I’m drawn to the timeless elegance of Black Forest gâteau: a delicate chocolate sponge layered with cherries soaked in kirsch and airy whipped cream, crowned with chocolate shavings and whole cherries. It’s a dessert that marries rich flavors with light textures and always feels indulgently classic.

Black Forest Gâteau

Why You’ll Love This Recipe

I love how I can layer soft, moist sponge with fragrant cherry syrup and fluffy cream, making each slice both comforting and sophisticated. The playful contrast between tart cherries, boozy syrup, creamy filling, and chocolate decoration excites my senses every time I make it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I use a light chocolate sponge base, whipped cream, cherry syrup infused with kirsch, cherries, and dark chocolate shavings for decoration—simple, elegant elements that truly sing together.

Directions

I whisk egg yolks with sugar until pale, fold in cocoa and flour, then gently fold in whipped egg whites for a feather-light sponge. Once baked and cooled, I soak the layers with cherry–kirsch syrup, sandwich them with whipped cream and cherries, then top the cake with rosettes of cream, whole cherries, and chocolate shavings.

Servings and timing

This cake serves about 8–10 people. The sponge bakes in approximately 15–20 minutes per layer, and with preparation and assembly, I estimate the total time to be around 1.5 to 2 hours.

Variations

I sometimes skip the kirsch for a non-alcoholic version, or substitute with brandy or cherry juice where preferred. Some recipes call for a crisp pastry base for texture, or I’ll swap sour cherries for morello cherry jam when fresh cherries aren’t available.

storage/reheating

I store the cake refrigerated in an airtight container. It stays fresh for up to 3–4 days. I don’t reheat it—this cake is best enjoyed cold, so the whipped cream holds its shape and the flavors stay beautifully balanced.

FAQs

What type of cherries work best?

I find sour or morello cherries ideal for their tartness to balance the sweetness. Tinned cherries in syrup work too when fresh aren’t available.

Can I make it alcohol-free?

Yes—I often substitute cherry juice for kirsch. It keeps the cherry flavor without the alcohol.

How do I keep the sponge light and not dense?

I whisk the egg yolks and sugar well, and fold in the egg whites gently to trap air, which keeps the sponge airy.

Can I freeze this cake?

I usually don’t freeze it because whipped cream can change texture. Instead, I refrigerate and serve within a few days for best results.

Is there a non-traditional twist I can try?

Yes—I’ve tried versions with chocolate mousse instead of whipped cream for an even richer dessert.

Conclusion

I love making Black Forest gâteau because it’s both a statement dessert and a heartwarming classic. With layers of chocolate sponge, tart cherries, silky cream, and kirsch—or a creative twist—I always end up with something that feels celebratory yet comforting.