Black forest cherry cake

Black forest cherry cake

Today we have an incredibly delicious black forest cherry cake on the table. The combination of rich chocolate sponge cake, whipped cream, and an abundance of cherries is simply indescribable pleasure.
5 from 1 vote
Cook Time 1 hour
Total Time 1 hour
Course Bakery
Cuisine European
Servings 12 people
Calories 281 kcal


  • 1 mix bowl
  • 1 saucepan
  • 1 whisk
  • 1 baking mold
  • 1 cooking ring
  • 1 teaspoon


For the sponge layers:

  • 80 g flour
  • 30 g cocoa powder
  • 5 pcs egg
  • 150 g sugar
  • 1 pinch salt
  • 70 g butter
  • 1 tsp baking powder

For the cream:

  • 250 g cherry frozen
  • 350 ml cream 33%
  • 150 g sugar


  • Prepare everything necessary.
    The necessary ingredients for cooking black forest cherry cake

Preparing the sponge layers:

  • Weigh the necessary ingredients. Sift the flour, cocoa, and baking powder through a sieve. Melt the butter in the microwave or on the stove, then cool it down.
    Flour, cocoa powder, baking powder
  • For the sponge layers, break the eggs into a bowl, add sugar.
    Eggs, sugar
  • Mix until the components are combined. Place over a water bath so that the bottom of the bowl does not touch the liquid below. The water in the pot should simmer slowly. Keep stirring with a whisk until the sugar granules dissolve. This can be easily checked by dipping a finger into the egg mixture and trying to rub it between your fingers. The liquid will be quite warm.
    Mixing the ingredients
  • Whisk with a mixer until slow-flowing traces from the whisks remain on the surface. The mass will increase in volume and lighten in color.
    Whipped mass
  • Add about a third of the dry ingredients.
    Adding dry ingredients
  • Mix at low speed or with a manual whisk. Here you need to act carefully, trying to preserve as many air bubbles as possible. Introduce half of the melted butter.
    Adding melted butter
  • Then add a third of the flour, the remaining butter, and finally, all the remaining flour. The batter will be quite liquid and very airy.
    The consistency of the dough
  • Grease the bottom of the mold, here 19 cm in diameter, with butter and pour in the batter.
    Dough in a baking dish
  • Bake in the oven at 170 ℃ for 45 minutes. Check for readiness with a wooden stick – a toothpick or skewer. Cool and cut into 3 layers of equal thickness.
    Cake cake

Preparing the cream:

  • For the filling, remove the pits from the cherries. Whip the cream with 100 g of sugar until peaks form.
    Pitted cherries
  • The frozen cherries will release quite a lot of juice when thawed, it needs to be poured into a separate container, add sugar and mix until the crystals dissolve. At the same time, you can slightly heat the cherry juice.
    Adding sugar to cherry juice
  • Lay the first layer in a cooking ring, soak with a third of the juice.
    Impregnation of the cake with cherry juice
  • Lay out the whipped cream in a circle, placing them for convenience in a pastry bag. Arrange pieces of cherries between them.
    Whipped cream, cherries
  • Assemble the cake in this way. Cover the top with cream and refrigerate for a couple of hours.
    Assembling the cake
  • Remove from the mold, decorate as desired.
    Cake Decoration
  • The Black Forest cake is ready.
    Black forest cherry cake


Calories: 281kcalCarbohydrates: 36gProtein: 2gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 47mgSodium: 102mgPotassium: 122mgFiber: 2gSugar: 29gVitamin A: 590IUVitamin C: 2mgCalcium: 28mgIron: 1mg
Keyword cherry, sweet




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