Food & Wine

Black forest cake

Black forest cake

This rich, creamy black forest cake is so decadent it’s almost sinful. We won’t judge if you go back for seconds.


  • 1 jar of Morello cherries
  • 470g chocolate cake mix packet
  • 4 tablespoons of caster sugar
  • 1 tablespoon of cornflour
  • 600ml of thickened cream
  • ¼ cup of kirsch
  • 2 tablespoons of boiled water
  • 100g of dark cooking chocolate, grated coarsely

  1. According to packet instructions, prepare and bake chocolate cake mix and let cool.
  2. Cut into three equal layers horizontally.
  3. Drain your cherries but keep two-thirds of a cup of the juice. Place cherries (except 10), juice, two tablespoons of sugar, and cornflour into a saucepan and stir over medium-low heat. Once the mixture boils, transfer it into a large bowl, cover, and chill.
  4. In a medium bowl beat cream with an electric beater until it forms firm peaks.
  5. In a jug, combine kirsch, two tablespoons of sugar and water, stirring until dissolved.
  6. On a serving plate, place a layer of your cake. Atop, drizzle half of the kirsch mix.
  7. Spread half of the cherry mix on top, followed by a thin layer of cream.
  8. Add another cake layer. Repeat. Add final layer.
  9. Spread some of the rest of the cream all over the cake layers.
  10. Place chocolate on the top and sides of your cake.
  11. With the last of the cream, using a piping bag, create rosettes lining the top of the cake. In between, place your decorative cherries. Serve.

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