Black Forest Cake

Nuvita Biscuits

Black Forest, as the name states its just too good. This recipe will take some patience and will give out a splendid beatiful blackforest cake at the end of it all. Make this at home and family and friends will think you got it ready made, its a guarantee. Make sure to do it alone, too many cooks aint good :)



  • 150g dark cooking chocolate
  • 150g butter, soft
  • 150g castor sugar
  • 6 eggs, separated
  • 150g self-raising flour
  • pinch of salt
  • 250ml cream
  • 1 tbsp extra castor sugar


  • 2 1/2 tbsp cornflour
  • 750g jar of sour cherries
  • 75g-100g sugar (depends on how sour the cherries are. Add to taste)
  • 30ml liqueur such as amaretto, kirsch or Cointreau


  • 375g dark chocolate, roughly chopped (this can be done in the food processor)
  • 250ml cream


For the cake

Preheat oven to 170C. Gently melt the chocolate in a microwave or over a double boiler. In a bowl, combine the melted chocolate with the soft butter and beat until creamy. Slowly and gradually beat in the sugar and egg yolks (adding one at a time). Fold in the sifted flour. Beat the whites until stiff with a pinch of salt and very gently fold through the mixture. Pour into a lined and greased 26cm spring-form tin. Bake for 40-50 minutes or until a skewer comes out clean. Remove from the oven and allow to cool.

For the cherries

Mix the cornflour with enough cherry juice to make a paste. Combine the rest of the juice with the cornflour paste and put into a saucepan with the desired amount of sugar. Cook, stirring, until it boils and thickens. Add the cherries and liqueur, remove from heat and allow to cool.

For the ganache

Gently heat the chocolate and cream in a saucepan, stirring constantly until the chocolate has melted and the mixture is smooth. Do not let it boil. Pour into a bowl and allow the ganache to cool until you have the right consistency, i.e. thin enough to pour but thick enough so it stays on the cake. It’s about right at room temperature. Pour over the top of the cake and wait until it is set.

To assemble

Whip the 250ml cream with the 1 tablespoon extra castor sugar until thick. Cut the cake in half horizontally. Sprinkle the bottom layer with a little extra liqueur and spread over the cherry mixture. Top with the cream then place the other half of the cake on the top. Pour over the ganache and allow to set before cutting.

To serve

Although this cake is best eaten on the day, it is still great the next day.


Enjoy your blackforest cake.This recipe is inspired by Cuisine
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Recipe Comments

  1. posted by ali pira on Jul 16, 2012

    is there any need of baking powder in black forest cake?

    • posted by pikachakula10 on Jul 19, 2012

      Hi Ali the recipe does not require baking soda.

  2. posted by sick_mick_101 on Mar 18, 2013

    I want to use the cream as an icing over the cake, but I do not want a buttery icing. I am looking for light whipped cream like you use on a black forest cake.

  3. posted by nothin_nyce1 on Mar 21, 2013

    I need an easy filling recipe for Black Forest cake , please help! Any ideas?

  4. posted by kiltakblog on Mar 25, 2013

    My brother says black forest cake is really good, I’ve never tasted it but he still says I should make it. Do you know a simple but good recipe for black forest cake?

  5. posted by gail C on Mar 25, 2013

    Okay I rarely eat junk foods but I do eat the flavors of yoplait that are similar to the junk foods. Like red velvet cake, berry torte, keylime pie, chocolate, black forest cake etc and I’ve noticed that the more I eat them the more they seem like they taste like the real thing to me. I know it is because of the lack of having the actual thing but I was wondering if other people had this happen. I generally eat one a day then a danactive.

  6. posted by Ramblin Spirit on Mar 25, 2013

    i want the simplest recipe for this cake (or chocolate cake if you don’t have the recipe for this cake).The things i don’t want in my cake are :
    cake mix,any alcohol,cherries(i know they are must for black forest cake but i don’t want them).If i can use any substitute for vanilla extract plz tell me cuz i don’t have vanilla extract and plz use normal or confectioner’s sugar only.can i use yeast for the cake to rise.
    plz plz i beg all of u to use lesser ingredients.and can i grease the vessel by butter.

  7. posted by Shamilla on May 5, 2013

    In this recipe it says to pour ganache andvset and then you cut the cake and then assemble and pour and set again? Surely this should be assemble and then pour and set i think. Instead of using fresh cherries you can use canned and add liquer into them with some of their syrup without the extra steps of preparing with cornstarch.

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