Artisanal Black Forest Cake with sour cherries and intense dark chocolate
The concept
A light cocoa sponge soaked with a subtle kirsch syrup, a homemade sour cherry compote with reduced sweetness, and a lightly sweetened mascarpone whipped cream for balance.
Ingredients (serves 6-8)
Cocoa sponge
- 4 eggs
- 120 g sugar
- 100 g flour
- 20 g unsweetened cocoa powder
- 1 pinch of salt
Soaking syrup
- 100 ml water
- 50 g sugar
- 2 tablespoons kirsch
Sour cherry compote
- 300 g sour cherries (fresh or frozen)
- 60 g sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch (optional)
Light mascarpone whipped cream
- 250 ml heavy cream (very cold)
- 100 g mascarpone
- 30 g powdered sugar
- 1 teaspoon vanilla
Decoration
- Dark chocolate shavings
- A few whole cherries
Preparation
1. Sponge
Preheat the oven to 180°C.
Whisk eggs and sugar until tripled in volume.
Sift in flour and cocoa, fold gently.
Bake in a 20-22 cm pan for 20-25 minutes.
Cool and slice into 3 layers.
2. Compote
Cook cherries with sugar and lemon juice for 10 minutes.
Add diluted cornstarch if needed.
Let cool completely.
3. Syrup
Heat water and sugar until dissolved.
Remove from heat, add kirsch and cool.
4. Cream
Whip cream, mascarpone, sugar and vanilla until firm yet smooth.
Assembly
Place first sponge layer.
Lightly soak.
Add cream layer.
Add cherries.
Repeat layers.
Finish with cream on top and sides.
Finishing
Decorate with chocolate shavings and cherries.
Signature tips
- Add a hint of tonka bean for originality.
- Replace part of kirsch with reduced cherry syrup.
- Make homemade chocolate shavings.
Blog introduction
Black Forest cake is a timeless classic, often considered too rich. This version focuses on balance between chocolate intensity, fruit freshness and light cream.
Serving tips
Take the cake out of the refrigerator 15 to 20 minutes before serving to fully release the chocolate and cherry aromas.
Serve chilled, ideally with coffee or black tea to balance the richness.
Storage
Can be stored for up to 48 hours in the refrigerator in an airtight container.
Freezing is not recommended to preserve the texture of the cream.
Variations
- Alcohol-free version by replacing kirsch with cherry syrup.
- More intense version using 70% dark chocolate.
- Add chocolate shavings between layers for extra texture.
A bit of history
Black Forest cake originates from Germany and takes its name from the famous region known for its cherries and kirsch. This iconic dessert has combined chocolate, cream and fruit for generations.
Why this recipe stands out
This version focuses on balance rather than heaviness. Less sweet, more fruit-forward and lighter in texture, it offers a modern take while respecting the traditional foundations.
Made in France
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