Best Ever Black Forest Cake
This Black Forest Cake is a decadent chocolate and cherry cake with Chantilly cream, soaked in cherry liqueur. Topped with ganache and cherries!
My version of this classic German cherry chocolate cake, also known as ‘Schwarzwälder Kirschtorte’ has all the things you love about the traditional cake, except my version is just a little different with even more cherry flavor!
Soft chocolate sponge soaked in cherry liqueur, layered with Chantilly Cream, a deliciously spreadable cherry sauce, covered in easy to make chocolate curls and my one-bowl chocolate sauce!
By the way, if you’re looking for more delicious cake recipes check out my Red Velvet Cake, Strawberry Cake and one of my all time faves, Hazelnut Chocolate Cake! My Easy Chocolate Fudge Cake deserves a mention too! It’s seriously moist and indulgent!
What is a Black Forest Cake?
First off, this isn’t your classic German Black Forest Cake. It’s just my version, but all the elements are there! All the delicious things you love about this classic German Cake, just shuffled around and made a little differently. In my opinion, better!
You get all the things you love about Black Forest cake:
- Chocolate sponge – I worked on developing the softest chocolate sponge cake and I’m super happy to finally share it!
- Chantilly Cream – soft, but stiff enough to pipe and hold the weight of the cake.
- Cherry sauce – instead of soaked cherries. I decided to make this into a sauce because the cherry flavor is stronger. Plus, the texture is really nice.
- Chocolate Sauce – I love the additional of my one-bowl chocolate sauce because it just intensified the rich chocolate flavor of this cake.
- Rich Cherry Flavor – from the cherry sauce, cherry liqueur, and the cherries on top!
Let’s talk sponge cake
I developed this cake over two days. I wanted something really soft, something that worked and something that wasn’t overly sweet but had a rich chocolate, cocoa flavor. 4 batches of testing later and we have a really soft cake that stays soft for days! Especially when it’s soaked with the simple syrup in this recipe. I have a vanilla one coming up, but you can grab it in this Strawberry Cake!
Ingredients You Need To Make Black Forest Cake
Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.
Cherry Filling
- Cherries – for this recipe I used a mixture of canned cherries and fresh cherries. I used the canned cherries to make the sauce and used the juice in the jar to make the sauce too. This is different from canned cherries in syrup which I would not recommend using. I used fresh cherries on top. You can use frozen or fresh cherries to make the sauce and you can use maraschino cherries to top this cake. If using fresh cherries, make sure you pit them using a cherry pitter.
- Water – or the juice from the jarred cherries.
- Corn starch – also known as corn flour. This is used to thicken the sauce.
- Sugar – I used granulated sugar for the cherry filling.
- Salt – I used fine salt.
- Kirsch – this is a cherry liqueur. It helps intensify this cake and make it a little naughty. No, you will not get drunk eating this cake but if you don’t want to or can’t use the liqueur, you can leave it out.
Simple Syrup
This is just made up of kirsch (optional), water and sugar. Boil them together and then cool completely before using.
Chocolate Sponge Cake
- All-purpose flour – I tested this with cake flour, disaster. It needs the strength of all-purpose flour also known as plain flour.
- Cocoa powder – I used unsweetened natural cocoa powder. Make sure you sift your cocoa powder before using.
- Baking powder – helps this cake rise.
- Salt – I used fine salt.
- Eggs – make sure your eggs are at room temperature before using. When separating, make sure you don’t get any egg yolks in the whites. I like to separate them in a small bowl before adding it into the separate mixing bowls.
- Cream of tartare – this is an acidic powder found in the baking isle of your supermarket which helps stabilize your eggs whites as you whip them to stop them from deflating or overwhipping.
- Caster sugar – also known as superfine sugar is the best sugar to use for the cake. It dissolves into the egg whites quicker without overwhipping your eggs.
- Warm water – just warm out of the tap.
- Vanilla extract – don’t use alcohol based vanilla extracts for this recipe as it can cause your meringue and eggs to deflate.
For more info on the ingredients for the Chocolate Curls, click here. For the Chocolate Sauce recipe, click here. You can grab my Chantilly Cream Recipe here.
How to make Black Forest Cake!
Cherry Filling
- Mix the corn starch and 1/2 the cherry juice (or water) together.
- Chop up your cherries.
- Add to a large pot with sugar, remaining water, and lemon juice. Bring to a boil.
- Add corn starch slurry while mixing.
- Mix until the mixture goes clear and thickens. Transfer to a heatproof bowl, cover with plastic wrap and set aside and allow to cool.
Simple Syrup
- Add all the ingredients into a pot and bring to a boil. When the sugar is dissolved, take off the heat and allow to cool completely.
Chocolate Sponge Cake
- Add the flour, baking powder and cocoa powder to a bowl. Mix together.
- To a separate bowl, whip the egg whites and cream of tartar while slowly adding the sugar.
- Until you reach a thick and glossy meringue.
- In a aspirate bowl add the egg yolks, sugar and vanilla extract until you reach a nice thick and pale mixture. This will take about 7-8 minutes.
- Add the dry ingredients to the egg yolk mixture and fold through gently.
- Add the egg whites in three batches and fold through gently.
- Oil the bottom of your cake tin (not the sides). Line with baking paper.
- Divide the batter between the cake tins. Bake
- Allow to cool in the tins once baked.
- Loosen from the tin using a sharp knife.
- Trim the very tops off the cakes and then trim in half. You’ll have 4 cake layers all up.
Let’s Decorate!
- Add some Chantilly cream on the bottom of your serving plate or cake board and spread.
- Add the first cake layer.
- Brush with cooled simple syrup.
- Add a thin layer of cream.
- Pipe a ring of cream on top.
- Fill with 1/3 of the cherry sauce.
- Add the next layer of cake on top. Repeat this until all cake layers are on.
- Cover the top and sides of the cake with cream. Make sure you have enough to pipe swirls on top of the cake.
- Pipe a ring of cream on top to hold the chocolate sauce.
- Cover the sides of the cake with chocolate curls.
- Cover the top with a thin layer of chocolate sauce.
- Add swirls of cream on top of the cake.
- Decorate with fresh cherries or maraschino cherries.
Chocolate Curls – I have a great tutorial on how to make chocolate curls here.
Chocolate Sauce – I have an easy one-bowl chocolate sauce recipe here!
Chantilly Cream – I have a great recipe on the blog! Grab it here!
Tips and Tricks For Recipe Success!
- Keep it moist! – keeping your cake layers moist using simple syrup is key to make sure your cake doesn’t dry out, although my chocolate sponge cake is already pretty moist.
- Use high quality ingredients – this cake relies on good quality ingredients for great tasting results.
- Measure your ingredients properly! The best way to do this is by using kitchen scales and not cup measurements. Specifically for the sponge cake! I know I’ve included the cup measurements; I’ve done that purely for people who refuse to use kitchen scales, but if you’re serious about getting the best results, grab yourself a pair of kitchen scales.
- Trim your cakes to get flat, even looking cake layers. I used a cake leveler, but you can use a serrated knife.
- Chill before serving – it’s so nice served chilled and holds it shape much better too. Plus, the cream needs to be kept cold to be safe to eat.
- Make sure the sauce isn’t warm when you put it on top of the cream.
- I wrapped my cake tins in cake tin strips. These help the cake rise nice and flat. You soak them in water and wrap your cake tins with them before adding the batter. Optional, but I like to do it.
- If using fresh or frozen cherries to make the sauce – make sure you pit the cherries. For the sauce, you’ll need to use water. To make the sauce a cherry color, use some food gel coloring. 2 drops of red and one drop of purple. This is optional.
- When preparing your cake tins, oil the bottom only. Not the sides. You want the cake to stick to the side of the tin to retain its shape as it cools.
Frequently Asked Questions about Black Forest Cake
How do I store this?
You can store this in the fridge for up to three days.
Can I use fresh or frozen cherries for the sauce?
Yes! I used canned cherries for the sauce because fresh cherries are super expensive where I am. I bought a small batch of them to top the cake with, but if you have access to lots of fresh cherries you can use them to make the sauce. You will need to pit them using a cherry pitter. You can also use frozen cherries to make the sauce too. No need to thaw them. However, because of the added moisture level, you may need to add a tbsp extra of corn starch.
Why is the sauce thickened using corn starch?
I decided to use corn starch, also known as corn flour to thicken the sauce to make it spreadable. In my opinion, the sauce gives the cake a stronger cherry flavor than adding soaked cherries. Without the corn starch, the sauce will not thicken. Alternatively, you can skip making the sauce and make this cake in the traditional way: Soaked Cherries.
Soaked Cherries
- 3 cups (600g) fresh or canned cherries, pitted
- 2 tbsp sugar
- 3 tbsp kirsch (cherry liqueur)
Soaked Cherries
- To prepare the cherries you’ll need a cherry pitter. Make sure your cherries are washed and dried, then pit them using a cherry pitter. Place into a large mixing bowl along with the sugar and kirsch and fold through. Cover with plastic wrap and set aside to soak for 30 minutes.
- Once soaked, add the soaked cherries to the cake once the cream has been added in each layer.
Is this cake gluten free?
No. This cake has flour. I haven’t tested it using gluten free flour, but if you do, let me know how it went and I’ll add notes to this section!
How long does this cake last for?
This cake lasts for 3 days in the fridge.
Can I freeze Black Forest Cake?
Technically, yes, but the problem is the cream. Cream doesn’t freeze and thaw well. It will likely split which is why I wouldn’t recommend freezing this cake. You can certainly freeze the cake if you’re making it ahead of time. Wrap each cake tightly in plastic wrap and freeze for up to 2 weeks. Thaw completely before using.
Can I make a non-alcoholic version of this cake?
Yes! This cake is loaded with Kirsch, a cherry liqueur to intensify the cherry flavor but you can leave it out altogether.
Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!
Here’s some of my favorite cake recipes!
Strawberry Cake
Raspberry Lamington Sponge Cake
Red Velvet Cake
Easy Chocolate Cake
Ferrero Rocher Cake
Hungarian Chocolate And Hazelnut Cake (Esterhazy Torte)
Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!
Moist Black Forest Cake with Cherry Filling and Chantilly Cream
Layers of soft chocolate cake, tangy cherries, and smooth Chantilly cream make this Black Forest Cake a perfectly balanced, indulgent treat.
Serves 12
Ingredients
Cherry Filling
- 400 g jarred cherries, in juice not syrup, pitted and roughly chopped
- 250 g water or jar juice, divided
- 95 g corn starch, corn flour
- 315 g granulated sugar
- Pinch of salt
- 1/2 lemon, juiced
- 60 g kirsch, cherry liqueur
- 1 drop purple food gel, optional
- 2 drops red food gel, optional
Simple Syrup
- 125 g boiling water
- 105 g granulated sugar
- 40 g kirsch
Chocolate Sponge Cake
- 150 g all-purpose flour, plain flour
- 50 g Dutch processed cocoa powder, sifted
- 1/2 tsp baking powder
- 3 g salt
- 10 large eggs, 55g each, yolks and whites separated
- 1/2 tsp cream of tartar
- 210 g caster sugar, divided
- 60 g warm water, just above room temp
- 7 g vanilla extract
- 12 fresh cherries or maraschino cherries to decorate
Chantilly Cream
- 375 g heavy cream, cold (see notes)
- 65 g powdered sugar, sifted (see notes)
- 375 g mascarpone cheese, see notes
- 7 g vanilla bean paste or vanilla extract, see notes
- 20 g kirsch
Decorations
- 200 g chocolate curls, see notes
- 1/2 batch Chocolate Sauce
Instructions
Cherry Filling
- Mix corn starch slurry – In a medium sized mixing bowl, add 200g (half) of the cherry juice or water and corn starch and use a whisk to combine. Set aside. If using water, add the food color (optional) at this point and mix until evenly mixed in.
- Prepare cherries and begin cooking – Chop the cherries into small pieces and add half of them to a large saucepan along with the sugar, cherry juice (or water), lemon juice and salt. Set the other half aside for later. Stir continuously and bring to a boil on medium high heat. Then lower to medium heat and simmer for 3 minutes.
- Finish cooking – Add the corn starch mixture, purple and red food gel (optional) and stir through until the mixture turns glossy and thickens. Stir for another 2 minutes then turn the heat off and add the remaining cherries and the kirsch. Stir through and transfer to a bowl. Cover with plastic wrap and allow to cool at room temperature, about 1 hour. This mixture can be made up to 5 days in advance and stored in the fridge until you’re ready to use it.
Simple Syrup
- Add the sugar and water into a small saucepan and bring to a boil. Once the sugar is dissolved, take off the heat and add the kirsch. Mix and set aside to cool completely before using. About 20 minutes.
Chocolate Sponge Cake
- Preheat a fan-forced oven to 150C / 300F (170C / 340F for no fan). Spray only the bottom (not sides) of two 20cm / 8-inch cake tins with oil spray and line the bottom with baking paper.
- Combine dry ingredients – To a medium sized mixing bowl, whisk together the cake flour, cocoa powder, baking powder and salt. Set aside.
- Whip egg whites – To a separate large bowl add the egg whites and cream of tartar. Use an electric hand beater to whisk until frothy. Slowly add 105g (half) of the sugar while the mixer is on high speed. Once all the sugar has been added continue mixing for 90 seconds. The mixture will thicken and become glossy. Take care not to overwhip the mixture otherwise it will result in large air bubbles in your cake.
- Whip the egg yolks – To a separate bowl, add the egg yolks, remaining sugar, water, and vanilla extract and use your electric hand mixer to whip until pale, thickened, and creamy, about 5 minutes. The mixture should fall off in ribbons when you lift the beaters.
- Fold in dry ingredients – Sift 1/3 of the dry ingredients into the egg yolk mixture and use a spatula to fold through. Then repeat with another 1/3 of the dry ingredients until all of it is combined. Take care not to overmix.
- Fold in the meringue – Add half the meringue and gently fold through with a spatula. Then add the other half and repeat.
- Bake – Divide the mixture between the two cake tins and bake in the middle rack of your oven for 30 minutes or until a toothpick inserted into the center comes out clean. Once baked, allow to cool in the tins for 10 minutes before carefully running a knife around the sides to release them. Transfer to a cooling rack to cool completely.
- To trim cakes – Once the cake is completely cooled, trim each cake in half which will give you 4 layers of cake. I used a cake leveler but a large, serrated knife will work as well. Discard or snack on excess cake. Set aside the cake layers and cover with a damp towel until ready to use.
Whipped Cream
- Prepare mascarpone cheese – Add the mascarpone to a large mixing bowl (glass or metal) and use a spatula to stir and break up as some brands can be firmer than others.
- Whip remaining ingredients – Add the remaining ingredients to the bowl and use an electric hand mixer fitted with beaters, or a stand mixer fitted with a whisk attachment to whip on medium high speed until you reach stiff peaks. This usually takes about 3 – 4 minutes to achieve. What you’re looking for is a smooth but stiff whipped cream, not one that looks split. If it looks split or separated, congratulations, you’re on your way to making butter! Once you’ve finished making the cream, fold through the kirsch (optional).
- Transferring to piping bag – Add to a large piping bag fitted with a large open star tip. While you’re layering a decorating the cake, keep in mind that you will need to keep some of the cream to pipe swirls on top of the cake. So don’t go too heavy on the cream and use your best judgement to use it evenly.
Let’s build and decorate!
- Layer the cake – Place the first cake layer on your serving plate and brush it with simple syrup. Evenly spread about 1/4 cup of the Chantilly cream over the cake. Use the piping bag to pipe a tube of cream around the thin cream layer. This will act as a barrier to stop the cherry filling from spilling out the cake. Add 1/3 of the cooled cherry mixture and spread that evenly. Repeat this layering process with the remaining layers. Using a cake turntable and offset spatula makes the decorating process smoother.
- Decorating the top – Spread a thin layer of cream on top and on the sides of the cake. Then pipe a tube of cream on top and fill with chocolate sauce.
- Cover cake with cream – Coat the sides of the cake with cream. You should have cream left over to pipe on top of the cake. Spread the cream around the sides of the cake as evenly as you can. Using an offset spatula is the best way to do this! Stick the chocolate shavings around the sides of the cake.
- To finish – Pipe swirls of cream on top of the cake and add cherries on top each swirl.
Notes
Heavy cream – make sure you use cream labelled heavy cream for this recipe. Whipping cream will work but won’t be as stiff as heavy cream. Low fat cream will not work.
Powdered sugar – I don’t like my cream too sweet, but if you like yours on the sweeter side you can use up to 1/2 cup. Make sure you sift it!
Mascarpone – is an Italian cheese that is similar in flavor to sour cream, but more creamy and less sour. Opt in for a better brand one as they tend to be thicker and make sure it’s cold straight out of the fridge! Make sure you give your mascarpone cheese a mix before using. Some brands are soft, some are firm and can cause your Chantilly cream to go lumpy.
Vanilla – I have a great recipe for Vanilla extract here on the blog which is alcohol based. It can be used for most recipes. However, I would advise against using it for whipped creams (yes, even stabilized ones like this one) or meringues as it can muck around with the air whipped in the mixtures. Instead use a syrup based vanilla extract. I find vanilla bean paste is best.
Chocolate curls – For the chocolate shavings I used dark cooking chocolate. I have an awesome tutorial on the blog on how to make chocolate curls which takes minutes to make!
Storage – Cake layers (undecorated) can be wrapped tightly in plastic and stored in a cool, dark, dry place at room temperature for up to three days before using. The finished and decorated cake can be store in an airtight container, in the fridge for up to three days.
Nutrition – is an approximate and is based on per slice without the chocolate curls and chocolate sauce toping which are separate recipes. This cake makes 12 slices.
A note on measurements – this recipe is offered in weight measurements. This is in an effort to offer the most accurate way to get the best results. Cup measurements simply aren’t accurate enough for a recipe that needs precision and cup sizes differ depending on where you are in the world. Here is where you can learn more about how to measure ingredients using digital kitchen scales!
Nutrition
Calories : 758kcal
Carbonhydrates: 81g
Protein: 12g
Fat: 37g
Saturated Fat: 21g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 7g
Trans Fat : 0.01g
Cholesterol: 223mg
Sodium: 202mg
Potassium : 358mg
Fiber: 4g
Sugar : 52g
Vitamin A: 1370IU
Vitamin C: 4mg
Calcium: 122mg
Iron: 3mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!
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66 comments
really i appreciate, you made and guide properly regarding cake recipe now i want to try this recipe pictures also looking very awesome
Wow! Thanks so much, that means a lot! N x
I want to make this cake for my bday. Do you know if I can transport it safely without cream being ruined? Thanks!
Hi Beatrice! You would need to make sure the cake is chilled really well. Hope that helps! N x
Hey, haven’t made it yet but will update rating when I have! Question; the soaked cherries that go into the cake, are they whole pitted cherries or do you cut them into smaller bite sized pieces first??
Whole pitted, but you can certainly chop them up a little if you like first. N x
Can this cake be made a day ahead.with no loss in quality?
SHould be ok! N x
I made the syrup using boiled water from kettle and sugar. Left it to cool but was runny so assumed this was correct as you don’t say it should thicken. I drizzled this onto each layer but now think my cake is going to be soggy as had difficulty layering up. It was so soft it broke in a few places. I managed to complete it nd hope by leaving in the fridge overnight any juice will be absorbed and the cake won’t be soggy
Hi Janet! Sorry to hear that! How’d the cake go in the fridge?
Hi! 🙂 I have only one 6” tin. Can I make half the recipe and just cut to two or three layers? Any idea how much I need to bake it for in this case?
Thanks!
Hi Dimmy! That should be fine. I would recommend baking for 20 minutes 🙂 Nx
Oooh this is so yummy can I use three six pans using the same recipe and it turns out ok also being that it is six inches do I still have to cut the cakes in half and how long do I bake it for
Hi Alison, I would make 1/2 of the recipe for 6″ pans as baking the same amount of batter in a 6″ pan will mess around with baking times. Unfortunately I havent tested it in a smaller tin and can’t say for sure how to adjust the baking times. N x
Thank you for sharing this wonderful recipe. Could I substitute kirsch with cherry juice?
Yes!
Excellent cake! I love scran line bakes! They are always my go-to for recipes that truly work. Always crowd pleasers! Today I used the sponge recipe for the cake, I only altered by using Dutch cocoa and then 2tsp baking powder to activate it.. recipe produced two beautiful, level chocolate cakes perfect for torting.
I will say though, I baked mine bottom shelf of gas oven @160 and they actually took 35 – 40 mins to bake. Thankyou again, love your work 👏👏
Amazing to hear Sarah! Thanks so much for the lovely words, glad you like the recipe! N x
Question … what if I don’t have fresh cherries what can I substitute with.
Great question Lilly! You can use canned cherries in the cake and top with them as well! N x
Hi I want to make this cake and store it in the freezer for a couple of days will the filling hold or turn soggy.
Ah, yeah I wouldn’t freeze cream. It will not thaw very well at all. I would recommend freezing the cake itself before it’s decorated and filled and then put it together fresh.
Everything would be better if more people were like you. I really appreciate, you written well and helpful blog for those regarding cakes. Looking forward for more!!
Awww, thanks so much Santoshi! That means so much N x
Looks delicious and am making an alcohol free version for my mil’s birthday. I am making the cakes today and freezing them and hoping to double the recipe. Any advice? Thank you for the recipe!
Awesome! When you say doubling the recipe, do yu mean same 8-inch cake tins but double the height because I wouldn’t recommend that. The sponge is quite soft and may not be able to carry its own weight. I would recommend using 10″ cake tins or making two cakes 🙂 So excited for you to try this recipe its fab! N x
I did it! Doubled, and yes, 2 10″. Worked perfectly. Cherries are out of season so used jarred and used the cherry juice as my simple syrup – also added some in the whipped cream. It was such a hit. Everyone loved it, and my 5 yo asked for seconds. Thank you!
Amazing Maddie! So happy to hear this! N x
Thank you for sharing your recipe!
Thanks for the lovely comment! N x
Looks good. I’d like to make this for a Christmas party, can I use frozen cherries?
Hey Karen! Yes, you can definitely use frozen cherries for this. Just thaw them first and drain off any excess liquid before using. Hope it was a hit at your Christmas party! N x
Awesome cake!
I came across your blog and channel some days ago with the Esterhazy cake, and it’s been a discovery.
Really love this versión of the Black Forest! Great recipe from the beginnig to the end. Thanks for your generosity: you share not only the recipes, but all the tips and tricks to make them perfect.
I’m going now to have a look at some other recipes. Wow! It’s going to be a non-stop pleasure reading!
Warm regards!
Hey Alicia! Thank you so much for your kind words. I’m so glad you enjoyed the Black Forest Cake and found all the tips helpful. I’m really excited that you discovered my blog through the Esterhazy cake, two classics! Hope you enjoy exploring the other recipes, and feel free to reach out if you try more. Happy baking! Warm regards, N x
I only have 9 inch round tin. Should I multiply by 1.5 ?
Let me know, please 😬
Hey Rifqi! You can definitely use your 9-inch tin, but no need to multiply by 1.5. The cake layers will just be slightly thinner, but it’ll still work great. Just keep an eye on the bake time, as it might be a little shorter. Hope that helps! N x
Hello I have a question. For the cherry filling, the recipe says the total amount of water or jar juice to use is 1 cup (250ml). It says to add corn starch to 1 cup (250ml) of water and set is aside (this would use up all the water). Then it says to add more water or jar juice to the cherry, sugar and lemon juice saucepan but haven’t we already used all the 1 cup of water? Or did the recipe mean to divide it so we only use 1/2 cup of water at a time?
Hi Nida! Thanks for flagging this and sorry for the confusion. I’ve gone in and made a change tot he recipe. It’s 1 cup (250ml), divided. So 1/2 cup with the corn starch and 1/2 cup when the cherries go in. Thanks for letting me know about this! N x
I’ve decided to make life harder by using heart shaped pans, wish me luck on cutting the layers 🫣
Good luck Kr! Heart-shaped pans sound amazing. For cutting layers, try chilling the cake first, it makes slicing much easier. You’ve got this! N x
Will this same cake work using larger than a 10 inch tin? I need to feed a horde and want to use a 14 inch cake tin. What do you recommend for quantities?
Hi Michelle! Hmm, this cake will give you 12 generous slices but could also be sliced up into about 18 modest slices. When you click on the print button theres a serving option which will help scale the recipe up if you increase the amount of servings. For a 10-inch cake tin I would increase it to about 15 portions. A 10-inch version of this will realistically serve about 20-25 people.
Is there an additional “frosting”
Used on the cake along with the Chantilly cream? Or in the white coating in your picture of the finished cake just the chantilly cream? Thanks!
extra chantilly cream 🙂
So is it ap flour or cake flour as you mention one in ingredients list as ap flour and yet refer to the flour as cake flour in instructions ? confused a bit as they are different ~~ thanks
Hi Denise! Sorry about that. I’ve gone in and changed it to cake flour in the ingredients list! N x
Hmmm. You say you changed to cake flour, but in the notes above you say: All-purpose flour – I tested this with cake flour, disaster. It needs the strength of all-purpose flour also known as plain flour. Trying this tomorrow. Looks fantastic.
Hey Valerie! So sorry about the mix-up. You’re absolutely right. I had listed cake flour incorrectly in the ingredients, but the recipe does need all-purpose flour for the right structure. The recipe is now updated, and I hope it works out perfectly for you this time! N x
Have not yet made the recipe. I am confused about the directions for assembly. The directions and the image of the cake show 4 layers yet the instructions say to make 2 layers and no instructions to cut the layers in half to make 4 layers of cake. For example you say to put a third of the cherry filling on the first layer of cake. With only two layers of cake the second layer of cake would be the last layer leaving 2/3 of cherry filling left and we are left to top with the ganache at this point.
Hi Dee! Sorry about that, I’ve gone in and added that to the recipe! 🙂
I read the recipe over and over again. And i couldnt find any butter or oil in the chocolate sponge cake recipe, only warm water. Did i read the recipe right? 😄
Hi Triska! All the fat comes from the eggs! N x
I notice there is no butter or oil used in this cake is tha5 correct?
Hi Buzz, correct! This is a sponge cake that relies heavily on the eggs. It gets it’s fat from the egg which results in a super light and lush sponge cake! N x
Thank you the most nostalgic recipe 🙂 I just could not get my sponge to rise to the height of your 8 inch baked sponges as shown in the pictures. I managed to cut each into two layers. However, have not achieved the thickness as yours. Kindly guide me. Many thanks
Hi L! Hmm, it sounds like this could be because the meringue in the sponge wasn’t whipped up enough or because the batter was deflated during the mixing stage. The cake relies heavily on the eggs being whipped up enough! Hope that helps! N x
I also have this issue today – my batter was deflated during the mixing stage. What would be a good thing to remember for next time? Is it to whip the meringue for longer or to make sure not to leave the batter unattended whilst mixing? Any tips would be appreciated. Thanks in advance.
Hey R! Deflated batter can be tricky. For next time, try focusing on folding the meringue gently into the batter rather than whipping it longer. Overwhipping can lead to large air bubbles, so aim for a glossy, medium-stiff meringue. Also, mix just until combined and avoid leaving the batter sitting too long. Hope that helps for your next bake! N x
Hi, would this cake be okay to make one or two days beforehand?
Thinking of making the cakes one night and decorating the next night for it to be enjoyed the day after. Would that be alright to do?
Hi Kim! Yep, 1-2 days would be fine! Happy Baking N x
The Black forest recipe was truly the best ever. The sponge came out perfect ..the sweetness perfect..only, for the chantilly cream the mascarpone has to be whipped a bit then the heavy cream to added ..or there are chances for splitting it if you overdo..
Thanks a lot Nick
Hey Gricilda! I’m so glad you loved the recipe and that the sponge turned out perfect. You’re absolutely right about whipping the mascarpone first—it really helps keep the cream stable. I actually mentioned this in the notes section too, so I’m glad it worked out for you. Thanks for sharing, and happy baking! N x
I’ve been watching your recipes for years but never had the courage to try one at home. I am very proud to say that I just made your Black Forest Cake recipe and it turned out delicious! I have zero decorating skils, so it didn’t look as pretty as yours Nick, but it turned out tasty! Thanks for everything ❤️🍒
Hey Andreea! That makes me so happy to hear. The most important thing is that it tasted amazing, and I love that you finally gave it a go. Decorating skills come with time, but honestly, as long as you enjoyed it, that’s what matters. Thanks for sticking with me all these years and for giving this recipe a shot! N x
Hi Nick! I’ve been watching your videos for a long time and finally tried this recipe for Mother’s Day. I cut the quantity by half, used a 6inch pan, shaped into heart-shaped layers, and decorated with swiss meringue buttercrean.
I think this is the most stable chiffon cake recipe I’ve worked with! The top was a little sticky after cooling but I didn’t want to risk a dry center.
I couldn’t find canned cherries in juice, only syrup, so I didn’t try the cherry component, just used it from the can.
Thanks so much for the amazing recipe! My mom loved the cake <3
Hey Sarah! I love how you made it your own with the heart shaped layers and Swiss meringue buttercream. Sounds like a beautiful Mother’s Day cake. The sticky top is totally normal with chiffon cakes. So glad your mum loved it and that the sponge held up so well. Thanks for giving it a go! N x