This Halloween Black Forest Cake is a rich, moist chocolate cake studded with dark cherries, soaked in cherry syrup, covered in silky ganache and surrounded by a wall of dark chocolate shards that looks like a spooky haunted castle. It's a showstopper for any Halloween party, and every slice tastes as good as it looks.
Recipe adapted from Donna Hay Magazine, October/November 2011.
Classic Black Forest cake (Schwarzwälder Kirschtorte) comes from Germany and pairs chocolate sponge with cherries, cream and a splash of kirsch. This version keeps the two non-negotiables, dark chocolate and cherries, skips the liquor, and serves the whipped cream on the side. The chocolate shards are what turn it into one of the most dramatic Halloween cakes you can make at home, but with softer decorations it works just as well for a birthday or dinner party.
Key Ingredients & Substitutions
- Canned pitted cherries. Dark sweet cherries in syrup are ideal because you need both the fruit and the syrup. Drain them well and save every drop of syrup for soaking the cake. Jarred morello cherries work too, and you can use thawed frozen cherries with a simple syrup made from ½ cup sugar and ½ cup water.
- Dark chocolate. Use a good 60-70% bar, such as a 70% cacao baking bar, for both the ganache and the shards. Chocolate chips contain stabilizers that keep them from melting as smoothly, so bars give you glossier ganache and snappier shards.
- Cocoa powder. Regular unsweetened cocoa powder gives the cake its deep chocolate flavor. Dutch-process cocoa works fine here and makes the crumb a little darker.
- Caster sugar. This superfine sugar dissolves quickly when creamed with butter. If you can't find it, pulse regular granulated sugar in a food processor for 30 seconds, or just use granulated sugar and cream a minute longer.
- Butter and eggs. Both should be at room temperature so the batter creams up light and doesn't curdle when the eggs go in.
- Heavy cream. This is for the ganache, so don't swap in milk or half-and-half, which will leave it too thin to hold the shards in place.
Helpful Tips
Bake one cake, then split it. There's no need for separate layer pans. Bake the batter in a single 8-inch springform pan, let it cool completely, then slice it in half horizontally with a long serrated knife to create a top and bottom layer. A fully cooled cake cuts much more cleanly.
Melt the chocolate gently. A double boiler is the most foolproof way to melt chocolate for the shards without scorching it. No double boiler? Microwave the chocolate in 15-20 second bursts, stirring between each one, and stop while a few small lumps remain; the residual heat will melt them.
Give the syrup time to soak in. Brush or drizzle the reserved cherry syrup over the cut sides of both layers and let the cake sit for 30 minutes before assembling. Start with about half of the syrup; you can always add more if you like a very moist cake.
Let the ganache thicken. Warm ganache is too runny to spread or to hold the shards. Let it cool at room temperature until it's the texture of soft frosting, usually about an hour. If it gets too firm, stir it over a pan of warm water for a few seconds.
Embrace imperfect shards. Rolling up the chilled chocolate sheet makes it crack into random, jagged pieces, and that's exactly the look you want. Uneven heights make the "castle walls" look even spookier, and any broken bits are the baker's snack.
Variations
- Traditional kirsch. Stir 2-3 tablespoons of kirschwasser (cherry brandy) into the reserved syrup for a more classic, grown-up flavor.
- Cream-filled layers. Spread a layer of sweetened whipped cream and a few extra cherries between the cake layers before covering the outside with ganache.
- Gluten-free. Swap in a 1:1 gluten-free flour blend, or try our Gluten Free Black Forest Cake.
- Individual cakes. Bake the batter in a muffin pan for about 20-25 minutes and wrap each mini cake with its own chocolate shards, as in the original magazine recipe.
- Party-ready, not spooky. Skip the plastic spiders and top the cake with fresh cherries and chocolate curls for birthdays and holidays.
- Quick version. Short on time? Layer the cake, cherries and cream in glasses instead, like our Black Forest Cake in a Glass.
Serving Ideas
Serve each slice with a spoonful of lightly sweetened whipped cream to balance the rich chocolate. For a dairy-free topping, our Vegan Whipped Cream is a great match, and a scoop of vanilla ice cream is never a bad idea either.
For a Halloween party, set the cake on a tall white stand and surround it with plastic spiders, centipedes, a skull or two and a red napkin for a pop of color. Cut it at the table so guests can see the dark, cherry-studded inside. If you're planning a whole spread of Halloween dessert ideas, pair it with something bite-sized like our Chocolate Halloween Cookies, and browse our full collection of Halloween desserts for more.
Storing & Freezing
Store leftover cake covered in the refrigerator for up to 4 days. A cake dome or a large inverted bowl works better than plastic wrap, which can knock off the shards. Let slices sit at room temperature for 20-30 minutes before serving so the ganache softens and the chocolate flavor comes through.
The cake freezes well before decorating. Wrap the cooled, unsoaked cake tightly in plastic wrap and foil and freeze for up to 3 months, then thaw it overnight in the fridge before soaking and assembling. Individual slices of the finished cake can also be frozen in an airtight container for up to 1 month; the shards may lose a little shine, but they'll still taste great.
More Halloween Treats
If you loved this recipe, here are a few more you might enjoy:
- Halloween Mummy Brownies
- Halloween Cake Pops - Mummy Cakesicles
- Black Forest Pavlova
- Black Forest Cheesecake Trifles
📖 Recipe
Equipment
- double boiler optional, for melting chocolate
Ingredients
CAKE
- ½ cup butter, (110g) softened
- 1 cup caster sugar, (220g)
- 1 teaspoon vanilla extract
- 2 eggs, large, at room temperature
- 1 ¼ cup all-purpose flour, (150g) sifted
- ⅓ cup cocoa powder, (40g) unsweetened, sifted
- 1 ¼ teaspoon baking powder, sifted
- ½ cup milk
- 15 oz can of pitted cherries, (425g) dark sweet cherries in syrup, drained and syrup reserved
CHOCOLATE SHARDS
- 400 g 70% cocoa dark chocolate, (14 oz) chopped and melted
CHOCOLATE GANACHE
- 1 cup heavy cream
- 300 g dark chocolate, (10.5 oz) finely chopped
FOR SERVING
- whipped cream, optional, for serving
Instructions
- Preheat the oven to 325°F (160°C). Grease an 8-inch (20 cm) springform pan and line the base with parchment paper.
- Place the butter, sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed for 3 to 4 minutes, until pale and creamy.
- Add the eggs one at a time, beating well after each addition.
- Sift the flour, cocoa and baking powder over the butter mixture, add the milk and gently fold everything together until just combined.
- Fold the drained cherries through the batter. Spread it into the prepared pan and bake for 55 to 60 minutes, until a skewer inserted into the center comes out clean. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- To make the ganache, heat the cream in a small saucepan over low heat until it just starts to steam, then remove from the heat, add the chopped chocolate and stir until melted and smooth. Let it cool at room temperature until thick and spreadable, about 1 hour.
- To make the chocolate shards, lay a large sheet of parchment paper on the counter and pour the melted chocolate over it. Spread it thinly with a spatula, cover with a second sheet of parchment and smooth it into an even layer with the side of a ruler, leaving a ¾-inch (2 cm) border around the edges. Carefully roll the parchment up into a loose tube and refrigerate for about 30 minutes, until set.
- Using a long serrated knife, cut the cooled cake in half horizontally to make a top and bottom layer. Drizzle the cut sides with the reserved cherry syrup (about half is plenty, but use as much as you like) and let the cake stand for 30 minutes so the syrup soaks in.
- To assemble, spread ganache over the bottom layer and place the top layer on it. Cover the top and sides of the cake with the remaining ganache using an offset spatula. Take the chocolate roll out of the refrigerator and unroll it, which will crack the chocolate into shards. Press the shards around the sides of the cake so they stick to the ganache.
- Slice and serve with whipped cream on the side.
rebecca says
wow this rocks your a pro
delicieux says
Thanks Rebecca 😀
Tanvi@SinfullySpicy says
Loved the way you decked up the cake for halloween..looks so moist,decadent & spooky at the same time Boo! 🙂
delicieux says
The cake is incredibly moist and luscious Tanvi. It's delicious and evil because it's so hard to resist!! 😀
Yasmeen @ Wandering Spice says
Looks awesome!! Great work! Love the scary bark 🙂
delicieux says
Thanks Yasmeen 😀
Trish says
This looks amazing! I'm not sure if I'm up to the technicalities but I might give it a go. As it's Halloween I can hide my mistakes as a pile of icky mud 🙂
delicieux says
Hi Trish, the cake isn't really that difficult. The most difficult part is the chocolate shards, but really it's only a little bit fiddly, and if you have the Donna Hay iPad app there is a great video on how to make the shards. 😀
Xiaolu @ 6 Bittersweets says
Love how decadent and dark this looks -- great idea to turn it into a halloween theme!
delicieux says
Thanks Xiaolu! 😀
jen @ giftboxology says
voted for your pineapple recipe! love this cake but i cannot possibly make it as i would eat it all in a matter of days.....tweeted comp entry again!jen
delicieux says
Thanks Jen 😀
Baker Street says
Woah! That cake sure looks creepy! Well done J!
delicieux says
Thank you! 😀
Lily says
Oh. My. Goodness... that cake looks TO DIE FOR!!!I think the scariest thing about it is that I could probably eat the whole thing myself if I had half a chance 😉
delicieux says
That's the scariest thing about it for me too! 😀
Nic@diningwithastud says
Im not a massive cherry fan so dont normally go for BFC but OMG this looks amaaaazing! Your shards are fab :)!!!
Nadia says
Wow, this cake is to die for! The photos and the decoration are stunning! I love it so much, I'm intrigued to make it myself :)))There are no Halloween celebrations in my country either, but last year we started a tradition for Halloween parties, so now I have a reminder on my phone - "Organize a Halloween party" which will blink every year from now on 🙂
delicieux says
Maybe we'll see a Halloween post or two from you next year 😀
Sukaina says
How 'awesome' is that cake?! Love how you've spooked it up. We don't celebrate Halloween in Dubai either so it will pass like ay other day. Perhaps when M is older, we'll do something together!
Juls says
This is absolutely beautiful! I really envy the people that have the skill to make such delicately beautiful and perfect cakes.
delicieux says
Thank you Juls. 😀 It's certainly not perfect, but I was pretty happy with how it turned out 🙂
Emma Galloway says
Oooh scary looking cake ! Looks yum as though 🙂
Martyna@WholesomeCook says
WOW! WOW! WOW! WOW! WOW! <--- I'm speechless! This looks great eventhough I am petrified of creepy crawlies, even those fake rubber ones! Well done Jennifer!
delicieux says
Thank you Martyna 😀
Meeta says
ooh what an awesome looking cake Jennifer. Leaving aside the creepy crawlies - I think I'd like a slice please!
delicieux says
Thank you Meeta 😀
Sneh | Cook Republic says
Love love the grisly and sooooooooooo delicious pictures!!!
Christina @ The Hungry Australian says
This looks incredible! I'm in awe of your baking, decorating, styling and photographic skills. My kids would LOVE this.
delicieux says
Thank you so much Christina 😀 You're too kind 🙂
Sweet Artichoke says
Your black forest looks delicious and I love the spooky Halloween presentation with the crunchy insects, LOL!
a spoonful of yumm says
wow that is some cake !! looks fabulous
Von says
I love looking at all the halloween decorations at the shops and am always so tempted to buy them.....but we don't really celebrate it so there's not much of a point 🙁 I've never even been trick-or-treating!! So I LOVE the pictures in this post- very halloween! The cake look delicious too- but it's so good to look at, I probably wouldn't want to eat it until halloween is actually over!! haha....
Chez Us says
Jennifer - I love this idea for a Halloween dessert. The added bugs are fantastic!!
delicieux says
Thank you so much 😀
Gina says
Love the chocolate work you did here, really has a spookiness to it. Love finding Halloween ideas.-Gina-
Fahad Khan says
Such a mouth-watering cake;Looks incredibly delicious!And when I say mouth-watering,I so much mean it,since my mouth is watering!Hehe.Rather easy recipe,I am going to serve cream on the side as well rather than sandwiching it between layers.Thank you for sharing!:-) Great to discover your vegetarian blog.
delicieux says
Thank you for your kind words Fahad, and for stopping by. I hope you will be back. 😀
Kristin @ The Pastry Affair says
This is GORGEOUS. It almost doesn't look real, the lighting is so perfect. I love it. I've tried so many times to master the chocolate shards on the side of the cake and I've never been able to do it. I'm so using your method next time.Seriously gorgeous. I can't get over it.
delicieux says
Thank you so much Kristin. 😀 Chocolate shards are tricky, but if you would like some tips feel free to email me 😀
Melanie says
This is a really impressive-looking cake! I love chocolate!
delicieux says
Thank you Melanie 😀 I love chocolate too!