Black Forest Chocolate Cherries (Printable)

Rich chocolate layers combined with tart cherries and light whipped cream, topped with chocolate shavings.

# What Goes In:

→ 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 and drained
13 - 1/2 cup cherry juice or syrup
14 - 2 tablespoons granulated sugar
15 - 2 tablespoons kirsch (cherry brandy), optional
16 - 2 tablespoons cornstarch mixed with 2 tablespoons cold water

→ Whipped Cream

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

→ Assembly & Decoration

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

# How to Make It:

01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
03 - Add eggs, milk, vegetable oil, and vanilla to the dry ingredients. Beat until smooth. Gradually incorporate boiling water and mix until combined; the batter will be thin.
04 - Divide batter evenly between prepared pans. Bake 30–35 minutes 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 small saucepan, combine cherries, cherry juice, and sugar. Bring to a simmer. Stir in cornstarch mixture and cook 2–3 minutes until thickened. Remove from heat, add kirsch if using, and cool completely.
06 - Using an electric mixer, beat cold heavy cream with powdered sugar and vanilla on high speed until stiff peaks form. Keep chilled.
07 - Slice each cooled cake layer horizontally to create four thin layers in total.
08 - Place one cake layer on a serving plate. Brush lightly with cherry syrup. Spread a layer of cherry filling, then a layer of whipped cream.
09 - Repeat layering with remaining cake, cherry filling, and whipped cream, finishing with whipped cream covering the top and sides.
10 - Garnish with chocolate shavings and extra cherries. Refrigerate for at least 1 hour before serving.

# Expert Tips:

01 -
  • It looks impossibly fancy but the technique is surprisingly forgiving once you understand the rhythm.
  • The contrast of rich chocolate, bright cherries, and billowy cream creates a moment of pure indulgence on the plate.
  • It actually improves after a day in the fridge, making it perfect for dinner parties when you want to bake ahead.
02 -
  • Don't skip cooling the cakes completely before assembly or the whipped cream will melt into a puddle and your layers will slide apart.
  • The boiling water step seems odd but it's absolutely essential for moisture and chocolate intensity; never replace it with more milk.
  • Chill everything that touches the cream—pans, beaters, and the bowl—for at least 15 minutes before whipping.
03 -
  • Make this cake the day before your dinner party; it tastes even better after the layers have melded together overnight.
  • If your whipped cream starts to look grainy or separates, you've overbeaten it; gently fold in a splash of cold cream to salvage it.
  • Use a long, thin knife dipped in hot water between slices for perfectly clean cuts without dragging the frosting.
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