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Chocolate Cherry Cake (Black Forest)
This Chocolate Cherry Cake combines rich, deeply chocolate cake layers with juicy cherry compote, silky mascarpone frosting, glossy dark chocolate ganache, and a hint of orange. The combination of bold chocolate and bright cherry and orange flavors create an elegant dessert that feels both decadent and fresh.
Black Forest is one of our favorite cakes and I have tried so many variations of this classic German dessert. I remember making one for the first time for my husband (then boyfriend) when he mentioned it was his favorite. It might have had a little too much Kirsch liqueur or sour cherry brandy in it (oops).
My friend Birgit makes a very good one that looks like it came from a nice bakery. She combines layers of chocolate cake, vanilla cake, cherries, chocolate mouse and whipped cream. Here in Luxembourg, my favorite one is from a local bakery called Oberweis, it also has a layer of chocolate mousse and kirsch mousse, that makes it very light and airy.
This cake is delicious, because chocolate cake + cherry compote + mascarpone frosting couldn’t result in anything less than an amazing dessert. However, it is not necessarily a traditional Black Forest cake, even the Kirsch syrup layer is completely optional and should be very subtle if used. Also, apparently the cake now has protected status and you cannot call it a Black Forest cake (sorry Gateau) unless it uses Kirschwasser from the Black Forest region.
Why I love this Black Forest inspired Chocolate Cherry Cake
- A refreshing modern variation of the classic Black Forest cake
- Rich chocolate and sweet-tart cherries are a classic flavor combination.
- Homemade cherry compote, with orange accents, adds freshness and juicy texture to every bite.
- Mascarpone frosting gives the cake a light, creamy finish without being overly sweet.
- Elegant enough for special occasions but simple and easy enough to make at home
- Beautiful, layered presentation makes it perfect for entertaining.
Ingredient Notes and Substitutions:
- All-purpose flour
- Baking soda and baking powder
- Kosher salt
- Mini chocolate chips: Use the smallest chocolate chips you can purchase. It adds a little more chocolate in the cake and small bits are better for the texture.
- 100% unsweetened chocolate: I used baking chocolate, but any unsweetened or dark chocolate bars would be perfect as well.
- Dutch-processed cocoa powder: Natural cocoa would change the flavor and the texture of this cake. Natural cocoa is hydrophobic and does not bloom as well as Dutch-processed cocoa.
- Espresso powder: Add this ingredient if you like the coffee flavor in your desserts. Adding espresso powder heightens the chocolate flavor.
- Unsalted butter
- Brown sugar: A classic ingredient when making a moist cake.
- Granulated sugar
- Eggs
- Sour cream: Use full-fat sour cream for best results. Sour cream adds fat and moisture to the cake. You can also use crème fraiche.
- Buttermilk: If you don’t have buttermilk you can make a quick substitute by combining ½ cup of whole milk with ½ tablespoon of white vinegar and letting it rest for 5-10 minutes to thicken.
- Vanilla
- Cornstarch: Used to thicken the compote and works best when made into a slurry before use. Stir the slurry before drizzling it into the compote.
- Cherries: Use fresh or frozen cherries. If frozen, do not thaw before making the compote. If fresh, rinse and pit the cherries before making the compote. Any type of cherry can be used: dark sweet, black, tart, or sour. If using tart cherries, add a little extra sugar to the compote.
- Fresh Orange: Use the orange for zest in the compote and the frosting, plus fresh-squeezed juice in the compote.
- Mascarpone: Cream cheese can be substituted, but mascarpone is a little mellower and less tart than cream cheese. It complements the cherry compote well.
- Powdered sugar
- Heavy cream: Use heavy whipping cream with at least 35% fat content
- Dark chocolate chips: These chocolate chips will make a better ganache if they are 62% or more. Use a good quality chocolate. Couverture chocolate makes a fabulous ganache as well.
- Kirsh or sour cherry brandy: Added to a sweet syrup to brush on the cake layers, can be omitted for an alcohol free version.
Chocolate cherry cake storage instructions
Store the cake in the refrigerator, but serve it at room temperature. The dark chocolate cake is dense, and chocolate chips are throughout. When it is cold, the texture feels dry, but at room temperature, it is moist and delicious.
Freezing instructions
The chocolate cake layers can be frozen until ready to use. The compote and frosting are best made fresh.
Other frequently asked questions
What if I don’t have parchment paper?
Spray the cake pans liberally with nonstick spray so the cakes release easily.
How do I know when the cherry compote is done?
The cherries will still be whole but breaking down a little. The sauce will be thickened, but not as much as after it has cooled. You want a thick compote for the cake, so don’t be afraid to cook it a little longer to make it nice and thick. However, the thicker the sauce gets, the more likely it is to burn, so just watch it carefully.
Can I use store-bought cherry filling or cherry jam?
Yes. The flavor profile will be sweeter, as the homemade cherry compote is lightly sweetened and has a touch of orange.
What is the texture of the Mascarpone Frosting?
It is smooth and creamy, very similar to stiff whipped cream cheese frosting.
Should this cake be served warm or cold?
This cake is best served at room temperature.
Chocolate Cherry Cake (Black Forest)
This mouthwatering Chocolate Cherry Cake is a variation of the classic Black Forest cake made with layers of chocolate cake, mascarpone frosting, cherry compote and dark chocolate ganache.
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Servings: 12 -16 servings (1 9-inch or 22-cm two layer cake)
Ingredients
Dark Chocolate Cake:
- 2 cups all-purpose flour 240 grams
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ¾ cup mini chocolate chips
- 6 ounces 100% unsweetened chocolate, chopped 170 grams
- ½ cup Dutch-processed cocoa powder 42 grams
- 1 teaspoon espresso powder optional
- 1 cup hot water
- ½ cup unsalted butter, room temperature 113 grams
- 1 cup brown sugar 213 grams
- ½ cup granulated sugar 100 grams
- 4 large eggs room temperature
- ¾ cup sour cream, room temperature 170g
- ½ cup buttermilk, room temperature 120 ml
- 1 teaspoon vanilla
Cherry Compote:
- 4 tablespoons cornstarch 40 grams
- 4 tablespoons water
- 3 pounds cherries (fresh or frozen), pitted 3 pounds = 48 ounces = 1.4 kg
- ½ cup + 2 Tablespoons granulated sugar 110 grams
- 1-2 teaspoons orange zest
- 3 Tablespoons orange juice, fresh-squeezed
- 1 teaspoon vanilla
For the syrup (optional):
- ½ cup simple syrup
- 2 tbs of liquid from the cherry compote
- 2-4 tbs of Kirsch or cherry brandy liqueur – omit if you prefer no alcohol
Mascarpone Frosting:
- 16 ounces mascarpone 16 ounces=450 grams
- 4 ½ cups powdered sugar 508 grams
- 2 cups heavy cream 454 grams or 480 ml
- 2 teaspoons orange zest
Ganache:
- 6 ounces dark chocolate chips 170 grams
- ½ cup heavy cream 114 grams or 120 ml
Instructions
- Preheat the oven to 325°F (160°C). Prepare 9-inch or 22cm cake pans with non-stick baking spray and 9-inch (22 cm) parchment circles.
- Add flour, baking soda, baking powder, salt, and mini chocolate chips to a medium-sized bowl. Whisk well to mix. Set aside.
- In another medium bowl, add unsweetened chocolate, cocoa powder, and espresso powder (if using). Pour hot water over the mixture, stir to coat the cocoa with liquid, and let sit and bloom for at least 5 minutes. Stir into a paste and microwave for 15 seconds if the chocolate pieces still need to melt.
- Add the butter and sugars to a large bowl and beat together at high speed with a hand or stand mixer until the mixture is fluffy and lighter in color.
- Add eggs one at a time, scraping the bowl as needed.
- Add the chocolate mixture and continue mixing until incorporated.
- Scrape the bowl and alternate adding the dry mixture and the sour cream-and-buttermilk mixture, starting with a third of the dry mixture, then half of the wet mixture, alternating until all the flour has been added.
- Mix on low speed just until the ingredients are combined.
- Divide the batter between the two prepared round cake pans (850g per pan).
- Place both pans in the oven and bake at 325°F (160°C) for 33-35 minutes, or until, when lightly touched, the cakes bounce back. Test with a toothpick; you want a few moist crumbs, not liquid batter.
To make the Cherry Compote and cherry syrup:
- While the cakes are baking, prepare the cherry compote by first making a slurry of cornstarch and water in a small bowl. Set aside. Place the cherries, sugar, orange zest, and orange juice in a medium-sized saucepan.
- Stir on medium heat until the sugar has dissolved, then stir occasionally until the cherries have released their juices.
- Re-stir the cornstarch slurry, then slowly pour it into the cherry mixture while stirring. Stir until the mixture thickens.
- Pour into a bowl and chill in the refrigerator.
- To make a quick cherry syrup to brush on the cakes, combine the simple syrup, the liquid from the cherry compote and the Kirsh or cherry liqueur in a bowl and mix well.
- Remove the cakes from the oven and cool in the cake pans at room temperature. Leave the cake in the pans to cool until ready to use. Or once completely cool, wrap in plastic wrap to use later.
To make the mascarpone frosting and the chocolate ganache (do this right before assembling the cake):
- Add all the ingredients (mascarpone, powdered sugar, heavy cream and orange zest) to a mixing bowl, using a hand mixer or stand mixer, whip the ingredients on low speed until incorporated, then on high speed until firm peaks form.
- Make the ganache by adding all ingredients to a small bowl. Microwave for 1 minute, then stir. Microwave for another 15-30 seconds as needed to melt the chocolate. Stir until the ganache is thick and shiny.
To assemble the cake:
- Place one layer on a cake plate. Use a pastry brush and brush the cake with the syrup, you can also gently spoon some of the syrup on the cake until it is absorbed.
- Next, pour half the ganache on top of the layer and spread to the edge (or even over the edge in some places).
- Add the chilled cherry compote to the top until completely covered.
- Using a disposable decorating bag fitted with a 1M tip, pipe small swirls of mascarpone frosting onto the cherry compote.
- Add the second cake layer and repeat.
- For a fun look, add fresh cherries on top of the cake.
- If there is a little extra compote, chocolate ganache and/or mascarpone frosting, serve it on the side of each slice of cake.
Photos of the step by step preparation process for Chocolate Cherry Cake (Black Forest):
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