Black Forest Chocolate Cake (Printable Recipe Version)
Creamy chocolate cake inspired by Black Forest flavors. Topped with cherries and fresh cream for a flavorful dessert.
# Ingredients You’ll Need:
→ Chocolate Base
01 -
1/4 cup butter, melted and unsalted
02 -
1 1/2 cups crushed chocolate cookies (like Oreos or chocolate grahams)
→ Creamy Filling
03 -
24 oz cream cheese, softened
04 -
1 cup white sugar
05 -
1/4 cup cocoa powder
06 -
3 eggs, large and at room temperature
07 -
8 oz semisweet chocolate, melted and lukewarm
08 -
1 tsp vanilla
09 -
1/2 cup heavy whipping cream
→ Cherry Layer
10 -
One 21-oz can of cherry pie filling
11 -
1 tbsp cherry liqueur (Kirsch) or 1 tsp almond flavoring (optional)
→ Toppings & Decoration
12 -
1 cup chilled heavy cream
13 -
2 tbsp powdered sugar
14 -
1/2 tsp vanilla
15 -
Fresh cherries and chocolate curls (optional)
# Steps to Make It:
01 -
Turn your oven to 325°F. Combine crushed cookies with melted butter. Press it into a greased 9-inch springform pan, bake it for 10 minutes, then let it cool off.
02 -
Beat cream cheese and sugar until fluffy, toss in cocoa powder, then add one egg at a time. Gently mix in melted chocolate, cream, and vanilla until just blended. Spread it over the cooled base.
03 -
Put the pan inside a water bath. Bake in the oven for 60-70 minutes until the edges are firm and the center still moves a bit. Leave it in the oven with the door cracked for an hour to cool down gradually.
04 -
When it's chilled, combine cherry filling with Kirsch (if using) and smooth it over the cheesecake. Whip heavy cream with powdered sugar and vanilla, then swirl it around the edges.
05 -
Add some chocolate curls and fresh cherries on top if you'd like. Keep it in the fridge until you're ready to serve it.
# Extra Information:
01 -
Using room-temperature ingredients and mixing gently is key to avoiding cracks.
02 -
You can make this up to 2 days early and refrigerate it, or freeze it for a couple of months.