Black Forest Cake

Delicious Black Forest Cake Baking Steps

Black Forest Cake is a typical German cake that consists of layers of chocolate cake, whipping cream, cherries, and, very notably, kirschwasser, a clear liqueur derived from sour cherries. It’s a delectable cake that’s ideal for this moment of the year when fresh cherries are plentiful.

Ingredients Required

Mixture of Cherry Liqueur

  • Sugar- half cup or 104 grammes
  • Cornstarch- four tablespoons
  • Cherry liqueur or water- one-fourth bowl or 60 ml
  • Three bowls or 510 grams sliced and cut cherries into quarters

Cake With Chocolate

  • One and a three-fourth bowl or 228 grammes of maida or all-purpose flour
  • Two bowls or 414 grammes of sugar
  • Three-fourth bowl cocoa
  • Two plus one-fourth teaspoons of bicarbonate of soda
  • Half teaspoon of baking powder
  • One teaspoon of salt
  • 1 quart or 240 mL of milk
  • Vegetable oil – half bowl or 120 ml
  • One plus half teaspoon extract de vanilla
  • Two eggs, big
  • 240 ml or one bowl of lukewarm water

Frosting With Whipped Cream

  • Three plus three-fourth bowl or 900ml of chilled heavy whipped cream
  • Two bowls or 230 grammes of powdered sugar
  • Three plus one-fourth teaspoon extract de Vanille

Ganache Chocolate

  • Bittersweet chocolate pieces, 3 ounces or half bowl or 86g
  • heavy whipped cream- one-fourth bowl or 60ml


  • In a moderate skillet over a moderate flame, whisk together the cornstarch, sugar, and water or liqueur to produce the cherry combination. Heat till the sugar has melted and the mixture is moist.
  • Whisk in the cherries to evenly coat them in the sugar combination. Heat the combination till the cherries lighten and release their juices.
  • Whenever the cherries are fleshy and the juice has thickened, turn off the heat. Transfer the combination into a separate basin and set it aside to cool.
  • To create the cake tiers, prepare the oven to 176 degrees Celcius or 350 degrees F and coat three 8 inches cake pans with nonstick cooking spray and lines the bottoms with baking parchment.
  • In a huge mixer container, mix the maida, cocoa powder, sugar, bicarbonate of soda, salt, and baking powder. Remove from the equation.
  • In a medium mixing bowl, whisk together the vegetable oil, milk, vanilla essence, as well as eggs.
  • Blend the dry and wet ingredients in a mixing bowl and beat until completely blended.Slowly pour in the lukewarm water and blend on slow speed till thoroughly blended.
  • Pour the batter equally into the buttered cake pans and cook for 22 to 25 mins, or till a toothpick inserted into the centre pulls out with a few wet crumbs.
  • Start by removing the cakes from the oven and set them aside to rest for a few minutes before transferring them to a cooling rack to finish cooling.
  • In a big mixing bowl, combine the heavy whipped cream, sugar powder, and vanilla essence to form the whipped cream. Beat until firm peaks form using the whisking blade.
  • To stack the cake, start by removing the domes off the heads of the cakes with a big sharp blade so they are level.
  • Using some of the whipping creams, draw a dam along the exterior of the cake tier.
  • Repeat this procedure 14 through 16 with the next layer of cake. Finally, place the 3rd cake layer on the highest point.
  • Using heavy cream, cover the surface and edges of the cake. Place the black forest step cake in the fridge to chill.


You’ve now mastered the art of baking a classic Black Forest Cake. With its rich chocolate layers, luscious cherry filling, and smooth whipped cream, this cake is sure to impress at any gathering. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, your homemade Black Forest Cake will be a hit. Enjoy every bite, and remember that practice makes perfect. Happy baking!

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