German Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Schwarzwälder Kirschtorte (Black Forest Cherry Cake)
The iconic Black Forest cake — layers of chocolate sponge soaked in cherry brandy, filled with whipped cream and tart cherries, and finished with chocolate shavings.
Contains common allergens
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Instructions
7 steps- 1
Preheat oven to 180°C (350°F) and grease two round cake pans.
- 2
Whisk flour, cocoa powder, and baking powder together in a bowl.
- 3
In another bowl, beat sugar and eggs until pale, then whisk in oil and milk, and fold in the dry ingredients until smooth.
- 4
Divide the batter between the pans and bake for 25-30 minutes until a toothpick comes out clean; cool completely, then slice each layer in half horizontally.
- 5
Brush the cake layers with a mixture of reserved cherry syrup and kirsch.
- 6
Whip the heavy cream with powdered sugar to stiff peaks, then layer the cake with whipped cream and cherries between each layer.
- 7
Frost the outside with more whipped cream, press chocolate shavings onto the sides, and decorate the top with cherries and chocolate curls.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
65/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving640
Calories
9 g
Protein
64 g
Carbs
41 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Schwarzwaelder Kirschtorte takes its name from the Black Forest region of southwestern Germany, home to the cherry brandy, kirsch, that flavors both the syrup and the whipped cream. Some say the cake's dark chocolate, white cream, and red cherry layers even echo the region's traditional folk costume, though the cake itself is a 20th-century creation rather than an ancient one.
Listahan note
This version keeps the cherry syrup and kirsch brushing step generous, since a dry chocolate layer is the most common way homemade versions fall short of the bakery original.
Technique cues
- Brush the cake layers generously with the cherry syrup and kirsch mixture; this step, not the frosting, is what keeps the cake moist and gives it its signature flavor.
- Whip the cream to stiff peaks but stop as soon as it holds its shape; overwhipped cream turns grainy and is harder to spread smoothly.
- Let the cake layers cool completely before slicing and filling, since warm layers will melt the whipped cream on contact.
Kitchen flow
- Parallel prep
- Whip the cream while the cake layers cool completely, so assembly can happen in one continuous stretch.
- Make-ahead
- Bake the sponge layers a day ahead and store wrapped at room temperature; assemble with cream and cherries closer to serving.
- Leftover move
- Slices keep well chilled for a next-day treat with coffee; the flavors deepen slightly after a day.
- Cleanup rhythm
- Wash the mixing bowl and whisk between beating the eggs and whipping the cream so no fat residue prevents the cream from whipping properly.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Sour cherries (jarred or canned)
Signature fruit filling
Purpose: Tart sour cherries, not sweet ones, are what give this cake its classic sharp-sweet balance against the rich cream and chocolate.
Handling: Drain well and reserve the syrup, which gets brushed onto the cake layers.
Adaptation: Frozen pitted sour cherries, thawed and drained, work well if jarred ones aren't available.
Kirsch (cherry brandy)
Flavor and moistening syrup
Purpose: Kirsch is the defining flavor of this cake and is what distinguishes it from any generic chocolate-cherry cake.
Handling: Mix with the reserved cherry syrup and brush over each cake layer before assembling.
Adaptation: For an alcohol-free version, use extra cherry syrup or juice with a few drops of almond extract in its place.
Heavy cream
Filling and frosting
Purpose: Whipped cream, rather than buttercream, is traditional here and keeps the cake light against the rich chocolate layers.
Handling: Chill the bowl and beaters before whipping so the cream firms up quickly and holds stiff peaks.
Adaptation: A stabilized whipped topping can hold up longer at room temperature if the cake needs to travel.
Cocoa powder
Chocolate cake flavor
Purpose: Cocoa gives the sponge its dark color and chocolate flavor without making the crumb too dense or heavy.
Handling: Whisk with the flour and baking powder to avoid clumps before combining with the wet ingredients.
Adaptation: Dutch-process cocoa gives a slightly darker, mellower flavor than natural cocoa.
Dark chocolate
Garnish and texture
Purpose: Chocolate shavings pressed onto the sides add a textural contrast and finish the cake's classic look.
Handling: Shave with a vegetable peeler from a room-temperature bar for clean curls.
Adaptation: Chocolate curls made from milk chocolate give a sweeter, softer garnish.
Technique notes
- Slice each sponge layer horizontally with a long serrated knife using a gentle sawing motion, marking the midpoint around the cake first as a guide.
- Don't skip cooling the cake completely before slicing it into layers; a warm cake tears instead of cutting cleanly.
- Press chocolate shavings onto the sides while the cream frosting is still fresh and slightly tacky so they adhere without sliding off.
Ingredient swaps
- Alcohol-free direction
- Replace the kirsch with extra reserved cherry syrup plus a few drops of almond extract for a similar flavor without the alcohol.
- Nut-free direction
- This recipe is naturally nut-free as written; just double-check the chocolate brand for any tree-nut cross-contact warnings.
- Egg-reduced direction
- A tested chocolate sponge recipe using fewer eggs and more oil can lighten the egg content, though texture will differ slightly.
Serve alongside
- Extra whipped cream on the side
- Fresh pitted cherries
- Chocolate coffee beans for garnish
- Filterkaffee (German drip coffee)
- Dessert Riesling
- Espresso
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate the assembled cake, covered, for up to 3 days.
- Serve chilled or let sit 10 minutes at room temperature for the cream to soften slightly.
- Freeze unfilled sponge layers, wrapped tightly, for up to 2 months; thaw before filling and frosting.
Equipment
- Two round cake pans
- Electric mixer for whipping cream
- Long serrated knife for slicing layers
- Offset spatula for frosting
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