Black Forest Brownie Cake Cake Recipes Video

Layer up the cake with Morello cherry preserve for a sweet and sticky contrast against the dark chocolate cake and vanilla cream.

This Black Forest Brownie Cake recipe is…

Eggless Alcohol free Nut free

A celebration cake for every chocolate lover

I must admit, of all the food throwbacks there are, Black Forest Cake has to be at the top of my list. A classic layered cake reminiscent of retro dinner parties. I love everything about it. Black Forest Cake is based on the classic German cake, Schwarzwälder Kirschtorte, a torte made with layers of chocolate cake, sour cherries, cream and kirsch (a cherry-flavoured brandy). My version is a little riff on the treasured classic, bringing textures of brownie to the party. Any sour cherry jam will do the job. My favourite varieties are jams made with Morello or Amarena cherries but you can use any you like the taste of.

How to make eggless Black Forest Cake

Skip the eggs and make a simple Black Forest Brownie Cake that’s both economical and easy to throw together. I use a combination of self-raising sponge flour, cocoa powder, dark chocolate, light brown sugar, oil, buttermilk and baking soda. Together, these ingredients create a cake with a luxurious, truffle-like texture. Alongside cream, cherry jam, sour cherries and more dark chocolate, this dessert is a gâteau-lover’s dream.

Can I make Black Forest Cake without alcohol?

The most traditional Black Forest Cakes contain Kirsch (German: Kirschwasser – ‘cherry water’), a fragrant cherry brandy which adds both flavour and moisture to the sponge. If you cannot find Kirsch, I recommend replacing it with Amaretto, which lends a welcome hint of roasted almond to the cake. When I make an alcohol-free version of Black Forest Cake, I like to replace Kirsch with cherry juice. This can either be fresh cherry juice or juice from a can of cherries.

Tips for making Black Forest Cake

More cakes you might like

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Can I freeze Black Forest Cake?

Feel free to make the sponges in advance, wrap in cling film and freeze until you’re ready to use. Do not freeze the assembled cake if you are using regular whipped cream as it will split. If you’d like to freeze the assembled cake, I recommend using a buttercream recipe in place of fresh cream.

What kind of chocolate should I use?

I use a combination of melted chocolate and cocoa powder for an intense chocolate aroma. Use a good-quality 70% cocoa chocolate bar. Lindt and Green & Blacks are both great choices.

How to make self-raising flour

If you are unable to find self-raising flour, feel free to replace it with plain flour. Will however, need to add your own raising agents. Add 1 tbsp + 1 tsp of baking powder and 1/4 tsp baking soda to the flour mix in the recipe below.

What size cake tin do I need?

2 x 6-inch cake tins for a 4-layer cake. Or 3 x 8-inch tins for a 3-layer cake (no need to split the sponges if using 3 tins). Grease and line the tins with butter/oil and non-stick baking parchment.