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5 from 1 vote

Simple Black Forest Cake

Course: Dessert


  • Cake
  • 2 ounces unsweetened chocolate finely chopped
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 cup boiling water
  • 1 cup plus 2 tablespoons unbleached all-purpose flour
  • 3/4 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  • 2 tablespoons kirsch
  • 1 teaspoon vanilla extract
  • 4 tablespoons butter softened but still cool
  • 3/4 cups packed brown sugar
  • 1 large egg
  • 1 large egg yolk
  • Cherry Filling
  • 1 1/2 pounds cherries pitted and halved, plus a handful whole cherries
  • 1/4 cup sugar
  • pinch salt
  • 2 tablespoons kirsch
  • Whipped Cream
  • 1 1/2 cups heavy cream
  • 1 1/2 tablespoons powdered sugar
  • 3/4 teaspoons vanilla extract


  • Preheat oven to 350° F. Grease and flour a 9-inch springform pan. Set aside.
  • To prepare the cake, place unsweetened chocolate and cocoa powder in a small bowl. Carefully pour in boiling water and stir until melted and smooth. Set aside.
  • Combine flour, baking soda, and salt in a bowl and set aside.
  • In a small bowl, combine sour cream, kirsch, and vanilla extract. Mix well and set aside.
  • In the bowl of a standing electric mixer, cream together butter and sugar until light and fluffy.
  • Add the egg to the butter mixture, beat well, and then add the egg yolk. Beat until blended. Add the chocolate mixture. Stir to mix.
  • Alternate adding the flour mixture and sour cream mixture to the batter in several additions. Stir until well combined.
  • Scrape the batter into prepared pan, smoothing the top to even out the batter. Bake for 30 to 35 minutes, until the cake is firm to the touch and a skewer inserted into the center comes out with just a few crumbs clinging to it.
  • Remove from the oven and cool the cake in the pan.
  • Toss pitted, sliced cherries with sugar and kirsch in a medium bowl. Set aside.
  • Whisk cream, powdered sugar, and vanilla in a large bowl until stiff peaks form.
  • Cut cake in half horizontally. Set half the cake, cut side up, on a cake stand and top with cherry mixture. Spread three-quarters of cream over cake and cherries, then top with remaining cake layer, cut side down. Swirl remaining cream on top. Garnish with whole cherries.
  • For easier slicing, refrigerate the prepared cake for about an hour before serving.