German Black Forest

sour cherry topping and whipped cream. It’s also an old Bavarian dessert that has become popular internationally.

You can make this recipe any time of the year, but I make this recipe when cherries are in season. After all, why not make the most of cherry season? Right?

Why make this cake recipe?
This is a simple and easy no-fuss recipe that is also easy to customize.
Most of the ingredients are simple pantry staples plus fresh cherries.
The cherry juice is infused with cherry liquor which soaks into the chocolate cake layers. That enhances the taste of cherries in this cake.
There are three components to this recipe. Some can be made ahead of time.
The cake – Today we use light chocolate sponge cake with whipped eggs and less flour. A light cake is perfect with light frostings like whipped cream. This cake can be made up to 3 days ahead.
Cherry pie filling – Made with fresh or frozen cherries. This filling can be made up to 4 days ahead. Alternatively, you can also use a can or jar of sour cherries in syrup. Also, we use the liquid in the cherry filling as cherry syrup to moisten the cake layers.
The whipped cream frosting is best made just before frosting. Today, I’m using cream cheese to help stabilize it. But you can also stabilize the whipped cream with gelatin.
This is the best recipe to make when you have guests coming over. It is very impressive and people will think you worked on it for hours.
For the final decorations, I have used fresh cherries and chocolate curls but you can also use chocolate shavings and canned morello cherries.


  • 1 cup whole milk
  • 3 large eggs
  • 1/2 cup canola oil
  • 3 teaspoons vanilla extract
  • 2 cups plus 2 tablespoons all-purpose flour
  • 2 cups sugar
  • 3/4 cup baking cocoa
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt


  • 2 cans (14-1/2 ounces each) pitted tart cherries
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 3 tablespoons cherry brandy or 2 teaspoons vanilla extract
  • whipped cream:
  • 3 cups heavy whipping cream
  • 1/3 cup confectioners’ sugar



Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans; grease paper.

In a large bowl, beat milk, eggs, oil and vanilla until well blended. In another bowl, whisk flour, sugar, cocoa, baking powder, baking soda and salt; gradually beat into milk mixture.
Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

Meanwhile, for filling, drain cherries, reserving 1/2 cup juice. In a small saucepan, whisk sugar, cornstarch and reserved juice; add cherries. Cook and stir over low heat 10-12 minutes or until thickened and bubbly. Remove from heat; stir in brandy. Cool completely.
In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form.

Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate. Top with 1-1/2 cups whipped cream. Spread 3/4 cup filling to within 1 in. of edge. Repeat twice. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream, reserving some to pipe decorations, if desired. Spoon remaining filling onto top of cake. Refrigerate until serving.

Nutrition Facts:
1 slice: 659 calories, 34g fat (15g saturated fat), 136mg cholesterol, 329mg sodium, 84g carbohydrate (59g sugars, 2g fiber), 7g protein.

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