Lightly Sweet Black Forest Cake

This Black Forest cake is an accidental miracle that became the most delicious mistake I ever made. Rich, velvety chocolate layers soaked with cherry syrup and stacked with cloud-like whipped cream. There’s no granulated sugar in the base batter, but it isn’t sugar-free. The chocolate chips, cherry syrup and whipped cream bring the sweetness.

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A Note on “Lightly Sweet”

Let’s set the record straight. It isn’t sugar-free. There’s no granulated sugar in the base batter, but the chocolate chips, the cherry syrup and a little powdered sugar in the whipped cream all bring some sweetness. This combination strikes the perfect balance, infusing the cake with just the right amount of sweetness and cocoa goodness.

A version made with gluten-free flour is right below. Keep reading!

The Flavour

With each forkful, you savour the delightful dance of flavours. The deep, velvety chocolate cake embraces the tangy burst of cherry syrup, while a hint of almond infuses every layer with warmth and complexity. The ethereal whipped cream crowns the creation, adding a cloud-like lightness to the ensemble. Born out of serendipity, this cake is a symbol of the beauty of imperfection, and a reminder that some of the best recipes come from happy accidents.

Ingredients for Lightly Sweet Black Forest Cake

Unsweetened Cocoa Powder

• Cocoa powder is where all the chocolate flavour comes from. Use a good-quality natural unsweetened cocoa powder for the deepest, richest flavour. The espresso powder in the dry ingredients intensifies the cocoa even further. It’s a classic baker’s trick.

Semi-Sweet Chocolate Chips

• The chocolate chips are melted into the wet batter, adding richness, moisture and a good part of the cake’s sweetness, since semi-sweet chips do contain sugar. They contribute a mild sweetness that makes the cake feel indulgent. You can swap these for an extra half cup of cocoa powder and 1/4 cup of powdered sugar or honey, like in the gluten-free version below.

Natural Yogurt and Cream

• Yogurt and cream are what keep this cake so moist. The yogurt adds a subtle tang and keeps the crumb tender. The cream adds richness. Together they eliminate the need for butter while producing a denser, moister cake than a traditional recipe.

Cherry Syrup and Fresh Cherries

• The cherry syrup soaks into each cake layer, adding moisture and a tart-sweet flavour that defines the Black Forest experience. If, like me, you cannot find cherry syrup at your local grocery store, you can make your own using my homemade Cherry Syrup Recipe. It takes under 15 minutes.

Heavy Whipping Cream

• The whipped cream is what makes this cake feel light and celebratory. The addition of cornstarch stabilises it so it holds its shape even in warm weather. Chill your cream in the freezer for 10 to 15 minutes before whipping. It will whip up faster and hold peaks better.

Made with Gluten-Free Flour

If you’re baking for someone with celiac disease, check that every ingredient is labeled gluten-free.

If you want to make it with gluten-free flour, start from my base recipe and make the following adjustments:

1. Remove the chocolate chips from the recipe and double up on the cocoa powder instead.
2. Add 1/4 cup of powdered sugar or 1/4 cup of honey.
3. Remove the all-purpose flour and replace it with your favourite gluten-free flour blend.
4. Add 1 tsp of almond extract for that classic Black Forest flavour.
5. Add one extra egg (3 eggs total) to compensate for the different binding properties of gluten-free flour.

How to Make This Black Forest Cake

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Recommended tools

• Offset spatula for spreading the whipped cream: Wilton 9-Inch Angled Frosting Spatula
• Stand mixer for the batter and the whipped cream: KitchenAid Artisan 5-Quart Tilt-Head Stand Mixer

A hand mixer works too, and any comparable offset spatula does the job.

1. Preheat the oven to 350°F and grease a round 9-inch springform pan. Line the bottom with parchment paper and set aside.
2. Combine all dry ingredients in a bowl. In a pot over low heat, melt the chocolate chips with water, whisking constantly so it doesn’t stick. Scrape into a stand mixer bowl or large heat-proof bowl.
3. Using a hand mixer or stand mixer, slowly add the vegetable oil on low speed. Add the yogurt and cream on medium until combined. Add eggs one at a time, then the vanilla extract.
4. Gradually add half the dry mixture to the wet mixture. Mix until incorporated. Add the remaining dry ingredients and whisk for about one minute until uniform.
5. Pour the batter into the pan and bake for 30 to 35 minutes. The cake is done when a toothpick inserted in the centre comes out clean, or the centre springs back firmly when lightly touched.
6. Let the cake cool completely in the pan. Wrap with plastic wrap to retain moisture. Refrigerate until assembly.
7. Assemble the cake: Whip the heavy cream, confectioners’ sugar, and cornstarch on high speed until medium peaks form, about 3 to 4 minutes. Do not overmix or the cream will break.
8. Level the cake top with a serrated knife. Carefully slice the cake in half horizontally to create two even layers.
9. Place the first layer on your serving plate. Drizzle 2 tbsp cherry syrup and spread evenly. Scatter 2 tbsp cherries. Apply a generous layer of whipped cream and smooth with an offset spatula.
10. Place the second layer on top. Add remaining cherry syrup and cherries. Apply the rest of the whipped cream. Garnish with fresh cherries and grated chocolate.

Cherry Syrup Recipe

If, like me, you cannot find cherry syrup in your local grocery store, you can easily make it at home. Follow my homemade Cherry Syrup Recipe. It takes under 15 minutes and uses just three ingredients.

My Tips

Bake the Cake a Day Ahead

To save time, bake the cake the day before assembly. Wrap the cooled layers tightly in plastic wrap and refrigerate overnight. Cold cake layers are actually easier to slice cleanly and hold up better under the whipped cream.

Add Cornstarch to the Whipped Cream

Humidity and heat can cause whipped cream to melt and turn runny. Mix 1 teaspoon of cornstarch per cup of heavy cream before whipping. I also like to chill my heavy cream in the freezer for 10 to 15 minutes first. The texture should look like runny ice cream with a few ice crystals. This helps it whip up faster and hold its peaks longer.

Make It Your Own

The recipe is a classic Black Forest Cake, but don’t let that stop you from making it your own. At the top of my cake, I like to grate Mexican Abuelita Chocolate. It has hints of cinnamon and clove that give the cake a beautiful complexity. Other ideas: add chocolate syrup, raisins, figs, or anything that represents you and sounds delicious.

Looking for more indulgent desserts on Love & Harvest? Try these:

• Dairy-Free Chocolate Cake: deeply chocolatey and completely dairy-free.
• Pumpkin Chocolate Chip Cake with Biscoff Frosting: the showstopper cake for fall gatherings.

Frequently Asked Questions

Can I use a regular cake pan instead of a springform pan?

Yes. A standard 9-inch round cake pan works fine. Line the bottom with parchment paper and grease the sides well. To remove the cake, run a thin knife around the edges and invert onto a wire rack. The 9-inch springform pan makes removal easier and protects the cake edges, but it is not required.

Why does the centre of the cake sink slightly?

Usually it’s underbaking or opening the oven door too early. Bake for 30 to 35 minutes, until a toothpick in the center comes out clean, and keep the oven door closed for most of the bake.

How do I know when the cake is done baking?

Insert a toothpick into the centre of the cake. If it comes out clean, the cake is done. You can also lightly press the centre with your finger. It should spring back firmly. If it feels wet or leaves an indent, give it another 5 minutes and test again.

Can I make the whipped cream ahead of time?

Whipped cream is best made fresh. If you need to prep ahead, whip the cream, store it in the refrigerator for up to 2 hours, and give it a brief re-whip by hand before using. The cornstarch stabiliser in this recipe helps it hold much longer than plain whipped cream.

How long does the assembled cake keep in the refrigerator?

The assembled cake keeps well covered in the refrigerator for up to 3 days. The cherry syrup actually continues to soak into the cake layers as it sits, making the cake even more moist and flavourful on day two.

Can I use less powdered sugar in the whipped cream?

Yes. Start with half and taste. The cornstarch still helps the cream hold its shape.

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