Ingredients
- 2 cups chocolate sponge cake
- 1 cup pitted cherries
- 2 tablespoons sugar
- 2 tablespoons cherry syrup or kirsch
- 2 cups whipped cream
- Chocolate shavings
Directions
In a bowl, mix the cherries with sugar and cherry syrup.
Slice the cake horizontally into 2–3 layers.
Brush each cake layer with cherry syrup.
Spread whipped cream over the first layer and arrange half of the cherry mixture on top.
Place the second cake layer on top and repeat with a layer of whipped cream and the remaining cherries.
If using a third layer, repeat the cream and cherry process.
Cover the entire cake with whipped cream.
Garnish with chocolate shavings and extra cherries.
Chill for 1–2 hours before serving.
Frequently Asked Questions
How do I keep my Black Forest Chocolate Cherry Cake fresh after assembly?
Because this cake uses fresh whipped cream, it must be stored in an airtight container in the refrigerator immediately after assembly. For the best texture and flavor, aim to consume the cake within 2-3 days. Do not leave it at room temperature for more than two hours.
Can I substitute the cherry syrup or kirsch in this recipe?
Yes, you can substitute the cherry syrup or kirsch used to soak the cake layers with a strong brewed black tea or a coffee simple syrup if you prefer less alcohol or a different flavor profile. Ensure the liquid is room temperature before brushing it onto the sliced chocolate sponge cake layers.
What is the best way to prepare the cherry filling ahead of time for this cake?
The cherry mixture (pitted cherries with sugar and syrup) can be prepared up to 2 days in advance and stored in the refrigerator. Allowing the cherries to macerate slightly in the sugar and syrup enhances their flavor before you layer them between the whipped cream and chocolate sponge layers.
