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The dessert, French classic

Black Forest cake

Black Forest cake is a layered dessert for 6 people, with chocolate sponge, kirsch soaked cherries and mascarpone whipped cream, for about €3.00 per person. It takes 70 minutes of active work spread across a day, with the sponge baked ahead and the final assembly done just before guests arrive. Success comes down to a well soaked sponge and whipped cream beaten with cold tools so it holds firm.

A generous Black Forest cake, with its chocolate sponge, kirsch cherries and whipped cream, a proper birthday cake for a big night.

Black Forest cake
For
6 people
Work
1 h 10
Total time
4 h 30
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€3.00
Calories per person
580 kcalcalculated by Kiloach, your weight coach

Black Forest cake is the birthday cake, the one that signals a real celebration. The chocolate sponge, moist and light, plays against the tartness of the cherries and the sweetness of the mascarpone whipped cream, which holds firmer than a classic whipped cream. Kirsch gives it that distinctive aroma that makes the cake what it is, without ever overpowering the rest.

It's a perfect dessert for a birthday, a family lunch, or a dinner with friends that deserves a proper finish. It takes some planning but nothing complicated, and its effect on the table never changes, guests admire it before they even taste it. A strong cup of coffee is really all you need alongside it.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 2 steps, 35 min
  2. The same day 1 step, 30 min
  3. Before the guests arrive 2 steps
  4. When it's time to serve 1 step

The day before, bake the sponge and prepare the kirsch syrup, everything can rest in the fridge overnight. The next morning, assemble the cake with the cherries and whipped cream between the layers. Just before your guests arrive, finish the outer layer of whipped cream and the chocolate curls, then slice the cake in front of everyone when it's time to serve.

The ingredients

6 people

Dairy

  • Eggs 6
  • Heavy cream 60 cl
  • Mascarpone 100 g

Pantry

  • Sugaroften in the pantry 150 g
  • Flouroften in the pantry 100 g
  • Unsweetened cocoa powderoften in the pantry 40 g
  • Morello cherries in syrup 700 g
  • Kirsch 6 cl
  • Powdered sugaroften in the pantry 60 g
  • Dark chocolate 120 g

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Whisk the eggs and sugar over a bain-marie until pale and ribbon like, fold in the sifted flour and cocoa, pour into a 24 centimeter pan and bake at 180°C. 35 min

    Fold the flour in by lifting the batter gently, the sponge stays light.

  2. Drain the cherries, keeping the juice, mix it with the kirsch to make a fragrant soaking syrup.

    Set aside twelve nice cherries for decoration.

The same dayDuring the day, whenever you get a moment.

  1. Cut the cooled sponge into three layers, soak each one with the syrup, fill with crushed cherries and whipped cream, then stack the cake. 30 min

    Assemble directly on the serving plate, it won't need to be moved again.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Whip the very cold cream with the mascarpone and powdered sugar, cover the whole cake with the whipped cream using a spatula, then chill again.

    With a chilled bowl, whisk and cream, the whipped cream comes together fast and holds firm.

  2. Shave the dark chocolate into curls, cover the top and sides, then arrange the cherries in a crown on top.

    Make the curls with a peeler on a slightly warm chocolate bar, they curl up nicely.

When it's time to serveThe final touches, right in front of your guests.

  1. Bring the whole cake to the table and slice it in front of your guests.

    Dip the knife in hot water between each slice for a clean cut.

Our tips to get it right

  • Let the sponge cool completely before cutting it into three layers, otherwise it crumbles and makes assembly difficult.
  • Don't soak each layer too generously, the cake should taste of kirsch without becoming soggy.
  • If you don't have kirsch on hand, cherry brandy works too, though the flavor will be a bit different.

The variations

  • Swap the kirsch for cherry syrup for an alcohol free version, better suited for kids.
  • Use fresh pitted cherries in season, poached briefly in a light syrup before draining.
  • For a quicker version, make a single layer sponge and serve the cake unstacked, generously topped instead.

What to serve it with

  • A strong coffee to finish the meal
  • A glass of kirsch for cherry lovers
  • Fresh berries on the side

Storage

The cake keeps for two days in the refrigerator in a closed container or under a cake dome, the whipped cream holds up well over that time. Freezing isn't recommended, the texture of the cream and the soaked sponge suffers once thawed.

Questions about this recipe

Can you make the sponge without a bain-marie?

Yes, you can whisk the eggs and sugar with an electric mixer until the mixture triples in volume, it just takes a bit longer. The bain-marie simply speeds up the process thanks to the gentle heat.

How do you keep the three sponge layers from sliding apart?

Assemble the cake directly on the serving plate and press each layer down gently before adding the filling. The whipped cream and crushed cherries also act like glue between the layers.

Can you replace the mascarpone in the whipped cream?

Yes, you can make a classic whipped cream without mascarpone, it will just be slightly softer and won't hold as long in the fridge. Mascarpone mainly helps stabilize the texture for clean slices.

How long before serving should the cake come out of the fridge?

Take the cake out ten minutes before serving, the whipped cream holds better cold and the sponge stays moist at a cool temperature. There's no need to let it come to room temperature.

Can a Black Forest cake be made ahead?

Yes, it's even recommended. The recipe needs 1 h 10 of work in total, split up like this, the day before, 2 steps, the same day, 1 step, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make a Black Forest cake?

Allow 4 h 30 in total, including resting and cooking time, of which 1 h 10 is actual work. The recipe is rated "medium".

How many calories are in a Black Forest cake?

About 580 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a Black Forest cake cost?

About €3.00 per person, that's €18.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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