Super Moist Black Forest Cake
A Black Forest Cake is known for its beautifully balanced layers of moist chocolate sponge, lightly sweetened whipped cream, and juicy cherries. While the traditional version includes an alcoholic cherry liqueur, this alcohol-free version relies on cherry syrup and jam to achieve the same depth of flavour—rich, fruity, and perfectly decadent without being overly sweet.
This cake is assembled with two layers of tender chocolate sponge, a luscious chocolate ganache, and generous swirls of whipped cream. Each slice delivers the ideal combination of soft cake, creamy filling, and bursts of cherry. It is perfect for celebrations, weekend baking, or any time you want a show-stopping dessert.
Ingredients
For the Chocolate Sponge
- 185 g unsalted butter
- 140 g dark chocolate, chopped
- 120 ml milk
- pinch of salt
- 140 g self-raising flour
- 240 g caster sugar
- 1 tbsp unsweetened cocoa powder
- 3 large eggs
- 80 g Greek yoghurt
For the Filling and Topping
- 240 ml double cream
- 2–3 tsp cherry juice (from the jar or canned cherries)
- 40 g dark chocolate, chopped (for ganache)
- 240 ml double cream (for whipped cream)
- 2 tbsp icing sugar
- 5–6 tbsp black cherry jam
- 1 small punnet fresh cherries, washed and dried
- Optional: chocolate shavings or curls for decoration
Instructions
1. Prepare the cake pans and oven
Preheat your oven to 150°C.
Grease and line two 23 cm round cake tins with parchment paper. Ensure the base and sides are covered to prevent sticking and to help the cakes release easily.
2. Melt the chocolate mixture
Place the chopped chocolate, butter, milk, and a pinch of salt into a small saucepan.
Warm over low heat, stirring occasionally, until everything is melted and smooth.
Remove from the heat and allow the mixture to cool slightly so it does not cook the eggs in the next step.
3. Combine the dry ingredients
In a large mixing bowl, whisk together the flour, caster sugar, and cocoa powder. Make sure no lumps remain.
4. Mix in the eggs and chocolate
Beat the eggs into the dry ingredients, adding them one at a time until fully incorporated.
Stir the Greek yoghurt into the cooled chocolate mixture, then pour this into the egg mixture.
Mix until you have a smooth, glossy batter.
5. Bake the sponges
Divide the batter evenly between the two prepared tins.
Bake for 60–70 minutes, or until the cakes are risen, set in the centre, and a skewer inserted comes out clean.
Allow the cakes to cool in the tins for 10 minutes, then transfer them to a wire rack to cool completely.
6. Make the chocolate ganache (alcohol-free)
Place 240 ml double cream in a small saucepan and heat gently until it begins to simmer.
Remove from heat, add the chopped dark chocolate, and whisk until the ganache becomes smooth, silky, and glossy.
Allow it to cool slightly so it thickens to a spreadable consistency.
7. Make the whipped cream
In the bowl of a stand mixer or using a hand whisk, combine the remaining 240 ml double cream with 2 tbsp sieved icing sugar.
Whip to soft peaks—creamy, light, and just firm enough to hold shape.
Refrigerate until needed.
8. Assemble the Black Forest Cake
Layer and Fill
- Place one sponge layer on a cake stand or serving plate.
- Brush the surface lightly with cherry juice to moisten the sponge and add flavour.
- Spread a thin layer of black cherry jam over the cake.
- Spoon or spread the chocolate ganache on top of the jam.
- Add half of the whipped cream, spreading it evenly with a spatula.
Add the Second Layer
Carefully lay the second sponge on top.
Top and Decorate
Pipe or spread the remaining whipped cream over the top.
Finish with fresh cherries and chocolate shavings or curls for a classic Black Forest look.
9. Chill Before Serving
Refrigerate the cake for at least 1–2 hours before slicing.
This helps the layers firm up and makes the cake cleaner and easier to cut.