Cake has been a staple in many cultures for centuries, and its popularity shows no signs of waning. There are a lot of different options to test, so you should bake a classic that everyone loves. Moist and rich, black forest cake combines many flavours in one bite and pairs well with a steaming cup of coffee.


Kirsch, a brandy distilled from dark, sweet morello cherries, is called for in this recipe. When you take a slice of this cake, you’ll get the ideal amount of moistness and flavour since the liquid seeps right into the cake. Xanthum gum or maize starch may be used to help stabilise the whipped cream and prevent it from sliding off the plate. Feel free to top with more cream and macerated cherries if desired. Thicker pieces of this cake plus a steaming cup of your favourite beverage are the perfect combination.

This rich black forest cake is the kind of classic dessert that is perfect for the holidays. It has the right amount of sugar and fat to make you feel like you’re celebrating the holidays.

Black forest cake recipe


Recipe by Irene Muller

Course: Dessert

Cuisine: Global

Difficulty: Easy

Prep time: 20 minutes

Cooking time: 20 minutes

Total time: 40 minutes


  • 6 jumbo eggs

  • 150 g castor sugar

  • 50 g cocoa powder

  • 1 large carton double cream

  • 1 tbsp. castor sugar

  • 450 g black or morello cherries, pitted

  • ½ cup cherry kirsch

  • 100 g best quality dark chocolate or a flaky bar


  • Line and grease two sandwich tins.
  • Preheat the oven to 180°C.
  • Drain the cherries and set aside the juice (you will need this later). Remove any pips. Arrange in a shallow dish and cover with kirsch. You can add a bit more if you feel like it.
  • Separate the eggs.
  • Beat the yolks and sugar.
  • Sift the cocoa into the egg yolk mixture and gently fold.
  • Whisk the egg whites ensuring both the whisk and bowl are clean. When the egg whites peak, gently fold into the cocoa mixture.
  • Pour the mixture into the prepared tins and bake for 20 minutes until the middle springs back and edges are separating.
  • Beat the cream, but be careful not to churn it to butter.
  • Stir in the castor sugar.
  • Add about two tablespoons of cherry juice to the kirsch and sprinkle over the cakes to moisten.
  • Spread a generous amount of cream over one cake and dot with cherries, keeping a few for the top.
  • Add grated chocolate.
  • Top with remaining cake and repeat the cream, cherry and chocolate process.

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