Black Forest cake features layers of chocolate sponge cake, candied cherries, and whipped cream. Although it originated in Germany, I believe it was Shanghai that truly made it famous.
I first fell in love with Black Forest Cake {Hei Sen Lin Da Bao 黑森林蛋糕} in the early 1990s in Shanghai, when I was a student at Shanghai Jiao Tong University. There was a European-style bakery on Huaihai Road near the campus, and the beautiful pastries displayed in the window always looked incredible. Among them, the Black Forest Cake truly stood out. The way cherries paired with dark chocolate, whipped cream, and chocolate sponge cake was simply unforgettable — everything came together so beautifully and deliciously.
From one Black Forest Cake enthusiast to another, I’m so glad you’re here to learn how to make a wholesome, delicious Black Forest Cake completely from scratch.
What makes this Black Forest Cake both yummy and healthy?
First, I make my own organic cake flour.
Using an old technique, I steam organic unbleached all-purpose flour for 10 minutes, which transforms it into homemade organic cake flour.
Second, cacao powder and avocado oil are two key ingredients in this recipe.
Cacao powder is different from traditional cocoa powder because it is minimally processed and cold-pressed from raw, fermented cacao beans. This allows it to retain more of its natural nutrients — especially antioxidants, magnesium, and iron.
Avocado oil is one of the healthiest and most versatile oils. It is rich in omega-9 fatty acids and antioxidants, yet light in flavor and very stable due to its high smoke point. I use it in cooking, baking, deep-frying, and even in homemade skincare products.
Third, I make the organic candied cherry filling at home
I feel truly fortunate to have access to organic frozen cherries at a reasonable price. They are perfect to make candied cherries or cherry jam. I simmer them gently with turbinado sugar (also known as “sugar in the raw,” or organic unrefined cane sugar) to create a naturally sweet, flavorful, and nutrient-rich homemade candied cherry filling.
fresh squeezed lemon juice from half (1/2) large lemon, or use 2 tbsp apple cider vinegar as substitue
For Candied Cherries:
2 cups pitted frozen organic cherry, about 280 g
50 g turbinado sugar, also known as "sugar in the raw", or organic unrefined sugar
For Whipped Cream:
685 g heavy cream, organic preferred
75 g cane sugar, organic unrefined preferred
3 tsp vanilla extract
For Chocolate Bark Decoration, optional
30 g cacao powder
60 g cacao butter, chop into small pieces
40 g cane sugar, organic unrefined preferred, grind into powder
1/2 tsp vanilla extract
For Decoration
8-12 fresh cherry with stem, for decoration, optional
Instructions
Make the Candied Cherries - make in advance
Turn the heat to medium, and combine frozen pitted cherry and sugar in a frying pan.
Cover the pan with a lid and cook for bout 7 minutes, or till the mixture reaches a boil and is bubbling.
Reduce the heat to medium-low and continue to cook for about 5 minutes. Sprinkle the gelatin powder (or apple pectin powder) evenly over the surface, then gently fold it into the mixture using a silicone spatula.
Continue cooking and folding until the mixture slightly thickens.
Turn the heat and set aside to cool.
Make the Chocolate Sponge Cake - make in advance
Separate the eggs. Using an egg separator, divide the egg whites and yolks. Add the egg whites to the stand mixer bowl along with 3 tsp white vinegar. Place the egg yolks in a large mixing bowl and add 80 g avocado oil, 80 g whole milk, and 4 tsp vanilla extract and the lemon juice. Set 80 g cane sugar aside in a small bowl.
Prepare the dry ingredients. In a separate bowl, sift together organic cake flour, 35 g cacao powder, 1/2 tsp baking soda, and 1/4 tsp salt.
Make the meringue. Attach the whisk/whipping attachment to the stand mixer and set the speed to 6. Start mixing, then gradually add the sugar in a slow, circular motion. Continue whipping for about 5 minutes, until fluffy peaks form. Reduce the speed to 2 and whip for another 2–3 minutes. Turn off the mixer and set the meringue aside.
Make the yolk batter. Using a handheld mixer, beat the egg yolks, avocado oil, milk, vanilla and lemon juice until smooth. Gently fold the sifted dry ingredients into the yolk mixture in several small additions, mixing just until smooth.
Preheat the oven. Set the oven to 350°F (Bake setting).
Fold in the meringue. Add the meringue to the batter in small portions. First, fold in about half of the meringue until just combined. Then add the remaining meringue, folding gently to keep the batter light and airy. Once all the meringue is incorporated, pour the batter back into the meringue bowl using a silicone spatula. Scrape the yolk batter bowl to make sure no mixture is left at the bottom, then fold again briefly to ensure everything is evenly combined.
Prepare the pans. Line two 10-inch cake pans with unbleached parchment paper. Divide the batter evenly between the pans.
Bake. Place the pans on the middle rack and bake for 25 minutes, or until the cakes spring back lightly when touched.
Cool. Remove the cakes from the oven and cool them on a wire rack.
Make the Chocolate Bark - make in advance
Use a spice grinder to grind the cane sugar into find powder.
Cut the cacao butter into thin slices and place it in a 2-cup glass measuring cup along with the cacao power, powdered sugar and vanilla extract and powder sugar.
Add 4 cups fo water to a cast iron wok and place the glass measuring cup in the center of the water to create a water bath. Turn the heat to medium-high. Using a silicone spatula, gently stir and fold the mixture as the hot water melts the cacao butter.
Continue folding/stiring until the mixture becomes a smooth, glossy chocolate liquid. This may take 10 minutes.
Line 2 rectangular glass container with unbleached parchment paper. Pour the melted chocolate onto the paper and then tilt the containers so the chocolate flows evenly into a thin layer.
Once the chocolate begins to set, roll the parchment paper up from the short side. Place rolls in refrigerator until the chocolate is firm.
As teh final step, remove the rolled chocolate from teh refrigerator gently unroll the parchmebnt, and let the chocolate crack naturally into bark pieces. Arrange the pieces around the sides of the cake.
Make the Whipped Cream
Add the heavy cream to the stand mixer, along with 3 teaspoons of white vinegar. Set the mixer to medium-high (speed 6). While it’s mixing, slowly sprinkle the sugar into the bowl in a steady, circular motion. The whipped cream should begin to form stiff peaks after about 5 minutes. Once it reaches this stage, reduce the speed to 4 and continue whipping for an additional 2 minutes
Assemble the Cake:
Place the first cake layer on a cake stand. Drizzle the candied cherry syrup evenly over the top, then spread half of the candied cherries across the cake.
Add a generous layer of whipped cream by placing a spoonful of whilped cream evenly across the cake.
Sprinkle the remaining candied cherries over the whipped cream, spacing them evenly.
Carefully place the second cake layer on top and gently press down. Spread whipped cream evenly over the top and around the sides of the cake.
Transfer some whipped cream to a piping bag and pipe 12 rosettes around the top edge. Place one fresh cherry on each rosette.
Press the chocolate bark decoratively along the sides of the cake. If you have extra chocolate bark, shave it into small pieces and sprinkle them over the top.
Notes
Cacao powder tends to form lumps. When folding the dry ingredients into the batter, add them in small portions. Fold gently until the mixture is smooth before adding the next portion
Traditionally, sponge cakes don’t use baking soda. However, because this recipe uses cacao powder, which is quite dense, I add a very small amount of baking soda to help give the cake a light lift. The lemon juice provides the acidity needed to activate the baking soda, creating a softer and airier texture.
You can make candied cherries, chocolate bark and cake the day before.
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Nutrition information is automatically generated by Create Cards and is provided as an estimate. Because many of my recipes use whole and minimally processed ingredients, the values may not always be exact.
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