There’s a hush in the kitchen when I pull this Devil’s Food Black Forest Cake from the oven — chocolate on the counter, cherries simmering on the stove, and the house smelling like Sunday supper. It reminds me of my grandmother’s table, where every layer was made with care and conversation. If you ever need a dessert that feels like a warm hug, this is it, and you might peek at a lighter cake companion while you wait: beautiful pink angel food cake.
Why make this recipe
This cake is the kind of dessert that gathers folks close — rich devil’s food layers, boozy-free cherry compote that tastes like summer jars, pillowy chantilly, and a glossy dark chocolate ganache to finish. It’s both showy and homey: perfect for birthdays, Sunday dinners, or when you want to make a sweet memory.
How to make Devil’s Food Black Forest Cake
I like to think of this as a gentle, methodical dance — measuring with love, whisking with patience, and letting the oven do the work. Preheat and prep your pans, make the cherry compote while your layers cool, whip the chantilly last so it’s fresh, and assemble carefully so every slice tells the story of those three lovely layers. If layered desserts are your heart-song, you might also enjoy a different take on cherries and cream in my Black Forest Trifle.
Ingredients:
- 1 1/2 cups (375g) firmly packed brown sugar
- 1 2/3 cups (250g) plain flour
- 1 cup (100g) Dutch cocoa powder
- 1 1/2 tsp baking powder
- 1 tsp bicarb soda
- 2 tsp instant coffee powder
- 200ml boiling water
- 200g sour cream
- 100ml vegetable oil
- 4 large eggs, at room temperature
- Morello cherry compote (670g jar pitted morello cherries, 2/3 cup (150g) caster sugar, 1 vanilla bean)
- Dark chocolate ganache (100g dark (40%) chocolate, 100ml thickened cream, 10g unsalted butter)
- Vanilla chantilly cream (1 cup (250ml) thickened cream, 200ml tub double cream, 100g pure icing sugar, 2 tsp vanilla bean paste)
Directions:
- Preheat oven to 180 degrees C/160 degrees C fan-forced.
- Whisk the sugar, flour, cocoa, baking powder, bicarb, and 1 tsp fine salt in a large bowl to ensure there are no lumps.
- In a large jug, dissolve the coffee in the boiling water, then add the sour cream, oil, and eggs and whisk until thoroughly combined.
- Make a well in the centre of the dry ingredients and pour in the egg mixture. Whisk until just combined (do not overmix).
- Divide the batter between 3 x 18cm round baking pans and bake for 30 minutes or until a skewer inserted into the centre comes out clean. Allow the cakes to cool completely.
- For the compote, combine cherries, syrup, sugar, and vanilla in a saucepan; bring to boil and simmer for 40 minutes until syrup is reduced. Set aside to cool.
- For the ganache, microwave all ingredients on high in 30-second intervals until melted; whisk until glossy.
- For the chantilly cream, whisk all ingredients until thick peaks form; chill until ready to use.
- To assemble, place the first cake on a serving plate, top with half the chantilly cream, cherries, and a little syrup, layering as directed.
- Spread ganache over the top cake and decorate with remaining cherries. Chill for 2-3 hours and drizzle with remaining syrup before serving.
How to serve Devil’s Food Black Forest Cake
Bring the cake out from the fridge about 10–15 minutes before serving so the chantilly softens just a touch. Cut with a warm knife — dip it in hot water and wipe clean between slices for the prettiest cuts. Serve on small plates with a fork, maybe a glass of sweet tea or coffee, and watch the smiles bloom.
How to store Devil’s Food Black Forest Cake
Keep it chilled in the fridge, covered loosely with cake-wrap or stored in a cake container. It will stay lovely for up to 3 days — beyond that, the chantilly begins to soften and the cake settles. If you must freeze, slice and wrap individual portions tightly; thaw in the fridge overnight.
Tips to make Devil’s Food Black Forest Cake
- Use room-temperature eggs for a silkier batter.
- Don’t overmix once the wet and dry are joined — that keeps the crumb tender.
- Cool the layers completely before assembling, or the chantilly will melt.
- For extra shine, warm the ganache slightly before spreading.
- If you’re fond of layered cherry desserts, remember the trifle trick: extra compote becomes a beautiful companion for leftover slices — see a similar idea in this Black Forest Trifle.
Variations (if any)
- Make it boozy: stir a tablespoon of kirsch or cherry brandy into the compote while it simmers.
- Nutty twist: sprinkle toasted almonds or hazelnuts between layers for crunch.
- Lighter version: swap one layer for sponge and fold cherries into the chantilly for a delicate contrast.
FAQs
Q: Can I use frozen cherries instead of jarred Morello cherries?
A: Yes — drain them well and simmer them as directed with sugar and vanilla. Frozen fruit can be a little juicier, so watch the simmer time to get a syrupy finish.
Q: Why add instant coffee to a chocolate cake?
A: Coffee deepens the chocolate flavor without making the cake taste like coffee — it simply highlights the cocoa’s richness.
Q: How long will the chantilly keep its shape?
A: When well-chilled, chantilly holds up for 1–2 days. For best texture, assemble no more than a day ahead if you like firmer peaks.
Q: Can I make the ganache on the stove instead of the microwave?
A: Absolutely. Heat the cream in a small saucepan until just simmering, pour over chopped chocolate, let sit for a minute, then whisk until glossy and smooth with butter added at the end.
Q: Is this cake good for celebrations?
A: Oh yes — its show-stopping layers and festive cherries make it a Southern-style centerpiece for parties, anniversaries, and holiday tables.
Conclusion
If you’re curious about other takes on Black Forest classics or want more inspiration for layered cakes, these pages are a sweet place to wander: Black Forest Cake – Of Batter and Dough and for a slightly different, comforting approach see black forest devil’s food cake – Sep Cooks.
Thank you for letting me share this recipe like a family story — bake it slow, slice it generous, and pass the plate around. Come back any time for another cozy recipe and a warm word.
Devil's Food Black Forest Cake
Ingredients
Method
- Preheat the oven to 180 degrees C/160 degrees C fan-forced.
- In a large bowl, whisk the sugar, flour, cocoa, baking powder, bicarb, and 1 tsp fine salt to ensure there are no lumps.
- In a large jug, dissolve the coffee in boiling water, then add the sour cream, oil, and eggs, whisking until thoroughly combined.
- Make a well in the centre of the dry ingredients and pour in the egg mixture. Whisk until just combined (do not overmix).
- Divide the batter between 3 x 18cm round baking pans and bake for 30 minutes or until a skewer inserted into the centre comes out clean. Allow the cakes to cool completely.
- Combine cherries, syrup, sugar, and vanilla in a saucepan; bring to boil and simmer for 40 minutes until syrup is reduced. Set aside to cool.
- Microwave all ingredients on high in 30-second intervals until melted; whisk until glossy.
- Whisk all ingredients until thick peaks form; chill until ready to use.
- Place the first cake on a serving plate, top with half the chantilly cream, cherries, and a little syrup, layering as directed.
- Spread ganache over the top cake and decorate with remaining cherries. Chill for 2-3 hours and drizzle with remaining syrup before serving.