Schwarzwälder Kirschtorte, the authentic German Black Forest cake, is named after the Schwarzwälder Kirsch, the cherry schnapps distilled from the sour cherries grown in the Black Forest region of Baden-Württemberg. The original recipe layers chocolate sponge, Kirsch-soaked cherries and cream in a construction that is as much about architecture as it is about baking. This healthier version keeps the drama of the original: the dark chocolate layers, the cherry filling, the cream topping, the chocolate shavings. What it reduces is the sugar in the sponge, replacing it partly with coconut sugar, and lightens the cream using Greek yogurt to achieve a filling that is thick and stable without the full calorie load of pure double cream.
Why this recipe works
Replacing half the double cream with thick Greek yogurt in the filling produces a cream that is lighter in calories but still holds its shape when the cake is assembled and sliced. The Greek yogurt adds a subtle tang that actually works well against the sweetness of the cherries. Raw cacao powder in the sponge rather than Dutch-processed cocoa gives the chocolate layers a more complex, slightly bitter flavour. A small amount of Kirsch, if using, is essential to the authentic character of the cake. It can be omitted, but the flavour will be noticeably different.
Getting it right
Make the sponge layers ahead and allow them to cool completely before assembling. Assembling on a warm sponge melts the cream and collapses the layers.
Whip the cream and yogurt mixture to soft, stable peaks rather than stiff ones. Stiff peaks in a cream and yogurt mix can turn grainy quickly. Soft peaks look slightly droopy but hold their shape well enough for assembly.
Common mistakes
Not draining the cherries thoroughly before layering produces a watery filling that soaks the sponge too fast and makes the cake difficult to slice cleanly. Pat them dry before using.
Assembling too many hours in advance before refrigerating allows the sponge to absorb the cream and lose its structural integrity. Assemble no more than four hours before serving.
Substitutions
Coconut cream, chilled and whipped, replaces the dairy cream for a fully dairy-free version with a subtle tropical note. Fresh cherries in season, pitted and lightly macerated in cherry juice, are considerably better than tinned if you can get them.
Serving suggestion
Serve chilled with chocolate shavings and a single fresh cherry on top of each slice. Cut with a knife run under hot water for cleaner slices. Best eaten on the day of assembly.
Ingredients
- 220 g whole spelt flour (sifted)
- 60 g raw cacao powder (sifted)
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.3 tsp fine sea salt
- 160 g coconut sugar
- 3 large eggs (room temperature)
- 120 ml melted coconut oil (cooled slightly)
- 240 ml unsweetened almond milk (or oat milk)
- 1 tsp pure vanilla extract
- 1 tbsp apple cider vinegar (helps sponge rise)
- 2 cans (400ml each) full-fat coconut cream (chilled in fridge overnight)
- 2 tbsp pure maple syrup (for sweetening cream)
- 1 tsp pure vanilla extract (for cream)
- 680 g jarred Morello cherries in juice (drained, juice reserved)
- 2 tbsp kirsch or cherry juice (for soaking sponge layers)
- 1 tbsp maple syrup (to sweeten cherry filling)
- 1 tsp arrowroot powder (to thicken cherry filling)
- 80 g dark chocolate (at least 70 percent cacao, for shavings)
- 12 whole reserved Morello cherries (for decoration)
Instructions
- 1
Place the two cans of full-fat coconut cream in the fridge the night before baking. This ensures the cream solidifies enough to whip properly. Do not shake the cans.
Chill the mixing bowl and beaters in the freezer for 15 minutes before whipping the coconut cream for the best volume.
- 2
Preheat your oven to 175C (fan 160C). Grease three 20cm round cake tins and line the bases with baking paper.
- 3
In a large mixing bowl, whisk together the sifted spelt flour, raw cacao powder, baking powder, baking soda, sea salt and coconut sugar until evenly combined.
Sifting the cacao powder prevents lumps and makes for a smoother batter.
- 4
In a separate jug, whisk together the eggs, melted coconut oil, almond milk, vanilla extract and apple cider vinegar. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
A few small lumps are fine. Overmixing spelt batter can make the sponge tough.
- 5
Divide the batter evenly between the three prepared tins. Bake for 28 to 30 minutes, or until a skewer inserted into the centre comes out clean. Leave the cakes to cool in their tins for 10 minutes before turning out onto a wire rack to cool completely.
The cakes must be completely cold before assembling or the coconut cream will melt.
- 6
While the cakes cool, make the cherry filling. Combine the drained Morello cherries, maple syrup and arrowroot powder in a small saucepan. Add 3 tablespoons of the reserved cherry juice. Cook over medium heat for 4 to 5 minutes, stirring constantly, until the mixture thickens slightly. Remove from heat and cool completely.
- 7
Open the chilled coconut cream cans without shaking them. Scoop out the thick white cream from the top of each can into the chilled mixing bowl, leaving the watery liquid behind. Add the maple syrup and vanilla extract, then beat with an electric hand mixer for 2 to 3 minutes until fluffy and soft peaks form.
Stop beating as soon as soft peaks form. Overbeating coconut cream can cause it to become grainy.
- 8
Use a vegetable peeler to shave curls from the cold dark chocolate bar directly over a plate. Keep refrigerated until needed.
The chocolate must be cold and firm for clean curls. If it softens, pop it back in the fridge for a few minutes.
- 9
Place the first sponge layer on a serving plate or cake board. Using a pastry brush, gently soak the top with a third of the kirsch or cherry juice. Spread a generous layer of coconut cream over the surface, then spoon half the cherry filling over the cream, spreading it to within 1cm of the edge.
- 10
Add the second sponge layer on top. Soak with another third of the kirsch or cherry juice. Repeat with another layer of coconut cream and the remaining cherry filling.
- 11
Place the final sponge layer on top and brush with the remaining kirsch or cherry juice. Cover the top and sides of the cake with the remaining coconut cream, using a palette knife or the back of a spoon to create a smooth or rustic finish.
A slightly rustic finish looks beautiful and takes the pressure off achieving a perfectly smooth coat.
- 12
Scatter the dark chocolate curls over the top of the cake. Arrange the 12 reserved whole Morello cherries around the outer edge of the top, spacing them evenly. Refrigerate the assembled cake for at least 2 hours before slicing and serving.
Chilling for longer, even overnight, allows the flavours to develop and the layers to settle together beautifully.
Nutrition per serving
284kcal
Calories
5g
Protein
32g
Carbs
16g
Fat
4g
Fibre
17g
Sugar
145mg
Sodium
Pro Tips
- ✓
Always use full-fat coconut cream, not coconut milk, for the frosting. Light versions will not whip.
- ✓
Whole spelt flour gives a denser crumb than white flour, which actually holds up beautifully under the weight of the layers.
- ✓
If you prefer an alcohol-free version, the kirsch can be replaced entirely with the reserved cherry juice from the jar.
- ✓
Slice the cake with a sharp knife dipped in hot water and wiped clean between each cut for clean, picture-worthy portions.
- ✓
For extra depth of flavour, add a teaspoon of instant coffee to the dry cake batter ingredients. It amplifies the chocolate without any coffee taste.
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Make sure the cherry filling is completely cooled before spreading or it will melt the coconut cream.
Frequently Asked Questions
Variations
- •
Vegan Black Forest Cake
Replace the 3 eggs with 3 flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, left to gel for 5 minutes). The rest of the recipe is already vegan. The texture will be slightly denser but still delicious.
- •
Mini Black Forest Celebration Cakes
Bake the batter in a 12-hole muffin tin for 18 to 20 minutes to make individual mini cakes. Layer each one in a glass with coconut cream and cherry filling for an elegant dessert at dinner parties.
- •
Black Forest Cake Jars
Crumble the baked sponge and layer it into mason jars with coconut cream and cherry filling for a portable, no-assembly dessert that travels brilliantly to picnics or potlucks.
- •
Extra Dark Chocolate Version
Increase the raw cacao powder to 75g and add 60g of finely chopped 85 percent dark chocolate to the batter for a more intense, bittersweet chocolate flavour that suits grown-up palates beautifully.
Substitutions
- •Whole spelt flour → Whole wheat pastry flour or a gluten-free all-purpose blend (Gluten-free blends work well here. Add half a teaspoon of xanthan gum if your blend does not already contain it.)
- •Coconut sugar → Raw cane sugar or maple sugar (Both will work in a 1:1 ratio. Maple sugar adds a subtle caramel note similar to coconut sugar.)
- •Full-fat coconut cream → Whipped dairy cream (If dairy is not a concern, 500ml of cold heavy cream whipped with 2 tablespoons maple syrup works wonderfully and is very stable.)
- •Coconut oil → Light olive oil or avocado oil (Both are neutral enough in flavour not to compete with the chocolate and cherry. Use the same quantity.)
- •Kirsch → Cherry juice, tart cherry extract or alcohol-free cherry liqueur (Any of these options give the authentic sour cherry flavour without the alcohol content.)
- •Arrowroot powder → Cornstarch (Use the same quantity. Cornstarch achieves an identical thickening result for the cherry filling.)
🧊 Storage
Store the assembled cake in an airtight container or covered with a cake dome in the refrigerator for up to 4 days. The coconut cream frosting holds its shape well when kept cold. Do not store at room temperature for longer than 2 hours as the cream will soften. Individual slices can be wrapped and refrigerated separately.
📅 Make Ahead
The sponge layers can be baked up to 2 days in advance, wrapped in cling film and stored at room temperature. The cherry filling can be made and refrigerated up to 3 days ahead. The coconut cream can be whipped up to 24 hours ahead and kept covered in the fridge, though it may need a quick stir before using. Full assembly is best done the evening before serving so the cake can chill and settle overnight.
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