Chocolate Forest Cake Cherries

Few desserts feel as magical as Chocolate Forest Cake with its layers of rich chocolate sponge, sweet cherry filling, and pillowy whipped cream. This cake is my secret weapon for celebrations and those cozy weekends when only chocolate will do.

I remember the first time I made this cake for my sister’s birthday. We ended up eating the leftovers straight from the fridge the next morning because it was too irresistible to wait.

Ingredients

• All purpose flour: gives the cake a soft even crumb. Measure carefully for best texture
• Baking powder: ensures a nice rise. Check expiry so the cake lifts properly
• Unsweetened cocoa powder: brings deep chocolate flavor. Dutch process is especially rich
• Salt: sharpens the chocolate and balances sweetness
• Unsalted butter: makes the cake tender and rich. Cream it until fluffy for best results
• Granulated sugar: sweetens the cake and helps create a light texture
• Large eggs: add structure and moisture. Use room temperature for even mixing
• Vanilla extract: adds warmth and aromatic flavor. Pure vanilla is worth it here
• Whole milk: keeps the cake moist. Slightly warm the milk for easier blending
• Fresh or frozen cherries: provide juicy tartness. Frozen cherries mean you can make this all year
• Cornstarch: thickens the cherry filling so it sits nicely between layers
• Lemon juice: brightens up the cherries and keeps the filling tasting fresh
• Heavy cream: creates a luxurious whipped topping. Cold cream whips best
• Powdered sugar: lightly sweetens the cream and keeps it fluffy
• Dark chocolate curls: add a decadent finish. Choose a chocolate you love to eat

Step-by-Step Instructions

Prep and Mix Dry Ingredients:

Whisk flour baking powder cocoa powder and salt together until combined. This prevents lumps and ensures toastiness in each bite

Cream Butter and Sugar:

Beat butter and sugar together until super fluffy and pale about four minutes. This step is crucial for a light tender cake

Add Eggs and Vanilla:

Beat in the eggs one at a time until the mixture is silky smooth then add vanilla extract. Scrape down the bowl to catch every bit

Combine Wet and Dry Ingredients:

Alternate adding the flour mixture and milk starting and finishing with flour. Stir only until just combined to avoid a tough cake

Bake the Sponge:

Divide batter evenly between two greased lined eight inch round pans. Bake at three hundred fifty degrees Fahrenheit for about twenty five to thirty minutes until a toothpick comes out clean. Cool in pans then on a wire rack completely

Make Cherry Filling:

Cook cherries and sugar on medium until the cherries soften and juices bubble. Mix cornstarch and water until dissolved then stir in and cook until thick and glossy. Off the heat stir in lemon juice and cool

Whip the Cream:

In a chilled bowl whisk heavy cream powdered sugar and vanilla until it holds stiff peaks. Watch closely because overmixing can make it grainy

Assemble the Cake:

Slice each cake layer in half to make four even rounds. Lay the first layer down spread a generous layer of cherry filling repeat with remaining layers

Frost and Decorate:

Smooth whipped cream over the outside and top with chocolate curls. Press extra cherries on top if you want a fancier finish

Save

Cherries are my favorite part of this cake. Their tart juiciness makes the chocolate feel even richer and my family always fights for the pieces with extra filling. Each birthday or holiday someone always requests this recipe.

Storage Tips

Refrigerate any leftovers in a well sealed container. The whipped cream keeps the cake moist for up to three days. For longer storage freeze the undecorated sponge and cherry filling separately then prepare fresh whipped cream before assembling

Ingredient Substitutions

No fresh cherries Use sour cherry preserves for a shortcut Try raspberries or blueberries for a different twist. Dairy free bakers can swap in non dairy cream and margarine without losing flavor

Serving Suggestions

For a truly celebratory feel top with extra whole cherries or a sprinkle of edible gold dust. Serve cold in thick slices with hot coffee or a scoop of vanilla ice cream. This also makes a stunning base for a trifle just layer pieces with cream and fruit in a glass bowl

Cultural Context

Chocolate Forest Cake takes its cue from the classic Black Forest cake or Schwarzwälder Kirschtorte from Germany. Traditionally made with kirsch liqueur my version skips the alcohol so everyone can enjoy it. The combination of chocolate cherries and cream has been winning hearts for generations

Recipe FAQs

→ How do I prevent the whipped cream from deflating?

Use cold cream and a chilled bowl, whipping until stiff peaks form but do not overbeat. Apply cream just before serving for best texture.

→ Can I use canned cherries for the filling?

Yes, canned cherries can be substituted. Drain excess liquid and adjust sugar to taste when cooking the filling.

→ How should I store leftovers?

Keep leftover cake in the refrigerator, covered, for up to three days. For best taste, enjoy within two days.

→ Can the cake layers be made ahead?

Absolutely. Bake and cool layers, then wrap in plastic and store at room temperature up to one day or freeze for longer storage.

→ What occasions does this cake suit best?

This cake is perfect for birthdays, holidays, or any festive gathering where a chocolate-cherry combination shines.

→ Is there a way to make it less sweet?

Reduce the sugar in the cake and filling slightly, and use unsweetened dark chocolate curls for a richer flavor balance.