Black Forest Cake – a classic!

A timeless classic - Black Forest Cake | Baking Avenue
A timeless classic - Black Forest Cake | Baking Avenue
A timeless classic - Black Forest Cake | Baking Avenue

Weekend normally means baking time. Time just for myself. Time for relaxing. 🙂 During the week I barely have time beside my job to bake something in the evening. Or I just don’t want to. 😀


Recipe for a Black Forest Cake


Since Mr. J. and I live together I definitely baked more. In fact more than the last 4 months before we moved together. At least it feels like that. And of course Mr. J. has a say in what I shall bake – because someone has to eat it in the end. 😀

Last time he chose a real classic which I only made one time before – but in form of a Pavlova. You can find the post HERE.


Recipe for a Black Forest Cake

Recipe for a Black Forest Cake


Namely I made a Black Forest Cake! But again I had some changes between my cake and the real classic. On the one hand in the look, on the other hand in the ingredients. But the taste was tremendous. 🙂 When it hasn’t been so heavy I could’ve eaten 3 pieces at a time. 😀 And it isn’t just tasty, but is so beautiful and definitely a highlight on your coffee table.

Do you like Black Forest Cake? What’s your favorite classic? 🙂


Black Forest Cake
Recipe is for an 8-inch/20 cm cake pan
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Prep Time
40 min
Cook Time
35 min
Total Time
1 hr 15 min
Prep Time
40 min
Cook Time
35 min
Total Time
1 hr 15 min
For the cake
  1. 250 g sugar
  2. 210 g flour
  3. 125 g unsweetened cocoao
  4. 1 1/2 tsps baking powder
  5. 1 tsp baking soda
  6. 1/2 tsp salt
  7. 225 g soft butter
  8. 4 eggs
  9. 250 g Greek yoghurt
  10. 2 tsps vanilla extract
  11. 1 tsp amaretto
For the filling
  1. about 400 g morellos (cherries in a glass) or fresh cherries, pitted and halved
  2. 30 g cherry jam (without pieces)
  3. 1 tsp amaretto
  4. 225 g cream cheese
  5. 140 g powdered sugar
  6. 620 ml heavy cream/whipping cream, cold
  7. 1 tsp vanilla extract
For decoration and garnishing
  1. 50 – 100 ml heavy cream/whipping cream
  2. 55 g dark chocolate, finely chopped
  3. 1 tbsp maple syrup
  4. 1/2 tsp vanilla extract
  5. grated chocolate
For the cake
  1. Preheat the oven to 325 °F/160 °C, grease three 8-inch/20 cm cake pans (or just one and you cut the cake into three layers after baking) and line the bottom with parchment paper.
  2. Fill sugar, flour, cocoa, baking powder, baking soda and salt into a big bowl and whisk.
  3. Cut the butter into small pieces and add them into the dry ingredients. Add one egg and mix everything. Add remaining three eggs, one at a time. Scrape down the sides of the bowl with a silicone spatula and mix again.
  4. Add yoghurt, vanilla extract and amaretto and mix everything on medium speed for 60 to 90 seconds.
  5. Divide the batter evenly between the three cake pans or pour everything in one cake pan and let the three cakes bake for about 30-40 minutes. When you only have one cake it will need around 50-60 minutes or until a toothpick inserted in the thickest part of the cake comes out clean. Let it cool completely. Afterwards you can fill and glaze the cake (or cut it in three layers before).
For the filling
  1. Place cherries, jam and ½ tbsp of the amaretto in a bowl and mix. Set aside.
  2. Add the cream cheese and powdered sugar into a big bowl and mix until smooth on medium speed.
  3. Turn the speed down and slowly add the heavy cream into the cream cheese mass.
  4. When all the cream has been added, turn the mixer up to medium speed and mix until the cream holds stiff peaks.
  5. Fold in vanilla extract and remaining ½ tsp amaretto.
To assemble and garnish
  1. Place one layer of cake on a cake plate.
  2. Spread half the cherries on the cake and top with 1/3 of the whipped cream. Spread the mass until the cherries are covered.
  3. Top with second cake layer and repeat the procedure with cherries and frosting. Top with third cake layer.
  4. Frost the cake with the whipped cream frosting.
  5. Heat the cream (50 – 100 ml) in a small pot until just simmering.
  6. Place the chopped chocolate into a bowl, pour the hot cream over it and mix it. Stir in maple syrup and vanilla extract. When the consistency is too firm just add a little more hot cream.
  7. Carefully pour the glaze around the perimeter of the cake. The glaze should drip down the sides.
  8. Garnish the cake with chocolate curls. If you like you can use fresh cherries as well.
Baking Avenue
Recipe for a Black Forest Cake

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