Best Black Forest cake

    1 hour 45 min

    This is my grandmother's recipe for Black Forest cake, and it's the best I know. I always bake it a day before filling it and let the cherries steep for a day, too.


    Pennsylvania, United States
    9 people made this

    Serves: 12 

    • Cake
    • 150g soft butter
    • 170g caster sugar
    • 1 teaspoon vanilla extract
    • 4 eggs, separated
    • 3 tablespoons cocoa
    • 125g plain flour
    • 1 level teaspoon baking powder
    • Filling
    • 500g tinned red tart pitted cherries
    • 4 tablespoons kirsch
    • 1 tablespoon cornflour
    • 500ml double cream
    • 50g icing sugar
    • 2 teaspoons cherry flavoured jelly powder
    • 2 tablespoons boiling hot water
    • grated plain chocolate to garnish

    Prep:1hr  ›  Cook:45min  ›  Ready in:1hr45min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Beat the butter with the caster sugar, vanilla and egg yolks until creamy and pale yellow. Mix the cocoa with the flour, baking powder and 2 tablespoons water. Incorporate it into the butter mix.
    3. Beat the egg whites with the icing sugar until they stand in stiff peaks and fold into the cake mixture.
    4. Grease a springform (26cm diameter) cake tin, fill it evenly with the mixture and bake for 35-45 minutes, until a skewer comes out clean. Cool and remove from the tin. Keep in a dry, cool place. Cut it horizontally into two equal parts.
    5. For the filling, strain the cherries and reserve the juice (you should have 180-250ml). Sprinkle the cherries with kirsch, cover and let stand for a few hours.
    6. Dissolve the cornflour with a few tablespoons of the juice. Heat the rest of the juice in a small saucepan and whisk in the cornflour. Stir vigourously and cook over very low heat until the mixture thickens and becomes clear again. Take off the heat and let cool slightly. Spread the mix evenly over the bottom layer of the cake.
    7. Whip the cream with the icing sugar in a chilled bowl until firm but not too stiff, Dissolve the jelly powder in the hot water and put it on top of a bowl with ice water. Stir continuously until it cools. Fold it into the whipped cream.
    8. Top the cherries with one third of the cream. Place the other cake layer neatly on top. Brush off the crumbs and spread the remaining cream evenly on the entire cake. Grate the chocolate finely right over the surface of the cake and chill.

    For more information:

    My German regional cookbook, Spoonfuls of Germany, has many more German recipes and stories about German cuisine. Visit my blog for more information.

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    Reviews in English (1)


    Disappointing recipe. I decide to try this particular recipe because it said specifically it was for a 26cm cake tin, I was also swayed by the mention that the recipe was her grandmother's so I presumed it has been made a lot over the years. The first problem with the recipe is that it mentions icing sugar being added to the whisked egg whites, but no icing sugar is listed in the cake ingredients? The making and mixing the cake is an easy process but this cake mix is simply not enough quantity for a 26cm Springform cake pan. Maybe if the recipe called for a 23cm pan instead that might have worked better. I haven't cut the cake into layers yet as it is still cooling down. But you really need a cake deep enough to cut into 3 layers when making Black Forest gateau and this cake is just not deep enough.  -  04 Feb 2017