Delicious Black Forest Dessert: A Classic German Treat

Rich, indulgent, and undeniably irresistible, the black forest dessert is a timeless classic that continues to seduce dessert lovers around the world. With its perfect layers of chocolate cake, whipped cream, and cherries, this German-born treat has a story as captivating as its flavor. Ready to take a bite into its delicious history? Keep reading — you won’t want to miss what’s next.

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 6 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 pinch salt
• 1 large egg
• 1 half cup buttermilk
• 1 quarter cup vegetable oil
• 1 teaspoon vanilla extract
• 1 half cup hot water
• 3 cups pitted sweet cherries fresh or jarred
• 2 tablespoons cherry juice or kirsch
• 2 cups heavy whipping cream
• 4 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Chocolate shavings for garnish

Equipment

• Mixing bowls
• Whisk or electric mixer
• 8-inch round cake pan or trifle dish
• Cooling rack
• Spatula
• Serrated knife
• Measuring cups and spoons

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit. Grease and lightly flour your cake pan to prevent sticking. If you are using a trifle dish, you will cut the cake later into cubes or slices so release is key.
2. Step 2: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure the cocoa is lump-free by sifting it if needed. This gives your cake a more tender crumb.
3. Step 3: Add in the egg, buttermilk, oil, and vanilla. Stir until the batter begins to come together. Then gradually whisk in the hot water. The batter will be quite thin—this is what makes the cake so moist and rich.
4. Step 4: Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Be careful not to overbake so you preserve that soft texture we love in this dessert.
5. Step 5: Let the cake cool in the pan for at least 10 minutes, then transfer it to a wire rack to cool completely. This is a great time to whip your cream and prep cherries.
6. Step 6: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Do not overwhip—it should be smooth, not grainy. Set this in the fridge as you prep the rest.
7. Step 7: If you are using fresh cherries, pit and halve them. If using jarred cherries, drain well and reserve the juice. You can also substitute the juice with kirsch for a more traditional flavor.
8. Step 8: Once the cake is completely cooled, cut it into bite-size cubes or clean layers depending on how you plan to serve. I personally love this in a clear trifle dish so the layers show through. A glass dish always gets compliments at the table.
9. Step 9: Begin your layers: cake on the bottom, cherry juice poured lightly over it, then a layer of cherries followed by whipped cream. Repeat until you reach the top, ending with whipped cream. Keep the layers clean for that elegant look.
10. Step 10: Garnish with dark chocolate shavings. I use a vegetable peeler to make thin curls from a chocolate bar. It adds both texture and beauty.
11. Step 11: Refrigerate the dessert for at least 1 hour before serving. This helps the flavors develop and gives the whipped cream time to set slightly.

Nutrition per serving

For a prettier presentation, use a clear trifle bowl or small mason jars for individual servings. Let the flavors meld for several hours or overnight in the fridge before serving for the richest experience.

FAQ

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Black Forest Dessert

Rich, indulgent, and irresistibly elegant, this Black Forest dessert features layers of moist chocolate cake soaked in cherry syrup, real whipped cream, and dark cherries. A showstopper for celebrations or cozy evenings, this German-inspired classic balances decadence with lightness and nostalgic charm.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine German

Servings 10 servings

Calories 365 kcal

Ingredients

  

1x2x3x

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 6 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 pinch salt
• 1 large egg
• 1/2 cup buttermilk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup hot water
• 3 cups pitted sweet cherries fresh or jarred
• 2 tablespoons cherry juice or kirsch
• 2 cups heavy whipping cream
• 4 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Chocolate shavings for garnish

Instructions

 

• Preheat your oven to 350 degrees Fahrenheit. Grease and flour the cake pan.
• In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
• Add the egg, buttermilk, vegetable oil, and vanilla extract. Mix until smooth and combined.
• Slowly pour in the hot water while stirring. The batter will be thin.
• Pour the batter into the prepared pan and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
• Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• While the cake cools, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Set aside in the refrigerator.
• If using fresh cherries, pit and halve them. If using jarred cherries, drain and reserve 2 tablespoons of juice or use kirsch instead.
• Once the cake is cool, cut it into cubes or slices depending on your serving style.
• To assemble the dessert, place a layer of cake at the bottom of your serving dish. Drizzle with cherry juice or kirsch. Add a layer of cherries followed by whipped cream. Repeat layers, ending with whipped cream on top.
• Garnish with chocolate shavings and a few whole cherries.
• Chill for at least 1 hour before serving for best flavor and texture.

Nutrition

Calories: 365kcalCarbohydrates: 42gProtein: 5gFat: 21gSodium: 160mgFiber: 2gSugar: 26g

Keyword black forest cake, chocolate cherry dessert, layered trifle, whipped cream, German, dessert

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