighter option, leave the whipped cream off and serve individual pieces with plain Greek yogurt. The slightly tangy yogurt pairs really well with the chocolate and sour cherries.
Make ahead:
The chocolate sponge and cherry layer are especially convenient to prepare ahead. Keep the cake covered in the refrigerator and add the whipped cream closer to serving.
Storage:
Keep the cake covered in the refrigerator. The chocolate sponge with the cherry topping is best enjoyed within about 3 to 4 days. Once topped with whipped cream, it is best within about 2 to 3 days for the nicest cream texture.
Warm weather:
If your kitchen is warm or you are preparing the cake for a party, whipped cream stabilizer can help the cream hold its shape. Follow the directions for the product you use.
Freezing:
If you want to prepare the cake further ahead, freeze the plain chocolate sponge rather than the fully assembled cake. Thaw it completely before adding the cherry topping and cream.
 
NUTRITION
Servings: 20 pieces
238 kcal | 39 g carbs | 5 g protein | 8 g fat | 3 g fiber | 25 g sugar
The estimate includes the full 400 ml heavy whipping cream and 2 tablespoons powdered sugar but does not include optional chocolate shavings or extra decoration.
Without the whipped cream topping, one piece is approximately 180 kcal.