The Story Behind My Obsession with Black Forest Cake
Growing up, my grandmother’s Black Forest Cake was the highlight of every family gathering. As a child, I would watch in awe as she carefully layered chocolate cake with whipped cream and cherries, creating what seemed like an impossibly elegant dessert. When she passed away five years ago, I inherited her handwritten recipe book, but her classic Black Forest Cake recipe was noticeably absent.
It took me three years of experimenting to recreate something that captured the essence of her dessert, but with a practical twist: transforming it into a Bundt cake format that’s easier to transport and serve. This Black Forest Bundt Cake has become my way of keeping her memory alive at our family gatherings.
The first time I served it at Christmas dinner, my aunt—my grandmother’s youngest sister—took one bite, closed her eyes, and whispered, “It tastes like home.” That moment made all the trial batches worthwhile.
![Whole Black Forest Bundt cake on a cake stand, with chocolate ganache dripping down the sides and cherries on top]
Why a Bundt Cake?
Traditional Black Forest Cake (Schwarzwälder Kirschtorte in German) is a layered affair with sponge cake, whipped cream, and cherries. It’s stunning, but let’s be honest—it can be fussy to make and nerve-wracking to transport. After watching my carefully constructed layer cake slide apart en route to a potluck, I knew there had to be a better way.
The Bundt format maintains all the essential flavors—rich chocolate, tart cherries, and creamy elements—but in a form that’s:
- More forgiving for home bakers
- Sturdier for transport
- Easier to slice and serve
- Just as impressive when presented
My grandmother was practical above all else, and I like to think she would approve of this adaptation. The Bundt pan creates those beautiful ridges that catch the glossy chocolate ganache, while the cherry filling hidden inside provides a delightful surprise when you cut into it.
Ingredients You’ll Need
For the Cake:
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder (Dutch-processed gives a deeper flavor)
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1/2 cup sour cream
- 1 cup hot coffee (or hot water mixed with 1 tablespoon instant espresso powder)
- 2 tablespoons kirsch (cherry brandy) or cherry liqueur (optional, but authentic)
for the Cherry Filling:
- 2 cans (14.5 oz each) tart cherries in water, drained (reserve 1/2 cup juice)
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon almond extract
- 2 tablespoons kirsch or cherry liqueur (optional)
Chocolate Ganache:
- 8 oz semi-sweet chocolate, chopped
- 1 cup heavy cream
- 1 tablespoon unsalted butter
- 1 tablespoon corn syrup (helps create that gorgeous shine)
Garnish:
- 1 cup heavy cream, whipped with 2 tablespoons powdered sugar
- Fresh cherries with stems (when in season)
- Chocolate shavings or curls
- Fresh mint leaves (optional)
The Method: Creating Your Masterpiece
Make the Cherry Filling First (Can be made 1-3 days ahead)
- Cook the cherry mixture: In a medium saucepan, combine the drained cherries, 1/2 cup reserved cherry juice, sugar, and cornstarch. Stir to dissolve the cornstarch.
- Thicken the filling: Bring to a simmer over medium heat, stirring constantly. Cook until the mixture thickens substantially, about 5-7 minutes.
- Finish with flavorings: Remove from heat and stir in the almond extract and kirsch (if using). Transfer to a bowl, cover, and refrigerate until completely cool. This filling will thicken more as it cools. Grandmother’s tip: The filling should be thick enough to mound on a spoon without running off. If it’s too thin, your cake may get soggy.
Prepare the Chocolate Cake
- Prep your pan: Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 12-cup Bundt pan, being sure to get into all the crevices. After having one cake stubbornly refuse to release, I now use a baking spray with flour in it, and apply it just before filling the pan.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl using an electric mixer, beat the butter and sugar until light and fluffy, about 3-4 minutes. Don’t rush this step! It creates the structure of your cake.
- Add eggs and flavorings: Beat in the eggs one at a time, then the vanilla extract.
- Alternate wet and dry: Add the dry ingredients in three portions, alternating with the sour cream (in two portions), beginning and ending with the dry ingredients. Mix just until combined after each addition.
- Add coffee: With the mixer on low, slowly pour in the hot coffee. The batter will be quite thin—this is normal and creates a moist cake.
- Finish with kirsch: Stir in the kirsch if using.
Assemble and Bake
- Create the first layer: Pour about 2/3 of the batter into the prepared Bundt pan.
- Add the cherry filling: Carefully spoon the cooled cherry filling around the center of the batter, keeping it away from the edges of the pan. Don’t worry about making it perfectly even.
- Cover with remaining batter: Gently spoon the remaining cake batter over the cherry filling, making sure to cover it completely.
- Bake: Place in the preheated oven and bake for 50-60 minutes, or until a wooden skewer inserted into the cake (not the filling) comes out with just a few moist crumbs.
- Cool: Allow the cake to cool in the pan for exactly 15 minutes, then invert onto a wire rack to cool completely. The 15-minute rule is crucial—too short and the cake may break, too long and it might stick to the pan.
Make the Chocolate Ganache
- Prepare the chocolate: Place the chopped chocolate in a heatproof bowl.
- Heat the cream: In a small saucepan, bring the heavy cream just to a simmer (tiny bubbles around the edge). Pour over the chocolate and let sit for 2 minutes.
- Stir until smooth: Gently stir until the chocolate is completely melted and the mixture is smooth. Add the butter and corn syrup, stirring until incorporated.
- Cool slightly: Allow the ganache to cool for about 10 minutes, until it’s thick enough to coat the back of a spoon but still pourable.
Final Assembly
- Place the cooled cake on a serving platter or cake stand.
- Pour the ganache over the top of the cake, allowing it to drip down the sides naturally. You may not use all the ganache.
- Chill briefly: Place the cake in the refrigerator for about 15 minutes to set the ganache.
- Garnish: Just before serving, pipe or spoon dollops of whipped cream around the top of the cake. Arrange fresh cherries and chocolate shavings on top, and tuck mint leaves between if desired.
![Slice of Black Forest Bundt cake on a plate showing the cherry filling inside, with a dollop of cream on the side]
When to Serve This Showstopper
This cake truly shines as the centerpiece of special occasions. I’ve served it for:
Holiday gatherings: The red cherries and dark chocolate make it perfect for Christmas or Valentine’s Day.
Milestone birthdays: It feels more special than a standard birthday cake.
Dinner parties: When you want to impress without spending the entire day in the kitchen.
German-themed meals: Pair it with a traditional German dinner for an authentic experience.
Last October, I brought this cake to my book club when we were discussing a novel set in Germany. As we savored each bite, our discussion about the book’s setting felt more vivid and connected. Food has that magical ability to transport us.
Make-Ahead and Storage Tips
One of the best things about this cake is how well it works with a busy schedule:
The cherry filling can be made up to 3 days ahead and kept refrigerated.
The cake itself can be baked 1 day ahead, cooled completely, wrapped tightly in plastic wrap, and stored at room temperature.
The assembled cake (without the whipped cream and fresh garnishes) can be stored at room temperature for up to 2 days if your kitchen isn’t too warm, or in the refrigerator for up to 5 days.
Freezer option: The unfrosted cake freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before glazing and decorating.
For my brother’s surprise 40th birthday party last year, I made the cake and filling two days ahead, assembled everything the morning of the party, and just added the whipped cream and fresh cherries right before serving. It was one less thing to stress about on the day of the celebration.
Troubleshooting: When Things Don’t Go as Planned
Even experienced bakers encounter challenges sometimes. Here are solutions to common issues:
Cake sticking to the pan: If this happens, place a warm, damp kitchen towel over the bottom of the pan for a few minutes to create steam, which often helps release the cake.
Cherry filling leaking into the cake: Make sure your filling is properly cooled and thickened before assembling, and don’t place it too close to the edges of the pan.
Ganache too thin: If your ganache is running off the cake completely, let it cool longer. If it’s already on the cake, pop it in the refrigerator for 10 minutes, then add another layer.
Ganache too thick: If it’s not pourable, add 1-2 teaspoons of warm cream and stir until you reach the desired consistency.
I still remember the time I was making this for a potluck and got distracted by a phone call during the critical ganache-making process. The ganache seized up and became grainy. A quick save: I stirred in 1-2 tablespoons of hot cream, and it smoothed right out!
Variations That Honor the Original
While I love the classic version that reminds me of my grandmother, I’ve developed a few variations that maintain the spirit of Black Forest cake while offering something new:
White Forest Cake: Use a white cake base instead of chocolate, and use a combination of sweet and tart cherries for the filling.
Black Forest Cheesecake Bundt: Add a layer of cheesecake filling between the cake and cherry layers for an extra decadent treat.
Boozy Black Forest: Increase the kirsch to 1/4 cup in the cake and brush the baked cake with another 1/4 cup before adding the ganache.
Mini Black Forest Bundts: Divide the recipe between 6 mini Bundt pans for individual servings (reduce baking time to about 25-30 minutes).
My grandmother was always experimenting with recipes, so I like to think these variations would make her smile, especially the boozy one—she did enjoy her after-dinner cordials!
Why This Cake Matters
There’s something deeply comforting about continuing family traditions through food. Every time I make this Black Forest Bundt Cake, I feel connected to my grandmother and the generations of bakers in my family before her. The recipe may have evolved, but the heart of it—the way chocolate and cherries come together in perfect harmony—remains the same.
I hope this cake brings as much joy to your table as it has to mine. And perhaps someday, someone in your family will adapt it further, keeping the tradition alive in their own way.
Do you have a family recipe that you’ve adapted over the years? I’d love to hear about your culinary heritage in the comments!