Easy Black Forest Cake

November 4, 2018Sew White

My latest bake – the Easy Black Forest Cake is a delicious cake and perfect to enjoy the winter months with great hints of Christmas flavours.

Easy Black Forest Cake

This cake was incredibly popular in my house this week. Made for my gran’s birthday it incorporates the stunning flavours of chocolate and cherries. As well as having cocoa in the cake it also includes chocolate chips which melt slightly in the cake when it’s cooking to give the cake a great texture. I did originally question whether to have the extra chocolate chips. However I’m so glad I trusted the chocolate chip desire.

A Easy Black Forest Cake topped with dripping chocolate and glace cherries

Decorating The Easy Black Forest Cake

For this cake I wanted it to look elegant and sophisticated and I think I managed it perfectly. The drip effect is one I love and such a quick way to decorate that also gives such great results. I’m not the greatest buttercream artist yet but I am definitely getting more confident with it. The little blobs on the topped with cherries against the dark chocolate drips looks so striking.

Easy Black Forest Cake topped with buttercream towers and cherries

This was the moment I wasn’t sure if I should use the cherries as decoration not.

Easy Black Forest Cake - christmas drip cake

Then I was suddenly very happy I did!

Making The Easy Black Forest Cake

Easy Black Forest Cake

Prep Time 20 minutes
Cook Time 45 minutes
Icing Time 30 minutes
Total Time 1 hour 5 minutes
Author Sisley White


  • 220 g butter
  • 450 g golden caster sugar
  • 4 medium eggs
  • 350 g plain flour
  • 60 g cocoa powder
  • ½ tsp bicarbonate of soda
  • tiny pinch of salt
  • 350 g cherry yoghurt
  • 4 tablespoons of cherry jam chunky jam works really well
  • 60 g chocolate chips milk or dark chocolate


  • 600 g unsalted butter
  • 1400 g icing sugar
  • 3 tbsp milk
  • purple colouring paste


  • 12 glacé cherries
  • 100 g dark chocolate
  • 1 jar cherry jam


  1. Preheat the oven to 180 (150 fan)
  2. Grease and line 2x 6 inch cake tins.

  3. Cream together (in a mixer or by hand) the butter and sugar until fluffy.

  4. Add the eggs one at a time and mix.

  5. In a separate bowl measure out and sieve the flour, cocoa powder, bicarbonate of soda and salt.
  6. Add the yoghurt and jam/conserve to the butter/egg mix.
  7. Add the flour mix slowly stir in until all the flour has been incorporated.

  8. (If the jam you used is runny you might need to add a tablespoon extra of flour to stop the mix being too runny.)

  9. Stir in the chocolate chips.

  10. Divide the cake between the two tins and bake for 40-50 minutes, until a cake tester comes out clean it's done. Leave to cool for 30mins and then remove to a cooling wrack until cold.

Making the buttercream

  1. In a stand mixer beat the butter gradually adding the icing sugar and the milk until light and fluffy and well incorporated.

  2. If you want beautifully white buttercream add a tiny amount of purple food colouring paste. The purple will neutralise the yellow tint of the buttercream. Be careful to add a tiny amount at a time otherwise it will go purple.

  3. Add a large round nozzle to a pipping bag and fill it up with the buttercream.

Assembling the Cake

  1. Level off the cakes and cut them in two horizontally into two equal pieces. So you have 4 layers altogether.

  2. On a cake plate or turn table start assembling the layers. On the first layer of cake spread on a tablespoon of jam.

  3. Pipe the buttercream on top of the jam and add the next cake level.

  4. Repeat with the next 2 cake layers and finish with the top layer (don't add jam to the top layer).

  5. Pipe buttercream around the cake and across the top. Use a palette knife or spreader to spread it out evenly.

  6. I used a little palette and dragged the buttercream upwards gently to give it a texture.

  7. Melt the chocolate and allow to cool slightly before adding it to a piping bag or squeeze bottle. Gently add chocolate drips around the cake. I just added the chocolate around the edge and left the centre of the top of the cake free as a design.

  8. Add the remaining buttercream to a piping bag with a star nozzle. Pipe 12 blobs on the top and add a glacé cherry.

  9. Serve and Enjoy.

Check out my other cakes and sweet treats

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