If there’s one cake that perfectly balances richness, elegance, and pure indulgence, it’s the Super Moist Black Forest Cake. With layers of tender chocolate sponge, clouds of freshly whipped cream, sweet-tart black cherries, and delicate chocolate shavings, this iconic German dessert is a true showstopper.

Traditionally, Black Forest Cake—known as Schwarzwälder Kirschtorte—is made by stacking two or three chocolate sponge layers with whipped cream and cherries in between. While some classic recipes use Kirsch (a cherry brandy), this version keeps things simple and family-friendly, focusing on bold chocolate flavor, juicy cherries, and a perfectly moist crumb.

Whether you’re baking for a birthday, holiday celebration, dinner party, or simply because you’re craving something spectacular, this cake delivers every single time.

Why You’ll Love This Super Moist Black Forest Cake

This cake is for:

• Home bakers who want a bakery-quality result
• Chocolate lovers craving a rich yet balanced dessert
• Anyone who appreciates the magic of fresh cream and cherries
• Those looking for an impressive centerpiece cake

What makes this version exceptional?

• Ultra-moist texture thanks to Greek yoghurt and melted chocolate
• Balanced sweetness with dark chocolate and cherry jam
• Fresh, vibrant flavor from real cherries
• Light, fluffy whipped cream that complements the rich sponge

It’s indulgent, yes—but also surprisingly light on the palate.

Ingredients You’ll Need

For the Chocolate Sponge

• 185g unsalted butter
• 140g dark chocolate
• 120ml milk
• Pinch of salt
• 140g self-raising flour
• 240g caster sugar
• 1 tbsp cocoa powder
• 3 large eggs
• 80g Greek yoghurt

For the Filling and Topping

• 240ml double cream
• 2–3 tsp cherry juice
• 40g dark chocolate (for shaving or grating)
• 240ml double cream
• 2 tbsp icing sugar
• 5–6 tbsp black cherry jam
• 1 small punnet fresh cherries

Kitchen Equipment Needed

To ensure smooth baking and assembly, gather:

• 2 x 8-inch (20cm) round cake tins
• Baking parchment
• Mixing bowls
• Heatproof bowl
• Saucepan (for melting chocolate)
• Electric mixer or stand mixer
• Rubber spatula
• Cooling rack
• Offset spatula or palette knife
• Serrated knife (for leveling layers)
• Cake stand or serving plate
• Vegetable peeler or grater (for chocolate shavings)

How to Make Super Moist Black Forest Cake

Step 1: Prepare the Cake Tins

Preheat your oven to 170°C (340°F). Grease and line two 8-inch cake tins with parchment paper. This ensures easy release and clean layers.

Step 2: Melt the Chocolate Mixture

In a saucepan over low heat, melt together:

• Unsalted butter
• Dark chocolate
• Milk

Stir gently until smooth and glossy. Remove from heat and allow to cool slightly. This melted chocolate base is what gives the sponge its luxurious moisture and depth.

Step 3: Mix the Dry Ingredients

In a separate bowl, sift together:

• Self-raising flour
• Cocoa powder
• Pinch of salt

Sifting prevents lumps and ensures an even crumb.

Step 4: Whisk Eggs and Sugar

Using an electric mixer, whisk the caster sugar and eggs until pale, thick, and slightly fluffy. This incorporates air, giving the sponge structure and lift.

Fold in the Greek yoghurt. This is your secret weapon for a soft, tender cake.

Step 5: Combine Everything

Slowly pour the cooled chocolate mixture into the egg mixture while mixing gently. Fold in the dry ingredients until just combined. Do not overmix—this keeps the sponge light.

Divide evenly between the prepared tins.

Step 6: Bake

Bake for 30–35 minutes, or until a skewer inserted into the center comes out clean.

Let the cakes cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

Preparing the Filling and Topping

Cherry Cream Layer

Whip 240ml double cream until soft peaks form. Add 2–3 teaspoons of cherry juice and whip lightly to combine. This subtle addition enhances the authentic cherry flavor.

Sweetened Whipped Cream Frosting

Whip the remaining 240ml double cream with 2 tablespoons icing sugar until medium peaks form. Be careful not to overwhip—it should be smooth and spreadable.

Assembling the Cake

1. Level the cake layers if needed.
2. Place the first sponge on a cake stand.
3. Spread 2–3 tablespoons of black cherry jam evenly.
4. Add a thick layer of cherry-infused whipped cream.
5. Place the second sponge on top.
6. Cover the entire cake with the sweetened whipped cream.
7. Decorate with chocolate shavings and fresh cherries.

For an extra professional look, pipe rosettes around the edge and top each with a cherry.

Expert Tips for the Perfect Black Forest Cake

1. Use Good Quality Dark Chocolate

The better the chocolate, the richer and more balanced the cake.

2. Don’t Overwhip the Cream

Stop at medium peaks to avoid grainy texture.

3. Chill Before Serving

Refrigerate the assembled cake for at least 1 hour before slicing. This helps it set beautifully.

4. Room Temperature Ingredients

Eggs and yoghurt at room temperature blend better and improve texture.

Variations and Recipe Swaps

Traditional Kirsch Version

Add 1–2 tablespoons of Kirsch to the cherry juice for a classic German twist.

Three-Layer Cake

Slice each sponge horizontally to create four thinner layers for a dramatic bakery-style cake.

Sour Cherry Upgrade

Use sour cherries instead of sweet cherries for a more authentic European flavor.

Chocolate Ganache Finish

Instead of whipped cream frosting, drizzle a dark chocolate ganache over the top for a modern look.

Dairy-Free Option

Use plant-based butter and coconut cream for a dairy-free adaptation.

Storage Instructions

Because this cake contains fresh cream, proper storage is important.

• Store in the refrigerator in an airtight container.
• Keeps well for up to 3 days.
• Bring to room temperature for 20–30 minutes before serving for best texture.

Can You Freeze It?

You can freeze the sponge layers (wrapped tightly) for up to 2 months. However, do not freeze the assembled cake with whipped cream.

Perfect Pairings

This cake pairs beautifully with:

• Freshly brewed espresso
• Cappuccino
• Dark roast coffee
• Cherry liqueur (for adults)
• A glass of cold milk
• Sparkling rosé

The slight bitterness of coffee enhances the chocolate, while rosé complements the cherry notes.

Frequently Asked Questions (FAQ)

1. Why is my sponge dry?

Overbaking is the most common reason. Check at the 30-minute mark and avoid opening the oven door too early.

2. Can I make this cake ahead of time?

Yes. Bake the sponge layers a day ahead and assemble on the day of serving for the freshest whipped cream texture.

3. Can I use canned cherries?

Absolutely. Drain them well and reserve the juice for the cream layer.

4. How do I get neat slices?

Use a sharp knife dipped in hot water and wiped clean between cuts.

5. What’s the difference between Black Forest Cake and chocolate cherry cake?

Black Forest Cake traditionally includes whipped cream layers and cherries. A chocolate cherry cake may use buttercream or chocolate frosting instead.

6. Can I reduce the sugar?

You can slightly reduce the caster sugar by 20–30g without affecting structure too much.

Make It Even More Special

For birthdays or celebrations:

• Add chocolate curls around the sides.
• Dust lightly with cocoa powder.
• Add gold leaf for elegance.
• Use a cake ring during assembly for clean edges.

This cake isn’t just dessert—it’s an experience.

Why This Recipe Works

The combination of melted chocolate and yoghurt ensures deep moisture. The whipped cream keeps the cake light despite its richness. The jam intensifies the cherry flavor without overpowering the chocolate.

It strikes the perfect balance between:

• Rich and airy
• Sweet and slightly tart
• Decadent yet refreshing

Every forkful melts in your mouth.

Final Thoughts

This Super Moist Black Forest Cake is a timeless classic made beautifully simple. With its luscious layers, bold chocolate flavor, and bursts of cherry freshness, it’s the kind of cake that turns any gathering into a celebration.

If you try this recipe, I’d love to hear how it turned out for you. Leave a comment below, share this recipe with your friends and family, and don’t forget to subscribe to the blog for more indulgent, bakery-style recipes delivered straight to your kitchen.