A luxurious multi-layered chocolate cake filled with whipped cream and cherries, lightly soaked in cherry brandy and topped with chocolate shavings and whole cherries. A classic German dessert that blends richness and elegance in every bite.
Preheat the oven to 180°C (350°F).
Grease and line the bottom of two 8-inch (20 cm) round cake pans.
Beat eggs with sugar and vanilla until thick and pale (about 10 minutes).
Sift in dry ingredients (flour, cocoa, cornstarch, baking powder, salt) and gently fold.
Divide between pans and bake for 30–35 minutes. Let cool completely.
In a chilled bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Keep cold.
Simmer reserved cherry syrup for 5–10 minutes to reduce slightly. Optionally, stir in Kirsch.
Slice each sponge horizontally to create 4 total layers.
Place the first layer on a plate, drizzle with cherry syrup.
Spread whipped cream and top with cherries.
Repeat for remaining layers.
Frost the top and sides with whipped cream.
Decorate with chocolate shavings and whole cherries.
Refrigerate the cake for at least 2–3 hours before serving.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Traditional Black Forest Cake uses Kirsch for authenticity, but it can be omitted or replaced with cherry juice for a non-alcoholic version. The cake is best served chilled, and flavor deepens if made a day ahead. For a festive variation, top with gold leaf or silver dragees for a luxurious holiday dessert.