Easy Chocolate Cake with Cherries 🍒 Black Forest Cake Recipe

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This homemade Black Forest Cake is incredibly soft, rich and full of fresh cherry flavour. 🍒🍫

Made with a moist chocolate sponge, homemade cherry filling and a light cream cheese frosting, this easy recipe delivers a bakery-style dessert using simple ingredients.

🍒🍫 The chocolate sponge stays wonderfully soft, while the homemade cherry filling adds freshness and the whipped cream cheese frosting makes every bite light and creamy.

Whether you're baking for birthdays, celebrations or simply because you're craving chocolate, this easy Black Forest Cake is guaranteed to impress. 🍒🍫

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Black Forest Cake -

Ingredients

For the Chocolate Cake:
Cocoa powder – 25g (3 tablespoons)
Warm water – 80ml (⅓ cup)
Plain flour – 150g (1 cup)
Baking powder – 1 teaspoon
Baking soda – ¼ teaspoon
Sugar – 150g (¾ cup)
Eggs – 3
Salted butter – 150g (⅔ cup)

For the Cherry Filling:
Fresh or frozen cherries (pitted) – 350g (about 2 cups)
Cornflour – 1 tablespoon
Lemon juice – 1 tablespoon
Sugar – 50g (¼ cup)
Vanilla extract or brandy/cherry liqueur – a little (optional)

For the Cream Frosting:
Heavy cream – 240ml (1 cup)
Powdered sugar – 60g (½ cup)
Vanilla extract – 1 teaspoon
Cream cheese – 120g (½ cup)

Equipment

Measuring cup size: 240ml
Baking pan: 20 × 20 cm (8 × 8 inch)

Bake in a preheated oven at 170°C (350°F) for 30–35 minutes

Method

Make the Chocolate Cake:

In a small bowl, mix the cocoa powder with the warm water until smooth. Set aside.
In a large mixing bowl, combine the plain flour, baking powder, baking soda and sugar. Mix well.
Add the eggs, butter and the prepared cocoa mixture.
Whisk on low speed for about 20 seconds, then stop and scrape down the sides of the bowl if needed.
Mix gently with a spatula, then whisk again for another 20 seconds until the batter is smooth and well combined.
Pour the batter into a lined baking pan.
Bake in a preheated oven at 170°C (350°F) for 30–35 minutes, or until a skewer inserted into the centre comes out clean.
Allow the cake to cool completely.

Make the Cherry Filling:

Roughly chop the pitted cherries into smaller pieces.
Transfer them to a saucepan and add the cornflour, lemon juice, sugar and the optional vanilla extract or cherry liqueur.
Mix well and cook over medium heat for about 10 minutes, stirring occasionally, until the cherries have softened and the mixture has thickened.
Remove from the heat and allow the filling to cool completely.

Make the Cream Frosting:

In a large bowl, whisk the cold heavy cream, powdered sugar and vanilla extract for about 2 minutes, or until soft peaks form.
Add the cold cream cheese.
Mix gently with a spoon first, then whisk on low speed for about 15 seconds, just until smooth and fully combined.
Refrigerate the frosting until you're ready to assemble the cake.

Assemble the Cake:

Cut the cooled cake in half horizontally.
Spread the cherry filling evenly over the bottom cake layer, reserving about 2 tablespoons for decorating.
Spread half of the cream frosting evenly over the cherry filling.
Place the second cake layer on top.
Spread the remaining cream frosting over the top of the cake.
Spoon the reserved cherry filling over the frosting and gently swirl it for a beautiful finish.

Decorate as desired.
Chill the cake until ready to serve.
Keep refrigerated.