Black Forest Chocolate Cherries (Print version)

Layers of rich chocolate, juicy cherries, and whipped cream crowned with chocolate shavings.

# What You'll 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 and Decoration

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

# How to Make:

01 - Preheat the 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. Beat until smooth. Gradually pour in boiling water, mixing until fully combined; the batter will be thin.
04 - Divide batter evenly between prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then transfer onto wire racks to cool completely.
05 - Combine cherries, cherry juice, and sugar in a small saucepan. Simmer briefly, then stir in the cornstarch slurry and cook until thickened, about 2 to 3 minutes. Remove from heat, stir in kirsch if using, and cool to room temperature.
06 - Beat cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Keep chilled until assembly.
07 - Slice each cake layer horizontally to create four even layers total.
08 - Place one cake layer on a serving plate. Brush generously with cherry syrup, spread a layer of cherry filling, followed by whipped cream. Repeat with remaining layers, finishing with whipped cream on top and sides.
09 - Finish by decorating with chocolate shavings and extra cherries. Chill the cake for at least one hour before serving.

# Expert Tips:

01 -
  • It looks dramatically impressive but tastes even better than it looks.
  • The chocolate cake stays moist for days, making it forgiving for your first attempt.
  • You can prep components ahead and assemble when ready, turning stress into strategy.
02 -
  • The batter really will look too thin—this isn't a mistake, and the boiling water is non-negotiable for creating that tender texture.
  • Layers must be completely cool before assembly or they'll slide apart, so patience is the actual secret ingredient.
  • Cornstarch in your cherry filling is what transforms loose fruit into a stable layer that doesn't ooze through the cream.
03 -
  • Chill your serving plate before assembling so the cake stays structurally sound even if your kitchen is warm.
  • A bench scraper or long offset spatula makes smoothing the cream effortless and gives you professional-looking results.
  • The vegetable peeler technique for chocolate shavings works best on chocolate that's been chilled for at least 15 minutes but not frozen solid.
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