Halloween style black forest cake with sugar glass shards and cherry sauce on top.
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5 from 7 votes

Dracula's Cherry Chocolate Cake (Black Forest Cake)

It’s that time of the year and Dracula is here with his Cherry Chocolate Cake, or Black Forest Cake. This chocolate cake is filled with layers of cherry filling and whipped cream and frosted with a delicious chocolate buttercream.
Prep Time30 mins
Cook Time35 mins
Chill time2 hrs
Course: Dessert
Cuisine: European
Keyword: black forest cake, cherry chocolate cake, halloween cake
Servings: 22 people
Calories: 464kcal
Author: Stine Mari | Ginger with Spice

Ingredients

Chocolate Sponge Cake

  • 10 1/2 oz butter 300g*
  • 10 oz water 400ml
  • 3/4 cups unsweeteened cocoa powder 70g
  • 3 1/3 cups all purpose flour 400g
  • 2 1/2 cups granulated sugar 570g
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 8 1/2 oz greek yoghurt 240g
  • 4 eggs

Cherry Filling

  • 1 1/3 cups pitted cherries 300g. Frozen is fine
  • 3/4 cup raspberries 100g. Frozen is fine
  • 1 cup sugar 200g
  • 1 tbsp lemon juice
  • 1 1/2 tbsp cornstarch mixed with 2 tbsp water
  • 2 tbsp cherry liquor can be omitted if necessary***

Whipped Cream

  • 1 1/2 cups heavy cream
  • 3/4 cup powdered sugar

Chocolate Buttercream

  • 1/3 cup melted butter 75g
  • 2/3 cup unsweetened cocoa powder 65g
  • 2 cups powdered sugar
  • 1/3 cups + 2 tbsp milk or water
  • 1 tsp vanilla

Instructions

Chocolate Sponge Cake

  • Prepare: Pre-heat the oven to 350F (175C). Prepare 3 9-inch (22 cm) cake pans with parchment paper and greasing the sides.**
  • Melt butter and cocoa: Melt butter, water and unsweetened cocoa powder in a medium saucepan on medium heat. Once melted, set it aside.
  • Mix the batter: Mix the dry ingredients together: all purpose flour, sugar, baking soda, baking powder and salt. Pour in the cocoa butter water and mix until no flour is unmixed. Add greek yoghurt, vanilla and eggs, one egg at a time.
  • Bake: Divide the batter into the three prepared cake pans. Bake for 35 minutes or until a toothpick inserted in the middle comes out clean. Let the cake cool down completely in the cake pan, on a wire rack.

Cherry Filling

  • Add ingredients: Add frozen cherries and raspberries, sugar and lemon juice into a medium saucepan. Mix the cornstarch with a few tbsp of water and pour into the saucepan. Give it a mix on medium high heat.
  • Stir often: Stir often in the beginning, until the berries release their juices. In the beginning it looks like you need to add water, but you don’t because of this very reason. Once it looks more like a sauce, bring it up to a boil and then reduce to a simmer. You can now stir occasionally for about 20-30 minutes or until the sauce is pretty thick. Let cool to room temperature.

Assemble the Cake

  • First cherry layer: Place one cake on a cake stand or plate, pour cherry filling on top, use a knife to smooth it out. Try to avoid getting it all to the edges of the cake, because once the weight of the rest of the cake comes into play, the sauce will spread even more. Remember to reserve some cherry filling for the decorations.
  • Whip cream: Pour heavy cream and powdered sugar into a medium bowl and whisk with an electric mixer until stiff peaks. Add half of it on top of the first cherry filling layer.
  • Second layer: Add the second layer of cake, second layer of cherry filling and second half of the whipped cream. Top with the last chocolate sponge cake.

Chocolate Buttercream

  • Melt butter and cocoa: Melt butter in a small saucepan. Once the butter has melted, add in the unsweetened cocoa powder and mix.
  • Mix buttercream: Add powdered sugar, milk and vanilla to a large bowl and pour in the cocoa butter mixture. Mix with an electric mixer until it’s smooth. If you want it thicker, add in more powdered sugar. If you want it thinner, add more milk (or water).
  • Frost the cake with the chocolate buttercream. I’m not using any fancy equipment, I just add it on with a spatula and smooth it out with a knife. Just make sure you cover the cake nicely. Chill in the fridge for 1 hour.

To Make it Into a Halloween Cake

  • After the cake has chilled, decorate with more cherry filling and sugar glass shards (link to recipe below) on top. Tip: the cherry filling on top is really good, so I would add extra regardless of it being a Halloween cake or not.

Notes

* I highly recommend to use a kitchen scale to make this recipe (especially the cake batter) to ensure quality result each time. 
 
 
** If you don't have three cake pans use two instead and once the cakes are cool, slice the cakes in half, creating an extra layer to the finished cherry chocolate cake, but you need to make more whipped cream. Or use whatever size cake pans you’ve got, but check the cake at shorter intervals to check if it’s done.
 
 
*** A black forest cake has traditionally cherry liquor in it, and because the sauce will cook, the alcohol will also evaporate. If you still don't feel comfortable using it, you can omit it and no need to change any other ingredients.
 
 
Store the cake: 2 days in an airtight container, in the refrigerator. 
 
Recipe Homemade Sugar Glass Shards (from Nerdy Mamma)
Chocolate buttercream adapted from Bunny's Warm Oven
 
Did you make this recipe? Tag @thegingerwithspice on Instagram, I'd love to see!
 
Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.