Black Forest Chocolate Cherries (Printable)

Decadent chocolate cake layered with cherries and whipped cream, topped 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 tsp baking powder
05 - 1/2 tsp baking soda
06 - 1/4 tsp salt
07 - 2 large eggs
08 - 1/2 cup whole milk
09 - 1/2 cup vegetable oil
10 - 2 tsp 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 tbsp granulated sugar
15 - 2 tbsp kirsch (optional)
16 - 2 tbsp cornstarch mixed with 2 tbsp cold water

→ Whipped Cream

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

→ Assembly & Decoration

20 - 3 oz 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, oil, and vanilla extract to dry ingredients. Beat until smooth. Gradually stir in boiling water until combined; batter will be thin.
04 - Divide batter evenly between prepared pans. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then transfer to wire racks to cool completely.
05 - In a saucepan, combine cherries, cherry juice, and sugar. Simmer gently. 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 extract on high speed until stiff peaks form. Keep refrigerated until assembly.
07 - Slice each cake layer horizontally in half to create four layers total.
08 - Place one cake layer on serving plate. Brush surface with cherry syrup. Spread with cherry filling, then a layer of whipped cream.
09 - Repeat layering with remaining cake pieces, finishing with whipped cream topping on top and sides.
10 - Decorate with chocolate shavings and additional cherries. Chill at least 1 hour before serving.

# Expert Advice:

01 -
  • The thin chocolate cake soaks up cherry syrup like it was made for this exact purpose, staying moist instead of crumbly.
  • Layering four thin rounds feels fancy but is actually easier than fighting with thick layers that refuse to split evenly.
  • Homemade whipped cream tastes so different from the canned stuff—you'll wonder why you ever settled for less.
02 -
  • Don't skip the cooling time on the cherry filling—hot filling melts whipped cream into a sad puddle, and you'll regret it instantly.
  • The cake layers don't need to be perfect; any crumbs in the cream just add character and no one notices once you cover it with chocolate shavings.
03 -
  • A thin offset spatula and a lazy Susan (or rotating cake stand) turn assembly from frustrating to almost meditative—invest in these two tools and never look back.
  • Room-temperature chocolate shavings look pretty but are harder to make; slightly chilled chocolate shaves cleanly and sticks to cream without cracking.
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