The Black Forest cake recipe, a classic German cake, has changed a lot since it was first made in the 1800s. A Black Forest gâteau usually has several layers of chocolate sponge cake filled with whipped cream and cherries. Kirsch, or Cherry Brandy, is also used in some recipes. My black forest loaf cake recipe is a non-alcoholic version of the classic cake.
About This Recipe
Black forest cake is a classic multi-layered cake that is filled with whipped cream between the layers. Since I am a bit lazy in making multi-layered cakes, I always try to find a shortcut. Yes, that’s right, I decided to do something different and bake this cake in a loaf pan.
Why You Will Love This Recipe
If you are looking for a rich, decadent, and chocolatey loaf cake then this recipe is always the answer. The deliciously moist black forest cake soaked in cherry syrup or kirsch with fluffy vanilla whipped cream topped with sweet cherries is TOTALLY irresistible!
What Do You Need to Make Black Forest Loaf Cake
- Flour: I have used all-purpose flour for this recipe.
- Cocoa powder: Unsweetened dutch processed Cocoa Powder is used in this recipe.
- Eggs: Eggs add structure and richness to the cake.
- Butter: Unsalted butter adds flavor and richness.
- Baking powder: Adds lift and helps the cake rise.
- Sugar: Adds sweetness and moisture to the cake.
- Vanilla extract: Vanilla extract adds flavor and taste.
- Dark chocolate: Dark chocolate gives this cake a very rich flavor and soft texture.
- Cherry jam: The original recipe uses cherries in Kirsch but I have replaced it with cherry jam for a non-alcoholic version.
- Heavy Whipping cream
- Confectioners Sugar
Instructions
- Preheat the oven to 180°C/350°F.
- Butter and line a 9″ x 5″ loaf pan with parchment or baking paper.
- Place the butter, granulated white sugar, and brown sugar into a large bowl. Beat until light and fluffy.
- Add in the eggs, milk, and vanilla extract and mix on low until incorporated.
- Add in the melted and slightly cooled dark chocolate and mix again.
- Add in the flour, cocoa powder, baking powder, and salt and mix until smooth.
- Fold in cherry jam and stir until smooth and well combined.
- Pour the mixture into a 9″ x 5″ loaf pan and bake for 60-70 minutes or until a toothpick comes out clean.
- Let the cake cool for 10-15 minutes then put it onto a cooling rack.
- You can drizzle over some light and not-too-sweet cherry syrup to moisten the cake.
- In a clean bowl whip together your heavy whipping cream and icing sugar until soft and fluffy.
- Top the cooled cake with whipped cream, shaved chocolate curls, and fresh cherries.
Frequently Asked Questions
What Kind of Cocoa Powder Should I Use?
I love using high-quality Dutch-processed cocoa powder. Dutch-processed cocoa powder is darker in color than natural cocoa powder. It is less acidic than traditional cocoa powder and has a softer flavor.
How Should I Store the Leftovers?
Refrigerate the leftover cake covered for up to 4 days.
Did you like the black forest loaf cake recipe? Try my sour cherry crumble bars recipe as well! Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 
Ingredients
- 300g all-purpose flour
- 2 teaspoons baking powder
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 170g unsalted butter, room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 100g dark chocolate, melted
- 25g dutch processed cocoa powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 cup cherry jam
- 1 cup heavy whipping cream
- 2 tablespoons icing sugar
- Fresh cherries and curled chocolate for topping
Instructions
Step 1
Preheat the oven to 180°C/350°F. Butter and line a 9" x 5" loaf pan with parchment or baking paper.
Step 2
Place the butter, granulated white sugar, and brown sugar into a large bowl. Beat until light and fluffy.
Step 3
Add in the eggs, milk, and vanilla extract and mix on low until incorporated.
Step 4
Add in the melted and slightly cooled dark chocolate and mix again.
Step 5
Add in the flour, cocoa powder, baking powder, and salt and mix until smooth.
Step 6
Fold in cherry jam and stir until smooth and well combined.
Step 7
Pour the mixture into a 9" x 5" loaf pan and bake for 60-70 minutes or until a toothpick comes out clean.
Step 8
Let the cake cool for 10-15 minutes then put it onto a cooling rack.
Step 9
You can drizzle over some light and not too sweet cherry syrup to moisten the cake.
Step 10
In a clean bowl whip together your heavy whipping cream and icing sugar until soft and fluffy.
Step 11
Top the cooled cake with whipped cream, shaved chocolate curls, and fresh cherries.
