Chocolate Forest Layer Cake

This Chocolate Forest Layer Cake is a rich, show-stopping dessert inspired by the classic Black Forest Cake—but with an even deeper chocolate flavor. I layer moist chocolate cake with sweet cherry filling and luscious whipped cream or chocolate frosting. Finished with dark chocolate shavings and juicy cherries, it’s decadent, dramatic, and absolutely irresistible.

Why You’ll Love This Recipe

I love this cake because it hits that perfect balance of rich, sweet, and slightly tart. The cherries cut through the chocolate in the best way, giving every bite a burst of juicy brightness. It looks impressive, but it’s not hard to make, especially if I prep the components ahead of time. Whether I serve it at a party or make it as a special weekend treat, this cake always feels like an event.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chocolate cake:

• All-purpose flour

• Unsweetened cocoa powder

• Baking powder

• Baking soda

• Salt

• Granulated sugar

• Eggs

• Vegetable oil

• Whole milk or buttermilk

• Vanilla extract

• Hot coffee or boiling water

For the cherry filling:

• Pitted dark cherries (fresh, frozen, or canned in juice)

• Sugar

• Cornstarch

• Lemon juice

• Optional: kirsch or cherry liqueur

For the frosting (choose one):

• Sweetened whipped cream (for a classic version)
  or

• Chocolate buttercream (for extra richness)
  or

• Cream cheese frosting with cocoa (for tang and depth)

For garnish:

• Dark chocolate curls or shavings

• Whole cherries (with or without stems)

Directions

1. I preheat the oven to 350°F (175°C) and grease three 8-inch round cake pans, lining the bottoms with parchment.

2. In a large bowl, I whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. I add the eggs, milk, oil, and vanilla, mixing until smooth. Then I stir in the hot coffee or water. The batter will be thin—that’s what makes it moist.

4. I divide the batter evenly between the pans and bake for 28–32 minutes, or until a toothpick comes out clean. I cool the cakes completely before layering.

For the cherry filling:

5. I combine the cherries, sugar, lemon juice, and cornstarch in a saucepan and simmer until thickened and glossy. If I’m using kirsch, I stir that in once the filling is off the heat. Then I let it cool completely.

To assemble:

6. I place one cake layer on a serving plate, spread a layer of whipped cream or frosting, then spoon on some of the cherry filling.

7. I repeat with the second layer, and top with the third cake layer.

8. I frost the top and sides of the cake with my choice of frosting, then decorate with chocolate shavings and whole cherries.

Servings and timing

This cake serves about 12 to 14 people. It takes around 30 minutes to prep, 30 minutes to bake, and another 30–45 minutes for cooling and assembly. I usually allow 2 hours total.

Variations

Sometimes I soak each cake layer with cherry syrup or kirsch for more moisture and flavor. I’ve also used chocolate mousse or mascarpone frosting in place of whipped cream. For a shortcut, I’ve used canned cherry pie filling and it still turns out delicious. When I want a smaller version, I cut the recipe in half and make a two-layer 6-inch cake.

Storage/reheating

I store the cake in the fridge, covered, for up to 4 days. The whipped cream version needs refrigeration at all times. I let it sit at room temperature for 15–20 minutes before serving to soften the frosting and bring out the flavors. I don’t reheat this cake—it’s best served chilled or room temperature. The unfrosted cake layers can be frozen for up to 2 months.

FAQs

Can I use canned cherries?

Yes, I’ve used canned cherries in juice many times. I just drain them and simmer with sugar and cornstarch to make a quick filling.

What frosting works best?

I usually use sweetened whipped cream for a classic look and light texture. For a richer flavor, chocolate buttercream or chocolate cream cheese frosting is perfect.

Can I make it ahead of time?

Yes, I often bake the cake layers and make the cherry filling a day ahead. I assemble it the next day for the freshest texture.

Do I need to use kirsch?

No, it’s optional. I like the subtle flavor it adds, but I’ve made the cake many times without it and it’s still delicious.

How do I make chocolate curls?

I use a vegetable peeler on a block of chocolate at room temperature. For longer curls, I warm the chocolate slightly in my hands first.

Conclusion

Chocolate Forest Layer Cake is one of those desserts that never fails to impress. With layers of rich cake, sweet cherries, and luscious frosting, it’s a beautiful blend of texture and flavor. Whether I’m baking it for a birthday, holiday, or just to treat myself, this cake always delivers that wow factor with every slice.